Vegan Moussaka {gluten free, dairy free}

This vegan moussaka is Greek comfort food at its finest. It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and chickpeas, and a creamy vegan Bechamel sauce. Dig in!

📝 Ingredients

• 2 cups cooked lentils (pre-cooked or prepared from dry)
• 1 small onion (peeled and diced)
• 1/4 cup tomato paste
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 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
• 1/2 cup almond milk
• salt and pepper (to taste)
• 1/4 cup olive oil
• 3 tbsp flour (gluten-free)
• 2 cups almond milk
• 1/2 tsp smoked paprika
• salt and pepper (to taste)
• Parsley (for serving)
• potato masher
• baking dish

👨‍🍳 Instructions

1. 1--- Prepare the mashed potatoes ---
2. 2Bring a pot of salted water to a boil over medium-high heat.
3. 3Add potatoes and cook for 10 minutes, or until softened. Drain water.
4. 4Mash the potatoes (with a fork or potato masher), mixing in the almond milk and olive oil.
5. 5Add salt and pepper to taste. Set aside.
6. 6--- Prepare the eggplant ---
7. 7Preheat oven to 350 degrees F.
8. 8Slice eggplant lengthwise into long, 1/4” thick slices.
9. 9Arrange eggplant slices on a parchment lined baking sheet.
10. 10Sprinkle with salt and pepper.
11. 11Roast eggplant for 15-20 minutes, until softened and slightly browned.
12. 12--- Prepare the lentils ---
13. 13In a large pot, heat a tablespoon of olive oil over medium heat.
14. 14Add onion and cook for 3-4 minutes, until softened.
15. 15Add garlic and cook for additional minute.
16. 16Stir in tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine.
17. 17Simmer for 5-6 minutes, stirring occasionally, until liquid is reduced and mixture is thick.
18. 18Stir in chickpeas and lentils, cook for 2 more minutes to heat through. Set aside.
19. 19--- Prepare the bechamal sauce ---
20. 20In a small pot, heat the olive oil over medium heat.
21. 21Slowly whisk the flour into the olive oil.
22. 22Cook for 1-2 minutes, stirring constantly so that it does not burn.
23. 23Slowly add the almond milk, whisking continuously to combine.
24. 24Continue to stir the sauce for a few minutes until a thick sauce is formed.
25. 25Stir in the smoked paprika, salt, and pepper. Set aside.
26. 26--- Assemble the moussaka ---
27. 27Prepare a large baking dish – spraying with non-stick cooking spray.
28. 28Arrange half of the eggplant sliced on the bottom of the baking dish.
29. 29Spread half of the lentil mixture on top of the eggplant slices.
30. 30Repeat the process with another layer of eggplant and lentils.
31. 31Spread the mashed potatoes in a single layer on top.
32. 32Pour the bechamel sauce in a thick layer on top of the mashed potatoes.
33. 33Bake for approximately 30 minutes, until top begins to brown.
34. 34Serve topped with parsley or other fresh herbs, as desired.