Vegan Moussaka Casserole

Name: Vegan Moussaka Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Eggplant; 500 g potatoes; 200 g red lentils; 150 g onion; 15 g garlic; 60 g tomato paste; 500 ml vegetable broth; 5 g cinnamon; 2 g nutmeg; 30 ml olive oil; 120 g cashew butter; 30 g nutritional yeast; 15 ml lemon juice; 10 g salt; 2 g pepper

A hearty and flavorful vegan moussaka with layers of eggplant, potatoes, lentil ragu, and a creamy cashew béchamel sauce. Perfect for a make-ahead lunch.

Total: 1 h 15 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
potatoes500 g
red lentils200 g
onion150 g
garlic15 g
tomato paste60 g
vegetable broth500 ml
cinnamon5 g
nutmeg2 g
olive oil30 ml
cashew butter120 g
nutritional yeast30 g
lemon juice15 ml
salt10 g
pepper2 g

Method

5 steps

Slice eggplant and potatoes into thin rounds, brush with olive oil, and bake at 200C until tender.
Sauté chopped onion and minced garlic in a pan. Add red lentils, tomato paste, vegetable broth, cinnamon, nutmeg, salt, and pepper. Simmer until lentils are tender and liquid is absorbed.
Blend cashew butter, nutritional yeast, lemon juice, and a splash of broth until smooth to create the béchamel.
Layer the eggplant, potatoes, and lentil ragu in a baking dish. Top with the cashew béchamel.
Bake at 180C for 20 minutes until the top is golden brown.