Delicious Vegan Moussaka: A Plant-Based Twist on a Classic Dish

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Moussaka is a beloved Mediterranean dish, traditionally made with layers of eggplant, potatoes, and a rich meat sauce, all topped with a creamy béchamel. This vegan version maintains the essence of the classic dish while making it accessible to plant-based eaters. Packed with flavorful lentils, aromatic spices, and a creamy béchamel, this Vegan Moussaka is sure to become a favorite in your household.

Ingredients:

For the base:

2 pounds potatoes, peeled (1 kg)

3 large eggplants

Olive oil to brush

Sea salt & pepper to sprinkle

For the lentil mixture:

3 cups of cooked lentils (600 g)

2 cups tomato purée (450 g)

1 cup chopped tomatoes (150 g)

1 tbsp olive oil

1 large onion, chopped

2 cloves of garlic, minced

2 bay leaves

1-2 tsp dried thyme

1 tsp oregano

1 tsp paprika

1 tsp coconut sugar or brown sugar

Pinch of cinnamon

Sea salt & pepper to taste

For the béchamel sauce (or use mashed potatoes):

2 tbsp vegan butter (28 g)

2 cups plant-based milk (480 ml)

3 1/2 tbsp cornstarch (28 g)

2 tbsp nutritional yeast flakes

Sea salt & pepper to taste

Pinch of nutmeg

Vegan cheese to taste (optional)

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Instructions:

Preparation:

Preheat your oven to 390°F (200°C) and prepare two baking sheets with parchment paper. Slice each eggplant lengthwise into four pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets, brush lightly with some olive oil, and sprinkle with salt and pepper. Bake in the oven for about 20 minutes or until lightly brown.

Lentil Mixture:

While the eggplant and potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté for about 4-5 minutes until fragrant and translucent. Add the tomato purée, chopped tomatoes, all the spices (thyme, oregano, paprika, cinnamon), and salt & pepper to taste. Finally, add the cooked lentils and let the mixture simmer on low heat for about 5 minutes, allowing the flavors to meld together.

Béchamel Sauce:

For the béchamel sauce, add the plant-based milk to a pan or skillet. Mix in the cornstarch, nutritional yeast, salt, and pepper, and whisk until well combined. Add the vegan butter and bring the mixture to a boil, then reduce the heat and let it simmer on low for a few minutes until it thickens, whisking continuously. Remove from heat and set aside.

Assembling the Moussaka:

Grease a 13"x9" (33x23 cm) or larger baking dish. Arrange half of the baked potato and eggplant slices on the bottom of the dish. Top with the lentil mixture, spreading it evenly. Layer the remaining potato and eggplant slices over the lentil mixture. Pour the béchamel sauce on top, spreading it evenly to cover the entire surface. If desired, sprinkle some vegan cheese on top.

Baking:

Bake the assembled moussaka in the preheated oven for about 30 minutes, or until the top is golden brown. The béchamel should be set and slightly bubbly. Remove from the oven and let it cool for a few minutes before slicing.

Serving:

Garnish with fresh herbs, such as parsley or basil, before serving. This vegan moussaka is perfect as a main dish and pairs well with a simple green salad or roasted vegetables. Enjoy the rich, comforting flavors of this plant-based twist on a classic Mediterranean favorite!

This vegan moussaka is a fantastic way to enjoy a hearty, flavorful meal that’s both satisfying and nourishing. The combination of tender eggplant, creamy potatoes, and savory lentils, all topped with a luscious béchamel sauce, makes for an unforgettable dining experience. Whether you’re vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a must-try. Enjoy!

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