Name: Vegan Moussaka Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 large eggplants; 4 medium potatoes; 1 onion, diced; 3 cloves of garlic, minced; 1 can of diced tomatoes; 2 tablespoons of tomato paste; 1 teaspoon of dried oregano; 1 teaspoon of dried thyme; 1 teaspoon of dried basil; 1 cup of cooked lentils; 1 cup of vegetable broth; 2 tablespoons of olive oil; Salt and pepper to taste; Vegan bechamel sauce (optional)

How To Make Vegan Moussaka

A delicious and hearty vegan version of the classic Greek moussaka, made with layers of roasted eggplant, potato, and a flavorful tomato sauce.

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour and 20 minutes

Serves:

Ingredients

2 large eggplants
4 medium potatoes
1 onion, diced
3 cloves of garlic, minced
1 can of diced tomatoes
2 tablespoons of tomato paste
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 teaspoon of dried basil
1 cup of cooked lentils
1 cup of vegetable broth
2 tablespoons of olive oil
Salt and pepper to taste
Vegan bechamel sauce (optional)

Instructions

Preheat the oven to 400F (200C). Slice the eggplants and potatoes into thin rounds. Place them in a single layer on a baking sheet and drizzle with olive oil. Bake for 15 minutes or until tender. Set aside.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until golden brown.
Add the diced tomatoes, tomato paste, dried oregano, dried thyme, dried basil, and vegetable broth. Stir well and simmer for 10 minutes.
Add the cooked lentils to the tomato sauce and season with salt and pepper. Cook for another 5 minutes.
In a greased baking dish, layer the roasted eggplant and potatoes, alternating with the lentil and tomato sauce mixture. Repeat until all the ingredients are used.
Optional: Pour vegan bechamel sauce over the top of the moussaka.
Bake in the oven for 30-40 minutes or until golden and bubbly.
Let the moussaka cool for a few minutes before serving. Cut into squares and enjoy!