Equipment
Ingredients
For the Vegetable Layers and Lentil Filling
- 60 ml olive oil, for greasing and sautéing
- 250 g eggplant, sliced into 1/2-inch thick rounds
- 225 g zucchini, trimmed and sliced into 1/2-inch thick rounds
- 450 g sweet potatoes, peeled and sliced into 1/2-inch thick rounds
- 100 g onion, finely chopped
- 150 g cremini mushrooms, roughly chopped
- 2 garlic, crushed
- 75 g red lentils
- 400 g canned tomatoes, crushed
- 33 g tomato paste
- 3 g mint, fresh, chopped
- 3 g cinnamon, ground
- 1 vegan vegetable stock cube, crumbled
- salt, to taste
- black pepper, freshly ground, to taste
For the White Sauce
- 40 g flour, all-purpose
- 400 ml unsweetened almond milk
- 18 g nutritional yeast flakes
- 1 bay leaf, optional
- 1 g nutmeg, ground
- 75 g vegan cheese, grated
Nutrition (per serving)
Method
Preheat oven to 220°C (425°F). Lightly grease a large baking tray with 1 tablespoon of olive oil. Arrange the sliced eggplant and zucchini in a single layer on the tray. Brush with another tablespoon of olive oil and season with salt and pepper. Roast for 10-12 minutes, or until the vegetables are softened and lightly browned.
While the eggplant and zucchini are roasting, bring water to a boil in a medium saucepan. Add the sweet potato slices and cook for 3-4 minutes, until just tender. Drain the sweet potatoes in a colander and set aside.
Heat the remaining 2 tablespoons of olive oil in a large non-stick saucepan over medium-high heat. Add the chopped onion and mushrooms and sauté for 3-4 minutes, stirring frequently, until the onion is softened and the mushrooms are starting to brown. Add the crushed garlic and cook for 30 seconds, until fragrant.
Stir in the red lentils, chopped tomatoes, tomato paste, dried mint, ground cinnamon, and crumbled stock cube. Add 400ml of water. Stir everything together, bring to a simmer, and cook for 12-15 minutes, stirring regularly, until the lentils are tender and the sauce has thickened. Season with salt and pepper to taste.
To make the vegan white sauce, combine the flour, almond milk, nutritional yeast, bay leaf (if using), nutmeg, salt, and pepper in a medium saucepan.
Bring the white sauce mixture to a simmer over medium heat, whisking constantly with a metal whisk until smooth and thickened (about 4-5 minutes). If using a non-stick saucepan, use a silicone-covered whisk. Stir in the grated vegan cheese and cook for another 1-2 minutes. Adjust seasoning with salt and pepper if needed.
Assemble the moussaka: Arrange the cooked sweet potato slices at the bottom of the well-oiled 1.25 litre baking dish. Spread half of the lentil mixture over the sweet potatoes. Layer the roasted eggplant and zucchini slices on top of the lentil mixture, then cover with the remaining lentil mixture, ensuring it reaches the sides of the dish.
Remove the bay leaf from the white sauce (if using). Pour the thickened white sauce evenly over the lentil and vegetable layers, ensuring it covers the top completely.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbling. Let the moussaka rest for 5-10 minutes before slicing and serving to allow it to settle.
Chef's Notes
- Feel free to add other vegetables to the vegetable layers, such as bell peppers or mushrooms.
- Adjust the amount of seasonings to your liking, especially salt and pepper.
- For a richer flavor, toast the spices slightly before adding them to the lentil mixture.
- This recipe can be assembled ahead of time and baked just before serving.
- To achieve a golden-brown topping, you may need to broil the moussaka for the last few minutes (keep a close eye to prevent burning).
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze in an airtight container or freezer-safe bag. Thaw overnight in the refrigerator.
Reheating: Reheat in a preheated oven at 175°C (350°F) or microwave until heated through.
