What inspired the author to create a vegan twist on traditional moussaka?
The hearty, comforting dish that is moussaka is a staple of Greek cuisine. Traditionally made with layers of ground lamb, eggplant, and béchamel sauce, it’s a delicious and filling meal. But what if you’re vegan, or simply looking to cut back on meat? Not to worry – with a little creativity, you can still enjoy the flavors of moussaka in a plant-based form. This recipe combines lentils, mushrooms, and zucchini to create a rich, flavorful filling. It’s topped with a creamy, tangy cashew sauce that mimics the texture of béchamel. Give it a try and see how tasty vegan moussaka can be!
Ingredients
- 1 cup dried brown or green lentils
- 2 cups vegetable broth or water
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 oz. button mushrooms, sliced
- 1 medium zucchini, diced
- 1 can (14 oz.) diced tomatoes, drained
- 1 tsp. dried oregano
- 1/2 tsp. cinnamon
- Salt and pepper, to taste
- 3 Tbsp. olive oil, divided
- 1 cup raw cashews, soaked for at least 2 hours or overnight
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 3 Tbsp. nutritional yeast
- 2 Tbsp. lemon juice
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1 large eggplant, sliced into rounds
Instructions
1. Cook the lentils
In a medium saucepan, combine the lentils and broth/water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until tender. Drain any excess liquid.
2. Prepare the filling
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened.
- Add the mushrooms and zucchini, and cook for 5-7 minutes, until the vegetables are tender.
- Stir in the cooked lentils, diced tomatoes, oregano, cinnamon, salt, and pepper. Cook for another 5-10 minutes, until everything is heated through and the flavors have melded together. Set aside.
3. Make the cashew sauce
- In a blender or food processor, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy.
4. Cook the eggplant
- Preheat your oven to 375°F (190°C).
- Brush a large baking sheet with the remaining tablespoon of olive oil.
- Arrange the eggplant slices on the baking sheet and brush with more olive oil.
- Bake for 20-25 minutes, flipping the slices halfway through, until tender and lightly browned.
5. Assemble and bake the moussaka
- Spread half of the eggplant slices in the bottom of a large casserole dish.
- Add the lentil filling on top of the eggplant.
- Cover the filling with the remaining eggplant slices. Pour the cashew sauce over the top.
- Bake for 30-35 minutes, until bubbly and golden. Let cool for a few minutes before slicing and serving.
Enjoy your vegan moussaka with a side salad or some crusty bread. This twist on a classic Greek dish is sure to satisfy your cravings for something hearty and flavorful, while still being kind to your body and the planet. Opa!
