Introduction

This delicious Greek Vegan Moussaka recipe is perfect for anyone looking for a flavorful, satisfying meal. Unlike traditional moussaka recipes, this version is completely vegan, using plant-based ingredients to add rich flavor and texture to the dish. Whether you’re vegan or just looking for a meatless option, you’ll love this tasty, filling recipe.

Ingredients

• 2 eggplants, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 can of diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup vegetable broth
• 2 tablespoons tomato paste
• 1 cup cooked lentils
• 1 cup cooked quinoa
• 1/2 cup vegan cheese, shredded
• 1/4 cup breadcrumbs

Instructions

1. Preheat the oven to 375°F.
2. Spread the eggplant slices on a baking sheet and brush with olive oil. Bake for 20-25 minutes until tender and browned.
3. While the eggplant is baking, heat the olive oil in a large skillet over medium heat.
4. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
5. Add the canned diced tomatoes, oregano, thyme, cinnamon, nutmeg, parsley, and mint. Mix well.
6. Stir in the vegetable broth, tomato paste, cooked lentils, and cooked quinoa. Cook for 5 minutes until heated through.
7. In a large baking dish, layer the eggplant slices on the bottom. Add the lentil-quinoa mixture on top, then sprinkle with shredded vegan cheese and breadcrumbs.
8. Bake for 20-25 minutes until the cheese is melted and bubbly.
9. Serve hot, garnished with fresh parsley or mint.

Conclusion

This Greek Vegan Moussaka recipe is perfect for a delicious and satisfying meal. It’s packed with protein and nutrients from lentils, quinoa, and fresh vegetables. Plus, the vegan cheese topping adds a flavor and texture that will keep you coming back for more. Give it a try today and enjoy the rich, indulgent flavors of this classic dish.