Recipe: Vegan Moussake Recipe

Today I'll share my Moussaka recipe that I mentioned in my "What I eat in a week" post. I received this recipe by mail via the Vegan Challenge organized by EVA , a non-profit organization that focuses on the consumption and production of plant-based products. I made it with the help of my dad to speed up the process as it is a very extensive recipe. With the amount of ingredients we used, we were able to make one big dish and a smaller one, and were able to eat from it 2 days in row. We all loved this meal, even my meat-loving family. We also made a portion for my aunt who loved it as well. So here it goes...

The ingredients you will need are:

- 3,5 eggplants (4 if you use small eggplants)

- 3-4 big potatoes

- 800 grams of sliced tomatoes (canned)

- 4 tablespoons of tomato paste

- 400 grams of lentils (you can always add more)

- 2 onions

- 4 cloves of garlic

- 2 tablespoons of Oregano

And for the preparation of the Bechamel sauce you will need:

- 8 tablespoons of flour

- 1l of milk (plant based)

- 1 teaspoon of cinnamon

- pepper and salt

Cooking time!

First we are going to prepare and cook the ingredients:

1. Preheat the oven to 180°C

2. Peel the potatoes and cut into thin slices

3. Slice the eggplant into thinly as well

4. Drain the lentils and rinse with water

5. Chop the onion and garlic very tin

6. Heat a sauce pan and fry the onion and garlic with a bit of pepper and oregano for 2 minutes.

7. Add the canned tomatoes, tomato paste, lentils and some pepper and salt.

8. Stir often on a low heat

9. Grill the eggplant and set aside

10. Boil the potatoes for about 7 minutes, until semi-soft.

Now we are going to make the Bechamel sauce:

1. Heat 4 tablespoons of olive oil in a sauce pan en add the flour.

2. Stir the flour until it crumbles

3. Add the milk, bit by bit, while still stirring.

4. Lower the heat and keep stirring until the sauce thickens

5. Add the cinnamon

At last, we are going to prepare the Moussaka:

1. First grease an oven dish with some olive oil

2. Spread some tomato sauce on the bottom of the dish

3. Spread several slices of the eggplant and tomatoes

4. Repeat this process until the dish is full

5. Add the Bechamel sauce on top of it

6. Put in the oven for 25 minutes

And done! You're ready to plate and enjoy your meal. The original recipe of EVA doesn't contain a lot of potato, that's why you will see less slices in my pictures. Though, we all would have preferred to have more potato in the dish that's why I changed the recipe in this post.

I hope you'll like the Moussaka as much as we did and I would love to see your recreations. Don't forget to tag me in your posts @Lapetitebelgefoodblog or with the hashtag #Lapetitebelgefoodblog!

A bientôt!

Bisous