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Vegan Moussaka with Lentils Recipe

Vegan Moussaka with Lentils

Bushra
A plant-based version of the classic Greek casserole made with layers of eggplant, potatoes, lentil sauce, and vegan béchamel
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Main
Cuisine Greek
Servings 8 servings

Equipment

  • Large baking dish (32cm x 20cm)
  • Baking sheets
  • Large saucepan
  • Medium saucepan

Ingredients
  

For the Vegan Moussaka Lentils sauce

  • 5 g dried mushrooms (1/2 tbsp)
  • 2 tbsp olive oil

For the Vegan Moussaka Béchamel sauce

  • 600 ml soy milk (2 1/2 cups)

For the Moussaka

  • 3 whole large eggplant

Instructions
 

  • Pour 500ml (2 cups) of boiling water over the dried mushrooms and set aside to soak.
  • Infuse the milk for the béchamel. Roughly chop the white onion and add to a small saucepan or milk pan along with the soy milk, cinnamon stick, one of the bay leaves and the peppercorns.
Keyword eggplant layered dish, lentil protein dish, meat-free casserole, Mediterranean comfort food, plant-based Greek cuisine
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