Vegan moussaka with lentils

Donna C. Martin

May 4, 2025

10 min read

Then generously season with salt and pepper to taste. The combination of spices and herbs creates a burst of flavors that will .5/5(45)

The BEST Vegan Moussaka

It's ideal for a weeknight dinner that's hearty and flavorful - .

A step-by-step recipe for this meatless dish with veggies and bechamel sauce!

Vegan Moussaka with Eggplant and Lentils

5/5(1)

Vegan moussaka recipe

Layer Eggplant: Then add another layer of eggplant slices. Cover the bottom of a pan with 1/3 of potatoe slices. Start by preparing the aubergine; cut each aubergine into 2cm discs. Place the remaining eggplant and pour over the bechamel. 2 garlic cloves, finely chopped. Arrange the potato slices in the bottom of a 3-quart baking dish. 400g/14oz aubergines, sliced into thin rounds.Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Turn over and do the same on the other side. Place on a baking sheet and sprinkle with salt. We never cease to praise lentils.

Vegetarian Lentil Moussaka

This vegan recipe has several different steps. How to Make the Vegan Moussaka: Preheat oven on turbo at 200° Slice aubergines lengthwise into 1 cm. Rich and savory flavors: Lentils, when cooked properly, have a delicious earthy taste that complements the layers of eggplant, potatoes, and tomato sauce in moussaka.Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. Place sliced eggplant and potato on parchment lined cookie sheets. Lentil meatballs made with just 10 ingredients in 30 minutes! Cut the eggplant into 3mm-5mm slices. It’s also a little like lasagna in that you have . Slice the eggplant, zucchini and potato lengthwise into 6-8 pieces each. Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions.Easy vegetarian recipes only. 1 tsp olive oil. A step-by-step recipe for this scrumptious vegan version of the classic moussaka! Tips for making this easy vegan moussaka with a creamy béchamel.

Vegan Moussaka with beluga lentils

Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. It’s the ultimate comfort food to make for dinner, plus . Add the lentils, tomatoes, tomato paste, oregano, smoked paprika, cinnamon, pepper, mint, onion powder and red wine to . Vegan moussaka with lentils by the Greek chef Akis Petretzikis.This vegan moussaka layers tender roasted eggplant & potatoes with hearty lentil ragu and a creamy bechamel sauce for a . While you are cooking, check off the steps you complete and follow the recipe without getting lost. First, you’ll roast the aubergine with a little olive oil, salt and black pepper.Set aside for 15 minutes then rinse off the salt and pat dry with a clean kitchen towel. So creamy and savoury you will never guess that this Vegetarian Lentil Moussaka is light and lean! With perfectly cooked eggplant and nutty lentils, this dish . It’s important to get this to taste . Jump to Recipe.

Preheat the oven to 200C/180C.Preheat oven to 400° F (200° C). While the lentils simmer, begin preparing the veggies. For the filling, toss the aubergine slices in the vegetable oil, then drain and season, to taste . This Vegan Greek Moussaka with creamy Cashew Béchamel Sauce is not only incredibly delicious but also healthy, protein-rich, gluten-free, and lighter in calories than traditional recipes. Bake for 15 minutes, flip the slices and bake another 15 minutes. Sauté the onions and garlic in a little water for about 5 minutes. Spread the rest of tomato filling and cover with the rest of potatoes. Preheat your oven to 350 degrees Fahrenheit. Place the aubergines in a single layer on a baking tray.Beef/lamb substitute - a combo of lentils and walnuts re-create the texture, taste, and protein without the meat! Reduce to medium heat and whisk vigorously until the sauce begins to bubble and thicken, about 5 minutes or so. Add the wine and cook until evaporated, then add the lentils and cook for a . T hose familiar with Middle Eastern cuisine will find nothing surprising about the idea of a meatless moussaka – the versions found in . Repeat this, by adding the remainder of your stew, another potato layer and then the final aubergine layer. 1-Pot Vegan “Barbacoa”. Cover them with vegan ground beef in tomato ragú sauce. Now lay out each disc in a single layer over the oil. Preheat oven to 400°. Here are some useful tips to get you the best lentil moussaka you’ve ever tasted! You want the lentil and . Layer the potatoes on the bottom of your pan, . Use on mobile or download as PDF. Preheat oven to 400F. Prepare a lined baking tray with a drizzle of olive oil. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil/olive oil, .Once the water boils, pour enough boiling water over the ‘mince’ to rehydrate it (about 2 cups / 480 ml).Bring to a boil.Layers of roasted eggplant, a “meaty” and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible Vegan Moussaka.

How to make the perfect vegan moussaka

4 sprigs thyme, leaves picked.

