Vegan Moussaka Recipe with Lentils (Eggplant Casserole)

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.

Prepare 4 small eggplants or 2 large eggplants by removing the stem and cutting into 1 centimeter thick slices lengthways.

Lightly salt the eggplant and place it in a colander for about 30 minutes to draw out moisture.

Preheat the oven to 350°F (175°C).

Cut 4 potatoes into thin slices and place them on a parchment-lined baking sheet.

Rinse the eggplants with water and squeeze out the remaining liquid, then pat them dry with a cloth.

Put the eggplants and potatoes on a baking sheet and bake for about 20 minutes, ensuring the potatoes do not get too dark.

In a food processor, add quartered mushrooms, pecans, carrots, celery, onion, and garlic, and pulse until finely chopped without turning it into a paste.

In a large pan over medium heat, add the chopped vegetables and sauté, adding a little water as needed to prevent burning.

Add red wine (or red wine vinegar for an alcohol-free version) and let it evaporate.

Add lentils, tomatoes, and tomato paste, stirring well, then season with cinnamon, oregano, thyme, bay leaves, paprika, and pepper, and let it simmer on low for about 20-30 minutes.

For the bechamel sauce, blend 4 cups almond milk, 50 grams cashews, 50 grams arrow starch, nutmeg, turmeric, 1 cup nutritional yeast, onion powder, garlic powder, and apple cider vinegar until creamy.

Heat the bechamel sauce in a saucepan over medium heat, stirring constantly until it thickens, then season briefly.

Stir one tablespoon of the bechamel sauce into the meat sauce for added flavor.

Spread some sauce on the bottom of a baking dish, then layer the potatoes, half of the eggplant, and all of the meat sauce evenly on top.

Add the remaining eggplants and pour all the bechamel sauce over the top, spreading it evenly.

Bake the vegan moussaka for about 60 minutes until golden brown on top.

Let the moussaka cool until just firm to touch before slicing to ensure the bechamel doesn't run.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens