What are the specific ingredients and steps involved in making this Greek vegan moussaka recipe?
Delightful Greek Vegan Moussaka Recipe for a Flavorful Mediterranean Meal
Moussaka is a traditional Greek dish that is a comfort food for many. This vegan version of moussaka is not only delicious but also healthy. It’s packed with eggplant, zucchini, potatoes, lentils, and flavorful seasonings. A perfect wholesome dish for vegan eaters or someone who is looking to try something new in the Mediterranean cuisine.
Ingredients
- 2 medium eggplants
- 2 medium zucchinis
- 3 medium potatoes
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1 cup lentils, cooked
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs
Instructions
- Wash and slice the eggplants, zucchinis, and potatoes into 1/4 inch rounds.
- Preheat the oven to 350°F (175°C).
- Spread the slices on a baking sheet lined with parchment paper and set aside.
- In a large pot, heat the olive oil on medium heat.
- Add the diced onions and minced garlic, and cook until they turn golden.
- Add the tomato paste, salt, pepper, oregano, cinnamon, nutmeg, and flour, and stir for 2 minutes.
- Pour the vegetable broth and stir with a whisk to make a thick sauce.
- Add the cooked lentils and stir gently.
- In a baking dish, layer the eggplants, zucchinis, and potatoes, evenly alternating with the lentil sauce mixture between each layer.
- Sprinkle the breadcrumbs over the top layer.
- Cover the baking dish with aluminum foil and bake for 50 minutes.
- Remove the aluminum foil, raise the oven temperature to 400°F (200°C), and bake for another 10 minutes or until the top is golden brown.
- Remove the moussaka from the oven and allow it to cool for 10 minutes before serving.
Enjoy your amazing vegan moussaka with a side salad and crusty bread, for a perfect Mediterranean meal. It can also be stored in an airtight container in the fridge for up to five days and reheat as needed.
About the author
This delicious recipe was created by Sophie Jackson, a passionate vegan foodie, and blogger. She loves traveling and exploring different cuisines from around the world and veganizing it. If you want more recipe ideas, you can check out her blog Earth, Food, and Fire.