What are the key ingredients in the Zesty Greek Lemon and Herb Vegan Moussaka recipe?
Zesty Greek Lemon and Herb Vegan Moussaka
Introduction
If you’re looking for a tasty vegan dish to feed a crowd, try this delicious twist on a classic Greek dish. This zesty lemon and herb vegan moussaka is sure to impress vegans and non-vegans alike. It’s perfect for a dinner party or a cozy family meal.
Ingredients
- 2 large aubergines, thinly sliced
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 1/2 cups of red lentils, rinsed and drained
- 1 can of chickpeas, rinsed and drained
- 1 can of diced tomatoes
- 1/2 cup of vegetable broth
- 1 tbsp of oregano
- 1 tbsp of thyme
- 1 lemon, juiced and zested
- 2 tbsp of olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large pan over medium heat. Add onion and garlic, and sauté until onions are translucent.
- Add lentils, chickpeas, diced tomatoes, vegetable broth, oregano, thyme, lemon juice, and lemon zest. Cook for 10-15 minutes or until the lentils are tender.
- Meanwhile, slice aubergines lengthwise into 1/2 inch thick slices and place them on a baking dish. Brush them with olive oil and sprinkle with salt and pepper.
- Bake aubergines for 20-25 minutes or until they become golden brown.
- Assemble the moussaka by layering the aubergines and the lentil mix in a baking dish. Top with some extra lemon zest if desired.
- Bake in the oven for 25-30 minutes.
- Let the moussaka rest for 5-10 minutes and serve.
Conclusion
This zesty Greek lemon and herb vegan moussaka is a delicious way to enjoy a vegan meal. It’s packed with flavor and is sure to be a crowd pleaser. Remember to serve with a side salad and some crusty bread!
