Plant Based Moussaka

This vegan moussaka is deliciously layered with roasted eggplant, hearty Red Lentil Dhal, potato and a creamy vegan bechamel sauce. Ultimate comfort food.


Pre-heat the oven to 180°C

In a medium pot over high heat, add pack of Satvik Foods red lentil Dahl. Sauté for one minute. Add onion, garlic, cinnamon, oregano, and a pinch of salt, and sauté for a further three minutes or until the onion is soft. Add the tomatoes, tomato paste and water. Reduce the heat to low, then cover and simmer, staring occasionally for 10 minutes.

Meanwhile, place the eggplant on a chopping board sprinkle both sides with salt and allowed to sit for 10 minutes. Pat the eggplant dry with paper towel. in a large frypan add the eggplant with a little oil and lightly fry on each side, about two minutes each. Set aside.

To make the white sauce, heat the vegan butter, soy milk, nutritional yeast flakes and salt in a small saucepan over medium heat whisk together, then sift in the flour 2 teaspoons at a time, whisking constantly and incorporating the flour into the sauce before adding more. Continue to whisk until the source thickens to a creamy consistency then remove from heat and set aside.

Now it’s time to build your moussaka. Spoon 1/3 of the lentil mixture over the base of a large baking dish, followed by a layer of half the potato and half the eggplant. Spoon over another third of the lentil mixture and spread evenly. Continue with the remaining potato and remaining lintel mixture and finish with the eggplant. Pour over the white sauce spreading it evenly across the top, then sprinkle nutritional yeast.

Bake for 35 to 40 minutes

This recipe was inspired for a meal challenge : It Takes a Town Healthy Meal Challenge for under $25 dollars. Our wonderful stockist, IGA Tweed Valley provided all the ingredients for the participants


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