A hearty baked dish made with layers of eggplant, tomatoes, and a lentil-based filling, topped with creamy vegan béchamel sauce. This plant-based version of the traditional Greek moussaka is rich in flavor and texture, offering a wholesome and satisfying meal. Perfect for special dinners or family gatherings, it’s a comforting, oven-baked delight that everyone will enjoy.
Here’s a detailed, step-by-step recipe for Vegan Moussaka:
Ingredients:
For the Eggplant Layer:
- 2 large eggplants, sliced into 1/4-inch thick rounds
- 2 tbsp olive oil
- Salt and pepper to taste
For the Lentil Filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked lentils
- 1 can (400g) diced tomatoes
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp tomato paste
For the Vegan Béchamel Sauce:
- 3 tbsp olive oil or vegan butter
- 3 tbsp all-purpose flour
- 2 cups unsweetened plant-based milk (soy or almond)
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
Instructions:
- Prepare the Eggplant:
- Preheat the oven to 200°C (400°F).
- Lay the sliced eggplant on a baking tray, brush both sides with olive oil, and sprinkle with salt and pepper.
- Roast the eggplant slices for 20-25 minutes, flipping halfway through, until tender and golden. Set aside.
- Prepare the Lentil Filling:
- Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the cooked lentils, diced tomatoes, tomato paste, cinnamon, cumin, paprika, salt, and pepper.
- Simmer for 10-15 minutes, allowing the flavors to combine and the sauce to thicken. Set aside.
- Make the Vegan Béchamel Sauce:
- In a medium saucepan, heat olive oil or vegan butter over medium heat.
- Whisk in the flour and cook for 2-3 minutes to form a roux (paste).
- Slowly add the plant-based milk while whisking continuously to avoid lumps.
- Continue stirring until the sauce thickens, about 5-7 minutes.
- Season with salt, pepper, nutmeg, and nutritional yeast if using. Set aside.
- Assemble the Moussaka:
- Lower the oven temperature to 180°C (350°F).
- In a baking dish, start by spreading a layer of roasted eggplant at the bottom.
- Add a layer of the lentil filling, spreading it evenly.
- Repeat with another layer of eggplant and lentil filling if needed.
- Pour the vegan béchamel sauce over the top, spreading it evenly to cover the entire dish.
- Bake the Moussaka:
- Bake the moussaka for 30-35 minutes, until the top is golden and bubbling.
- Let it cool for 10-15 minutes before slicing and serving.
