Vegan Moussaka Recipe with Lentils (Eggplant Casserole) - Delicious and Healthy Vegan Recipe
Looking for a delicious and healthy vegan recipe? Look no further! This Vegan Moussaka Recipe with Lentils (Eggplant Casserole) is a must-try. Made with fresh ingredients like eggplants, potatoes, lentils, and a flavorful meaty sauce, this dish is packed with flavors and tastes amazing.
To make this vegan moussaka, start by preparing the eggplants. Cut them into thin slices and sprinkle with salt to remove excess moisture. Meanwhile, thinly slice the potatoes and bake them in the oven. Once the eggplants have drained, rinse them with water and pat them dry.
Next, prepare the sauce by pulsing mushrooms, pecans, carrots, celery, onion, and garlic in a food processor until finely chopped. In a large pan, sauté the vegetables and deglaze with red wine. Add lentils, tomatoes, tomato paste, and a blend of spices, and let it simmer for 20-30 minutes.
In the meantime, prepare the vegan bechamel sauce by blending almond milk, cashews, arrow starch, nutmeg, turmeric, onion powder, garlic powder, and apple cider vinegar until creamy. Heat the sauce in a saucepan until it thickens to a creamy consistency.
To assemble the moussaka, spread a layer of sauce on the bottom of a baking pan, followed by a layer of potatoes. Arrange half of the eggplant slices on top, then spread the meaty sauce evenly. Add the remaining eggplants and pour the bechamel sauce over everything. Bake for 60 minutes until golden brown.
Once cooked, allow the moussaka to cool down slightly before slicing. This will ensure that the bechamel sauce sets and doesn't run. Serve warm and enjoy this delicious vegan moussaka recipe!
Ingredients:
- 4 small eggplants or 2 large eggplants
- 4 potatoes
- 1 cup lentils
- Quartered mushrooms
- Pecans
- Carrots
- Celery
- Onion
- Garlic
- Red wine
- Tomatoes
- Tomato paste
- Pinch of cinnamon
- Oregano
- Thyme
- Bay leaves
- Paprika
- Pepper
- 4 cups almond milk
- 50 grams cashews
- 50 grams arrow starch
- Pinch of nutmeg
- Pinch of turmeric
- 1 cup nutritional yeast
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons apple cider vinegar
Cooking steps:
- Prepare the eggplants by cutting them into thin slices, sprinkle with salt, and let them drain for 30 minutes.
- Slice the potatoes thinly and bake them in the oven at 350°F (175°C) for 20 minutes.
- In a food processor, chop mushrooms, pecans, carrots, celery, onion, and garlic until finely chopped.
- Sauté the vegetables in a large pan, deglaze with red wine, and add lentils, tomatoes, tomato paste, and spices. Simmer for 20-30 minutes.
- Blend almond milk, cashews, arrow starch, nutmeg, turmeric, onion powder, garlic powder, and apple cider vinegar until creamy. Heat in a saucepan until thickened.
- Stir a tablespoon of bechamel sauce into the meat sauce.
- Layer sauce, potatoes, eggplants, meat sauce, remaining eggplants, and pour bechamel sauce on top. Bake at 350°F (175°C) for 60 minutes.
- Allow the moussaka to cool slightly before slicing.
