Vegan Moussaka
Moussaka is a classic Greek casserole made with layers of eggplant, potatoes, and ground meat, topped with a creamy béchamel sauce. This vegan version uses lentils instead of meat, and it's just as flavorful and satisfying as the traditional dish. The eggplant and potatoes are sliced thin and sautéed until golden brown, then layered in a baking dish with the lentils. The béchamel sauce is made with a roux of flour and vegan butter, and it's thickened with cornstarch to give it a smooth and creamy texture. The moussaka is baked until the vegetables are tender and the sauce is bubbly.
Moussaka is a dish that has been around for centuries, and it's believed to have originated in the Middle East. The earliest versions of moussaka were made with lamb or beef, and the vegetables were typically eggplant, potatoes, and tomatoes. Over time, the dish spread to Greece, where it became a popular part of the cuisine. Today, moussaka is a staple dish in many Greek households, and it's often served at special occasions such as weddings and baptisms. This vegan version of moussaka is a delicious and healthy way to enjoy this classic dish.
Vegan Moussaka Vegan Moussaka Vegan Moussaka Vegan Moussaka
Prep time: 30 | Cook time: 45 | Serves: 4
Ingredients
  • Eggplant
  • Potatoes
  • Lentils
  • Vegan Bechamel Sauce
  • Breadcrumbs
  • Olive Oil
  • Onion
  • Garlic
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Slice eggplant and potatoes into thin rounds.
  3. Sauté onion and garlic in olive oil until softened.
  4. Add lentils and cook according to package directions.
  5. Layer eggplant, potatoes, and lentils in a baking dish.
  6. Pour vegan bechamel sauce over the vegetables.
  7. Sprinkle with breadcrumbs.
  8. Bake for 30-45 minutes, or until the vegetables are tender and the sauce is bubbly.
Why It Works
  • The eggplant and potatoes are sliced thin and sautéed until golden brown, which gives them a caramelized flavor and makes them tender.
  • The lentils are cooked in a flavorful broth, which adds depth of flavor to the dish.
  • The béchamel sauce is made with a roux of flour and vegan butter, and it's thickened with cornstarch to give it a smooth and creamy texture.
  • The moussaka is baked until the vegetables are tender and the sauce is bubbly, which creates a rich and flavorful casserole.