Moussaka (Vegan)
Ingredients:
- 100 g (2) eggplants
- 396 g (2 cups) cooked lentils
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 396.9 g (1 (14 oz) can) crushed tomatoes
- 2.7 g (1 tsp) cinnamon
- 1 g (1 tsp) dried oregano
- 45 ml (3 tbsp) olive oil
- 3 tbsp vegan butter
- 24 g (3 tbsp) all-purpose flour
- 480 ml (2 cups) unsweetened plant milk
- 0.6 g (1/4 tsp) nutmeg
- 1/2 cup vegan parmesan-style
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Whisk the flour into the melted butter until smooth before adding the plant milk, and add the milk gradually while whisking constantly — this is what keeps the béchamel silky instead of lumpy.
Instructions:
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil and roast for 20 minutes, until softened.
- Make the Lentil Sauce: Sauté the onion and garlic in a pan, then add the lentils, crushed tomatoes, cinnamon, and oregano. Simmer for 10 minutes.
- Make the Béchamel: Melt the vegan butter in a saucepan, whisk in the flour, then gradually whisk in the plant milk. Simmer until thickened and season with nutmeg.
- Layer: Layer roasted eggplant and lentil sauce in a baking dish, repeating layers.
- Top & Bake: Pour the béchamel sauce over the top and sprinkle with vegan parmesan. Bake at 375°F (190°C) for 30-35 minutes, until golden and bubbling.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The cooked lentils adds hearty plant protein and body to the dish. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The canned crushed tomatoes adds bright acidity and juicy body.
Moussaka (Vegan)
Ingredients:
- 100 g (2) eggplants
- 396 g (2 cups) cooked lentils
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 396.9 g (1 (14 oz) can) crushed tomatoes
- 2.7 g (1 tsp) cinnamon
- 1 g (1 tsp) dried oregano
- 45 ml (3 tbsp) olive oil
- 3 tbsp vegan butter
- 24 g (3 tbsp) all-purpose flour
- 480 ml (2 cups) unsweetened plant milk
- 0.6 g (1/4 tsp) nutmeg
- 1/2 cup vegan parmesan-style
Why These Ingredients:
A few ingredients do most of the work in this recipe. The cooked lentils adds hearty plant protein and body to the dish. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The canned crushed tomatoes adds bright acidity and juicy body.
Prep:
Whisk the flour into the melted butter until smooth before adding the plant milk, and add the milk gradually while whisking constantly — this is what keeps the béchamel silky instead of lumpy.
Instructions:
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil and roast for 20 minutes, until softened.
- Make the Lentil Sauce: Sauté the onion and garlic in a pan, then add the lentils, crushed tomatoes, cinnamon, and oregano. Simmer for 10 minutes.
- Make the Béchamel: Melt the vegan butter in a saucepan, whisk in the flour, then gradually whisk in the plant milk. Simmer until thickened and season with nutmeg.
- Layer: Layer roasted eggplant and lentil sauce in a baking dish, repeating layers.
- Top & Bake: Pour the béchamel sauce over the top and sprinkle with vegan parmesan. Bake at 375°F (190°C) for 30-35 minutes, until golden and bubbling.
