Faux Moussaka with Lentils
Indulge in the hearty comfort of this Faux Moussaka with Lentils, a vegan twist on the beloved Greek classic that's both nourishing and irresistible. This recipe swaps traditional meat for protein-packed green or brown lentils, simmered with aromatic spices like cinnamon and nutmeg for a rich, flavorful filling. Tender layers of eggplant and parboiled potatoes are beautifully complemented by a creamy vegan béchamel sauce, made with plant-based milk and nutritional yeast for a velvety finish. Perfectly baked to golden perfection, this plant-based moussaka is a satisfying main dish that's ideal for family dinners, meal prep, or entertaining guests. With wholesome ingredients and bold Mediterranean flavors, this vegan moussaka offers a delicious, healthier alternative without compromising on taste.
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Recipe Information
Ingredients
- 2 large Eggplants
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 3 large Garlic cloves
- 2 cups Cooked green or brown lentils
- 1 14-ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Dried oregano
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 medium Russet potatoes
- 2 cups Unsweetened plant-based milk
- 3 tablespoons All-purpose flour
- 3 tablespoons Vegan butter or margarine
- 3 tablespoons Nutritional yeast
- 0.25 teaspoons Ground white pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2-inch rounds and sprinkle them with salt. Let them sit for 20 minutes to draw out moisture. Pat them dry with a paper towel.
Peel and slice the potatoes into 1/4-inch rounds. Parboil them in boiling water for about 5–7 minutes until slightly tender but not fully cooked. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until they are golden brown on each side, adding more oil as needed. Place the cooked slices on a paper towel-lined plate to drain excess oil.
In the same skillet, heat 1 tablespoon of olive oil over medium heat and sauté the diced onion until soft, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in the cooked lentils, crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for 10–12 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
To make the vegan béchamel sauce, melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
Slowly add the plant-based milk, whisking continuously to avoid lumps. Cook the mixture for 5–7 minutes, or until the sauce thickens to a custard-like consistency. Stir in nutritional yeast, white pepper, and 1 teaspoon of salt, then remove from heat.
To assemble, layer the bottom of a 9x13-inch baking dish with the parboiled potato slices, followed by half of the eggplant slices. Spread the lentil mixture evenly over the eggplant.
Top with the remaining eggplant slices, then pour the béchamel sauce over the top, spreading it evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until the top is golden and set.
Allow the moussaka to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 86.3 g | 308% | |
| Total Sugars | 61.7 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1023 mg | 79% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 8214 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
