The Vegan Greek Moussaka is a delicious dish. We will make it vegan by adding lentil seasonings, eggplants, olive oil, and other vegan ingredients. There are 320 kcal per serving in this Vegan Greek Moussaka. Serve this dish for occasions, family dinners, or events. You will give it an hour and 15 minutes for its preparation. This recipe will not use lots of kitchen tools. The instructions are not too difficult for you to follow. Pair it with soups, bread, or salads, too. You can keep it inside a sealed box for four days as well. Also, you can prepare it without gluten if you use gluten-free flour.
STATS:
- Portion size: One slice
- Prep duration: 30 minutes
- Cuisine: Greek
- Number of calories: 320 kcal
- Course: Main
- Total duration: 1 hour and 15 minutes
- Cooking time: 45 minutes
- Diet: Vegan
- Servings: Six
EQUIPMENT:
- Measuring spoons
- Spatula
- Measuring cups
- Whisk
- Sharp knife
- Cutting board
- 9 x 13-inch baking dish
- Medium saucepan
- Big skillet
INGREDIENTS:
EGGPLANT LAYER:
- Half tsp salt
- 2 large cut into ½ inch rounds eggplants
- Two tbsp olive oil
- ¼ tsp black pepper
LENTIL FILLING:
- ½ tsp salt
- One tbsp olive oil
- 1 medium chopped onion
- 3 minced garlic cloves
- 1 cup dry brown lentils
- Two cups of vegetable broth
- Quarter tsp black pepper
- One can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp ground cinnamon
VEGAN BECHAMEL SAUCE:
- ½ tsp salt
- Quarter tsp ground nutmeg
- 3 tbsp olive oil
- 2 cups unsweetened almond milk
- 2 tbsp nutritional yeast
- 3 tbsp all-purpose flour
INGREDIENT NOTES:
EGGPLANT:
- We will use this for the eggplant layer in your dish. After baking your dish, it will become a little creamy. If you want another idea, use potato slices for this.
LENTILS:
- These will make your recipe healthy and satisfying. Also, if you use brown lentils, they will make a shape for your Moussaka. Cook chickpeas and use them for another idea in your recipe.
CRUSHED TOMATOES:
- We will use crushed tomatoes in the filling so it becomes saucy. Crushed tomatoes will also make your dish rich. Canned diced tomatoes are another idea for you to add.
CINNAMON:
- Cinnamon also gives you a warm taste in your dish. You will also notice a classic Greek flavor from using it. Use some allspice in your recipe for an alternative idea.
NUTRITIONAL YEAST:
- Nutritional yeast will make your dish taste like cheese. You will not use any cheese in your recipe if you have this. Another idea for your dish can be vegan parmesan.
UNSWEETENED ALMOND MILK:
- We need something to make the bechamel sauce creamy. For this, we will add unsweetened almond milk. Unsweetened oat milk can also be an idea for your sauce.
INSTRUCTIONS:
ROAST THE EGGPLANT:
- Warm your oven to 200°C.
- Add the slices of eggplant to your tray and add olive oil to them.
- Also, spread pepper and salt evenly on top.
- Roast them for 25 minutes.
MAKE THE LENTIL FILLING:
- Put your skillet over medium flame.
- Cook the onion in the skillet.
- Now add garlic to the skillet to cook for a minute.
- Then comes lentils and broth.
- Simmering time for this will be 20 minutes.
- Now add in pepper, salt, cinnamon, oregano, tomato paste, and crushed tomatoes.
- Wait for ten more minutes to cook to make it thicker.
MAKE THE SAUCE:
- Use a saucepan to warm olive oil on low heat.
- Include flour in it to whisk for two minutes.
- Gradually add almond milk while you use the whisk.
- Keep cooking the sauce to make it creamy and thick.
- Now include salt, nutmeg, and nutritional yeast.
ASSEMBLE:
- Add half the amount of roasted eggplants to your dish.
- Include the lentil filling over them.
- Now spread the rest of the eggplants.
- Finally, add the bechamel sauce on top of everything.
- Bake this dish for half an hour.
- Rest it for fifteen minutes and then cut it to eat.
SERVING SUGGESTIONS:
BREAD:
- Warm Pita
- Garlic Whole Wheat
SOUPS:
- Lentil
- Tomato Basil
- Vegetable Broth
SALAD:
- Greek Cucumber Tomato
- Lemon Arugula
- Olive and Red Onion
SIDE DISH:
- Roasted Baby Potatoes
- Steamed Green Beans
- Lemon Rice
TIPS:
- You have to roast the eggplant slices first so that they don’t get soggy in your dish.
- Wait for a while to rest your dish, so the layers don’t get ruined when you cut it.
- You can check the taste of the lentil mixture first and then put in the baking dish.
STORAGE INFORMATION:
FRIDGE:
- Add this dish to a sealed container to keep for 4 days.
FREEZER:
- Cut slices of this dish to freeze for two months.
FAQs:
Can I prepare this dish early?
- Yes, you can arrange the layers and then keep them to bake the next day.
Why did my dish become soggy?
- It is soggy because you did not roast your eggplant properly. Also, you must wait for a while for it to rest.
NUTRITIONAL INFORMATION:
Fiber: 8 g
Net carbs: 32 g
Total carbs: 40 g
Protein: 12 g
Sodium: 420 g
Iron: 3.5 g
Vitamin A: 850 IU
Calories: 320 kcal
Potassium: 780 g
Calcium: 120 g
