What are the key ingredients required to make a vegan version of moussaka, a traditional Greek dish?
Introduction
Moussaka is a popular Greek dish that typically consists of layers of meat, eggplant, and potatoes, topped with a cheesy bechamel sauce. However, this vegan version uses lentils instead of meat and nutritional yeast instead of cheese for a delicious plant-based twist on the classic recipe.
Ingredients
- 1 large eggplant, sliced
- 2 medium potatoes, sliced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 can of lentils, rinsed and drained
- 1 can of diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup nutritional yeast
- 2 tbsp vegan margarine
- 2 tbsp flour
- 1 1/2 cups of plant milk
Instructions
- Preheat the oven to 375°F.
- Place the sliced eggplant and potatoes on a baking sheet and bake in the oven for 20-25 minutes or until tender.
- While the vegetables are baking, prepare the lentil filling. In a large skillet, sauté the chopped onion and minced garlic over medium heat until softened.
- Add the rinsed and drained lentils, diced tomatoes, dried oregano, dried basil, dried thyme, ground cinnamon, salt, and black pepper. Cook for 5-10 minutes or until heated through.
- For the bechamel sauce, melt the vegan margarine in a medium saucepan over medium heat. Add the flour and whisk until smooth.
- Gradually add the plant milk, whisking constantly to prevent lumps from forming.
- Bring the mixture to a boil and then reduce the heat to low. Let it simmer, stirring frequently, until the sauce thickens, about 5-10 minutes.
- Remove the skillet and baking sheet from the oven. Reduce the oven temperature to 350°F.
- Place half of the cooked potatoes and eggplant in the bottom of a 9×13 inch baking dish.
- Add the lentil mixture on top of the vegetables and spread it evenly.
- Add the remaining potatoes and eggplant on top of the lentil mixture.
- Pour the bechamel sauce over the top of the layers, spreading it evenly.
- Sprinkle the nutritional yeast on top of the bechamel sauce.
- Bake in the oven for 30-35 minutes or until the top is golden brown and the filling is heated through.
- Remove from the oven and let it cool for a few minutes before serving.
“This vegan moussaka is packed with flavor and is perfect for a cozy family dinner. It’s easy to make and will satisfy even the biggest meat-eaters. Enjoy!”
