vegan moussaka

Vegan Sweet Potato And Eggplant Casserole

potatoes

eggplants

salt

tbsp extra virgin oil

oz lentils

os spring onions, chopped

oz celery, chopped

oz fennel, chopped

2. 5 oz leek, chopped

garlic cloves, chopped

tomato paste

oregano

rosemary sprig, chopped

nutritional yeast

cinnamon

extra virgin oil

pepper

chickpeas flour (or any other flour)

unsweetened plant milk (I prefer soy, as tend to be creamier)

nutmeg

margarine butter

sea salt

Green Beans (check the recipe)

Vegan Sweet Potato and Eggplant Casserole

Soak the lentils for 15 minutes in warm water.

Preheat the oven to 400º Fahrenheits (200ºC).

Lay the eggplant and sweet potato slices on an oiled pan.

Sprinkle lightly with sea salt and roast in the oven for 10 minutes.

Make the lentil stew by heating the oil in a saucepan.

Add the chopped onion, leek, celery, fennel, garlic. Sautee for 5 minutes and add the lentils and 30 fl oz of water.

Add the tomato puree, nutritional yeast, and spices.

Stir until the lentils are soft, but don’t let them lose their shape. It should take about 15 minutes. The stew should be on the drier side but still creamy.

Line up your eggplant and sweet potatoes and along with your lentils.

Oil a pan where you are going to assemble the moussaka.

Start making the bechamel by melting the margarine on a saucepan and adding the flour.

When it starts to brown, cook it for 1 minute more and add the vegetable milk.

Stir with a whisk until it starts to get creamy. Add the nutmeg, salt, and pepper. This sauce gets sticky very quickly, so; you should make it just when everything is ready to assemble. It all should take no more than 20 minutes.

Reduce the oven temperature to 350 Fahrenheits.

Start assembling the dish by arranging the eggplant and sweet potato slices in the bottom of a medium baking pan.

Continue by laying a layer of lentil stew, followed by a layer of bechamel sauce.

Add another layer of sweet potatoes, then eggplants, lentils, and finish with bechamel sauce.

Optionally top with grated vegan parmesan or regular one for a vegetarian version.

This Vegan Christmas Casserole makes an excellent Christmas table main dish. We have made this creamy dish the centerpiece of our Holiday dinner and is now considered a staple of our feast.

coarse sea salt

extra virgin olive oil

lentils

spring onions, chopped

celery, chopped

fennel, chopped

leek, chopped

flour

Preheat the oven to 400º F (200ºC).

Reduce the oven temperature to 350ºF (175ºC).

Bake for 35-40 minutes. Test to see if the sweet potatoes are tender by inserting a sharp knife down through the center. Remove from the oven and leave to cool for 30 minutes before serving.

Make this mouth-watering and healthy moussaka with a simple plant-based ragu. It's an easy dinner for the family that packs in all five of your 5-a-day

Vegan moussaka

bag dried porcini mushrooms

olive oil

onion, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, sliced

thyme

tomato purée

red wine(optional)

dried green lentils

plum tomatoes

pack chestnut mushrooms, chopped

pack portobello mushrooms, sliced

soy sauce

tsp Marmite

1kg floury potato(such as Maris Piper), peeled and chopped

aubergines, sliced lengthways

soya milk

Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile, pour 1&frac12; tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.

Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer&nbsp;with the lid on.&nbsp;

Meanwhile, heat a large frying pan. Add 1&frac12; tbsp oil and&nbsp;tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.

Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.&nbsp;

Heat oven to 180C/160C fan/gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil, then cook until mashable.

Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on each side until soft.

Drain and mash the potatoes with the soya milk.&nbsp;Season to taste.

Spoon the ragu into a large lasagne dish (or two smaller ovenproof dishes), layer in &frac12; the aubergine, followed by the mash. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Bake in the oven for 25-35 mins until golden and bubbling.

A crave-worthy vegan casserole with layers of flavorful roasted vegetables, a lentil-mushroom filling, and a delectable baked hummus topping.&nbsp;

Hummus Baked Vegan Moussaka

lbs zucchini (about 3 medium) (sliced thin)

lbs russet potatoes (about 3 large) (peeled and sliced thin)

lbs small to medium sized eggplants

garlic, (peeled)

onion

oz sliced mushrooms

red bell pepper, (seeded, peeled and sliced thin)

tomatoes tomatoes

tbsp chopped fresh dill

tsp cayenne pepper

tsp smoked paprika

9 1/2 tbsp extra virgin olive oil, (divided)

tsp salt, (more or less to taste)

tsp pepper, (more or less to taste)

chickpeas ((garbanzo beans), cooked and drained or canned and drained)

unsweetened almond milk, (or your favorite dairy-free unsweetened milk (soy, etc.))

tsp pepper

tbsp extra virgin olive oil

onion, (finely minced)

tsp garlic, (finely minced)

paprika

tbsp fresh chopped parsley, (for garnish)

Place racks on the upper and lower thirds of your oven. Preheat oven to 500 degrees F. Grease two baking sheets with 1 1/2 tbsp extra virgin olive oil each. Spread out the zucchini on one sheet, the potatoes on another, and add the 3 garlic cloves to one of the sheets. The vegetables may overlap in a few places, which is fine. Brush veggies lightly with a little more olive oil and sprinkle lightly with salt and black pepper.

