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vegetable-moussaka-recipe

Vegetable Moussaka Recipe

A delicious vegan version of the classic Greek dish, Moussaka, made with layers of eggplant, zucchini, and a rich tomato sauce.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Greek
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants sliced into ¼ inch rounds
  • 2 large zucchinis sliced into ¼ inch rounds
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups tomato sauce
  • 1 cup lentils cooked
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper

Bechamel Sauce

  • 3 tablespoon olive oil
  • 3 tablespoon flour
  • 2 cups unsweetened almond milk
  • ¼ teaspoon nutmeg grated
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the eggplant and zucchini slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until tender.
  3. In a saucepan, heat some olive oil and sauté the chopped onion and minced garlic until soft. Add the tomato sauce, cooked lentils, dried oregano, and dried basil. Simmer for 15 minutes.
  4. For the bechamel sauce, heat olive oil in a saucepan, add flour, and cook for a minute. Gradually whisk in the almond milk, nutmeg, salt, and pepper. Cook until thickened.
  5. In a baking dish, layer half of the roasted vegetables, then spread the lentil-tomato sauce over them. Add the remaining vegetables on top and pour the bechamel sauce over the entire dish.
  6. Bake for 30-35 minutes until the top is golden and bubbly. Let it cool for a few minutes before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 700mg | Fiber: 10g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Vegan, Vegetable Moussaka
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