Moussaka Madness: A Vegan Twist on a Classic Greek Dish


Moussaka ⁣Madness:⁢ A Vegan Twist on a ‍Classic Greek Dish

How does the recipe for vegan⁤ moussaka differ from the‍ traditional version?

Moussaka⁤ Madness: A ‍Vegan Twist on a ⁣Classic Greek Dish

Moussaka is a classic Greek⁣ dish that is traditionally made with ground meat, ⁤eggplant, and béchamel sauce. However, it’s easy to ​make a vegan version that is just ‍as delicious and satisfying. This recipe uses lentils⁢ instead of ground meat and coconut milk instead of béchamel sauce to create ​a creamy, flavorful dish⁢ that will have your taste buds dancing with joy.



  • 2 large eggplants, sliced
  • 1 onion, chopped
  • 2 cloves ‍garlic, minced
  • 1 cup brown lentils, ‍cooked
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup coconut ⁢milk
  • 1 tsp dried oregano
  • 1 tsp dried​ basil
  • 1 tsp paprika
  • Salt and pepper to⁢ taste
  • Olive oil for‌ frying


  1. Preheat oven‌ to 375°F.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add onions and garlic and ⁢sauté until onions are translucent.
  4. Add lentils and‌ spices and cook for 5 minutes.
  5. Add diced tomatoes and cook for another 5 minutes.
  6. Add⁢ coconut milk and cook for 2​ more minutes.
  7. Season with salt ​and pepper to taste.
  8. In ⁣a ‍separate skillet, fry⁢ eggplant slices ⁢in olive oil until golden brown on each side.
  9. Grease a‍ baking dish with olive ​oil and layer⁢ eggplant slices on‍ the‍ bottom.
  10. Add lentil mixture on top of eggplant slices.
  11. Add another layer of eggplant slices.
  12. Bake in the oven ‌for‌ 25⁤ minutes, or‍ until‍ top ⁢is golden brown.
  13. Let cool for ⁣a few minutes before serving.

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