Introduction

Moussaka‍ is a popular Greek dish that typically consists of layers of meat, eggplant, and potatoes, topped with a cheesy‌ bechamel sauce. However, this vegan version uses lentils instead of meat and ⁢nutritional yeast instead of cheese for a delicious plant-based twist on the classic recipe.

Ingredients

• 1 large eggplant,​ sliced
• 2 medium potatoes, sliced
• 1 onion, ⁣chopped
• 4 cloves of garlic, minced
• 1‍ can ‍of lentils, rinsed and drained
• 1 can of diced tomatoes
• 1 tsp dried oregano
• 1​ tsp dried basil
• 1​ tsp dried thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast
• 2 tbsp vegan margarine
• 2 tbsp⁣ flour
• 1 1/2 cups of plant milk

Instructions

1. Preheat the oven to 375°F.
2. Place the ‍sliced eggplant and potatoes on a baking sheet and bake in the oven for 20-25 minutes or until tender.
3. While‍ the vegetables are baking, ​prepare ​the lentil filling. ‌In a large skillet, sauté the chopped onion and minced garlic ⁢over medium heat until softened.
4. Add the rinsed and drained lentils, diced tomatoes, dried oregano, dried basil, dried thyme, ground cinnamon, salt, and black pepper.‍ Cook for 5-10 minutes or until heated through.
5. For the ⁢bechamel sauce, melt‍ the vegan margarine in a medium saucepan over medium heat. Add the flour and whisk ‍until smooth.
6. Gradually add the plant milk, whisking constantly to prevent lumps from⁣ forming.
7. Bring the mixture to a boil⁢ and then reduce the heat to low. ⁤Let it simmer, stirring frequently,​ until the sauce thickens, about 5-10 minutes.
8. Remove the skillet and baking sheet from the oven. Reduce the oven temperature to 350°F.
9. Place half⁢ of ‌the cooked potatoes and ‍eggplant in the⁣ bottom of a 9×13 inch baking dish.
10. Add the lentil mixture on top of‌ the vegetables and spread it evenly.
11. Add the remaining ‌potatoes and eggplant on top of the lentil mixture.
12. Pour the bechamel sauce over⁣ the top of the layers, spreading it evenly.
13. Sprinkle the‌ nutritional yeast on ‌top of the bechamel sauce.
14. Bake in⁢ the ​oven for 30-35 minutes or until the top is golden brown and the filling is heated through.
15. Remove from the oven and let it cool for⁤ a few minutes before ‌serving.

“This vegan moussaka is packed with flavor and is perfect for a cozy family dinner. It’s easy to make and will satisfy even the biggest meat-eaters. Enjoy!”