Vegan Eggplant Moussaka
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered vegan moussaka with roasted eggplant and zucchini, smoky lentils, and a creamy plant-based béchamel topped with a mashed potato crust. It's a hearty, satisfying plant-based take on the classic Greek dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dried brown lentils
- 3 cups water
- 1 tablespoon olive oil
- 1 large onion, (diced)
- 3 garlic cloves, (minced)
- 1 cup canned diced tomatoes, (with juices)
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- pinch cloves
- 1/2 cup chopped walnuts
- salt and pepper to taste
- 1 medium eggplant ((1 1/2 pounds))
- 2 medium zucchini
- 2 tablespoons olive oil, (divided)
- 1 pound russet potatoes ((1 large or 2 medium), peeled and chopped)
- 1/2 cup non-dairy milk
- 1 garlic clove, (minced)
- 3 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 cup non-dairy milk
- 1/4 teaspoon ground nutmeg
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 25m
- Sodium
- 227mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1150mg
- Calcium
- 171mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.