Vegan Moussaka

Name: Vegan Moussaka
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 3 large eggplants; 2 pounds potatoes, peeled; olive oil to brush; sea salt & pepper to sprinkle; 3 cups of cooked lentils; 2 cups tomato purée; 1 cup chopped tomatoes; 2 bay leaves; 1-2 tsp dried thyme; 1 tsp oregano; 1 tsp paprika; 1 tbsp. olive oil; 1 large onion, chopped; 2 cloves of garlic, minced; 1 tsp coconut sugar or brown sugar; pinch of cinnamon; sea salt & pepper to taste; 2 cups plant-based milk; 3 1/2 tbsp. cornstarch; 2 tbsp. nutritional yeast flakes; 2 tbsp. vegan butter; Sea salt & pepper to taste; pinch of nutmeg; vegan cheese to taste (optional)

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Vegan Moussaka

Recipe by GenevaWatsonCourse: MainCuisine: GreekDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

For base

3 large eggplants
2 pounds potatoes, peeled
olive oil to brush

sea salt & pepper to sprinkle
For Lentil Mixture

3 cups of cooked lentils
2 cups tomato purée
1 cup chopped tomatoes

2 bay leaves
1-2 tsp dried thyme
1 tsp oregano

1 tsp paprika
1 tbsp. olive oil
1 large onion, chopped

2 cloves of garlic, minced
1 tsp coconut sugar or brown sugar
pinch of cinnamon

sea salt & pepper to taste
For Béchamel Sauce

2 cups plant-based milk
3 1/2 tbsp. cornstarch
2 tbsp. nutritional yeast flakes

2 tbsp. vegan butter
Sea salt & pepper to taste
pinch of nutmeg

vegan cheese to taste (optional)

Directions

Preheat oven to 390° F/200° C. Prepare 2 baking sheets lined with parchment paper.

Slice eggplant, lengthwise into 4 pieces. Cut potatoes into 1/2 inch thick slices. Place all slices, in a single layer, on baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake for about 20 minutes or until lightly brown.
Heat tbsp. olive oil in a skillet over medium heat. Add onion & garlic and sauté for about 4-5 minutes.
Add tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Add cooked lentils and let simmer on low for about 5 minutes.

To make béchamel sauce, add plant-based milk to a pan/skillet. Mix in cornstarch, nutritional yeast, salt and pepper, and whisk. Add vegan butter and bring mixture to a boil.
Let simmer on low heat for a few minutes until it thickens. Whisk continuously. Remove from heat.
Grease a 13″x9″ or larger baking dish. Place half of potato and eggplant slices at bottom of baking dish. Top with lentil mixture, followed by remaining potato/eggplant slices. Pour béchamel sauce on top and spread evenly. Top with vegan cheese to taste (optional).

Bake for about 30 minutes or until golden brown. Garnish with fresh herbs. Enjoy!

Notes

If you don’t want to make béchamel sauce, just top your moussaka with mashed potatoes.