Mediterranean Magic: Delicious Greek Vegan Moussaka Recipe to Try at Home

Are you looking for a delicious and nutritious vegan meal that will transport you straight to the Mediterranean? Look no further than moussaka! This classic Greek dish is usually made with meat and béchamel sauce, but we’ve veganized it for all to enjoy.

Ingredients:

• 2 large eggplants, sliced
• 2 Tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp ground cinnamon
• 1 cup vegetable broth
• 1 cup lentils, cooked
• Salt and pepper to taste
• 1 cup vegan yogurt
• 1 Tbsp cornstarch
• 1 Tbsp nutritional yeast
• ½ cup vegan cheese, grated

Instructions:

1. Preheat your oven to 375F.
2. Place the eggplant slices on a baking sheet and brush with olive oil. Bake in the oven for 15 minutes, or until tender. Remove from the oven and set aside.
3. In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until soft.
4. Add the bell pepper, diced tomatoes, oregano, basil, and cinnamon to the saucepan. Stir and cook for 5-7 minutes until the mixture is thickened and fragrant.
5. Add the vegetable broth and lentils to the saucepan and bring to a boil. Simmer for 10 minutes until the mixture has thickened slightly. Season with salt and pepper to taste.
6. In a separate bowl, whisk together the vegan yogurt, cornstarch, and nutritional yeast.
7. Layer the baked eggplant slices in a greased baking dish. Pour the lentil mixture over the eggplant layer. Pour the yogurt mixture over the lentil layer. Sprinkle the grated vegan cheese over the top.
8. Bake for 30-35 minutes, or until the cheese is melted and bubbly. Serve and enjoy!

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