What are the key ingredients needed to make a Greek vegan moussaka?
Moussaka is a traditional Greek dish that is usually made with ground meat and eggplant, but it can be veganized easily. This recipe uses lentils instead of meat and tofu instead of cheese. It may seem complicated, but the result is worth it. Let’s get started!
Ingredients:
- 2 large eggplants
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup dry lentils
- 2 cups vegetable broth
- 1 can of diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp cinnamon
- 1 tbsp olive oil
- 1 block of firm tofu, crumbled
- 1 tbsp nutritional yeast
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the eggplants into 1/4 inch slices and place them on a baking sheet lined with parchment paper.
- Brush the eggplant slices with olive oil and sprinkle with salt and pepper. Roast them in the oven for 15-20 minutes or until they are soft and slightly browned.
- In the meantime, prepare the lentil filling. Rinse the lentils and place them in a pot with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes or until the lentils are soft. Drain any remaining liquid and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes or until the onion is translucent.
- Add the can of diced tomatoes, dried oregano, dried basil, cinnamon and cooked lentils to the skillet. Stir well and cook for another 5-10 minutes.
- In a mixing bowl, crumble the firm tofu and add the nutritional yeast, salt, and pepper. Mix well.
- Now it’s time to assemble the moussaka. In a 9×13 inch baking dish, place a layer of roasted eggplant slices. Then pour half of the lentil filling evenly over the eggplants. Add another layer of roasted eggplant slices on top of the lentil filling, and then pour the remaining lentil filling over it. Finally, spread the crumbled tofu mixture over the lentil filling evenly.
- Place the baking dish in the oven and bake for 30-35 minutes or until the tofu is golden brown on top.
- Remove from the oven and let it cool for 10-15 minutes before serving.
