vegan greek food

This vegan moussaka is a healthier version of the classic Greek comfort food. Full of eggplant, potatoes, lentils, and a creamy bechamel sauce, this Greek casserole is your next go-to dinner. 

Vegan Moussaka with Creamy Bechamel

russet potatoes

eggplants

+ pepper

oz silken tofu

unsweetened non-dairy milk (I used soy)

butter

tbsp all-purpose flour

tsp salt

cooked brown lentils (2 cups cooked)

veggie broth

tomato,

yellow onion, finely diced

tomato paste

garlic,

oregano

tsp cinnamon

Add a little oil to a large pan over medium high heat. Once hot sauté onion and garlic for 3 minutes until translucent. 

Add tomatoes, lentils, tomato paste, vegetable broth, oregano, cinnamon, and salt. Cook for about 5 minutes until the sauce is nice and thick. Remove from heat and set aside. 

Melt vegan butter in a small pot over medium heat. Once melted, quickly whisk in the flour until a smooth paste forms.

Raise the heat to medium high and pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to bubble and thicken. Stir in the salt and remove from heat. 

Let cool for a few minutes, then blend the sauce with the silken tofu until smooth. Set aside. 

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Vegan Moussaka with Creamy Bechamel

Top 1 vegan greek food recipes from across the web

The most viewed vegan greek food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Moussaka with Creamy Bechamel

The most viewed vegan greek food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine