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Mouth-Watering Greek Vegan Moussaka: A Delicious Twist on a Classic Dish!

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Mouth-Watering Greek Vegan Moussaka: A‍ Delicious Twist on a Classic Dish!

⁣ Can you recommend any vegan substitutes for the traditional meat ingredients in Greek moussaka?

Mouth-Watering Greek Vegan Moussaka: A Delicious ‍Twist on a Classic⁣ Dish!

Moussaka is a ​traditional Greek⁣ dish that is typically made‌ with meat, eggplant, and potatoes, all topped with a creamy béchamel ‌sauce. However,‌ this vegan​ version is just as tasty and hearty,‌ and even more‍ healthy! The secret ingredient here is lentils, which provide a rich protein source and⁢ thick texture. Loaded with spices, aromatics, and veggies,​ this dish ⁤is a perfect dinner⁣ option for any day of the ⁤week.

Ingredients:

  • 2 large⁢ eggplants, sliced into 1/4‍ inch⁣ rounds
  • 3 large potatoes, sliced into 1/4 inch rounds
  • 1 onion, ⁣chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini,‌ sliced into​ rounds
  • 1/2 cup of uncooked ‌lentils, rinsed and drained
  • 1 can of diced tomatoes
  • 1 tsp of ‍ground cumin
  • 1 tsp of smoked paprika
  • 1 tsp of dried oregano
  • 1 tsp ⁤of dried ⁤thyme
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 1/2 cup of vegetable broth
  • 1/4 cup of olive oil
  • 1/4 cup of all-purpose‌ flour
  • 3 cups of unsweetened non-dairy milk
  • 1/4 tsp of⁢ ground nutmeg
  • 1/4 cup of nutritional yeast

Vegan Moussaka

Instructions:

  1. Preheat the⁤ oven to 400°F.​ Line⁤ two baking sheets with parchment paper.
  2. Arrange the eggplant and potato slices on‌ the baking sheets. Drizzle with olive oil and sprinkle with⁣ salt. Roast⁤ in the oven for 20‍ to ⁣25 minutes, or until they turn slightly golden and tender. ⁢Remove from the oven and set aside.
  3. In‌ a‌ large skillet, ⁣heat the olive oil over medium‌ heat. Add the onion‍ and⁣ garlic and cook for ⁣2-3 ⁤minutes, until softened ⁢and fragrant.
  4. Add‍ the​ bell pepper and zucchini and cook for another 5 minutes.
  5. Add the lentils, canned tomatoes, vegetable broth, and all the spices (cumin, paprika, oregano, thyme, salt, and black pepper). Stir well.
  6. Lower the ‍heat and let it simmer for ⁤25-30 minutes, or until the lentils are tender and ​the sauce is thick. If it looks‍ too ⁣dry, add more vegetable broth as ⁣needed.
  7. In ‍a separate saucepan, melt the vegan butter‌ or margarine over low heat. Add the flour and whisk until smooth. ‌Gradually pour in the non-dairy milk, whisking continuously‌ and making sure there are no lumps. Increase‌ the heat to medium⁢ and continue​ whisking until ⁤the sauce thickens. Add the nutmeg and nutritional yeast, and whisk until well combined.
  8. Preheat the oven to 375°F. Grease a 9×13 inch casserole⁢ dish with⁤ olive oil or ⁢cooking spray.
  9. Spread⁢ half of the roasted eggplant​ and potato slices on⁣ the bottom‌ of ​the dish. Pour half of the lentil mixture on top, spreading it⁢ evenly. ‌Repeat with the remaining ‌eggplant,⁢ potatoes, and lentil mixture. Pour the béchamel sauce on⁢ top of everything.
  10. Bake in the ‍oven for 45-50 minutes, or​ until the top is ‍golden brown and bubbly.
  11. Remove ⁣from⁢ the oven‌ and ‌let it cool for 10-15 minutes‍ before serving. Garnish with fresh herbs, if‌ desired.

Thank ​you for trying⁣ this‍ easy and delicious Greek Vegan Moussaka recipe! We hope ‌you enjoyed it as much as ‍we did. ⁤Please leave a comment below ⁢and let us know ⁢what you think⁣ of ‌this recipe. Don’t forget to follow us on social‌ media for more healthy and tasty recipes.

– The Taste ‌Team

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