Imagine a mouthwatering, layer upon layer of roasted vegetables, hearty lentils, and creamy vegan béchamel sauce that transports you straight to the sun-drenched Greek islands - without a single animal product in sight! This Plant-Based Summer Moussaka is not just a meal; it's a culinary adventure that proves plant-based cooking can be incredibly luxurious, satisfying, and bursting with flavor. Whether you're a committed vegan, a curious foodie, or simply looking to add more delicious plant-based meals to your repertoire, this recipe is about to become your new summer obsession.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 eggplants, sliced
- 2 zucchinis, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can lentils, drained and rinsed
- 2 cups tomato sauce
- 1 tsp cinnamon
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup vegan béchamel sauce
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Slice eggplants and zucchinis lengthwise into 1/4-inch thick pieces. Brush each slice with olive oil, sprinkle with salt and pepper, and arrange on prepared baking sheets.
- Roast vegetable slices in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden and slightly tender. Remove and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Sauté chopped onions until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant. Stir in drained lentils, tomato sauce, and cinnamon. Simmer for 10 minutes, seasoning with salt and pepper.
- In a 9x13 inch baking dish, layer roasted eggplant slices to cover the bottom. Spread half the lentil mixture over the eggplant.
- Add a layer of roasted zucchini slices, then top with remaining lentil mixture.
- Pour vegan béchamel sauce evenly over the top layer, ensuring complete coverage.
- Bake in the oven for 35-40 minutes, until the top is golden brown and sauce is bubbly.
- Let the moussaka rest for 15 minutes before serving to allow it to set and cool slightly.
- Serve warm, garnishing with fresh herbs like parsley or basil if desired.
Tips
- Slice your vegetables uniformly to ensure even roasting and a beautiful presentation.
- Don't rush the vegetable roasting process - golden, slightly caramelized edges add incredible depth of flavor.
- Use high-quality olive oil for the best taste, as it plays a crucial role in the dish's overall flavor profile.
- Let the moussaka rest after baking to allow the layers to set and make serving easier.
- For extra flavor, consider adding a pinch of smoked paprika or dried oregano to the lentil mixture.
- If you don't have a vegan béchamel, you can substitute with a cashew cream sauce for similar richness.
- Make sure to drain the lentils thoroughly to prevent excess moisture in your final dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
