Vegan Moussaka
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Servings
5 -6
-
Course
Main Course
-
Cuisine
Vegan
Vegan Moussaka
Description
The Vegan Moussaka recipe involves preparing and pre-cooking slices of potato, eggplant, and zucchini coated in olive oil and seasoned with oregano to reduce moisture, aiming for a texture that combines crispy and tender elements. The lentil ‘meat’ sauce is built by sautéing onion and garlic, followed by spices including basil, oregano, cinnamon, and cloves, then simmered with canned lentils, black beans, crushed Roma tomatoes, and a hint of coconut sugar to balance acidity.
When assembled, the vegetables and lentil sauce are layered with fresh tomato slices and baked, resulting in a casserole with distinct layers combining creamy potato, tender eggplant, softer zucchini, and a hearty, flavorful tomato-based legume sauce. The spices contribute warmth and depth, giving complexity to the plant-based filling.
Any leftover lentil sauce can be stored in a sealed container in the refrigerator for up to one week, allowing for convenient reheating or repurposing for other meals. This dish suits those looking for a satisfying vegan option that retains the layered, rich qualities of traditional moussaka.
Ingredients
For the Vegetables:
- 3 potato peeled and cut into 1/2-1/4 inch slices, large white russet
- 1 eggplant cut into 1/2- 1/4 inch slices, large
- 2 zucchini cut into 1/2-1/4 inch slices, large
- 4-5 tbsp olive oil
- season to taste
- 2 tbsp oregano dry
For the Lentil Meat Sauce:
- 3 tbsp. olive oil
- 1 white onion finely chopped, large
- 3 cloves garlic finely chopped
- 2 bay leaf
- season to taste
- 2 tbsp. basil dry
- 1 tbsp. oregano dry
- 1 tsp vegetable stock paste
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 2 400 ml brown lentils strained and drained, canned
- 1 400 ml black bean strained and drained, canned
- 600 ml Roma tomatoes crushed
- 1 tbsp. coconut sugar or white sugar
To assemble:
- tomato sliced fresh
Instructions
- Preheat your oven to 400F and line three baking sheets with parchment paper.
- Cut your peeled potatoes, zucchini and eggplant and evenly coat with olive oil, seasoning and oregano. Cook potatoes till soft, eggplant till tender and golden brown and zucchini till most of it’s liquid has evaporated (around 25-30 minutes). The reason we’re pre cooking them is so there is no moisture in the baking dish for the moussaka. You want this to be a mix of perfectly crispy and creamy, not watery!
- To prepare your “meat” sauce all you will need in one deep pot. Start by pre-heating your olive oil and adding your onions. Cook them down on medium-low heat for around 5 minutes or until soft. Add in your garlic, salt + pepper, basil, oregano, stock paste, cinnamon and cloves and give your mixture a good stir. Cook for 3 or so more minute on medium-low heat. At this point your home should smell fabulous. Add in your lentils, black bean, tomatoes and sugar. Give it all a good stir before turning heat to low and popping on a lid and reducing for around 20 minutes. You want the sauce to reduce enough that it’s thick but not stew like! Once cooked set aside.
- To assemble, place a layer on potatoes on to a plate, then some zucchini, eggplant, lentil meat sauce, fresh tomato and repeat one more time. Garnish with fresh parsley and your choice of fixings. I love eating this with feta and tzatziki.
Notes
- Store any leftover lentil meat sauce in a sealed container in the refrigerator for up to one week to use in future meals.
User Reviews
Overall Rating
5
You'll Also Love
