What are the typical ingredients used in a Greek vegan moussaka recipe?
Introduction
This vegan version of moussaka, a classic Greek dish, is a delicious and healthy option. It is made with eggplant, lentils, and a rich, creamy vegan bechamel sauce. It takes some time to make, but it is definitely worth it!
Ingredients
- 2 large eggplants, sliced lengthwise
- 1 cup of cooked lentils
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of crushed tomatoes
- 1/2 tsp of cinnamon
- 1/2 tsp of oregano
- 1/2 tsp of thyme
- 1 tsp of salt
- 1/2 tsp of black pepper
- For the bechamel sauce:
- 1/4 cup of vegan butter
- 1/4 cup of flour
- 2 cups of unsweetened plant-based milk
- 1/2 cup of nutritional yeast
- Salt and pepper to taste
- Vegan parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F.
- Sprinkle the eggplant slices with salt and let them sit for around 30 minutes to release any excess water and bitterness. Rinse and pat dry.
- Heat some oil in a pan and sauté the onion and garlic until fragrant. Add the lentils, crushed tomatoes, cinnamon, oregano, thyme, salt, and pepper. Simmer for around 10 minutes until thickened.
- Prepare the bechamel sauce by melting the vegan butter in a saucepan. Whisk in the flour until smooth. Slowly add the plant-based milk, whisking constantly until thickened. Add the nutritional yeast, salt, and pepper to taste.
- In a baking dish, layer the eggplant slices and lentil mixture. Pour the bechamel sauce over the top and smooth it out with a spoon. Sprinkle with vegan parmesan cheese if desired.
- Bake for 45-50 minutes until golden brown and bubbling. Let it cool for a few minutes before serving.
Conclusion
This Greek vegan moussaka is a sure crowd-pleaser, with its rich flavor and creamy texture. You’ll love how easy it is to put together, especially with the step-by-step instructions provided here. Give it a try for your next Mediterranean-inspired meal!
