VEGAN GREEK MOUSSAKA

Name: VEGAN GREEK MOUSSAKA
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 8 servings
Ingredients: 1 kg Potatoes; 1 kg Eggplant; 2 Zucchinis; Salt; Oil; Breadcrumbs; 250 Dry lentils; Olive oil; 1 Large onion; 4 Garlic cloves; 3 Bay leaves; 3 tbsp Dried mushrooms; 4 tbsp Tomato paste; 250 g Ground walnuts; 1/2 tsp Cinnamon; 1/2 tsp Allspice; 150 ml Red wine; 400 g Peeled tomatoes; 1 sprig Rosemary; Thyme; 2 tsp Dried oregano; Salt; Black pepper; 80 g Vegan butter; 60 g Olive oil; 8 tbsp Flour; 600 ml Plant milk; Salt; Pepper; Nutmeg

This plant-based take on the classic Greek casserole is a spectacular showstopper, layering tender roasted eggplant, potatoes, and a deeply rich, spiced lentil-tomato mince. Crowned with a rich and creamy, vegan béchamel sauce, it delivers a comforting and luxurious meal that is perfect for a cozy family dinner or to make a bunch of leftovers.

Paul

Prep

15m

Cook

1h 40m

Total

1h 55m

VEGAN GREEK MOUSSAKA

This plant-based take on the classic Greek casserole is a spectacular showstopper, layering tender roasted eggplant, potatoes, and a deeply rich, spiced lentil-tomato mince. Crowned with a rich and creamy, vegan béchamel sauce, it delivers a comforting and luxurious meal that is perfect for a cozy family dinner or to make a bunch of leftovers.

Paul

Prep

15m

Cook

1h 40m

Total

1h 55m

Ingredients

Method

Nutrition

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Potatoes

Eggplant

Zucchinis, optional

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Per Serving

Calories

733kcal

Fat

41.5g

Carbs

71.1g

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COMFORT FOOD,

DATE NIGHT,

DINNER,

MEAL PREP,

HIGH PROTEIN,

HIGH FIBRE,

LUNCH,

FALL,

WINTER,

SUMMER

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VEGAN GREEK MOUSSAKA

VEGAN GREEK MOUSSAKA

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