Vegan moussaka
This vegan
moussaka is deliciously topped with baked eggplant, homemade vegan minced meat
and a creamy vegan béchamel sauce. Ultimate comfort food.
Ingredients
For the
base:
- 3 large eggplants
- Sea salt & pepper to sprinkle
- 2 pounds potatoes, peeled (1 kg)
- Olive oil to brush
For the
lentil mixture:
- 1 tbsp olive oil
- 2 cups tomato purée (450 g)
- 1 large onion, chopped
- 2 bay leaves
- 2 cloves of garlic, minced
- 1-2 tsp dried thyme
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp coconut sugar or brown sugar
- 1 cup chopped tomatoes (150 g)
- pinch of cinnamon
- 3 cups of cooked lentils (600 g)
- Sea salt & pepper to taste
For the
béchamel sauce (*see recipe notes):
- Vegan cheese to taste (optional)
- 3 1/2 tbsp cornstarch (28 g)
- Sea salt & pepper to taste
- 2 cups plant-based milk (480 ml)
- 2 tbsp vegan butter (28 g)
- 2 tbsp nutritional yeast flakes
- Pinch of nutmeg
Instructions
First, preheat
the oven to 390 ° F / 200 ° C and prepare two baking sheets with parchment
paper.
Then, cut
each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm)
thick slices. Arrange all the slices in a single layer on the baking sheets and
brush lightly with olive oil, sprinkle with salt and pepper. Bake for about 20
minutes or until slightly brown.
Meanwhile,
heat 1 tablespoon olive oil in a pan over medium heat. Add the onion and garlic
and sauté for about 4-5 minutes. Add the tomato puree, chopped tomatoes, all
the spices and salt and pepper to taste. Finally, add the cooked lentils and
simmer over low heat for about 5 minutes.
For the
bechamel sauce, add the vegetable milk to a skillet / frying pan. Mix the
cornstarch, nutritional yeast, salt and pepper and whisk. Add the vegan butter
and bring to a boil. Simmer over low heat for a few minutes until thickened.
Whip continuously. Remove from fire. Consult the recipe notes if you don't want
to make béchamel sauce.
Grease a 13
"x9" (33x23 cm) or larger baking dish and arrange half of the potato
and eggplant slices at the bottom of the baking dish. Garnish with the lentil
mixture, followed by the rest of the potato / eggplant slices (see photo above
in the blog). Pour the béchamel sauce on top and spread evenly. Add vegan
cheese to taste (optional).
Bake for
about 30 minutes or until golden brown. Garnish with fresh herbs.
Happy Cooking
Time.