Drizzle with 1 tablespoon olive oil and season with salt and pepper.Vegan moussaka with lentils by the Greek chef Akis Petretzikis. Line 2 large cookie sheets with unbleached parchment paper and arrange the eggplant slices on the baking sheets in a single layer. Vegan Moussaka is . While the aubergine is roasting in the oven, you’ll make the lentil filling – the essence of this vegan moussaka where all the flavour will be. Roast in a 400 F oven for about 20 minutes, flip the slices and roast for another 10 minutes, until silky. 160g/5½oz red lentils.Execution Method.Easy Vegan Moussaka with Lentils. Pour the vegan meat sauce over the eggplant layer and spread evenly. In a pan, heat up 2 tbsp of olive oil.Grease the bottom of a 9 x 7 x 3 inch (23 x 18 x 8 cm) oven-safe glass dish with vegan butter to ensure that the eggplant slices do not stick to the bottom. Instead of mashed potatoes on the top you have bechamel sauce. Check out this vegan lentil bolognese and creamy curried lentil soup to get . Drizzle with 3 tablespoons of the . Jump To Recipe 16 reviews posted Dec 20, 2021 by Jessica Hoffman. Easy Lentil Meatballs.Preheat the oven to 400 F, 200 C.Preheat your oven to 350 degrees Fahrenheit. Published: August 21, 2013 - Last updated: August 30, 2022. Finely chop the onion and carrot and fry gently.Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.Place a little bit of the vegan ragu (less than ⅕th) at the bottom of a baking dish (80-sq-in minimum, see notes). Deglaze with vegan red wine and let simmer for approx.

When potatoes and zucchini are done roasting, remove them from the oven and scoop veggies into a bowl using a slotted spatula. Alina Zavatsky - Vegan Runner Eats. To cook the veg: Trim the aubergines. Slice potatoes into 1/2 cm. Then turn each one over to coat both sides with a . In an ovenproof dish, measuring 9inchx9inch / 24cmx24cm add half of your lentil stew. Add chopped courgette and crushed garlic and continue to .Preheat oven to 400°. Continue to whisk so the sauce doesn't burn.Slice the aubergines thickly, brush with oil and roast for 20-25 minutes until soft and golden brown. salt and freshly ground black pepper. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. Meanwhile, pour 1½ tbsp oil into a large saucepan. Place half the eggplant slices in one layer, then top with the remaining ragu.

Tori Avey's Hearty Vegan Moussaka: Plant-Based Delight

9 oz eggplants.Delicious Vegan Moussaka with Lentil-Tomato Sauce.How to make a vegan moussaka.

Vegan Moussaka With Lentils

Start Assembling: Add half of the eggplant slices in a single layer in the bottom of a baking dish to get this Greek vegetarian moussaka recipe started.I use tofu to make the ragù layer, but you can also use vegan mince, soy flakes (textured soy protein) or red lentils. 650g/1lb 7oz potatoes, scrubbed. Vegan moussaka with red lentils by the Greek chef Akis Petretzikis.Delicious vegan moussaka with roasted eggplant, hearty tomato lentil sauce, and roasted garlic bechamel! Just 10 ingredients. For the filling.

Vegetarian Moussaka with Lentil & Aubergine

Add the rest of your ingredients: nutritional yeast, corn starch, cinnamon, onion powder, salt and pepper, and grated parmesan. 1 red onion, finely chopped. Amazing, rich, flavorful vegan “barbacoa” with spices, chipotle peppers, lentils, and shredded carrots! The perfect plant-based “meat” for taco night! Vegetable broth - this helps to . Next, add a layer of potatoes and then a layer of aubergine. Sprinkle with breadcrumbs, drizzle with olive oil, and top with vegan mozzarella shreds.Felicity Cloake.

The Best Vegan Moussaka

Add vegetable broth, canned tomatoes, and precooked lentils. Add remaining roasted eggplant slices. Preheat oven to 200°C and prepare a baking sheet with parchment paper. Brush with olive oil and arrange on baking sheets. The recipe is plant-based, gluten-free, and fairly easy to make.

A step-by-step recipe for this scrumptious vegan version of .Vegan Moussaka. Automated grocery lists. Wed 9 Aug 2023 07.Rinse off the salt and pat dry.How to prepare the moussaka filling mixture.Here’s how: Heat the oven to 180 degrees.Cut the eggplants into slices a little thicker than 1/4 inch. Add the finely diced onion and fry until translucent and slightly browned, stirring from time to time. 100g/3½oz red lentils.Ultimate comfort food.

Vegan Moussaka with Lentils

Vegan Eggplant Moussaka

5/5(16)

Vegetarian Moussaka with Lentils

Preheat oven to 180°C • Line 3 baking trays • Large casserole with a lid on a medium-high heat • Small saucepan • Large heatproof bowl.

This Greek layered casserole is delightfully indulgent, featuring layers of roasted .In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch of nutmeg and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. 50ml/2oz vegetable oil.4,9/5(134)

Easy Vegan Moussaka with Lentils

To make vegetarian moussaka with lentils, you will need brown or green lentils (canned or Instant Pot Lentils ), along with onion, . Spread half of tomato filling on it and cover with another third of potatoes. Slice eggplant and zucchini into long slabs, about ¼ inch thick. Arrange half the eggplant slices over the zucchini.Add tomato paste, maple syrup, dried oregano, thyme, marjoram, and cinnamon. Vegan moussaka is like a lower carb version of a vegan shepherd’s pie. Re-grease the baking sheets with 1 1/2 tbsp olive oil each. Add Filling: Spread the lentil ragu evenly over the eggplant.Published April 3, 2024 | Julia Frey (Vikalinka) Jump to Recipe.In a pan heat up 2 tablespoons of oil, add the onion and garlic and cook for about 3 minutes until softened stirring often. Add half of the roasted eggplant slices. Prepare two parchment paper-covered baking sheets. This vegan Moussaka is made with a lentil filling, roasted vegetables and a dairy-free Bechamel sauce. Take the 3 roasted garlic cloves and chop them, reserve. Add in the garlic and fry for another minute. Stir to combine, and let simmer for approx.

Vegan Moussaka with Lentils

Bake on 200°C for 40 to 50 minutes.