Vegan Lentil Moussaka: A Plant-Based Twist on a Classic Dish
Incorporating lentils into traditional dishes can elevate both their nutritional value and taste. Lentil Moussaka offers a delightful vegan alternative to the classic Greek dish, providing a hearty, flavourful, and protein-rich meal. This recipe combines layers of roasted eggplant, lentil-based filling, and a creamy béchamel sauce, resulting in a comforting dish that will satisfy vegans and non-vegans alike. This Vegan Lentil Moussaka recipe is a perfect balance of wholesome ingredients and bold flavours, making it a must-try for anyone looking to add more plant-based meals to their diet.
Ingredients:
For the Lentil Filling:
– 1 cup green or brown lentils
– 2 cups vegetable broth
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 1 can diced tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the Eggplant Layers:
– 2 medium-sized eggplants, sliced thinly
– Olive oil, for brushing
– Salt and pepper to taste
For the Béchamel Sauce:
– 2 tablespoons olive oil
– 2 tablespoons all-purpose flour
– 2 cups plant-based milk (such as almond or soy)
– 1/2 teaspoon nutmeg
– Salt and pepper to taste
Additional:
– Fresh parsley, chopped for garnish
Instructions:
Preparing the Lentil Filling:
1. Rinse the lentils under cold water and drain.
2. In a saucepan, sauté the onion and garlic in olive oil until translucent.
3. Add the diced carrot and celery, cooking for a few minutes until they begin to soften.
4. Stir in the lentils, vegetable broth, diced tomatoes, oregano, thyme, salt, and pepper.
5. Simmer the mixture for about 25-30 minutes until the lentils are cooked and the liquid is absorbed.
Roasting the Eggplant:
1. Preheat the oven to 200°C.
2. Place the sliced eggplants on a baking tray and brush both sides with olive oil.
3. Season with salt and pepper.
4. Roast in the oven for about 15-20 minutes until tender and slightly golden.
Making the Béchamel Sauce:
1. In a saucepan, heat the olive oil over medium heat.
2. Whisk in the flour to create a roux, cooking for a minute.
3. Gradually pour in the plant-based milk while whisking continuously to avoid lumps.
4. Stir in nutmeg, salt, and pepper. Cook until the mixture thickens.
Assembling the Moussaka:
1. Preheat the oven to 180°C.
2. In a baking dish, start by layering half of the roasted eggplant slices.
3. Spread the cooked lentil filling evenly over the eggplant layer.
4. Place the remaining eggplant slices on top of the lentil filling.
5. Pour the béchamel sauce over the eggplant layer, ensuring it covers the entire surface.
6. Bake the moussaka in the oven for about 30-35 minutes until the top is golden brown and bubbly.
7. Garnish with chopped parsley before serving.
This Vegan Lentil Moussaka recipe is a delightful blend of earthy lentils, roasted eggplant, and creamy béchamel sauce. Its layers of flavour and texture come together to create a comforting dish that is both nutritious and delicious. Whether you follow a vegan lifestyle or simply enjoy exploring plant-based recipes, this Lentil Moussaka is sure to become a favourite in your rotation of meals. Give it a try and savour every bite of this plant-based twist on a classic Greek favourite.