How To Make VEGAN Moussaka & Pastitsio COMBO MEAL (Greek) | LDN Vegans
Recipes in this Video
Moussaka is a traditional dish from the Eastern Mediterranean, particularly associated with Greece. This hearty casserole typically features layers of eggplant, meat, and béchamel sauce. The vegan version honors the original's spirit while embracing plant-based ingredients, making it accessible to a wider audience. Today, variations of moussaka can be found across the globe, each reflecting local tastes and ingredients.
Ingredients
- ●eggplant
- ●potatoes
- ●zucchini
- ●onion
- ●garlic
- ●tomato sauce
- ●lentils
- ●olive oil
- ●cinnamon
- ●nutmeg
- ●basil
- ●parsley
- ●flour
- ●plant-based milk
- ●nutritional yeast
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Slice the eggplant and zucchini into thin rounds and sprinkle with salt. Let sit for 20 minutes to draw out moisture.
- 3Rinse 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.
- 4Add the lentils and tomato sauce to the skillet, along with cinnamon, nutmeg, basil, and parsley. Simmer for 10 minutes until thickened.
- 5In a separate pot, boil the sliced potatoes until just tender, about 10 minutes. Drain and set aside.
- 6In a bowl, whisk together flour and plant-based milk until smooth. Stir in nutritional yeast for flavor.
- 7In a baking dish, layer half of the potatoes, followed by half of the eggplant and zucchini, then the lentil mixture. Repeat the layers.
- 8Pour the flour and milk mixture over the top layer, spreading evenly.
- 9Bake in the preheated oven for 30-35 minutes, until the top is golden and bubbly.
- 10Let cool for 10 minutes before slicing and serving.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups penne pasta
- ●1 tablespoon olive oil
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 carrot, diced
- ●1 zucchini, diced
- ●1 red bell pepper, diced
- ●1 can (14 oz) crushed tomatoes
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon cinnamon
- ●1/4 cup nutritional yeast
- ●2 cups cashews, soaked and drained
- ●1/2 cup almond milk
- ●1 tablespoon lemon juice
- ●1 tablespoon cornstarch
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- 4Add diced carrot, zucchini, and red bell pepper to the skillet. Cook for about 5-7 minutes until vegetables are tender.
- 5Stir in crushed tomatoes, oregano, basil, salt, black pepper, and cinnamon. Simmer for 10 minutes, stirring occasionally.
- 6In a blender, combine soaked cashews, almond milk, lemon juice, and cornstarch. Blend until smooth and creamy to create the béchamel sauce.
- 7In a large baking dish, layer half of the cooked pasta, followed by the vegetable mixture, and then the remaining pasta on top.
- 8Pour the cashew béchamel sauce over the top layer of pasta, spreading it evenly.
- 9Bake in the preheated oven for 30-35 minutes until the top is golden and bubbly.
- 10Remove from the oven and let it cool for a few minutes before serving.
Equipment
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