Prepare to be transported to the sun-drenched islands of Greece with a mouthwatering twist that will revolutionize your plant-based cooking! This incredible gluten-free vegan moussaka is not just a meal, it's a flavor explosion that proves plant-based cuisine can be both authentic and absolutely irresistible. Imagine layers of golden-roasted eggplant, hearty lentils, and a creamy dairy-free topping that will make your taste buds dance with Mediterranean delight!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 large eggplants, sliced
- 1 zucchini, sliced
- 1 cup lentils, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- Olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon
- 1 cup almond milk
- 1/4 cup gluten-free flour
Instructions
- Begin by preparing your ingredients. Slice the eggplants and zucchini into thin rounds. Chop the onion and mince the garlic. If you haven't done so already, cook the lentils according to package instructions until tender.
- Preheat your oven to 375°F (190°C). This will ensure that it is hot and ready for the moussaka once you assemble it.
- In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Add the cooked lentils to the skillet and stir to combine. Pour in the can of crushed tomatoes, and season the mixture with salt, pepper, and cinnamon. Let this simmer for about 10 minutes, allowing the flavors to meld.
- While the lentil mixture is simmering, prepare the eggplants. In a separate skillet, heat some olive oil over medium-high heat. Add the sliced eggplants and zucchini in batches, cooking until they are golden brown on both sides. This should take about 3-4 minutes per side. Remove them from the skillet and set aside on a paper towel to absorb any excess oil.
- In a small saucepan, heat the almond milk over low heat. Whisk in the gluten-free flour gradually, stirring constantly to avoid lumps. Continue to cook for about 5 minutes until the mixture thickens slightly. Season with a pinch of salt and pepper to taste.
- Now it's time to assemble the moussaka. In a greased baking dish, layer half of the cooked eggplants at the bottom. Spread half of the lentil mixture over the eggplants. Next, layer the zucchini slices on top of the lentils, followed by the remaining lentil mixture. Finally, add the rest of the eggplant slices on top.
- Pour the almond milk mixture over the assembled layers, ensuring it covers the top evenly. This will create a creamy topping for the moussaka.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes covered, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Once done, remove the moussaka from the oven and let it cool for about 10-15 minutes before slicing. This will help the layers set and make serving easier.
- Serve warm, garnished with fresh herbs if desired. Enjoy your Greek vegan moussaka that is gluten-free and packed with flavor!
Tips
- Salt and drain your eggplant slices before cooking to remove excess moisture and reduce bitterness.
- Use a non-stick skillet or well-seasoned cast-iron pan when roasting vegetables to get that perfect golden color.
- For extra flavor, toast your spices like cinnamon briefly before adding to the lentil mixture.
- Allow the moussaka to rest after baking - this helps the layers set and makes cutting and serving much easier.
- If you want a crispier top, broil the moussaka for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- Prep ingredients in advance to make the cooking process smoother and more enjoyable.
- Experiment with different herbs like fresh oregano or parsley for garnishing to add an extra layer of authenticity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
