Introduction

This vegan version of moussaka, a⁤ classic Greek dish, is a delicious and healthy option. It‍ is made with eggplant, lentils, and ⁤a rich, creamy vegan bechamel sauce. It takes some time to make, ⁤but it is definitely worth it!

Ingredients

• 2 large eggplants, sliced lengthwise
• 1 cup of cooked lentils
• 1 onion, chopped
• 3⁣ cloves of garlic, minced
• 1 can of crushed tomatoes
• 1/2 ​tsp of cinnamon
• 1/2 tsp of oregano
• 1/2 tsp of thyme
• 1 tsp of salt
• 1/2 tsp of black pepper
• For the bechamel sauce:
• 1/4 cup of vegan butter
• 1/4 cup of flour
• 2 cups of unsweetened plant-based milk
• 1/2 cup⁣ of nutritional yeast
• Salt and pepper⁤ to⁢ taste
• Vegan​ parmesan cheese ⁢(optional)

Instructions

1. Preheat the oven to 375°F.
2. Sprinkle the eggplant slices with salt⁣ and let them sit for around 30 minutes to⁤ release any excess water and ⁣bitterness. Rinse and pat dry.
3. Heat some oil in a pan​ and sauté the onion and garlic until fragrant. Add the lentils, crushed tomatoes, ⁤cinnamon, oregano, thyme, ‌salt, and pepper. Simmer for around 10 minutes ‌until thickened.
4. Prepare the bechamel sauce by melting the vegan butter in a saucepan. Whisk in the flour until smooth. Slowly​ add⁢ the plant-based‌ milk, whisking ⁢constantly until thickened. Add the‍ nutritional yeast, salt, and pepper ⁢to taste.
5. In a baking dish, layer the‍ eggplant slices and lentil mixture. Pour the bechamel sauce over the ⁢top and smooth it ‌out with a spoon. Sprinkle with vegan parmesan ⁣cheese if desired.
6. Bake for 45-50 minutes until⁣ golden brown and bubbling. Let it⁣ cool for a few minutes before serving.

Conclusion

This Greek vegan moussaka ⁤is​ a sure crowd-pleaser, with its rich ⁢flavor and creamy texture. You’ll love how easy it is to put together, especially with the step-by-step instructions provided here. Give it a try for ⁢your next‌ Mediterranean-inspired meal!