Vegan Greek Moussaka

local_grocery_store Ingredients

• 2 eggplant, sliced into 1/4-inch rounds
• 2 potatoes, peeled and sliced into 1/4-inch rounds
• 1 cup lentils, cooked
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp cinnamon, ground
• 1/4 tsp nutmeg, ground
• 1/4 tsp allspice, ground
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1/4 cup red wine
• 1 cup vegetable broth
• 1/4 cup flour
• 1/4 cup nutritional yeast
• 2 cups unsweetened almond milk
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.Preheat the oven to 375°F.
2. 2.In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. 3.Add the tomato paste, red wine, and vegetable broth to the skillet and stir to combine. Add the cooked lentils, cinnamon, nutmeg, allspice, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. 4.In a separate skillet, fry the eggplant and potato rounds until lightly browned. Drain on paper towels.
5. 5.To make the béchamel sauce, melt the vegan butter in a saucepan over medium heat. Whisk in the flour and nutritional yeast until smooth. Gradually whisk in the almond milk, stirring constantly, until the sauce thickens. Season with salt and pepper.
6. 6.To assemble the moussaka, layer the eggplant and potato rounds in a large baking dish. Pour the lentil mixture on top, spreading it out evenly. Pour the béchamel sauce on top of the lentil mixture.
7. 7.Bake for 45-50 minutes, until the top is golden brown and bubbly.
8. 8.Let cool for a few minutes before serving.

lightbulb_outline Tips

• chevron_rightTo save time, you can use canned lentils instead of cooking them from scratch.
• chevron_rightIf you don't have almond milk, you can use any other non-dairy milk instead.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.