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Moussaka

This vegan and gluten-free moussaka recipe is packed with healthy ingredients, including aubergines, lentils, and oat milk.

By Neil Bridgeman
May 1 2023 • 2 min read

This vegan and gluten-free moussaka recipe is packed with healthy ingredients, including aubergine, lentils, and oat milk. Aubergines are high in fibre and antioxidants, which can help reduce the risk of many chronic diseases. Lentils are a good source of plant-based protein and fibre, which can aid in digestion and reduce the risk of heart disease. Oat milk is a dairy-free alternative that’s high in calcium and vitamin D, important nutrients for bone health. I recommend serving this with a mixed greens salad and simple vinaigrette,

INGREDIENTS

  • 3 large aubergine
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 1 can of green lentils, rinsed and drained
  • 2 cups of vegetable stock
  • 2 tablespoons of tomato paste
  • 1 tablespoon of dried/fresh oregano
  • 1 tablespoon of dried/fresh basil
  • Salt and pepper to taste
  • 3 tablespoons of olive oil
  • 2 tablespoons of gluten-free flour
  • 2 cups of oat milk
  • Nutmeg to taste
  • Vegan cheese (optional)

METHOD

Preheat your oven to 200°C.

Cut the aubergines into 1cm slices, and place them on a baking tray. Brush them with olive oil and sprinkle with salt and pepper. Roast them in the oven for about 20-25 minutes, or until they’re lightly browned and tender.

In a large pan, heat up the olive oil over medium heat. Add the onion and garlic and cook for a few minutes until they’re soft.

Add the lentils, vegetable broth, tomato paste, oregano, basil, salt, and pepper. Bring to a boil, then lower the heat and let it simmer for about 20-25 minutes or until the lentils are tender and the mixture has thickened.

In a separate saucepan, whisk the gluten-free flour and oat milk until it’s smooth. Heat it up over medium heat, stirring constantly until it thickens. Add nutmeg and salt to taste.

In a large baking dish, layer the roasted aubergine slices and lentil mixture, starting with a layer of aubergine at the bottom of the dish. Repeat until all the ingredients are used up.

Pour the oat milk bechamel sauce over the top of the layers, spreading it evenly.

Bake in the oven for 35-40 minutes or until the moussaka is golden brown and bubbling.

Allow the moussaka to cool for a few minutes before serving. Optionally, you can sprinkle vegan cheese on top before serving. I recommend serving this with a mixed greens salad and simple vinaigrette.

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