Vegan Moussaka
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan moussaka layers roasted eggplant, lentil-walnut filling, and cashew béchamel into an elaborate comfort-food casserole. It's hearty, spiced warmly, and entirely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium eggplants
- 2 teaspoons salt
- 3 tablespoons olive oil
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 ounces impossible ground "meat" (or other substitute, see Notes)
- 3 cups cooked lentils (I used canned) (or more impossible meat)
- 1/2 cup red wine (may omit if needed)
- 14 ounce can crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon granulated sugar
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt, or to taste
- 1 1/2 cups raw cashews
- 1 cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1/3 cup panko breadcrumbs
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 1h
- Sodium
- 1776mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1590mg
- Calcium
- 176mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1776MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.