Easy Vegan Moussaka With Lentils
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This vegan moussaka layers roasted eggplant and potatoes with a savory lentil ragù and a creamy cashew-based béchamel sauce. The warm spices of cinnamon and thyme echo the traditional Greek dish while remaining plant-based. It's a comforting, hearty dinner that's substantial enough to serve as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium eggplant, cut into 1 cm slices
- 1 tsp salt
- 2 large potatoes, peeled and cut into 1 cm slices
- 1-2 tbsp olive oil
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 bay leaf
- 1 tsp thyme
- 1/2 tsp cinnamon
- 1 can of lentils (approx 14oz), drained
- 1 cup crushed tomatoes
- 2 tbsp tomato paste
- 1/3 cup vegetable broth
- salt & pepper to taste
- 1 cup raw unsalted cashews
- 1 1/2 cups water
- 1 tbsp nutritional yeast
- 2 tbsp vegan butter
- 2 tbsp flour (I use gluten-free)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1466mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1262mg
- Calcium
- 117mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1466MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.