Description
A hearty vegan moussaka made with lentils and layered vegetables, gluten-free and full of flavor.
Ingredients
Scale
- 2 cups cooked lentils
- 2 medium eggplants, sliced
- 2 medium zucchinis, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup almond milk
- 2 tablespoons cornstarch
- 1 tablespoon nutritional yeast
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil and sauté onions and garlic until soft.
- Add cooked lentils, diced tomatoes, cinnamon, oregano, salt, and pepper. Cook for 10 minutes.
- In a separate pan, grill or bake eggplant and zucchini slices until tender.
- In a bowl, whisk almond milk, cornstarch, and nutritional yeast until smooth.
- In a baking dish, layer eggplant, lentil mixture, zucchini, and repeat.
- Pour the almond milk mixture over the top layer.
- Bake for 30-35 minutes until set.
- Let it cool for a few minutes before serving.
Notes
- Adjust seasoning as per your taste.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan moussaka, lentils, gluten free