Moussaka Madness: How to Make a Delicious Vegan Greek Moussaka!


Moussaka⁤ Madness: How to Make a Delicious Vegan Greek Moussaka!

What are some key ⁢ingredients that are‌ used to replace traditional meat in a vegan Greek moussaka recipe?

Moussaka‌ Madness: How ‍to Make a Delicious Vegan Greek Moussaka!

Moussaka is a classic Greek dish that is ​traditionally made with layers of ‌eggplant, ‌ground beef or ‌lamb, and a creamy béchamel sauce. In this vegan version, we replace ⁢the ⁣meat with lentils and use⁤ a dairy-free béchamel to create a rich and hearty dish that⁤ is perfect for a cozy dinner or a ⁤special ⁤occasion.


  • 1 large eggplant, sliced into thin rounds
  • 1 cup brown lentils
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 can of diced⁤ tomatoes
  • 1 ⁤tsp dried oregano
  • 1 tsp ground cinnamon
  • 2 tbsp tomato paste
  • 1​ cup vegetable broth
  • 1/2 cup soy milk
  • 3 tbsp olive oil
  • 2 tbsp all-purpose‌ flour
  • salt and pepper⁢ to taste


  • Preheat the oven to 375°F (190°C).⁤ Arrange the​ eggplant⁤ slices on a baking sheet and ​brush with 1 tbsp olive oil. Bake for ​15-20 minutes, until tender and lightly ⁤browned. Remove from ‍the oven and set aside.
  • Cook the lentils according to ​package instructions and set aside.
  • In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic and cook for 3-5 minutes, until soft and fragrant.
  • Add the⁣ diced tomatoes, tomato paste, oregano, cinnamon, and vegetable broth. Stir well ‍and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the sauce has thickened.
  • Add‌ the cooked lentils to the sauce and stir well. Season with salt and pepper to taste.
  • To make the béchamel sauce, heat the soy milk in ‍a small saucepan over low heat.
  • In ‍a separate pan, melt the vegan ‌butter and whisk in the flour. Cook for 1-2 minutes, stirring constantly, ‌until the mixture is smooth​ and bubbly.
  • Gradually add the warm⁤ soy milk to the butter mixture, whisking⁣ constantly to avoid lumps. Cook for ​5-8 minutes, stirring occasionally, until the⁣ sauce has thickened and is smooth and creamy.
  • To assemble the ⁢moussaka, layer the⁢ eggplant slices⁣ in a large baking dish.⁣ Spoon the lentil sauce on top of the eggplant, spreading it out evenly.
  • Pour the béchamel sauce over the‌ lentil sauce and smooth it out with a spatula.
  • Bake the ⁢moussaka for 30-35 minutes, ⁣until⁣ the top is golden and bubbly. Let‍ it cool for a few minutes before serving.
Vegan Greek Moussaka

We ⁣hope you enjoyed this recipe for vegan Greek ⁣moussaka! It’s the perfect way to get your fill of veggies and protein in one delicious meal. If you have ‌any questions or comments, please feel free to leave them below. Happy cooking!

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