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Greek Vegan Moussaka

Prep Time: 40 mins

Cook Time: 65 mins

Total Time: 105 mins

Servings: 8

Image of Greek Vegan Moussaka

Ingredients

  • 3 large Eggplants Sliced 1/4 inch thick.
  • 1.5 cups dry Green lentils Cooked.
  • 1 can (28 oz) Crushed tomatoes
  • 1 large Yellow onion Diced.
  • 4 cloves Fresh garlic Minced.
  • 2 tsp Dried oregano
  • 1/2 tsp Ground cinnamon
  • 3 cups Almond milk For béchamel.
  • 1/2 cup Whole wheat flour For béchamel.
  • 1/4 cup Nutritional yeast
  • 1/4 tsp Ground nutmeg
  • 1/4 cup Olive oil Divided.

Steps

  1. Preheat oven to 400°F (200°C).
  2. Brush eggplant slices with olive oil and bake for 20 minutes until golden.
  3. Make lentil bolognese: sauté onion and garlic, add cooked lentils, crushed tomatoes, oregano, and cinnamon. Simmer 15 minutes.
  4. Make béchamel: heat remaining olive oil, whisk in flour, gradually add almond milk, stirring until thick. Add nutritional yeast and nutmeg.
  5. In a 9x13 baking dish, layer: eggplant, lentil bolognese, eggplant, remaining bolognese, final eggplant layer.
  6. Pour béchamel sauce over top.
  7. Bake at 375°F for 45 minutes until golden and bubbly.
  8. Let rest 15 minutes before slicing and serving.
Nutrition Info (per serving)
Calories 365 kcal
Protein 16 g
Carbohydrates 52 g
Fat 12 g
Fiber g
Sugar g