23.3K
Vegan Moussaka
This isn’t your grandma’s Moussaka but it tastes just as great. 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. This is a recipe that is best saved for the weekend because it takes a descent amount of time to prepare but it is so worth the extra time.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Ingredients
- 2 eggplants, sliced in 1/4 inch slices
- 2 russet potatoes, sliced 1/4 inch thick
- 1 cup brown lentils, dry
- 1 onion
- 15 oz chopped tomatoes
- 6 oz tomato paste
- 4 cloves garlic, minced
- 1 ½ tsp oregano
- 1 ½ tsp smoked paprika
- 1 tsp cinnamon
- ½ tsp cracked pepper
- 1 tsp fresh mint, or 1/2 tsp dried
- 1 tsp onion powder
- ½ cup red wine
- 1 ½ cup water
- 1 cup cashews
- 1 Tbsp white wine vinegar
- ¼ cup nutritional yeast
- 2 Tbsp raisins
- 1 Tbsp mustard
- nutmeg, sprinkle
Instructions
- Cook the lentils in water and drain off the water once cooked
- Preheat oven to 400°
- Place sliced eggplant and potato on parchment lined cookie sheets
- 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
- Add the lentils, tomatoes, tomato paste, oregano, smoked paprika, cinnamon, pepper, mint, onion powder and red wine to the pan with the onions and garlic and simmer for 10 – 15 minutes.
- Put the water, cashews, white wine vinegar, nutritional yeast, raisins, nutmeg and mustard into a blender and blend until smooth.
- Lightly oil a large casserole dish
- Layer one layer of eggplant in the bottom of the dish
- Pour the lentil mixture over the eggplant and smooth with a spoon
- Layer the potatoes over the lentil mixture
- Place the remaining eggplant slices on the top of the potatoes
- Pour the sauce from the blender over the entire casserole
- Lower the oven temperature to 350°
- Bake for 35 minutes and then check to make sure it isn’t getting too brown
- Bake for another 10 minutes.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 313kcalCarbohydrates: 49gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 278mgPotassium: 1262mgFiber: 15gSugar: 10gVitamin A: 623IUVitamin C: 18mgCalcium: 83mgIron: 5mg
13 comments
I made this for dinner tonight for my family and it was delicious. Thank you again for another great healthy family recipe!
We loved this comforting casserole because it is so savory and filling! Now that I tried it with our family, I am going to cook for our guests during Ramadan. Thank you Jill for teaching new cooking techniques with this satisfying recipe.
Een heerlijke moussaka!! We hebben ervan genoten, deze ga ik vaker maken 😍!
Does this freeze well and if so, for how long?
Hi Belinda, I wouldn’t suggest freezing it. I think it would go really watery.
This is so yummy, my sister has always made the traditional recipe so was not sure if she would like it BUT she went back for seconds 🙂
Hi Jill, I made the Moussaka yesterday and it turned out deleesh!I was wondering if you ever substituted soy milk instead of water for the cashew cheese recipe ?
I have but I find it is not necessary.
Do you use raw cashews when you have them in a recipe?
Yes, all of the recipes that I use cashews in are raw.
What would you suggest for someone with a nut allergy?
You can usually replace the nuts in my recipes with seeds. Sunflower seeds work pretty well or tofu.
I just made this without using wine and even so it is so delicious 🙂