Vegan/vegatable moussaka. Easy vegetable moussaka dish that consists of juicy meatless mince sauce mingling with layers of sweet eggplant (aubergines) & thick velvety bechamel sauce. Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. Vegan moussaka with lentils and eggplant!

This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine, layered I've been itching to experiment with vegan-ising the totally luscious Greek dish, Moussaka. This post may contain affiliate links or sponsored content. Traditionally, moussaka is made of cream and meat. You can cook Vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegan/vegatable moussaka

Prepare of Potatoes (medium hard).
It's of Eggplants.
Prepare of Onion.
Prepare of Garlic.
You need of Red lentils.
You need of Brown soy crumble.
You need of Canned tomatoes.
You need of Feta cheese.
You need of Oregano.
It's of Basil.
It's of Red paprika powder.
Prepare of Salt.
You need of Pepper.
Prepare of Oat cream.
You need of Dried mashed potato flour (perunamuusijauhe).

This recipe for vegan moussaka by Mark Reinfeld contains no eggs, and the bechamel sauce is. I love this dish and for a long, long time, it eluded me. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. This vegan lentil moussaka features flavourful lentils, eggplant and is topped with That's where this vegan lentil moussaka comes in.

Vegan/vegatable moussaka instructions

Rinse and boil lentils for about 5min..
Slice eggplants and salt tha sliced to cry, let cry for 29min then clean away the salt..
Peel and slice potatoes..
Put the brown soy crumble in hot water, add vegetable broth cube..
Chop onion and garlic, fry in oil with spices. Remove water from soy crumble and lentils and add, add also tomato sauce. Add some chopped green olives if you like. Let simmer for 15min..
Layer sauce, eggplant, and potatoes in a pan, add feta cheese if not full vegan. Mix oat cooking cream and a little bit of dried mashed potato mix flour and some salt. Pour on top..
Cook in the 215'C oven for about 1,5hours, until potatoes are soft..

This recipe starts off with a base of oven-roasted eggplant, top it. Vegan moussaka is just as tasty as the traditional one, but much healthier. Packed with beans, pulses, vegetables and herbs. Comes with a step-by-step photo guide. The variations in moussaka recipes go beyond the topping.