Description
This Vegan Moussaka is a rich, layered casserole made with roasted eggplant, a hearty lentil-tomato filling, and a creamy vegan béchamel sauce. It’s plant-based comfort food that’s perfect for family dinners, special occasions, or meal prep.
Ingredients
- 2 medium eggplants
- 2 teaspoons salt (for drawing moisture)
- 3 tablespoons olive oil (for brushing eggplant)
- 1 tablespoon olive oil (for filling)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 12 ounces vegan ground meat substitute
- 3 cups cooked lentils
- 1/2 cup red wine (optional)
- 14 ounces crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon granulated sugar
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt (for filling)
- 1 1/2 cups raw cashews
- 1 cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil (for béchamel)
- 3/4 teaspoon salt (for béchamel)
- 1/4 teaspoon ground nutmeg
- 1/3 cup breadcrumbs
Instructions
- Slice eggplants lengthwise into 1/3-inch thick slices. Sprinkle with salt and let rest in a colander for 30 minutes to draw out moisture. Pat dry with a towel.
- Preheat oven to 425°F (220°C). Arrange eggplant slices on parchment-lined baking sheets and brush with olive oil. Roast for 15–20 minutes until tender and lightly golden. Reduce oven temperature to 350°F (175°C).
- Heat 1 tbsp olive oil in a skillet. Sauté onion and garlic for 2–3 minutes. Add vegan ground meat and cook until browned, about 5–8 minutes.
- Stir in lentils, red wine (if using), crushed tomatoes, broth, sugar, oregano, cinnamon, and salt. Simmer for 15 minutes. Remove from heat.
- In a pot, boil cashews for 15 minutes, then drain. Blend with 1 cup fresh water, nutritional yeast, 2 tbsp olive oil, salt, and nutmeg until smooth and creamy.
- In a baking dish, layer half the roasted eggplant slices. Spread lentil filling evenly. Add remaining eggplant, then pour béchamel sauce on top and smooth it out. Sprinkle with breadcrumbs.
- Bake uncovered at 350°F (175°C) for 35–40 minutes until golden. Let rest for 10 minutes before slicing and serving.
Notes
- Use canned lentils to save time; just rinse and drain before using.
- The béchamel can be made with sunflower seeds for a nut-free version.
- Omit breadcrumbs or use gluten-free breadcrumbs for a GF option.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 6g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
