Living Free From: Vegan Moussaka

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: regular yeast

Ground flaxseed adds fiber and omega-3s while being cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

plant-based milk

🥗Healthier: homemade almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

lentils

🥗Healthier: chickpeas

💰Cheaper: black beans

Chickpeas are nutritious and can be a more affordable protein source.

Slice the potatoes and place them in the oven to get them nice and golden.

In a pot, combine a can of diced tomatoes with 2 cups of tomato pasada and a pinch of salt. Allow to simmer for about 5 to 10 minutes.

Add drained brown lentils to the simmering tomato mixture and stir through. Cook for another 5 to 10 minutes.

Slice the eggplant and salt it to draw out moisture and reduce bitterness. Dab off excess moisture with paper towel and salt the other side.

In a bowl, whisk together 1 cup of corn flour with 3 cups of soy milk until smooth and lump-free.

Heat olive oil in a pan and add the corn flour and soy milk mixture, whisking continuously to prevent lumps. Add nutritional yeast for flavor.

Once the mixture thickens to a bechamel consistency, remove from heat.

Layer the dish starting with potatoes, followed by eggplant, lentils, and then the bechamel sauce. Repeat the layers.

Top the final layer with vegan cheese and place the dish in the oven at 180°C for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens