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Irresistible Vegan Moussaka

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A plant-based twist on a traditional Mediterranean dish, featuring layers of roasted eggplant, tender potatoes, and hearty lentils, all topped with a creamy vegan béchamel.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/4 inch rounds
  • 3 large potatoes, sliced
  • 1 cup lentils (brown or green)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 2 cups unsweetened plant-based milk
  • 4 tablespoons all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon nutmeg

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Slice the eggplants and potatoes, salt them, and let them sit for 20 minutes before rinsing and patting dry.
  3. Cook the lentils in a pot with water until tender, about 15-20 minutes, then drain.
  4. Sauté onion in olive oil until translucent, then add garlic and stir until fragrant.
  5. Add lentils, diced tomatoes, oregano, salt, and pepper to the onion mixture and simmer for 10 minutes.
  6. For the béchamel, whisk together plant-based milk and flour over medium heat until thickened, then stir in nutritional yeast and nutmeg.
  7. In a greased baking dish, layer the potatoes, half the lentil mixture, eggplant slices, remaining lentil mixture, and top with béchamel.
  8. Bake for 45 minutes or until golden and bubbly. Allow to cool for 10 minutes before serving.

Notes

Store leftovers in an airtight container for up to 5 days. This dish tastes even better the next day!

Nutrition

Find it online: https://us.recipesfood.org/vegan-moussaka/

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