Delicious and Hearty Vegan Moussaka: A Mediterranean Delight

Ingredients

3 large aubergines (eggplants), around 700g
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves of garlic, minced
1 cup green lentils
1 can chopped tomatoes (14 oz)
1 teaspoon ground cinnamon
1 teaspoon dried oregano
Salt and pepper to taste
2 cups unsweetened almond milk
2 tablespoons cornstarch
1/4 cup nutritional yeast
1/4 teaspoon nutmeg

Steps and instructions

Preheat your oven to 200°C (400°F).
Meanwhile, slice the aubergines into 1 cm thick rounds. Place on a baking sheet, brush with 1 tablespoon of olive oil and bake for 20 minutes.
While the aubergines are baking, heat another tablespoon of olive oil in a large pan and sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic to the pan and cook for another minute.
Add the lentils, chopped tomatoes, ground cinnamon, dried oregano, and a pinch of salt and pepper. Simmer over low heat for 20-25 minutes, until the lentils are cooked.
In a separate saucepan, heat the almond milk until hot but not boiling. In a small bowl, mix the cornstarch with a little water to make a slurry, then whisk this into the hot milk. Keep whisking until the sauce thickens, then stir in the nutritional yeast and nutmeg. Season with salt and pepper.
Layer half of the baked aubergine slices in a baking dish, cover with half of the lentil mixture, then layer the rest of the aubergines on top. Pour over the white sauce to cover everything.
Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbling. Allow to cool for a few minutes before serving.

Tools for making

Baking sheet - Used to bake the sliced aubergines.
Large pan - Used to sauté the onions and cook the lentils.
Saucepan - Used to heat the almond milk and make the white sauce.
Baking dish - Used to assemble and bake the moussaka.
Whisk - Used to mix the cornstarch slurry into the hot almond milk and whisk the white sauce.
Knife - Used to slice the aubergines.
Cutting board - Used as a surface for slicing and preparing ingredients.
Measuring cups and spoons - Used to measure the ingredients accurately.

Recipe variations

Replace aubergines with zucchini or sweet potatoes for a different flavor and texture.
Use vegan ground meat substitute instead of lentils for a meaty texture.
Add layers of thinly sliced potatoes or sliced bell peppers for extra variety.
Experiment with different herbs and spices such as thyme, rosemary, or paprika to customize the flavor profile.
Try using a different plant-based milk like soy milk or oat milk instead of almond milk for the white sauce.
Add a layer of vegan cheese or vegan feta cheese on top for a cheesy twist.
Include a layer of sautéed mushrooms for added richness and umami taste.
For a gluten-free version, replace the cornstarch with arrowroot powder or gluten-free flour.
Serve the moussaka with a side of vegan tzatziki sauce or a fresh salad to complete the meal.

Recipe overview

This Vegan Moussaka recipe is a plant-based take on the classic Greek dish, brimming with hearty lentils and succulent aubergines. The recipe is layered with different flavors and textures, replicating the comfort and richness of traditional moussaka without any animal products. It begins with baking aubergine slices until tender, then crafting a hearty lentil-tomato mixture with a hint of cinnamon and oregano. The dish is capped off with a creamy, nutmeg-infused almond milk sauce, which forms a golden crust on top when baked. This vegan moussaka is not only delicious but also packed with nutritious ingredients, making it a perfect choice for a wholesome family dinner. It goes fantastically with a fresh, crispy salad and some crusty bread on the side. Be prepared for a delightful culinary journey to the Mediterranean with this easy-to-follow recipe!

Common questions

Can I use a different type of lentils?
Yes, you can use any type of lentils you prefer or have on hand. Green lentils work well in this recipe, but brown or French lentils can also be used.
Can I substitute almond milk with another type of non-dairy milk?
Absolutely! If you don't have almond milk, you can use any other non-dairy milk like soy milk, oat milk, or rice milk.
Can I prepare the moussaka in advance?
Yes, you can assemble the moussaka ahead of time and refrigerate it before baking. Just make sure to allow some extra baking time if you're starting with a cold dish.
Can I freeze the leftovers?
Yes, you can freeze the leftover moussaka. Allow it to cool completely, then transfer it to an airtight container or freezer-safe dish. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Can I add other vegetables or ingredients to the moussaka?
Certainly! Feel free to customize the recipe by adding other vegetables such as zucchini, bell peppers, or mushrooms. You can also sprinkle some vegan cheese on top before baking for an extra indulgence.

Serving dishes and utensils

Baking dish - A rectangular or square baking dish for layering the moussaka.
Baking sheet - A flat sheet pan for baking the aubergine slices.
Large pan - A large pan for sautéing the onions and cooking the lentil mixture.
Saucepan - A saucepan for heating the almond milk and making the white sauce.
Whisk - A whisk for stirring and combining ingredients in the white sauce.
Small bowl - A small bowl for making a cornstarch slurry.
Brush - A brush for brushing the aubergine slices with olive oil.
Baking dish cover or aluminum foil - A cover or foil to cover the baking dish while baking.

Origin stories

Moussaka, a rich oven-baked dish, traditionally hails from the vibrant lands of the Eastern Mediterranean, with versions found in Greek, Turkish, and Arabic cuisines. The Greek rendition, perhaps the most internationally recognized, typically layers fried aubergine, minced meat, and a creamy béchamel sauce. Interestingly, the word 'moussaka' comes from the Arabic موسقعة‎ (musaqa‘a), which means chilled. This may seem curious given that moussaka is usually served piping hot from the oven. It is believed that this name was given because the dish was originally eaten cold, and the practice still continues in some areas. Today's vegan moussaka maintains all the comforting warmth and richness of the traditional dish, replacing the meat with hearty lentils and the dairy-based béchamel with a creamy vegan version. So, while the components may have evolved, the spirit of moussaka, as a food that brings warmth and satisfaction, remains unchanged.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.