Best Vegan Moussaka

Name: Best Vegan Moussaka
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 10
Ingredients: 2 pounds eggplant (about 2 large); 2 teaspoons sea salt , divided; 1 cup sweet onion , chopped; 2 cloves garlic , chopped; 1 ½ cups cooked chickpeas , rinsed and drained (or use ½ cup soaked dried chickpeas, see note); ½ cup dried green lentils; ¼ cup chopped walnuts; 2 cups veggie broth , low sodium if needed (may need more depending on beans used); 1 pound tomatoes , chopped (about 4 medium); ½ cup chopped parsley; ¼ cup tomato sauce; ¼ cup red wine; ⅛ teaspoon white pepper (see note); Your favorite cooking oil or more veggie broth to sauté and coat eggplant; 9 tablespoons breadcrumbs , gluten free if needed (½ cup plus 1 tablespoon); 1 cup Vegan Parmesan Cheese , divided into 4 parts (about 1 whole recipe if using my homemade version); Béchamel Sauce:; 1 ½ cups raw cashews (see note); 2 cups cooked potato (about 2 medium); 1 ½ cups veggie broth , low sodium if needed; 1 teaspoon sea salt; ¼ teaspoon white pepper (see note)

30 mins prepServes 10

This vegan moussaka recipe is hands down the best one you'll ever have! It's 100% authentic based off of my Greek mom's recipe and will knock the socks off all your guests.

0 servings

See similar recipes

Best Vegan Moussaka

30 mins prepServes 10

This vegan moussaka recipe is hands down the best one you'll ever have! It's 100% authentic based off of my Greek mom's recipe and will knock the socks off all your guests.

0 servings

See similar recipes

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Best Vegan Moussaka

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