This vegan lentil moussaka is twist on the classic greek dish. It
This vegan lentil moussaka is twist on the classic greek dish. It's made with layers of eggplant, lentils, and mashed potatoes for a delicious weeknight dinner recipe! #veganrecipe #lentilrecipe #healthy #moussaka #choosingchia

VEGAN LENTIL MOUSSAKA , By Healthy Living and Lifestyle .

A vegan moussaka made with lentils and topped off with creamy mashed potatoes!

Prep Time: 10 minutes
Cook time: 55 minutes
Total time: 65 minutes
Servings: 4 Servings


1 tbsp olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 carrot, chopped
1 celery stalk, chopped
1 bay leaf
1 tsp thyme
1/2 tsp cinnamon
1 can of lentils (approx 14oz)
1 cup crushed tomatoes
1/2 cup vegetable broth
salt & pepper to taste
Eggplant layer:
1 medium eggplant
Potato layer:
2 potatoes, peeled and cut into large chunks
1 tbsp vegan butter
splash of almond milk
salt and pepper to taste


• Roast the eggplant: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender.

• Cook the lentils: Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes.

• Potato layer: boil the potatoes until tender. Drain the water and add the vegan butter, almond milk, salt and pepper. Mash the potatoes until smooth.

• . . .

• . . .

Read More this full recipes at VEGAN LENTIL MOUSSAKA

143 Comment

Rated 5/ 234 based on 234 Customer Reviews

You may also like