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Vegan Mousakka Recipe

Name: Vegan Mousakka Recipe
Prep time: 30 min
Total time: 7860 min
Ingredients: For the Eggplant Layers:; 2 large eggplants, sliced lengthwise; 1 tablespoon olive oil; Salt and pepper to taste; For the Lentil Layers:; 1 tablespoon olive oil; 1 onion, diced; 2 garlic cloves, minced; 1 cup green lentils; 2 cups vegetable broth; 1 teaspoon dried oregano; Salt and pepper to taste; For the Béchamel Sauce:; 1/4 cup vegan butter; 1/4 cup all-purpose flour; 2 cups unsweetened almond milk; 1/4 teaspoon ground nutmeg; Salt and pepper to taste; For the Topping:; 1/4 cup vegan parmesan cheese (optional)

Cuisine Dairy-free Diet Gluten-free Mediterranean Vegan Vegetarian

How to make Vegan Mousakka ?

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Serve: 6

Ingredients for Vegan Mousakka Recipe

#	Ingredients
1.	For the Eggplant Layers:
2.	2 large eggplants, sliced lengthwise
3.	1 tablespoon olive oil
4.	Salt and pepper to taste
5.	For the Lentil Layers:
6.	1 tablespoon olive oil
7.	1 onion, diced
8.	2 garlic cloves, minced
9.	1 cup green lentils
10.	2 cups vegetable broth
11.	1 teaspoon dried oregano
12.	Salt and pepper to taste
13.	For the Béchamel Sauce:
14.	1/4 cup vegan butter
15.	1/4 cup all-purpose flour
16.	2 cups unsweetened almond milk
17.	1/4 teaspoon ground nutmeg
18.	Salt and pepper to taste
19.	For the Topping:
20.	1/4 cup vegan parmesan cheese (optional)

Steps of Vegan Mousakka Recipe

#	Steps
1.	Preheat the oven to 375°F.
2.	Place the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, or until tender.
3.	While the eggplant is roasting, prepare the lentil layers. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
4.	Add lentils, vegetable broth, oregano, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer until the lentils are tender and the liquid has been absorbed, about 20-25 minutes.
5.	To make the béchamel sauce, melt the vegan butter in a small saucepan over medium heat. Add flour and whisk until smooth. Gradually whisk in the almond milk, nutmeg, salt, and pepper. Cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
6.	To assemble the moussaka, layer the roasted eggplant slices on the bottom of a 9x13 inch baking dish. Add the lentil mixture on top of the eggplant layer. Pour the béchamel sauce over the lentil layer.
7.	Bake in the oven for 30-35 minutes, or until the top is golden brown and the sauce is bubbly.
8.	Remove from the oven and let cool for 5-10 minutes before serving. Top with vegan parmesan cheese and fresh parsley, if desired.

Tips:

You can prepare the lentil and béchamel layers in advance to save time.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
This dish pairs well with a Greek salad and crusty bread.