Place baking sheet with potatoes on the upper rack of the oven. Place sheet with zucchini on the lower half. Roast veggies for 10 minutes. Remove sheets from oven and place them back in the oven, switching racks (zucchini and garlic on top, potatoes on bottom). Do not flip the vegetables themselves. Roast for about 5 more minutes, until veggies are tender and turning golden brown (check the bottoms of the veggies for browning).

While potatoes and zucchini are roasting, remove the stem ends from the eggplants. Peel strips from the eggplants so that they have thin stripes of peel remaining down the sides (they will be half-peeled).

Cut the eggplants into slices a little thicker than 1/4 inch.&nbsp;

When potatoes and zucchini are done roasting, remove them from the oven and scoop veggies into a bowl using a slotted spatula. Take the 3 roasted garlic cloves and chop them, reserve.

Re-grease the baking sheets with 1 1/2 tbsp olive oil each. Spread eggplant slices into a single layer across the two baking sheets. Sprinkle lightly with salt and pepper. Place the baking sheets in the oven and roast for 10-15 minutes, switching the baking sheets on upper and lower thirds halfway through cooking, until the slices are tender and lightly golden (check the bottom edges of slices for browning).

While eggplant is roasting, place a sauté pan or skillet with high sides on the stovetop. Warm up 2 tbsp olive oil in the pan over medium high heat. Add the mushroom slices and turn heat up to high. Let the mushrooms sear for 2-3 minutes without moving them.&nbsp;

Begin to stir after 2-3 minutes, when the bottoms of the mushrooms turn golden. Sauté for another minute or so. Remove the mushrooms from the pan and reserve.&nbsp;

Reduce pan heat to medium and add another 2 tbsp olive oil to the pan. Sauté diced onion until softened and translucent.&nbsp;

Add roasted bell pepper slices and chopped roasted garlic, saute for another 2 minutes.

Add cooked lentils, reserved mushrooms, diced tomatoes, fresh dill, oregano, cinnamon, smoked paprika, cayenne pepper and 3/4 tsp salt to the pan; stir well. Reduce heat to medium and let mixture cook for about 5 more minutes until warmed through. If using fresh tomatoes, let the mixture cook for 10 minutes until tomatoes are soft. Add salt or pepper to taste if desired.When eggplant is done roasting, remove it from the oven. If you plan to continue baking the full moussaka now, reduce oven temperature to 375 degrees F. If making ahead, you can turn the oven off at this point. Use a slotted spatula to scoop up the eggplant slices and place in a bowl. 

Lightly grease your baking dish or pan. Place a single layer of half of the roasted eggplant slices on the bottom of your dish.

On top of that, place a layer of half the potatoes and half the zucchini.

Spread the lentil mixture evenly in a single layer across the surface.

Place the rest of the potatoes and zucchini in another layer on top of the filling.

Finish with a layer of the remaining roasted eggplant slices. If you are making ahead, at this point you can cover the baking dish tightly with plastic wrap or wax paper. Place in the refrigerator for 1-2 days prior to cooking. If you are cooking the moussaka now, place it in the oven without the topping for 20 minutes to bake at 375 degrees F. Meanwhile, while the moussaka is baking, make the hummus topping.

To Make Layered Moussaka Casserole

Blend together the cooked chickpeas, almond milk (or other dairy-free milk), salt, pepper and nutmeg for 1-2 minutes until very smooth. Reserve.Heat up 2 tbsp olive oil in a medium saucepan. Cooked the minced onion for several minutes over medium/medium high heat, until the onion is very soft, translucent, and starting to turn golden. Add the minced garlic and sauté for 1-2 minutes longer until fragrant. 

Whisk in your flour or gluten free flour substitute. It will clump together a bit.

Add the blended chickpea mixture to the saucepan and whisk over medium high heat, stirring frequently, until smooth. Continue whisking frequently until it boils around the edges and thickens. Remove from heat. Add additional salt or pepper to taste if desired.

