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Vegan Moussaka with Lentils

Vegan Moussaka with Lentils

A delicious Vegan Moussaka with Lentils recipe that captures the traditional essence while being plant-based.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Main
Cuisine Greek
Servings 8 servings
Calories 300 kcal

Equipment

  • Baking dish
  • saucepan
  • knife
  • cutting board

Ingredients
  

For the Vegan Moussaka Lentils sauce

  • 5 g dried mushrooms ½ tbsp
  • 2 tablespoon olive oil
  • 1 red onion
  • salt to taste
  • 2 garlic cloves
  • ¾ teaspoon ground cinnamon
  • 1 ½ tablespoon tomato paste
  • 400 g can chopped tomatoes (14 oz)
  • 1 glass red wine approx. 250ml / 1 cup
  • ½ tablespoon balsamic vinegar
  • 200 g dried green lentils (7 oz)
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • black pepper to taste
  • sugar to taste

For the Vegan Moussaka Béchamel sauce

  • 1 brown onion
  • 600 ml soy milk (2 ½ cups)
  • 1 stick cinnamon
  • 1 bay leaf
  • 4 black peppercorns
  • 60 ml extra virgin olive oil (¼ cup)
  • 80 g flour (2 ¾ oz)
  • 1 tablespoon nutritional yeast flakes
  • ½ teaspoon ground nutmeg
  • ½ teaspoon garlic powder
  • salt to taste

For the Moussaka

  • 3 large eggplant
  • 3 medium potatoes
  • olive oil
  • salt

Instructions
 

Preparation

  • Preheat the oven and prepare vegetables.
  • Cook lentils until tender and prepare the lentil sauce.
  • Prepare the béchamel sauce by cooking the onions and adding other ingredients.
  • Layer the eggplant and potatoes in a baking dish and add sauces.
  • Bake until golden and serve.

Notes

Feel free to add your favorite spices to the lentil sauce for extra flavor.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 700mgFiber: 15gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 60mgIron: 3mg
Keyword Comfort Food, Greek cuisine, lentils, Plant-based, Vegan Moussaka, Vegan recipe
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