Vegan Moussaka With Lentils
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of roasted eggplant, potatoes, and vegetables are filled with spiced lentils and topped with a creamy dairy-free béchamel sauce. This hearty vegan moussaka satisfies vegetarians and non-vegetarians alike and freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium eggplant
- 3 medium potatoes
- 1 tbsp olive oil
- 1 cup red lentils
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 large carrot (peeled and diced)
- 1 large red bell pepper (de-seeded and diced)
- 1 cup cherry tomatoes (halved)
- 1 1/2 cups mushrooms (diced)
- 1 tsp paprika
- 1 tbsp dried oregano
- 2 tbsp tamari
- 1 lemon (juice of)
- 1/4 cup vegan butter
- 1/4 cup flour
- 1 1/2 cups plant based milk
At a glance
PER SERVING · TIME 55M
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
- 25m
- Sodium
- 671mg
- 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
- 1599mg
- Calcium
- 227mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 671MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.