What are the ingredients required to make this Greek vegan moussaka recipe?
Moussaka is a traditional Greek dish that is usually made with ground meat and bechamel sauce. However, this vegan version replaces the meat with lentils and the bechamel sauce with a rich and creamy cashew sauce. The result is a hearty and flavorful dish that is perfect for any occasion.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | large eggplant |
| 3 | medium potatoes |
| 1 | onion |
| 2 | garlic cloves |
| 1 | red bell pepper |
| 1 | cup brown lentils |
| 2 | cups tomato sauce |
| 2 | tbsp tomato paste |
| 1 | tsp dried oregano |
| 1 | tsp dried basil |
| 1/2 | tsp ground cinnamon |
| 1 | cup raw cashews |
| 1 | cup unsweetened almond milk |
| 1 | tbsp nutritional yeast |
| 1 | tbsp lemon juice |
| as needed | salt and pepper |
Instructions
- Preheat the oven to 375°F.
- Cut the eggplant and potatoes into thin slices and place them on a baking sheet.
- Drizzle some olive oil over the veggies and sprinkle some salt and pepper.
- Bake in the preheated oven for 20-25 minutes or until tender.
- While the veggies are baking, cook the lentils according to the package instructions.
- In a large pan, sauté the onion and garlic until soft.
- Add the chopped bell pepper and cook for a few more minutes.
- Add the cooked lentils, tomato sauce, tomato paste, oregano, basil, cinnamon, salt, and pepper.
- Cook for 10-15 minutes or until the sauce has thickened.
- In a blender, blend the cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth and creamy.
- In a large baking dish, layer the baked eggplant and potatoes, alternating them.
- Pour the lentil sauce over the veggies.
- Pour the cashew sauce over the lentil sauce.
- Cover with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for another 15 minutes or until golden brown.
- Let the moussaka cool for a few minutes before serving.
- Enjoy your delicious Greek vegan moussaka!
