Plant Based Vegan Moussaka Recipe

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 400°F.

Slice 2 eggplants into 1/4 inch thick rounds and slice 2 russet potatoes into the same thickness.

Layer the sliced eggplant and potatoes on cookie sheets lined with parchment paper without adding oil.

Bake the eggplant and potatoes in the oven for 30 minutes, flipping them halfway after 15 minutes.

In a pan, sauté 1 whole diced onion and 4 cloves of minced garlic for about 5 minutes until translucent.

Add 1 cup of cooked lentils, 1 can of diced tomatoes, 1 can of tomato paste, and 1/2 cup of red wine to the pan.

Stir in 1 tsp of cinnamon, 1/2 tsp of black pepper, 1 1/2 tsp of smoked paprika, 1 1/2 tsp of oregano, and 1 tsp of fresh mint.

Cook the sauce for about 15 minutes to incorporate the flavors.

Prepare the bechamel sauce by blending 1 1/2 cups of water, 1 cup of cashews, 1/4 cup of nutritional yeast, 1 date, 1 Tbsp of mustard, 1 Tbsp of white wine vinegar, and 1/4 tsp of nutmeg until creamy.

Layer the baked eggplant in a casserole dish, followed by the lentil sauce, then the potatoes, and top with the remaining eggplant.

Pour the bechamel sauce over the top layer and spread evenly.

Lower the oven temperature to 350°F and bake for 35-45 minutes, checking at 35 minutes to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens