This vegan moussaka is Greek comfort food at its finest. It’s loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and chickpeas, and a creamy vegan Bechamel sauce. Dig in!
Recipe
Ingredients
FOR LENTILS:
- 2 cups cooked lentils pre-cooked or prepared from dry
- 1 small onion peeled and diced
- ¼ cup tomato paste
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- ½ cup red wine
- 1 cup crushed tomatoes
- 1 cup chickpeas drained and rinsed
FOR EGGPLANT:
- 2 medium eggplants
- olive oil
- salt and pepper
FOR POTATOES:
- 3 large Russet potatoes peeled and cut into cubes
- 1 tsp salt
- 2 tbsp olive oil
- ½ cup almond milk
- salt and pepper to taste
FOR BECHAMEL SAUCE:
- ¼ cup olive oil
- 3 tbsp flour gluten-free
- 2 cups almond milk
- ½ tsp smoked paprika
- salt and pepper to taste
- Parsley for serving
Supplies Needed:
- potato masher
- baking dish
Instructions
Prepare the mashed potatoes
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Bring a pot of salted water to a boil over medium-high heat.
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Add potatoes and cook for 10 minutes, or until softened. Drain water.
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Mash the potatoes (with a fork or potato masher), mixing in the almond milk and olive oil.
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Add salt and pepper to taste. Set aside.
Prepare the eggplant
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Preheat oven to 350 degrees F.
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Slice eggplant lengthwise into long, ¼” thick slices.
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Arrange eggplant slices on a parchment lined baking sheet.
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Sprinkle with salt and pepper.
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Roast eggplant for 15-20 minutes, until softened and slightly browned.
Prepare the lentils
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In a large pot, heat a tablespoon of olive oil over medium heat.
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Add onion and cook for 3-4 minutes, until softened.
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Add garlic and cook for additional minute.
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Stir in tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine.
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Simmer for 5-6 minutes, stirring occasionally, until liquid is reduced and mixture is thick.
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Stir in chickpeas and lentils, cook for 2 more minutes to heat through. Set aside.
Prepare the bechamal sauce
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In a small pot, heat the olive oil over medium heat.
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Slowly whisk the flour into the olive oil.
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Cook for 1-2 minutes, stirring constantly so that it does not burn.
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Slowly add the almond milk, whisking continuously to combine.
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Continue to stir the sauce for a few minutes until a thick sauce is formed.
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Stir in the smoked paprika, salt, and pepper. Set aside.
Assemble the moussaka
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Prepare a large baking dish – spraying with non-stick cooking spray.
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Arrange half of the eggplant sliced on the bottom of the baking dish.
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Spread half of the lentil mixture on top of the eggplant slices.
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Repeat the process with another layer of eggplant and lentils.
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Spread the mashed potatoes in a single layer on top.
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Pour the bechamel sauce in a thick layer on top of the mashed potatoes.
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Bake for approximately 30 minutes, until top begins to brown.
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Serve topped with parsley or other fresh herbs, as desired.
Nutrition
Calories: 440kcalCarbohydrates: 59gProtein: 14gFat: 16gSaturated Fat: 2gSodium: 676mgPotassium: 1397mgFiber: 15gSugar: 12gVitamin A: 485IUVitamin C: 18.2mgCalcium: 200mgIron: 5.5mg