What are some key ingredients that are used to replace traditional meat in a vegan Greek moussaka recipe?
Moussaka Madness: How to Make a Delicious Vegan Greek Moussaka!
Moussaka is a classic Greek dish that is traditionally made with layers of eggplant, ground beef or lamb, and a creamy béchamel sauce. In this vegan version, we replace the meat with lentils and use a dairy-free béchamel to create a rich and hearty dish that is perfect for a cozy dinner or a special occasion.
Ingredients:
- 1 large eggplant, sliced into thin rounds
- 1 cup brown lentils
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1/2 cup soy milk
- 3 tbsp olive oil
- 2 tbsp all-purpose flour
- salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and brush with 1 tbsp olive oil. Bake for 15-20 minutes, until tender and lightly browned. Remove from the oven and set aside.
- Cook the lentils according to package instructions and set aside.
- In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic and cook for 3-5 minutes, until soft and fragrant.
- Add the diced tomatoes, tomato paste, oregano, cinnamon, and vegetable broth. Stir well and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the sauce has thickened.
- Add the cooked lentils to the sauce and stir well. Season with salt and pepper to taste.
- To make the béchamel sauce, heat the soy milk in a small saucepan over low heat.
- In a separate pan, melt the vegan butter and whisk in the flour. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
- Gradually add the warm soy milk to the butter mixture, whisking constantly to avoid lumps. Cook for 5-8 minutes, stirring occasionally, until the sauce has thickened and is smooth and creamy.
- To assemble the moussaka, layer the eggplant slices in a large baking dish. Spoon the lentil sauce on top of the eggplant, spreading it out evenly.
- Pour the béchamel sauce over the lentil sauce and smooth it out with a spatula.
- Bake the moussaka for 30-35 minutes, until the top is golden and bubbly. Let it cool for a few minutes before serving.
