Vegan lentil moussaka – gluten free
My easy recipe for vegan lentil moussaka – healthy and gluten-free!
Also check out my Hearty winter red lentil stew – vegan
Moussaka is a popular main dish in Eastern Europe. There are many variations, depending on the country, but the base is always potatoes and minced meat. Bulgarian classic moussaka includes tomato sauce or chopped tomatoes, while the Greek version has eggplant in it.
Regardless of the specific recipe you may have tried, the moussaka is a filling dish, great for a big family. Luckily for us, it is very easy to veganize.
My vegan lentil moussaka is healthy, hearty and filling. It’s a great main course and can feed a crowd with no problem. Meat eaters will also enjoy it – tried and confirmed!
Typically, you would see this dish prepared with a heavy topping of bechamel sauce or some cheesy mixture. My recipe today is for a topping-free vegan lentil moussaka. It’s easier to make and a bit lighter on the stomach. However, there are great variations that include vegan topping. One such recipe is Elavegan’s vegan moussaka with lentils and aubergines. Go check it out, it looks amazing!
- 5-6 medium sized potatoes, peeled
- Cup of white mushrooms (around 200-300 g)
- Half a cup of red lentil, dry
- 1 medium sized zucchini
- Can of chopped tomatoes
- Handful of walnuts
- 1 medium white or red onion
- Spices: salt, paprika, cumin, salt to taste
My vegan lentil moussaka is a 2-step dish. You will need a wok pan to prepare the stuffing and an oven pan to bake the dish. A rectangular oven pan is preferred for aesthetic reasons, but I had an oval one at hand.
Start by very finely chopping the onion, walnuts and mushrooms. You can use a blender for a very fine result, like me. Heat your pan and add oil of choice (optional). Add the chopped ingredients and sautee over medium heat for about 10 minutes. At this point your filling will have a creamy texture, similar to ground beef.
Add your spices and half cup of red lentil. After 1 minute, add 1 1/2 cups of water and broil over medium heat for 15 more minutes until the red lentil soaks up the water and your filling has now uniform texture.
Your filling is now ready. Chop the potatoes and zucchini in small cubes and add the filling. Pour in your oven pan and bake in pre-heated oven at 390° F/200° C until golden brown. It should take around 25 minutes or so.
The vegan lentil moussaka is ready! Serve hot with a spoonful of vegan yogurt or hummus dip and freshly baked bread.
Did you make this recipe? Show me your photos in the comments below or share with your friends!