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Vegan Moussaka {gluten free, dairy free}
This vegan moussaka is Greek comfort food at its finest. It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and chickpeas, and a creamy vegan Bechamel sauce. Dig in!
Course
Main Course
Cuisine
gluten free, Greek, Mediterranean, vegan, vegetarian
Keyword
Delicious Everyday, vegan moussaka
Prep Time
45
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
2
hours
hours
Servings
6
Calories
440
kcal
Author
Delicious Everyday
Ingredients
FOR LENTILS:
2
cups
cooked lentils
pre-cooked or prepared from dry
1
small onion
peeled and diced
¼
cup
tomato paste
½
tsp
smoked paprika
¼
tsp
cayenne pepper
optional
½
cup
red wine
1
cup
crushed tomatoes
1
cup
chickpeas
drained and rinsed
FOR EGGPLANT:
2
medium eggplants
olive oil
salt and pepper
FOR POTATOES:
3
large Russet potatoes
peeled and cut into cubes
1
tsp
salt
2
tbsp
olive oil
½
cup
almond milk
salt and pepper
to taste
FOR BECHAMEL SAUCE:
¼
cup
olive oil
3
tbsp
flour
gluten-free
2
cups
almond milk
½
tsp
smoked paprika
salt and pepper
to taste
Parsley
for serving
Supplies Needed:
potato masher
baking dish
US Customary
-
Metric
Instructions
Prepare the mashed potatoes
Bring a pot of salted water to a boil over medium-high heat.
Add potatoes and cook for 10 minutes, or until softened. Drain water.
Mash the potatoes (with a fork or potato masher), mixing in the almond milk and olive oil.
Add salt and pepper to taste. Set aside.
Prepare the eggplant
Preheat oven to 350 degrees F.
Slice eggplant lengthwise into long, ¼” thick slices.
Arrange eggplant slices on a parchment lined baking sheet.
Sprinkle with salt and pepper.
Roast eggplant for 15-20 minutes, until softened and slightly browned.
Prepare the lentils
In a large pot, heat a tablespoon of olive oil over medium heat.
Add onion and cook for 3-4 minutes, until softened.
Add garlic and cook for additional minute.
Stir in tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine.
Simmer for 5-6 minutes, stirring occasionally, until liquid is reduced and mixture is thick.
Stir in chickpeas and lentils, cook for 2 more minutes to heat through. Set aside.
Prepare the bechamal sauce
In a small pot, heat the olive oil over medium heat.
Slowly whisk the flour into the olive oil.
Cook for 1-2 minutes, stirring constantly so that it does not burn.
Slowly add the almond milk, whisking continuously to combine.
Continue to stir the sauce for a few minutes until a thick sauce is formed.
Stir in the smoked paprika, salt, and pepper. Set aside.
Assemble the moussaka
Prepare a large baking dish – spraying with non-stick cooking spray.
Arrange half of the eggplant sliced on the bottom of the baking dish.
Spread half of the lentil mixture on top of the eggplant slices.
Repeat the process with another layer of eggplant and lentils.
Spread the mashed potatoes in a single layer on top.
Pour the bechamel sauce in a thick layer on top of the mashed potatoes.
Bake for approximately 30 minutes, until top begins to brown.
Serve topped with parsley or other fresh herbs, as desired.
Nutrition
Calories:
440
kcal
|
Carbohydrates:
59
g
|
Protein:
14
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Sodium:
676
mg
|
Potassium:
1397
mg
|
Fiber:
15
g
|
Sugar:
12
g
|
Vitamin A:
485
IU
|
Vitamin C:
18.2
mg
|
Calcium:
200
mg
|
Iron:
5.5
mg