Take this traditional, Greek, meat-centric dish and turn it into the most delicious plant-based dish that will leave you craving for more.
Now, if you've ever ordered a moussaka in a Greek taverna, you've probably been served a huge piece of something that looks like lasagna, tastes mostly of minced beef and has a massive layer of béchamel on top.
As you can see from the photo above, we haven't even tried to recreate that, because first of all, traditions can be a tad boring at times and then, the imagination of a vegan can run wild when it comes to using any vegetable available.
We've made this dish 3 times in the last month and every time it's been a little different. Not because the 1st one wasn't good or anything but when it's so easy to swap veggies around and pretty much everything works, why not try some new combinations.
Bellow I've written a recipe that's closest to the traditional version of moussaka but I've also included a couple of vegetables that we tried and think work very well.
A very important tip I mention bellow as well is to make this a day or at least a few hours before wanting to serve it, as it sets in time and its consistency as well as taste is so much better.
Have fun making this and don't be scared to play around with this recipe. We do that all the time.
A Semi Traditional & Plant-Based Moussaka
Hearty, delicious, Greek and full of flavour
Prep Time - 30 minutes Cooking time - 60 minutes Total Time - 90 minutes
Course Lunch, Dinner Cuisine Vegan, Mediterranean Does it last? 3 days in the fridge
Minced Lentils Sauce
200 gr. Uncooked Green, Brown or Red Lentils Raw (soaked overnight and drained)
2 large white onions - sliced
3 cloves garlic -minced
1/2 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon paprika powder
1/2 teaspoon cumin powder
1/2 teaspoon cinnamon powder
1/4 teaspoon cayenne pepper or chilli powder
2 stock cubes
3 cans chopped tomatoes
500ml water - boiled
50ml Olive oil
100ml. red or white wine
salt and pepper to taste
2 medium sweet potatoes or 3 large, normal potatoes
2 medium aubergines or 1/2 kilo portobello or oyster mushrooms
2 large courgettes
1 teaspoon paprika powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper
*Note: You can mix and match any or all of the above vegetables as well as experimenting with others.
200 ml olive oil
8 heaped tablespoons all-purpose flour