Vegan Moussaka
Indulge in the comforting layers of this **Vegan Moussaka**, a plant-based twist on the classic Greek favorite. Featuring tender roasted eggplant, hearty lentil-tomato sauce infused with warm spices like cinnamon and oregano, and creamy, dairy-free béchamel made with almond milk and nutritional yeast, this recipe is a symphony of flavors and textures. Thinly sliced potatoes form the perfect base for a wholesome, satisfying meal that's completely free of meat and dairy without compromising on richness. Baked to golden perfection, this dish is ideal for a cozy family dinner or as a show-stopping centerpiece for a Mediterranean-inspired feast. With a preparation time of just 30 minutes and a stunning presentation, this vegan comfort classic is guaranteed to impress.
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 14-ounce can canned tomatoes
- 2 cups cooked green or brown lentils
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 2.5 cups unsweetened almond milk
- 0.25 cup nutritional yeast
- 0.25 teaspoon nutmeg
- 1 to taste salt
- 1 to taste pepper
- 2 large, peeled and thinly sliced potatoes
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants into 1/4-inch rounds. Sprinkle with salt and let them sit for about 20 minutes to draw out extra moisture.
While eggplants are resting, heat 2 tablespoons of olive oil in a pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.
Stir in the canned tomatoes, cooked lentils, cinnamon, and oregano. Season with salt and pepper to taste and simmer for 10 minutes. Remove from heat and set aside.
Rinse the eggplant slices and pat them dry. Brush them with the remaining olive oil and arrange on a baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.
In a saucepan, heat 3 tablespoons of olive oil over medium heat. Add the flour and whisk continuously for about 2 minutes until golden. Gradually add the almond milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
Stir in the nutritional yeast and nutmeg, then season with salt and pepper to taste. Remove from heat.
In a 9x13-inch baking dish, layer half of the eggplant slices on the bottom, followed by half the lentil mixture. Add all of the sliced potatoes, then the remaining lentil mixture, and top with the remaining eggplant slices.
Pour the béchamel sauce evenly over the top.
Bake the moussaka in the oven for 30-35 minutes, until the top is golden and bubbling.
Allow to cool for 10 minutes before serving to let the layers set.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 352.9 g | 128% | |
| Dietary Fiber | 103.5 g | 370% | |
| Total Sugars | 79.8 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1548 mg | 119% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 9395 mg | 200% | |
*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.
