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Mouthwatering Greek Vegan Moussaka: A Plant-Based Twist on a Classic Dish

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Mouthwatering Greek Vegan Moussaka: A Plant-Based Twist on a Classic Dish

What are the key ingredients used in this vegan moussaka recipe compared to a traditional meat-based dish?

Mouthwatering Greek Vegan Moussaka: A Plant-Based Twist on a Classic Dish

Moussaka is a classic Greek dish that typically features layers of ground meat, sliced eggplant and a creamy béchamel sauce. For vegans or those seeking a healthier alternative, this mouthwatering Greek vegan moussaka recipe offers all the flavor and satisfaction of the traditional dish, in a plant-based version that is sure to please.

Ingredients:

  • 2 large eggplants, sliced into rounds
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked lentils
  • 1 can crushed tomatoes
  • 2 tbsp. tomato paste
  • 1 tbsp. dried oregano
  • 1 tsp. ground cinnamon
  • 2 tbsp. olive oil
  • 2 tbsp. flour
  • 2 cups unsweetened almond milk
  • 1/2 cup nutritional yeast
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Sprinkle eggplant slices with salt and let them sit for 10 minutes to draw out excess moisture.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic and sauté until onion becomes translucent, about 5 minutes.
  4. Add tomato paste, crushed tomatoes, lentils, oregano, and cinnamon to the skillet and stir well to combine. Cook for 10-15 minutes, stirring occasionally, then remove from heat.
  5. Rinse eggplant slices and pat dry with paper towels.
  6. In a separate pan, make the béchamel sauce by heating 2 tablespoons of olive oil over medium heat. Add 2 tablespoons of flour and whisk to combine, cooking for about 2 minutes.
  7. SLOWLY add in almond milk while whisking continuously. It will be lumpy at first but keep whisking until it smooths out. Add nutritional yeast, salt, and pepper and mix well. Cook for an additional 2-3 minutes until the sauce thickens.
  8. Begin layering the eggplant slices in the bottom of a 9 by 13 inch baking dish. Top with half of the tomato mixture, then repeat with another layer of eggplant and the remaining tomato mixture. Add the layer of béchamel sauce on top, spreading evenly.
  9. Bake for 45-50 minutes, or until the top is golden brown and bubbly.
  10. Remove from oven and let rest for 10-15 minutes before serving.

Conclusion:

This vegan moussaka recipe is the perfect plant-based twist on a classic Greek dish. It offers all of the same satisfying flavors and textures that you’d expect, without any of the animal products or added fat and calories. Whether you’re vegetarian, vegan, or simply looking for a healthier alternative, this recipe is sure to delight.

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