Introduction

If you’re looking for a tasty vegan dish to feed a crowd, try this ⁣delicious twist ‌on a ⁢classic Greek dish. This zesty lemon and herb vegan moussaka is sure to impress vegans and ‍non-vegans alike. It’s⁢ perfect for a dinner party or⁣ a cozy family meal.

Ingredients

• 2 large aubergines, thinly sliced
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 1/2 cups of red lentils, rinsed and drained
• 1 can of chickpeas, ⁣rinsed‍ and ‍drained
• 1 can of diced tomatoes
• 1/2 ⁢cup of vegetable broth
• 1 tbsp of oregano
• 1 ‌tbsp​ of ⁣thyme
• 1 lemon, juiced⁤ and zested
• 2 tbsp of olive oil
• Salt ​and ⁢pepper to taste

Instructions

1. Preheat​ oven to 375°F (190°C).
2. Heat ⁤olive⁤ oil‌ in a large pan over medium heat. Add onion and⁣ garlic, and sauté until⁤ onions are translucent.
3. Add lentils, chickpeas, diced tomatoes, vegetable ‌broth, oregano, thyme, lemon ​juice, and lemon zest. Cook for 10-15 minutes or ⁣until the lentils are ‌tender.
4. Meanwhile,⁣ slice aubergines​ lengthwise into 1/2⁢ inch thick slices and place​ them on a baking‍ dish. Brush them with olive oil and sprinkle with salt⁣ and pepper.
5. Bake‍ aubergines for 20-25 minutes ⁢or until they become golden brown.
6. Assemble the moussaka by layering the aubergines ‍and the lentil mix in a baking dish. Top with ⁣some extra lemon zest if desired.​
7. Bake⁢ in the ⁢oven for 25-30 ⁤minutes.
8. Let the moussaka rest for 5-10⁣ minutes and⁤ serve.

Conclusion

This zesty Greek​ lemon and herb‌ vegan moussaka is a delicious way to enjoy‌ a vegan meal. It’s packed⁣ with flavor and is sure to be a crowd pleaser. Remember to serve with a side salad and some crusty bread!