Vegan Moussaka {gluten free, dairy free}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan Greek moussaka with layers of roasted eggplant, creamy mashed potatoes, and lentil-chickpea filling topped with a creamy vegan béchamel. This hearty, plant-based take on the classic delivers rich, comforting flavors in a substantial main course. Takes about two hours to prepare.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked lentils (pre-cooked or prepared from dry)
- 1 small onion (peeled and diced)
- ¼ cup tomato paste
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ cup red wine
- 1 cup crushed tomatoes
- 1 cup chickpeas (drained and rinsed)
- 2 medium eggplants
- olive oil
- salt and pepper
- 3 large Russet potatoes (peeled and cut into cubes)
- 1 tsp salt
- 2 tbsp olive oil
- ½ cup almond milk
- salt and pepper (to taste)
- ¼ cup olive oil
- 3 tbsp flour (gluten-free)
- 2 cups almond milk
- Parsley (for serving)
- potato masher
- baking dish
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 1h 15m
- Sodium
- 861mg
- 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
- 1381mg
- Calcium
- 242mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 861MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.