Vegan Moussaka

Name: Vegan Moussaka
Prep time: 40 min
Cook time: 80 min
Total time: 40 min
Yield: 10
Cuisine: Greek
Ingredients: 2 pounds eggplant; 2 teaspoons sea salt; 1 cup sweet onion; 2 cloves garlic; 1 ½ cups cooked chickpeas; ½ cup dried green lentils; ¼ cup chopped walnuts; 2 cups veggie broth; 1 pound tomatoes; ½ cup chopped parsley; ¼ cup tomato sauce; ¼ cup red wine; 1/8 teaspoon white pepper; Your favorite cooking oil or more veggie broth to sauté and coat eggplant; 9 tablespoons breadcrumbs; 1 cup Vegan Parmesan Cheese; 1 ½ cups raw cashews; 2 cups cooked potato; 1 ½ cups veggie broth; 1 teaspoon sea salt; ¼ teaspoon white pepper

40 mins prepServes 10

This authentic Vegan Moussaka is the best I’ve ever had. Layers of eggplant, creamy cashew béchamel, and meaty lentil ragu come together in this plant-based version inspired by my Greek mom’s traditional recipe.

0 servings

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