Vegan Moussaka
Ingredients
The filling
-
2
pounds
eggplant
-
2
teaspoons
sea salt
-
1
cup
sweet onion, chopped
-
2
cloves
garlic, chopped
-
1 ½
cups
cooked chickpeas, rinsed and drained
-
½
cup
dried green lentils
-
¼
cup
chopped walnuts
-
2
cups
veggie broth
-
1
pound
tomatoes, chopped
-
¼
cup
chopped parsley
-
¼
cup
tomato sauce
-
¼
cup
red wine
-
⅛
teaspoon
white pepper
-
9
tablespoons
breadcrumbs
-
1
cup
Vegan Parmesan Cheese
The béchamel sauce
-
1 ½
cups
raw cashews
-
2
cups
cooked potato
-
1 ½
cups
veggie broth
-
1
teaspoon
sea salt
-
¼
teaspoon
white pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the eggplant into thick pieces and sprinkle with salt; let sit for 10 minutes.
- Wipe off excess moisture from the eggplant and arrange on a baking sheet; brush with oil and broil until golden brown.
- Blend the béchamel sauce ingredients until smooth and set aside.
- Sauté onion and garlic in oil or broth until browned.
- Add chickpeas, lentils, and walnuts to the pan; sauté briefly.
- Add broth, tomatoes, and parsley; cook partially covered for 20 minutes.
- Add tomato sauce, wine, and pepper; cook until most liquid is gone.
- Pulse the mixture for a meat-like texture if desired.
- Brush the bottom of a baking dish with oil; layer breadcrumbs, eggplant, 'meat' mixture, and béchamel sauce.
- Sprinkle with remaining breadcrumbs and Parmesan cheese.
- Bake for 30-35 minutes until the top is brown; let cool before serving.
Nutrition Facts (estimated)
Servings
10
Calories
354
Total fat
17g
Total carbohydrates
36g
Total protein
13g
Sodium
571mg
Cholesterol
1mg
You might also like