Moussaka
This hearty vegan Moussaka is a delicious layered dish featuring tender eggplant, a savory lentil filling, and a creamy cashew béchamel sauce, perfect for a comforting dinner.
Discover the rich flavors of traditional Greek cuisine with a plant-based twist in this vegan Moussaka recipe, exclusively on vegancooking.recipes.
This dish layers roasted eggplant, seasoned lentils, and a nutty béchamel sauce, providing a satisfying meal that's both wholesome and indulgent.
Perfect for dinner gatherings or meal prep, this recipe will impress even non-vegans with its depth and flavor.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Eggplant is key for texture; you can substitute zucchini if preferred. For a gluten-free option, ensure the nutritional yeast is gluten-free.
Tips & Notes
- •For added flavor, consider adding some chopped olives to the lentil mix.
- •Letting the moussaka rest before serving helps the layers set and makes slicing easier.
Recipe Variations
- •Add spinach or kale to the lentil mix for extra nutrients.
- •Use a different nut, such as almonds or walnuts, in the béchamel for a unique flavor.
Storage & Freezing
Store leftover moussaka in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this moussaka ahead of time?
Yes, you can prepare the layers a day in advance and bake it just before serving.
What can I serve with moussaka?
A simple green salad or some crusty whole grain bread complements this dish nicely.
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This hearty vegan Moussaka is a delicious layered dish featuring tender eggplant, a savory lentil filling, and a creamy cashew béchamel sauce, perfect for a comforting dinner.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let them sit for 20 minutes to draw out moisture, then rinse and pat dry.
- 3
Brush the eggplant slices lightly with olive oil on both sides and arrange them on a baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
- 5
Add minced garlic and sauté for another minute until fragrant.
- 6
Stir in the lentils, tomato paste, diced tomatoes (with juice), oregano, cinnamon, salt, and pepper. Let the mixture simmer on low for 15 minutes, stirring occasionally.
- 7
While the lentil filling simmers, prepare the béchamel sauce. Drain and rinse the soaked cashews, then blend them with nutritional yeast, non-dairy milk, lemon juice, nutmeg, and a pinch of salt until smooth and creamy.
- 8
Assemble the moussaka: In a baking dish, layer half of the roasted eggplant on the bottom, followed by the lentil mixture, then the remaining eggplant slices. Pour the béchamel sauce over the top, spreading it evenly.
- 9
Bake in the preheated oven for 30-35 minutes until the top is golden and bubbling.
- 10
Allow the moussaka to cool for 10 minutes before slicing. Garnish with fresh parsley and serve.
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