Greek Style Vegan Moussaka Recipe
This Greek Style Vegan Moussaka is a plant-based twist on the classic Greek dish. Packed with layers of roasted aubergine (eggplant), hearty lentil gravy, and a garlic-infused potato topping, this dish is perfect for a comforting, wholesome meal. It is a great choice for anyone following a vegan diet or simply seeking a delicious and hearty alternative to traditional meat-based moussaka. Whether you’re planning a Sunday lunch or a family dinner, this dish will surely impress with its deep flavors and rich textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1, thinly sliced |
| Salt | To taste |
| Black pepper powder | For seasoning |
| Dried oregano | For seasoning |
| Kala Chana (Brown Chickpeas) | 1/2 cup, soaked and boiled |
| Masoor Dal (Whole) | 1/4 cup, soaked and boiled |
| Homemade tomato puree | 1 cup |
| Onions | 2, finely chopped |
| Garlic | 7 cloves (2 for the gravy, 5 for potatoes) |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Cinnamon powder (Dalchini) | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Potatoes (Aloo) | 3, peeled and boiled |
| Extra virgin olive oil | 1 teaspoon |
| Salt | To taste |
| Black pepper powder | For seasoning |
Prep Time
| Duration |
|---|
| 25 minutes |
Cook Time
| Duration |
|---|
| 60 minutes |
Total Time
| Duration |
|---|
| 85 minutes |
Servings
| Number of Servings |
|---|
| 4 |
Cuisine
| Cuisine |
|---|
| Greek |
Course
| Course |
|---|
| Main Course |
Diet
| Diet |
|---|
| Vegan |
Instructions
1. Preparing the Lentil Gravy:
To start, soak the Kala Chana (brown chickpeas) and Masoor Dal (whole lentils) overnight to soften them for cooking. Once soaked, cook the chickpeas in a pressure cooker for about 6 whistles and simmer on low heat for about 20 minutes. For the Masoor Dal, cook it in the pressure cooker for 4 whistles and let it simmer for just 5 minutes before turning off the flame.
While the lentils cook, heat a pan with a bit of oil and sauté the chopped onions and garlic until golden brown. Sprinkle in the cinnamon powder, cumin powder, and a pinch of salt. Continue cooking for an additional 5 minutes to allow the spices to infuse the onions. Once done, set aside a portion of the caramelized onions for layering in the moussaka.
To the remaining onions in the pan, add the homemade tomato puree, lemon juice, sugar, and dried oregano. Stir in the cooked lentils and simmer until the raw tomato smell disappears, about 5-7 minutes. Season to taste with salt and black pepper. Keep an eye on the gravy, adding water (about 1/2 cup) if it starts to burn or dry out.
2. Roasting the Aubergine (Eggplant):
Cut the eggplant (brinjal) into very thin, round slices. Sprinkle with a little salt and allow it to sit for 10 minutes to release excess moisture. Afterward, heat a pan with some olive oil and toast the eggplant slices on both sides until golden brown. Set aside.
3. Preparing the Garlic Potato Topping:
To prepare the potato topping, place the peeled potatoes in a pressure cooker and cook for about 4 whistles until they are firm but cooked through. Once done, grate the potatoes and transfer them to a bowl. Add the chopped garlic, salt, and a little extra virgin olive oil. Toss everything together so the potatoes are evenly coated with the garlic and oil mixture.
4. Assembling the Moussaka:
Preheat your oven to 180°C (350°F) for about 10 minutes. While the oven heats, grease a casserole dish or baking pan. Start by layering the lentil gravy as the first layer. Follow it with the caramelized onions you set aside earlier. Next, arrange the roasted eggplant slices on top of the onions, covering the entire surface. Finally, add the grated garlic potatoes as the last layer.
Place the casserole in the preheated oven and bake for about 10 minutes, or until the potato topping turns golden brown and slightly crispy.
5. Serving the Greek Style Vegan Moussaka:
Once baked, remove the moussaka from the oven and let it cool for a few minutes before serving. The Greek Style Vegan Moussaka is best enjoyed as a one-pot meal, making it perfect for a Sunday lunch or any cozy family dinner.
Tips:
- Lentil Variations: Feel free to experiment with other lentils like green lentils or red lentils to suit your taste preferences.
- Make it ahead: You can prepare the lentil gravy and roasted aubergine slices ahead of time and refrigerate them. When ready to serve, simply assemble and bake.
- Adding a Vegan Bechamel: If you prefer a more traditional moussaka, you can top the moussaka with a creamy vegan béchamel sauce before baking.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Protein | ~10g |
| Carbohydrates | ~45g |
| Fat | ~10g |
| Fiber | ~8g |
| Sugars | ~5g |
| Sodium | ~400mg |
This Greek Style Vegan Moussaka is a hearty, flavorful dish that’s perfect for anyone looking to enjoy a healthy and satisfying meal. With layers of roasted eggplant, rich lentil gravy, and crispy garlic potatoes, it’s a true comfort food that captures the essence of Greek cuisine while keeping it completely plant-based. Serve it up as a family favorite or bring it to your next gathering — it’s sure to be a hit!
