Vegan Moussaka with Lentil & Aubergine Layers: A Plant-Powered Mediterranean Delight
Vegan Moussaka is a plant-based variation of the classic Greek dish Moussaka, traditionally made with minced lamb or beef and a creamy béchamel sauce. The vegan version swaps the meat for lentils, creating a rich, savory filling that complements the tender, roasted aubergine (eggplant) and crispy potato layers.
- Time: 70 min
- Servings: 6
Source: Recipes Maria
Ingredients
- large aubergines , sliced into ¼-inch rounds
- medium potatoes, sliced into ½-inch rounds
- Olive oil, for roasting
- Salt & pepper, to taste
- olive oil
- onion, chopped
- garlic cloves, minced
- cooked green or brown lentils
- tomato puree
- chopped tomatoes
- dried oregano
- ground cinnamon
- vegan butter
- all-purpose flour
- unsweetened plant milk
- nutritional yeast
- garlic powder
- Dijon mustard