Can you recommend any vegan substitutes for the traditional meat ingredients in Greek moussaka?
Mouth-Watering Greek Vegan Moussaka: A Delicious Twist on a Classic Dish!
Moussaka is a traditional Greek dish that is typically made with meat, eggplant, and potatoes, all topped with a creamy béchamel sauce. However, this vegan version is just as tasty and hearty, and even more healthy! The secret ingredient here is lentils, which provide a rich protein source and thick texture. Loaded with spices, aromatics, and veggies, this dish is a perfect dinner option for any day of the week.
Ingredients:
- 2 large eggplants, sliced into 1/4 inch rounds
- 3 large potatoes, sliced into 1/4 inch rounds
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, sliced into rounds
- 1/2 cup of uncooked lentils, rinsed and drained
- 1 can of diced tomatoes
- 1 tsp of ground cumin
- 1 tsp of smoked paprika
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 cup of vegetable broth
- 1/4 cup of olive oil
- 1/4 cup of all-purpose flour
- 3 cups of unsweetened non-dairy milk
- 1/4 tsp of ground nutmeg
- 1/4 cup of nutritional yeast
Instructions:
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Arrange the eggplant and potato slices on the baking sheets. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 to 25 minutes, or until they turn slightly golden and tender. Remove from the oven and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes, until softened and fragrant.
- Add the bell pepper and zucchini and cook for another 5 minutes.
- Add the lentils, canned tomatoes, vegetable broth, and all the spices (cumin, paprika, oregano, thyme, salt, and black pepper). Stir well.
- Lower the heat and let it simmer for 25-30 minutes, or until the lentils are tender and the sauce is thick. If it looks too dry, add more vegetable broth as needed.
- In a separate saucepan, melt the vegan butter or margarine over low heat. Add the flour and whisk until smooth. Gradually pour in the non-dairy milk, whisking continuously and making sure there are no lumps. Increase the heat to medium and continue whisking until the sauce thickens. Add the nutmeg and nutritional yeast, and whisk until well combined.
- Preheat the oven to 375°F. Grease a 9×13 inch casserole dish with olive oil or cooking spray.
- Spread half of the roasted eggplant and potato slices on the bottom of the dish. Pour half of the lentil mixture on top, spreading it evenly. Repeat with the remaining eggplant, potatoes, and lentil mixture. Pour the béchamel sauce on top of everything.
- Bake in the oven for 45-50 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it cool for 10-15 minutes before serving. Garnish with fresh herbs, if desired.
Thank you for trying this easy and delicious Greek Vegan Moussaka recipe! We hope you enjoyed it as much as we did. Please leave a comment below and let us know what you think of this recipe. Don’t forget to follow us on social media for more healthy and tasty recipes.
– The Taste Team