Greek Vegan Lentil Moussaka with Eggplant and Potatoes
in Béchamel Sauce
Savour the taste of Greece with our vegan take on the classic! Layers of spiced lentils, potatoes, and eggplant, topped with a creamy dairy-free béchamel, creates a truly comforting dish.
Cals 773 · Prot 28 · Carbs 80 · Fat 40
Vegan
Global Eats
60 min
Savour the taste of Greece with our vegan take on the classic! Layers of spiced lentils, potatoes, and eggplant, topped with a creamy dairy-free béchamel, creates a truly comforting dish.
Cals 773 · Prot 28 · Carbs 80 · Fat 40
Vegan
Global Eats
Ingredients
Lentil sauce
Canned lentils
400 Grams
Potatoes
450 Grams
Long Eggplant
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Tomato paste
70 Grams
Vegetable stock cube
15*
1 Piece
Dried oregano
2 Grams
Cinnamon powder
2 Grams
Allspice powder
2 Grams
Water
200 ML
Bechamel
Salted vegan butter
20 Grams
Plain flour
10*11*
20 Grams
Almond milk
2*
120 ML
Plant based cream
150 ML
Nutritional yeast
12 Grams
Nutmeg
1 Gram
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Vegan mozzarella
50 Grams
Allergens
*15 Celery, *10 Wheat, *11 Gluten, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3238 / 773 |
| Fats (g) | 39.5 |
| of which saturated (g) | 25.2 |
| Carbohydrates (g) | 80 |
| of which sugars (g) | 12 |
| Fibers (g) | 24.1 |
| Proteins (g) | 28 |
| Salt (g) | 2.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast vegetables
- Preheat the oven to 220°C/200°C fan.
- Slice the potatoes and eggplant into approx 0.25cm thick long vertical slabs.
- Place the potatoes at the bottom of a baking tray.
- Add the eggplant on top.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25 min until the potatoes are fork tender and halfway cooked through.
Tip! Roasting the vegetables cuts back on calories compared to frying, and it's just as delicious!
2 Prep
- Meanwhile, drain and rinse the lentils.
- Peel and finely chop the onion and garlic.
- Pick and finely chop the parsley.
3 Cook lentils
- Heat a large pan over a medium heat with a drizzle of olive oil.
- Add the onion and fry for 3-5 min until softened.
- Add the garlic and fry for 1 min until fragrant
- Add the tomato paste and fry for 1-2 min further.
- Add the stock cube, oregano, cinnamon, allspice, measured water, and black pepper.
- Add the lentils. Mix, cover and simmer for 3-4 min until thickened.
- Turn off the heat and stir in the parsley.
4 Make vegan bechamel
- Heat a saucepan over medium heat.
- Add the butter and flour and cook, stirring continuously, for 1 min or until a sandy paste has formed.
- Gradually whisk in the almond milk, plant based cream, nutmeg, nutritional yeast, and a pinch of salt and pepper. Cook for 2-3 min until the sauce thickens.
- Remove the pan from the heat and allow the sauce to cool for 1 min.
- Once cooled, stir in the vegan mozzarella. Set aside.
Tip! The mozzarella doesn't need to be melted at this point as it will bake in the oven.
5 Bake
- To a medium ovenproof dish, add half of the lentils.
- Cover with a layer of potatoes, then the eggplants.
- Add the rest of the lentils, and top with the vegan bechamel sauce.
- Bake for 20-25 min until golden brown on top.
- Set aside to cool for 5-10 min before slicing.
6 Serve
- Divide the Greek Vegan Lentil Moussaka amongst plates, and enjoy!
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