What are the key ingredients of this Greek Vegan Moussaka Recipe?
Deliciously Plant-Based: Greek Vegan Moussaka Recipe
Ingredients:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 1/2 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
Instructions:
- Preheat oven to 375°F.
- Brush the eggplant slices with olive oil and place them on a baking sheet. Bake for 20-25 minutes or until tender.
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5-7 minutes.
- Add the diced tomatoes, tomato paste, water, oregano, thyme, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for about 15 minutes.
- Add the chickpeas and cook for another 5 minutes.
- In a small bowl, mix together the breadcrumbs, nutritional yeast, and 1/4 cup of olive oil.
- In a large baking dish, layer the eggplant slices and chickpea-tomato sauce mixture, finishing with a layer of eggplant.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 30-35 minutes or until golden brown and bubbly.
Enjoy this delicious and easy-to-make plant-based Greek moussaka!
Thank you for trying out our recipe. We hope you enjoyed this flavorful and healthy meal! Don’t forget to share with your friends and family.