Vegan moussaka recipe I did a few weeks ago and it turned out to be perfect.
Not because the chef was amazing but it is so easy to make and absolutely delicious. Although it does take a while (mainly in the oven) so make sure you start it on time to be ready for dinner but with this recipe, you can make enough to have it next day too. And the bechamel potatoe mash is so lovely. We honestly couldn’t tell the difference. .
5 large potatoes, peeled and cut into chunks •4 cloves garlic, peeled
1/2 ts nutmeg
1 large onion, chopped •small amount of plant based butter and milk
3 Tbs. dried oregano
2x200g. cans chopped tomatoes
2/3 cup green lentils
1 bay leaf
1/2 ts cinnamon
4 medium aubergine , sliced
1. Cook potatoes and garlic in boiling salted water or until soft. Drain and mash it with a tiny but of plant based butter or plant based milk. Add nutmeg / salt and pepper.
2. Sprinkle aubergine slices with salt and place them into a colander in the sink. Let stand 30 minutes. Rinse, and pat dry.
3. Heat olive oil in saucepan. Add onion and oregano, and sauté 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon, and 1 cup of water. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. (Keep adding water if lentils are not ready and the sauce is getting too thick) Remove bay leaf and season with salt and pepper.
4. Preheat oven to 180 degrees. Spoon a layer of lentil mixture into bottom. Top with the layers of aubergine. Spoon lentil mixture again. Spread half of mash potatoes over lentil mixture. Top with remaining aubergine and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake 1 1/2 hours, or until top is browned. .