Recipe: Delicious Vegan Moussaka 🇬🇷

Vegan Moussaka 🇬🇷. Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable.

This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no This vegan moussaka gives the original version a run for its money! This vegan eggplant moussaka is made with roasted eggplant and zucchini, layered with lentils, and topped with a potato crust and vegan Béchamel sauce. You can cook Vegan Moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Moussaka 🇬🇷

1. It's 1 of Aubergine.
2. You need 1 of Courgette.
3. You need 1 of Onion, Finely Sliced.
4. Prepare 1 of Carrot.
5. It's 2 of Tomatoes.
6. It's 2 of Garlic Cloves.
7. It's 1 Tin of Green Lentils.
8. You need 2 of Medium Potatoes.
9. It's 1 Tbsp of Tomato Puree.
10. Prepare 60 g of Plain Flour.
11. It's 60 g of Vegan Butter.
12. Prepare 50 ml of Vegan Milk.
13. It's 50 g of Vegan Feta Cheese.
14. You need 50 g of Vegan Cheese.
15. It's 3 Tsp of Paprika.
16. It's 1 Tsp of Cinnamon.
17. Prepare 1 Tsp of Nutmeg.
18. Prepare 2 Tsp of Garlic Granules.
19. You need To Taste of Salt and Pepper.
20. You need of Olive Oil.

I think it was the only vegetarian thing on the menu at the particular place I was having dinner, but that was fine, because it was awesome. Mujadara (Rice, Lentil, and Caramelized Onion Pilaf). Vegan moussaka is just as tasty as the traditional one, but much healthier. I knew I can make a vegetarian ragu easily so that was a no-brainer, but the topping (rich bechamel sauce that traditionally relies on butter, milk and sometimes eggs) was going to be the tricky part.

Vegan Moussaka 🇬🇷 step by step

1. Slice the Aubergine and sprinkle with some salt, pepper and oil. Bake in the oven for 25 mins at gas mark 4 (180 degrees), until they are soft (you may need to turn them)..
2. Finely slice the remaining vegetables. Chop the tomatoes. Peel and slice the potatoes into flat disks. Boil in a pot of salted water until they are just soft. In a large pot fry the onion and garlic over a medium heat with a good glug of olive oil..
3. Add the courgette and carrot, fry for a few minutes until they start to soften. Add the chopped tomatoes and cinnamon, paprika and garlic granules. Add the 2 tablespoons of tomato puree. Open the lentils and add 2 tablespoons of the lentil water to the vegetables. Drain the rest of the lentils and add to the vegetables. Cook for a few minutes. Season with salt and pepper..
4. In the pot the potatoes were boiling in make a white sauce. Over a gentle heat melt the butter, then add the flour. Add the milk and whisk together until you get a smooth, glossy sauce. Season with salt and pepper and some nutmeg..
5. In a casserole dish layer up the potatoes. Then add the lentil mixture and top with the aubergine. Add the white sauce and top with the vegan cheese and feta. Bake in the oven for 35-40 minutes until the top is golden-brown and enjoy!.

This recipe for vegan moussaka by Mark Reinfeld contains no eggs, and the bechamel sauce is made with soy milk and vegan butter. Greeks aren't the only ones who love moussaka. Croatians, Hungarians, and other Eastern Europeans make it regularly. This recipe for vegan moussaka is from. This version of moussaka is loaded with roasted eggplant and zucchini and has a lovely pine-nut tofu topping.

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