Vegan Moussaka

Cook until liquid is reduced in volume and thick.

Vegan moussaka. Layers of lentils with roasted vegetables all topped with a creamy flavoursome sauce this easy vegan moussaka is a winner. This Vegan Moussaka is no exception. This vegan moussaka recipe swaps the white sauce normally used in this Greek favourite for an equally creamy yet dairy-free butternut squash topping.

Es ist würzig wohltuend und sehr lecker. Classic moussaka is decidedly not vegan but its melt-in-your-mouth vegetables cinnamon-tinged sauce and pillowy béchamel always made it hard for me to resist nonetheless. Its filled with potatoes zucchini eggplant and lots of delicious olive oil.

Add walnuts breadcrumbs salt and pepper. Its loaded with flavor from layers of roasted eggplant fluffy mashed potatoes nutrition-packed lentils and chickpeas and a creamy vegan Bechamel sauce. This version of Moussaka from The Vegan Taste will provide you with B vitamins iron magnesium potassium zinc and more.

You can use regular flour if you are not gluten-free. Slide into a baking dish and reheat for 10 to 12 minutes at 400F. Remove bay leaf and cinnamon and purée lentils in food processor until chunky.

Stir in tomatoes puree wine if used and herbs and cook gently until a sauce forms. This Plant Based Vegan Moussaka uses lentils instead of the traditional ground beef or lamb and a cashew based sauce instead of the traditional dairy based béchamel sauce. Add tomatoes lentils bay leaf cinnamon stick and 3 cups potato cooking liquid.

When the pan is hot add the onion garlic celery. Sauté the mixture for 3-4 minutes before adding the cinnamon paprika cumin thyme seasoning. This vegan moussaka is every bit as good as the real thing a rich lentil ragu cooked in red wine layered up with roasted aubergine and topped with sliced potato and a creamy vegan béchamel.