-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
350
calCalories
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:
- Preheat oven to 400°F (200°C).
- Slice the eggplants into 1/4-inch thick slices, brush with olive oil, and bake for 20 minutes.
- Prepare the lentil mixture by sautéing onion and garlic in olive oil, adding lentils, tomato sauce, cinnamon, and nutmeg, cooking for 10 minutes.
- Prepare the béchamel sauce by whisking flour and plant-based milk over medium heat until thickened, then stir in nutritional yeast.
- Layer the eggplants, lentil mixture, and béchamel sauce in a baking dish.
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