- Prep-time: / Ready In:
- Makes one 13×9-inch casserole
- Serving size: 1/10 of recipe
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Lentils stand in for the traditional minced beef or lamb in this comforting vegan moussaka that gets its savory flavor profile from Greek cuisine. Trumpet mushrooms add an earthy umami flavor to the hearty filling, which gets layered between rounds of tender eggplant and potatoes. A creamy, cheesy sauce is poured over the top to seep into all the nooks and crannies so every bite is packed full of luscious ingredients and contrasting textures. This warming Mediterranean casserole is the perfect dish to serve on a chilly evening when you’re in need of a dish that tastes like TLC.
For more casserole recipes, check out these tasty ideas:
Ingredients
- 2 lb. eggplant (about 2 medium), sliced into ¼-inch-thick rounds
- 2 lb. Yukon gold potatoes, sliced into ¼-inch-thick rounds
- 2 cups chopped onion
- 8 oz. fresh trumpet mushrooms, chopped
- 7 cloves garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 15-oz. can brown lentils, rinsed and drained (1½ cups)
- 1 15-oz. can fire-roasted diced tomatoes, undrained
- ½ cup tomato paste
- 2 tablespoons chopped fresh parsley
- Sea salt, to taste
- 2 cups unsweetened, unflavored plant-based milk
- ½ cup potato flour
- ¼ cup nutritional yeast
- 1 tablespoon potato starch
- 1½ teaspoons white wine vinegar
Instructions
- Preheat oven to 425°F. Place eggplant and potato rounds on two large baking sheets; bake 30 minutes to soften. Remove from oven. Reduce oven temperature to 400°F.
- For Lentil Sauce, in a large skillet cook onions, mushrooms, 6 cloves garlic, the coriander, cumin, and ¼ teaspoon black pepper over medium 20 minutes, stirring occasionally. (The mushrooms will release enough moisture to prevent vegetables from sticking.) Add lentils, tomatoes, tomato paste, and 1 tablespoon of the parsley to skillet; mix well. Cook 5 to 7 minutes more or until heated through. Season with salt.
- For Potato Cheese Sauce, combine plant-based milk, potato flour, nutritional yeast, potato starch, white wine vinegar; and remaining garlic clove in a blender. Cover and blend until thick and smooth. Season to taste with sea salt and freshly ground black pepper.
- Spread ⅓ cup of the Lentil Sauce in the bottom of a 13×9-inch baking dish. Arrange potatoes in the dish, evenly covering the bottom. Spread the remaining Lentil Sauce over potatoes. Arrange eggplant over the sauce, then cover eggplant with Potato Cheese Sauce.
- Bake 20 to 30 minutes or until the top is lightly browned. Remove from oven and let stand 5 to 10 minutes before serving. Sprinkle with the remaining 1 tablespoon parsley.
Per serving (1/10 of recipe): 349 calories, 67.2 g carbohydrates, 19.2 g protein, 2.3 g total fat, 0.8 g saturated fat, 0 g cholesterol, 158 mg sodium, 13.2 g fiber, 11.9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (11)
(4 from 3 votes)Hello, I am not a fan of any type of cheese sauce even vegan. Could this be omitted or woild it be too dry? If this dish needs a sauce, (I realize it would completely change the dish) but could a tomato sauce work or any other suggestions? Thank you
Texture was good taste a little flat.
Lovely BUT..2 eggplants only came to just over 1lb so that's what I used and only 1.2lb of potatoes. I also used spelt flour in place of potato flour, and 2 tbsp of cornstarch instead of potato starch and Chestnut mushrooms in place of trumpet (unavailable here in the UK) It turned out beautifully and I'd say it would feed me and my husband twice. Having used only half the suggested amount of eggplant and potatoes im not sure how anyone would double it as the trays filled my 3 shelf oven as it was!!
I have this in the oven now. Like other readers, I don’t have starch, so I ended up just using a whole cooked potato in the sauce. It looks to be a good substitute so far. My eggplant burned a little bit so I might recommend reducing the cook time, temp or checking them periodically.
Try again. I just found it.
This recipe works well, the challenging part is the potato cheese; since I used flour instead of potato starch. The thickness of this top layer of mine was too thin. However, the next I make this dish, I will have a better idea. A suggestion: it will be helpful to know the nutrition facts of it.
It tasted good but the skin of the eggplant got a little too chewy, I think i should've peeled it.
I don’t see this on the app ?
I was looking there as well for it!
Instead of potato flour can I use another one? Whole weat flour?
Can you use a different flour? For example chickpea flour?