To Make Hummus Topping

Note: The moussaka should be baked without a topping for 20 minutes at 375 degrees F before adding the hummus topping. If you have made your moussaka ahead, take it out of the fridge, uncover it, and bake it for 20 minutes prior to adding the topping.Remove the moussaka from the oven. Pour hummus topping evenly over the top of the moussaka. Your 2 quart dish may seem quite full, but that is what makes for hearty slices. The topping will not puff up much during baking so it shouldn&#039;t overflow unless you fill the dish to the very top. Only use as much of the hummus topping as you need. Sprinkle with 1 tsp paprika.

Put moussaka back in the oven. Cook for another 30 minutes until the moussaka is cooked through and the edges are bubbly. If the top isn't evenly browned, you can turn on the broiler and broil it for a minute or two-- keep a close eye on it to make sure it doesn't burn. Don't broil if using a glass baking dish.

Garnish with fresh chopped parsley. Serve warm.&nbsp;

&nbsp;It will slice more cleanly and pieces will hold together better after it has cooled off a bit. Enjoy!

Bake Assembled Moussaka

https://content.jwplatform.com/videos/uSmIGIE6.mp4

Hummus Baked Vegan Moussaka - a hearty vegan entree with layers of flavorful roasted vegetables, a lentil-mushroom filling, and a delectable baked hummus topping.

Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! Just 10 ingredients and simple methods required.

Easy Vegan Moussaka

eggplant

~2 Tbsp salt ((for sweating the eggplant))

olive oil ((if oil-free, omit))

raw cashews, soaked

yeast,

tsp sea salt,

water

tsp nutmeg ((optional))

garlic,

tomatoes

tsp dried oregano ((or 2 tsp fresh))

Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.

ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.

EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.

Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.

BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.

Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.

LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized — ~5 minutes. Stir occasionally.

Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.

Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.

ASSEMBLY: To an 8x8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.

Bake at 400F (204 C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.

Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=clie7BLlpNs

Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! Just 10 ingredients and simple methods required.

Full Recipe: https://minimalistbaker.com/easy-vegan-moussaka/

The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan. The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s. Our version is not traditional but is our plant-based take on the delicious concept of layering roasted eggplant, a hearty filling, and a rich, creamy bechamel sauce. 
 
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Easy Vegan Moussaka | Minimalist Baker Recipes

Layers of roasted eggplant, a “meaty” and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible Vegan Moussaka. It’s the ultimate comfort food to make for dinner, plus it can be made both gluten and nut free!

Vegan Moussaka

onion,

lentils (I used canned) (or more impossible meat)

red wine (may omit if needed)

vegetable broth

sugar

salt,

raw cashews

nutmeg, freshly grated if possible

panko breadcrumbs

Slice the eggplant lengthwise about 1/3 inch thick. Place the slices in a large colander overlapping somewhat, and sprinkle with salt. Move them around to sprinkle all the eggplant with salt, and leave it to sweat for 30 minutes. This will remove any bitterness.

While it sweats, make the &quot;meat&quot; filling and vegan bechamel (see instructions below.)

Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment paper.

Pat the eggplant dry with a clean dish towel, very well so you also remove a lot of the salt. Transfer the eggplant slices to the prepared pans, and brush with olive oil on both sides. You can use olive oil spray if that&#039;s easier.

Place in the oven and bake for 15-20 minutes, until lightly browned and softened. Remove from the oven and set aside. Lower heat to 350 degrees F.

For the Eggplant

In a large skillet over medium-high heat, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes.

Add the impossible meat (or lentils) and cook until it turns brown, breaking it up with a spatula as you cook it. This will take 5-8 minutes.

Add the red wine and cook for 1-2 minutes, then add the crushed tomatoes, vegetable broth, sugar, oregano, cinnamon and salt, to taste. Stir to combine.

Bring the mixture to a boil, then lower heat to a simmer and cook for 15 minutes, stirring occasionally. Remove from heat and set aside.

For the &quot;Meat&quot; Sauce

Add the cashews to a small pot and cover with 3 cups of water. Bring to a boil, then remove from heat and let soak for 15 minutes.

Drain the cashews, then add them to a high speed blender, along with the 1 cup of fresh water and all the other bechamel ingredients. Blend on high until very smooth and creamy.

For the Bechamel

In a baking dish (I used my 10 inch cast iron pan, you can use an 8x8 inch casserole dish as well) place half of the eggplant on the bottom.

Top with all of the filling.

Place the rest of the eggplant on top of the filling, then pour the bechamel sauce on top. Sprinkle with breadcrumbs.

Bake, uncovered, for 35-40 minutes until golden brown on top. Let it sit for 10 minutes before slicing and serving. Enjoy!

Assemble and Bake

So you love moussaka but you are fasting for lent or you are a vegan? That doesn't mean you have to miss out on your favorite dish anymore! This is my delicious vegan moussaka with lentils recipe that I've specifically crafted, so it keeps the essence of the traditional one, yet is fully plant based!

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