How to Make Vegan Moussaka -Vegan Moussaka Recipe Greek Comfort Food Made 100% Plant-Based 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.

Preheat the oven to 180°C (350°F).

Slice the oberines into half cm rounds.

Brush the oberines lightly with olive oil and season with salt and pepper.

Spread the oberines on a baking tray and roast for 20 minutes, turning halfway until soft and golden.

Heat olive oil in a large pan and sauté the onion and carrot for a few minutes until softened.

Add the corette and garlic, cooking for another 3 minutes.

Stir in cinnamon, oregano, and tomato puree.

Add the lentils, vegan red wine, water, and vegetable stock powder. Season well and simmer for 15 minutes until thick and fragrant.

Boil the potato slices in boiling water for about 5 minutes until just tender but still firm. Drain and set aside.

Melt the vegan margarine in a saucepan, add flour, and stir for 2 minutes to form a smooth paste.

Slowly whisk in the plant milk until thick, creamy, and lump-free. Season with nutmeg, salt, and pepper, then melt in the vegan cheese.

Layer in a deep baking dish: start with half of the roasted oberines, followed by half of the lentil ragu, then add the remaining oberines and ragu.

Arrange the slices of potato and pour the bashamel sauce evenly on top.

Bake for 30 to 35 minutes until the top is golden, bubbling, and beautifully set.

Rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens