Vegan Moussaka with Lentil and Vegetable Filling

Name: Vegan Moussaka with Lentil and Vegetable Filling
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Eggplant; 200 g red lentils; 150 g onion; 15 g garlic; 400 g diced tomatoes; 250 ml vegetable broth; 2 g cinnamon; 1 g nutmeg; 45 ml olive oil; 150 g cashews; 20 g nutritional yeast; 15 ml lemon juice; 200 ml plant-based milk

A plant-based twist on the classic Greek casserole, featuring layers of roasted eggplant, lentil and vegetable filling, and a creamy cashew béchamel sauce. Great for batch cooking.

Total: 1 h 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 16 g
Fat: 18 g
Carbs: 48 g

Ingredients

for 4 servings

Eggplant800 g
red lentils200 g
onion150 g
garlic15 g
diced tomatoes400 g
vegetable broth250 ml
cinnamon2 g
nutmeg1 g
olive oil45 ml
cashews150 g
nutritional yeast20 g
lemon juice15 ml
plant-based milk200 ml

Method

5 steps

Slice eggplant into rounds, brush with 20ml olive oil, and roast at 200C for 20 minutes.
Sauté onion and garlic in remaining oil, add lentils, tomatoes, broth, cinnamon, and nutmeg; simmer for 20 minutes until thickened.
Blend soaked cashews, nutritional yeast, lemon juice, and plant-based milk until smooth to create the béchamel.
Layer the roasted eggplant, lentil mixture, and cashew sauce in a baking dish.
Bake at 180C for 30 minutes until golden and bubbling.