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Greek Moussaka (Plant‑Based)

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A hearty plant-based version of the classic Greek moussaka featuring layers of roasted eggplant and potato, a savory lentil–mushroom tomato ragù, and a creamy dairy-free béchamel, baked until golden.

Ingredients

Scale
  • 2 large eggplants, sliced 1/2-inch (1 cm) thick
  • 2 medium russet potatoes, peeled and sliced 1/4-inch (6 mm) thick
  • 3 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 250 g mushrooms, finely chopped
  • 1 cup cooked brown lentils (or 1 × 400 g can, rinsed & drained)
  • 400 g canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup dry red wine (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley
  • Béchamel
  • 4 tbsp olive oil or vegan butter
  • 4 tbsp all-purpose flour
  • 2 1/2 cups unsweetened soy milk
  • 2 tbsp nutritional yeast
  • Pinch ground nutmeg
  • Salt and white pepper, to taste
  • Topping: 1/4 cup breadcrumbs (optional)

Instructions

  1. Preheat the oven to 200 °C (400 °F). Brush the eggplant and potato slices with 1 tbsp olive oil, arrange on two baking sheets, and roast for 20 minutes, turning halfway, until tender and lightly browned.
  2. Meanwhile heat the remaining 2 tbsp olive oil in a saucepan over medium heat. Sauté onion for 5 minutes until translucent, then add garlic and cook 1 minute.
  3. Add mushrooms and cook 5 minutes until their moisture evaporates. Stir in lentils, tomato paste, crushed tomatoes, red wine, cinnamon, allspice, oregano, salt, and pepper. Simmer 10 minutes until thickened; finish with parsley and set aside.
  4. For the béchamel, warm olive oil/vegan butter in a small pot over medium heat. Whisk in flour to form a roux; cook 2 minutes. Slowly whisk in soy milk until smooth. Simmer, stirring, until it coats the spoon (about 5 minutes). Season with nutritional yeast, nutmeg, salt, and white pepper.
  5. Reduce oven temperature to 180 °C (350 °F). In a 9×13-inch (23×33 cm) baking dish layer half the potatoes, half the eggplant, all the lentil sauce, the remaining eggplant, then remaining potatoes. Pour béchamel evenly over the top and sprinkle with breadcrumbs if using.
  6. Bake for 35–40 minutes until the top is golden and bubbling. Let stand 15 minutes before slicing and serving.

Notes

  • Salt the eggplant slices and let stand 20 minutes to draw out bitterness; rinse and pat dry before roasting.
  • Swap lentils for your favorite plant-based ground “meat” for a quicker sauce.
  • The moussaka keeps in the fridge for up to 4 days and freezes well for 3 months.
  • For gluten-free, use a 1:1 gluten-free flour blend and gluten-free breadcrumbs.

Nutrition

Keywords: plant-based Greek moussaka, vegan casserole, eggplant lentil bake, Mediterranean comfort food

Find it online: https://zesticook.com/greek-moussaka-plant%e2%80%91based/