What are the key ingredients in Greek vegan moussaka, and how do they contribute to its delicious flavor profile?
Indulge in the Deliciousness of Greek Vegan Moussaka
Moussaka is a hearty dish of Greek origins, typically made with meat and béchamel sauce. But with a few simple substitutions, this classic dish can be made vegan without sacrificing on flavor or texture. This recipe for Greek Vegan Moussaka is a perfect comfort food for any day of the week, packed with nutritious ingredients that will leave you feeling satisfied and happy!
Ingredients:
- 2 large eggplants, sliced
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup canned crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup red lentils
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped fresh parsley
- salt and black pepper, to taste
- For the Béchamel sauce:
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 2 cups unsweetened almond milk
- 1/4 teaspoon grated nutmeg
- 1/2 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- salt and black pepper, to taste
Instructions:
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and place the sliced eggplants in a single layer on the sheet. Brush them with olive oil and bake for 20 minutes or until soft and lightly browned. Set aside.
- In a large sauté pan, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Cook until the vegetables are soft and the onions are translucent.
- Add the dried oregano, ground cumin, and smoked paprika to the pan and stir to combine. Cook for about a minute, until the spices are fragrant.
- Add the canned crushed tomatoes, vegetable broth, red lentils, and ground cinnamon. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, until the lentils are tender and the sauce has thickened.
- Stir in the parsley and season with salt and black pepper, to taste.
- Make the béchamel sauce: In a small saucepan, melt the vegan butter over low heat. Add the all-purpose flour and whisk constantly until it forms a paste.
- Slowly whisk in the unsweetened almond milk, grated nutmeg, nutritional yeast, and fresh lemon juice.
- Turn the heat up to medium and whisk the mixture constantly until it thickens, about 5-7 minutes. Remove the saucepan from the heat.
- Assemble the moussaka: In a 9×13 inch baking dish, layer half of the roasted eggplant slices on the bottom. Spoon the lentil mixture over the eggplant, followed by the remaining roasted eggplant slices on top. Pour the béchamel sauce over the eggplant and spread it out evenly.
- Bake the moussaka for 20-25 minutes, or until the top is lightly golden and the sauce is bubbly.
- Serve hot and enjoy your delicious Greek Vegan Moussaka!
This Greek Vegan Moussaka recipe is a great way to enjoy a classic dish without the use of animal products. It’s packed with protein and fiber, making it a nutritious and satisfying meal. Plus, it’s a great way to use up any leftover veggies you have in your fridge. So the next time you’re in the mood for something hearty and delicious, give this recipe a try!