What are the key ingredients in vegan moussaka, and how do they differ from traditional Greek moussaka recipes?
If you love Greek cuisine, you are in for a treat! Here is the recipe for a delicious vegan moussaka that will make your taste buds sing. This plant-based delight is perfect for any occasion, and its rich flavor and texture will leave you satisfied and happy. So, grab your apron and get ready to cook!
Ingredients
- 2 large eggplants, sliced lengthwise
- 1 cup of cooked lentils
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of chopped tomatoes
- 1 bay leaf
- 1 tsp of dried oregano
- 1 tsp of ground cinnamon
- 2 tbsp of olive oil
- 1 cup of vegetable broth
- 2 tbsp of cornstarch
- 1 cup of soy milk
- 2 tbsp of nutritional yeast
- Salt and pepper to taste
- 1/2 cup of vegan parmesan, grated
Instructions
- Preheat your oven to 400°F.
- Drizzle the eggplant slices with olive oil and season with salt and pepper.
- Place the eggplant slices on a baking sheet and bake for 20-25 minutes, or until golden brown. Set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the onions and garlic and cook for 5 minutes, or until softened.
- Add the chopped tomatoes, lentils, bay leaf, oregano, cinnamon, salt, and pepper. Cook for another 10 minutes, or until the mixture has thickened. Remove the bay leaf and set aside.
- In a separate bowl, whisk together the cornstarch, soy milk, nutritional yeast, salt, and pepper.
- Transfer the lentil mixture to a baking dish. Layer the eggplant slices on top.
- Pour the soy milk mixture over the eggplant slices.
- Sprinkle the vegan parmesan cheese over the top.
- Bake for 30-35 minutes, or until the cheese is melted and golden brown. Enjoy!
