What are some authentic Greek ingredients used in this vegan moussaka recipe?
Delicious and Nutritious: Authentic Greek Vegan Moussaka Recipe
Moussaka is a traditional Greek dish that typically includes layers of eggplant and ground beef, topped with a creamy béchamel sauce. However, this vegan version swaps the meat for lentils and the béchamel for a cashew cream sauce. The result is a scrumptious, plant-based dish packed with protein and flavor!
Here’s what you’ll need to make this authentic Greek Vegan Moussaka:
- 2 large eggplants, sliced into rounds
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup lentils, rinsed and drained
- 1 can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable broth
- 1 cup raw cashews
- 1/2 cup water
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions:
- Preheat your oven to 400°F. Arrange eggplant slices on a baking sheet and brush lightly with olive oil. Bake for 20-25 minutes, or until tender and lightly browned.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-5 minutes, or until soft.
- Add garlic and sauté for 1 more minute.
- Add lentils, diced tomatoes, oregano, basil, cumin, salt, and pepper to the skillet. Stir to combine.
- Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes, or until lentils are tender and the liquid has reduced.
- In a blender, combine cashews, water, nutritional yeast, and lemon juice. Blend until smooth and creamy.
- In a 9×13 inch baking dish, layer the eggplant slices and lentil mixture, finishing with a layer of eggplant on top.
- Pour the cashew cream sauce over the top, spreading it evenly with a spatula.
- Bake for 30-40 minutes, or until golden brown on top.
- Let the moussaka cool for a few minutes before slicing and serving.