Cooking Time:
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
Servings:
- Serves 6-8
This Hearty Vegan Moussaka is a delicious and comforting Greek dish that’s perfect for a family dinner or special occasion. Made with layers of eggplant, potatoes, a rich lentil and tomato filling, and a creamy béchamel sauce, this moussaka is both satisfying and flavorful. Let’s dive into the recipe and create this delightful dish!
Ingredients:
For the Eggplant and Potatoes:
- 2 large eggplants, sliced into 1/4-inch rounds
- 4 large potatoes, peeled and sliced into 1/4-inch rounds
- 4 tablespoons of olive oil
- Salt and pepper to taste
For the Lentil Filling:
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of dried green or brown lentils, rinsed
- 1 can (14 ounces) of diced tomatoes
- 2 tablespoons of tomato paste
- 1 teaspoon of ground cinnamon
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 4 cups of vegetable broth
- Salt and pepper to taste
For the Béchamel Sauce:
- 1/4 cup of olive oil
- 1/4 cup of all-purpose flour (use gluten-free if needed)
- 3 cups of unsweetened almond milk or other plant-based milk
- 1/4 cup of nutritional yeast
- 1/2 teaspoon of ground nutmeg
- Salt and pepper to taste
For Assembly:
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prepare the Eggplant and Potatoes
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Season the Vegetables: Place the sliced eggplant and potatoes on separate baking sheets. Brush both sides with olive oil and season with salt and pepper.
- Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and the potatoes are golden brown. Remove from the oven and set aside.
Step 2: Prepare the Lentil Filling
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Sauté the Onion: Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, ground cinnamon, dried oregano, ground cumin, and smoked paprika. Cook for another 2 minutes until fragrant.
- Add Lentils and Tomatoes: Add the rinsed lentils, diced tomatoes (with their juices), and tomato paste. Stir well to combine.
- Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 30-35 minutes, or until the lentils are tender and the mixture has thickened. Season with salt and pepper to taste.
Step 3: Prepare the Béchamel Sauce
- Heat the Oil: In a medium saucepan, heat the olive oil over medium heat.
- Add Flour: Whisk in the flour and cook for about 2 minutes to create a roux.
- Add Milk: Gradually whisk in the almond milk, stirring constantly to prevent lumps. Cook for about 5-7 minutes, or until the sauce has thickened.
- Add Nutritional Yeast and Nutmeg: Stir in the nutritional yeast and ground nutmeg. Season with salt and pepper to taste.
Step 4: Assemble the Moussaka
- Layer the Potatoes: In a large baking dish, layer the roasted potato slices on the bottom.
- Add the Lentil Filling: Spread the lentil filling evenly over the potatoes.
- Layer the Eggplant: Arrange the roasted eggplant slices on top of the lentil filling.
- Add Béchamel Sauce: Pour the béchamel sauce over the top, spreading it evenly with a spatula.
Step 5: Bake the Moussaka
- Bake: Reduce the oven temperature to 350°F (175°C). Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- Cool: Allow the moussaka to cool for 10-15 minutes before serving.
Step 6: Serve and Garnish
- Garnish: Garnish with chopped fresh parsley.
- Serve: Serve the vegan moussaka warm.
- Enjoy: Enjoy this hearty and flavorful vegan moussaka with family and friends!
Tips and Variations:
- Extra Vegetables: Add layers of roasted zucchini or bell peppers for added flavor and nutrition.
- Different Beans: Substitute lentils with cooked chickpeas or black beans for a different texture.
- Spicy Kick: Add a pinch of red pepper flakes to the lentil filling for more heat.
- Cheesy Flavor: Sprinkle some vegan cheese on top of the béchamel sauce before baking.
Nutritional Information:
This vegan moussaka is rich in protein and fiber from the lentils and packed with vitamins and minerals from the fresh vegetables. The béchamel sauce adds a creamy texture without the use of dairy, making this dish both nutritious and satisfying.
Storage and Reheating:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 20 minutes, or until warmed through.
Serving Suggestions:
- With Salad: Serve with a fresh Greek salad or a side of steamed vegetables for a complete meal.
- With Bread: Pair with crusty bread or pita for a delicious accompaniment.
- For Meal Prep: Prepare the components ahead of time and assemble just before baking for a quick and easy dinner.
This Hearty Vegan Moussaka is a wonderful way to enjoy a comforting and flavorful meal that’s perfect for any occasion. The combination of roasted vegetables, rich lentil filling, and creamy béchamel sauce creates a dish that is both satisfying and delicious. Enjoy this delightful moussaka with family and friends. Happy cooking!
