Vegan Moussaka with Eggplant and Lentils

One of the most popular and beloved traditional Greek dishes, now done vegan!
Juicy, creamy and absolutely delicious! Using only whole plant-based
ingredients.

Servings: 0 serving

Author: Active Vegetarian

Prep Time
1 hour, 20 minutes

Cook Time
40 minutes

Total Time
2 hours

Course:

Main Course

Cuisine:

Mediterranean

Keywords:

Vegan Gluten Free whole food plant-based

Instructions

1 Sprinkle the slices of eggplant with salt, and let sit for at least half an
hour. Eggplant will start to release liquid ( making it less bitter). Rinse off
the salt and pat dry
2 Preheat oven to 400F. Line 2 large cookie sheets with unbleached parchment paper
and arrange the eggplant slices on the baking sheets in a single layer.
3 Roast in a 400 F oven for about 20 minutes, flip the slices and roast for
another 10 minutes, until silky. Set aside. Lower the oven temperature to 375°
F.
4 Drain and rinse the lentils. Cover them with clean water in a medium pot, and
bring to a boil over high heat. Reduce the heat to a simmer and cook, covered,
for 10-15 minutes or until tender, but not mushy. Drain over a strainer and set
aside.
5 Saute diced onion in oil on med-high heat for 3-4 minutes, add garlic, turn heat
down to med-low and saute for 8-10 minutes until onions are tender. Add diced
carrots, mushrooms, and sauté another 4-5 min. Add salt, pepper, Mediterranean
herbs, cinnamon, lentils, sunflower seeds, oats and tomato puree, and chopped
fresh parsley. Stir and cover and let simmer on med-low heat for 15 minutes.
simmer on medium to low, for about 15 minutes.
6 Place the sweet potatoes in the same pot you used to cook the lentils, cover
with purified water and bring to a boil over high heat. Reduce the heat to a
simmer and cook until soft throughout. Add salt at the end, then drain. Place
the potatoes into a high-speed blender or food processor. Blend them with 1 Tbls
of olive oil, black pepper and nutmeg, until smooth. Taste for salt and adjust
if needed. Set aside
7 Arrange half of the eggplant slices on the bottom of a 9" x 9" baking dish. Top
with half of the lentil mixture, followed by the remaining eggplant slices and
lentils. Using a spatula spread the mashed sweet potatoes on top, creating an
evenly smooth layer.
8 Bake for 35-40 minutes. Remove from the oven, let stand 10 minutes before
slicing.
9 Sprinkle with fresh parsley and serve.

Vegan Moussaka with Eggplant and Lentils

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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