Easy Vegan Moussaka | Minimalist Baker Recipes

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.

Preheat the oven to 375°F (190°C).

Slice the eggplant and zucchini into thin rounds and sprinkle with salt. Let sit for 20 minutes to draw out moisture.

Rinse and pat dry the eggplant and zucchini slices. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until fragrant, about 3-4 minutes.

Add the lentils and tomato sauce to the skillet, along with cinnamon, nutmeg, basil, and parsley. Simmer for 10 minutes until thickened.

In a separate pot, boil the sliced potatoes until just tender, about 10 minutes. Drain and set aside.

In a bowl, whisk together flour and plant-based milk until smooth. Stir in nutritional yeast for flavor.

In a baking dish, layer half of the potatoes, followed by half of the eggplant and zucchini, then the lentil mixture. Repeat the layers.

Pour the flour and milk mixture over the top layer, spreading evenly.

Bake in the preheated oven for 30-35 minutes, until the top is golden and bubbly.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens