Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)

Vegan Moussaka

Name: Vegan Moussaka
Prep time: 40 min
Cook time: 110 min
Total time: 180 min
Yield: 10, 10 servings
Cuisine: mediterranean
Ingredients: 2 medium eggplants (sliced thin into rounds); 1 tablespoon kosher salt (15 grams ); 1 tablespoon olive oil (15 ml ); 1 tablespoon oregano (8 grams ); ½ teaspoon pepper (1.2 grams ); 3 large Yukon gold potatoes (sliced thin into rounds); 1 ½ tablespoons olive oil (22 ml ); 1 ½ teaspoons salt (9 grams ); 1 tablespoons oregano (8 grams ); 1 cup dry green lentils (192 grams ); 2 cups water (473 ml ); ¼ teaspoon salt (2 grams ); A pinch of pepper; 1 yellow onion (diced); ½ teaspoon salt (3 grams ); 2 cloves garlic (minced); 1 teaspoon cinnamon (2 grams ); ½ teaspoon nutmeg (1 gram ); 1 ½ teaspoons dried thyme (2 grams ); 2 teaspoons dried oregano (3 grams ); 3 tablespoons tomato paste (42 grams ); ¼ cup dry red wine (59 ml ); 8 ounces mushrooms, very finely chopped by hand or in a food processor (227 grams ); 28 ounces crushed tomatoes (794 grams ); 2 bay leaves; Salt and pepper to taste; ¾ cup chopped fresh parsley (45 grams ); 4 tablespoons vegan butter (56 grams ); ¼ cup flour (30 grams ); 2 ⅓ cups plant-milk (544 ml )

NUTRITION · PER SERVING180M COOK

CAL 14%·PRO 18%

CARBS 42G60% OF CAL

10G FIBER20G OTHER12G TOTAL SUGAR

FAT 10G32% OF CAL

4G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan take on Greek moussaka with tender lentils, mushrooms, and roasted eggplant layered with potatoes and a creamy sauce. All the flavor of the classic with plant-based ingredients.

mainmediterraneancasserolebeansveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 10

2 medium eggplants (sliced thin into rounds)
1 tablespoon kosher salt (15 grams )
1 tablespoon olive oil (15 ml )
1 tablespoon oregano (8 grams )
½ teaspoon pepper (1.2 grams )
3 large Yukon gold potatoes (sliced thin into rounds)
1 ½ tablespoons olive oil (22 ml )
1 ½ teaspoons salt (9 grams )
1 tablespoons oregano (8 grams )
1 cup dry green lentils (192 grams )
2 cups water (473 ml )
¼ teaspoon salt (2 grams )
A pinch of pepper
1 yellow onion (diced)
½ teaspoon salt (3 grams )
2 cloves garlic (minced)
1 teaspoon cinnamon (2 grams )
½ teaspoon nutmeg (1 gram )
1 ½ teaspoons dried thyme (2 grams )
2 teaspoons dried oregano (3 grams )
3 tablespoons tomato paste (42 grams )
¼ cup dry red wine (59 ml )
8 ounces mushrooms, very finely chopped by hand or in a food processor (227 grams )
28 ounces crushed tomatoes (794 grams )
2 bay leaves
Salt and pepper to taste
¾ cup chopped fresh parsley (45 grams )
4 tablespoons vegan butter (56 grams )
¼ cup flour (30 grams )
2 ⅓ cups plant-milk (544 ml )
½ cup nutritional yeast (30 grams )
Pinch of nutmeg

At a glance

PER SERVING · TIME 180M

CAL 14%·PRO 18%

CARBS 42G60% OF CAL

10G FIBER20G OTHER12G TOTAL SUGAR

FAT 10G32% OF CAL

4G SAT6G UNSAT

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 50m
Sodium: 1405mg
Total sugar: 12g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1250mg
Calcium: 174mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 40M
SODIUM: 1405MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegan Moussaka

Nutrition & ingredients

Ingredients

At a glance