Vegan Musaca
Experience the ultimate comfort food makeover with Vegan Musaca, a plant-based twist on the traditional Mediterranean casserole. This hearty dish layers tender sautéed eggplant and perfectly cooked potato rounds with a fragrant lentil filling seasoned with cumin, cinnamon, and garlic. The rich, creamy cashew bechamel sauce adds indulgent depth, delivering all the cozy vibes you'd expect from musaca—without dairy or meat. Packed with nutritious ingredients like green lentils, fresh veggies, and almond milk, this recipe is both wholesome and satisfying. Ideal for dinner parties or family meals, Vegan Musaca brings bold flavors together in a beautifully baked presentation, finished with a sprinkling of fresh parsley for a vibrant touch. Whether you're vegan or just craving a healthier comfort food option, this dish is sure to impress! Perfect for searches like “vegan casserole recipe” or “plant-based Mediterranean dishes.”
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggplant
- 4 medium potato
- 4 tablespoons olive oil
- 1 large onion
- 3 large garlic cloves
- 1 medium carrot
- 1 cup green lentils
- 1 cup canned crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon cinnamon
- 0.25 cup nutritional yeast
- 2 tablespoons soy sauce
- 1 cup cashews
- 0.25 teaspoon nutmeg
- 2 tablespoons lemon juice
- 1.5 cups unsweetened almond milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds and lightly salt them. Let them sit for about 15 minutes to draw out excess moisture.
Thinly slice the potatoes into rounds, about 1/4-inch thick.
Rinse the eggplant slices and pat them dry with kitchen paper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplant slices in batches until golden brown on each side. Add more oil as necessary. Set aside.
Boil the potato slices in a large pot with salted water for about 10 minutes until just tender. Drain and set aside.
In the same skillet, add the remaining olive oil and sauté the chopped onion, minced garlic, and grated carrot until softened, about 5 minutes.
Add the green lentils, crushed tomatoes, vegetable broth, cumin, cinnamon, soy sauce, salt, and black pepper to the skillet. Stir well and bring to a boil.
Reduce to a simmer and cook, uncovered, for about 20 minutes until the lentils are tender and the mixture is thickened.
To make the cashew bechamel sauce, blend the soaked cashews, nutritional yeast, nutmeg, lemon juice, and almond milk until smooth and creamy.
To assemble, layer half of the eggplant slices on the bottom of a 9x13-inch baking dish. Follow with half of the cooked potato slices, then spread half of the lentil mixture over them.
Repeat the layers with the remaining eggplant, potato, and lentil mixture.
Pour the cashew sauce evenly over the top layer.
Bake in the preheated oven for 25 to 30 minutes, until golden brown on top.
Let the musaca cool for about 10 minutes, then sprinkle with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 7758 mg | 337% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 84.7 g | 302% | |
| Total Sugars | 95.3 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1171 mg | 90% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 9379 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.
