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Vegan Moussaka

  1. Home
  2. Vegan Moussaka
  • 30
    min
    Prep Time
  • 60
    min
    Cook Time
  • 90
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
    • User Review:
      0
    • User Rating:
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    Vegan Moussaka

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Casserole
    • Allergens:wheat
    • Seasons:All
    • Cuisines:
    • Courses:dinner

    Recipe Description

    A hearty and comforting vegan moussaka, layering delicious lentil mix, grilled eggplants, and creamy béchamel sauce. This dish will transport you to the Mediterranean shores.

    Ingredients

    • 3 large eggplants
    • 4 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 can lentils, drained
    • 2 cups tomato sauce
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons all-purpose flour
    • 2 cups plant-based milk
    • 1/2 cup nutritional yeast

    Steps:

    1. Preheat oven to 400°F (200°C).
    2. Slice the eggplants into 1/4-inch thick slices, brush with olive oil, and bake for 20 minutes.
    3. Prepare the lentil mixture by sautéing onion and garlic in olive oil, adding lentils, tomato sauce, cinnamon, and nutmeg, cooking for 10 minutes.
    4. Prepare the béchamel sauce by whisking flour and plant-based milk over medium heat until thickened, then stir in nutritional yeast.
    5. Layer the eggplants, lentil mixture, and béchamel sauce in a baking dish.

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    Vegor “The scientist”

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