Go Back
–+ servings
Vegan Moussaka with Lentils

Vegan Moussaka with Lentils

Delicious vegan moussaka with lentils and eggplant, a popular Greek dish, comfort meal, plant-based, gluten-free.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 300 kcal

Equipment

  • oven
  • baking sheets
  • skillet
  • Saucepan
  • whisk
  • knife
  • cutting board

Ingredients
  

Eggplant and Potatoes

  • 2 pounds potatoes peeled
  • 3 large eggplants
  • Olive oil to brush
  • Sea salt & pepper to sprinkle

Lentil Moussaka Filling

  • 3 cups cooked lentils (about 1 ½ cups dried)
  • 2 cups passata
  • 1 cup chopped tomatoes
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 bay leaves
  • 1-2 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon coconut sugar or brown sugar
  • 1 pinch cinnamon
  • Sea salt & pepper to taste

Vegan Béchamel Sauce

  • 2 tablespoon vegan butter
  • 2 cups plant-based milk
  • 3.5 tablespoon cornstarch
  • 2 tablespoon nutritional yeast
  • Sea salt & pepper to taste
  • 1 pinch nutmeg
  • Vegan cheese to taste (optional)

Instructions
 

Prepare the Eggplant and Potatoes

  • Preheat the oven to 390 °F/200 °C and line two baking sheets with parchment paper.
  • Slice each eggplant into 4-5 lengthwise slices and the potatoes into ½-inch (1 cm) thick slices.
  • Arrange the slices in a single layer across the baking sheets, lightly brush them with olive oil, and sprinkle with salt and pepper.
  • Bake them for 20 minutes or until lightly browned.

Prepare the Lentil Moussaka Filling

  • Peel and chop the onion and mince the garlic while heating a little oil in a large skillet over medium heat.
  • Sauté the onion and garlic for 4-5 minutes, until translucent.
  • Add the tomato puree, chopped tomatoes, and all the spices (including salt and pepper to taste). Stir, add the lentils, and let it simmer on low heat for about 5 minutes.

Prepare the Vegan Bechamel Sauce

  • Add the plant-based milk to a small saucepan with the cornstarch, nutritional yeast, salt, and pepper, and whisk well.
  • Add the dairy-free butter and bring the mixture to a boil over medium-high heat. Immediately lower to a simmer and stir/whisk constantly until it thickens. Remove it from the heat and set aside.

Assemble and bake the Vegan Moussaka

  • Grease a 9x13-inch (23x33cm) baking dish with vegan butter or oil and arrange half the potato and eggplant slices across the bottom of the dish.
  • Top with the lentil mixture, followed by the remaining eggplant and potato slices.
  • Pour the bechamel sauce over the top and spread it evenly. Optionally, sprinkle some vegan cheese over the top.
  • Transfer the moussaka to the oven to bake for 30 minutes or until golden brown on top with tender eggplant and potato and a bubbling filling.
  • Optionally garnish with herbs, and enjoy!

Notes

You can top the moussaka with mashed potatoes if you don't want to make the bechamel sauce. Leave the finished dish to rest for about 20 minutes for even better flavor and easier slicing.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg
Keyword Casserole, comfort meal, gluten-free, Healthy, plant-based, Vegan Moussaka with Lentils
Tried this recipe?Let us know how it was!