What inspired the creation of a vegan version of moussaka?
Moussaka is a classic Greek dish that is traditionally made with ground beef, lamb or pork, layers of eggplant, potatoes, and a creamy béchamel sauce. This vegan version of moussaka replaces the meat with lentils and mushrooms and swaps out the béchamel sauce with a vegan alternative. The result is a delicious and hearty vegan moussaka that will impress your family and friends.
Ingredients:
- 1 large eggplant, sliced
- 2 potatoes, thinly sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup of cooked lentils
- 1 cup of chopped mushrooms
- 1 can of diced tomatoes
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- 1 teaspoon of smoked paprika
- 1 teaspoon of cinnamon
- Salt and pepper to taste
- 1/2 cup of vegetable broth
- 1 tablespoon of cornstarch
- 1 cup of vegan milk
- 2 tablespoons of vegan butter
- 1/2 cup of vegan parmesan cheese
Instructions:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Salt the eggplant and let it sit for 10-15 minutes to remove the moisture. Dry the eggplant with paper towels and brush it with olive oil.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until translucent, about 3-5 minutes.
- Add the mushrooms, lentils, tomatoes, tomato paste, oregano, basil, paprika, cinnamon, salt, pepper, and vegetable broth. Stir and cook for 5-7 minutes.
- Make a slurry of cornstarch and 1 tablespoon of water. Add it to the skillet and stir until the sauce thickens. Remove from the heat.
- In a separate pot, melt the vegan butter and whisk in the vegan milk. Add the flour and whisk until the mixture thickens. Remove from the heat and add the vegan parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
- Arrange the potato slices in a single layer on the bottom of a large baking dish. Spoon the lentil mixture on top of the potatoes. Add a layer of eggplant on top of the lentils. Repeat until all the remaining ingredients are used up.
- Pour the vegan béchamel sauce on top of the last layer of eggplant.
- Bake the moussaka in the preheated oven for 45-50 minutes until the top is golden brown and the potatoes are tender.
- Let it cool for 10 minutes before serving. Garnish with chopped fresh parsley and a sprinkle of vegan parmesan cheese, if desired.
