nutritional information

Per SERVING:

  • Calories: 274
  • Protein: 7 g
  • Total Fat: 8.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 46 g
  • Cholesterol: 0 mg
  • Sodium: 587 mg
  • Fiber: 12 g
  • Sugar: 9 g
Vegan Gluten-Free

Vegan Moussaka

Vegan Moussaka

Serves 12

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes.
  • 5 large russet potatoes, peeled and cut into chunks (3 ½ lb.)
  • 4 cloves garlic, peeled
  • ¼ cup plus 2 Tbs. olive oil, divided
  • 1 large onion, chopped (1 ½ cups)
  • 3 Tbs. dried oregano
  • 2 15-oz. cans chopped tomatoes
  • ⅔ cup green lentils
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 medium eggplants, sliced
  • 2 small zucchini, sliced
  • 3 tomatoes, thinly sliced

1. Cook potatoes and garlic in boiling salted water 10 minutes, or until soft. Drain, and reserve liquid. Mash with 1/4 cup olive oil and 2 cups cooking liquid. Season with salt and pepper.

2. Heat 2 Tbs. olive oil in saucepan over medium heat. Add onion and oregano, and sauté 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. Remove bay leaf and cinnamon, and purée lentils in food processor until chunky. Season with salt and pepper.

3. Place eggplant slices on paper-towel-lined baking sheet, and sprinkle with salt. Let stand 30 minutes. Rinse, and pat dry.

4. Preheat oven to 350˚F. Coat deep 13- x 9-inch baking dish with cooking spray. Spoon 1 1/2 cups lentil mixture into bottom. Top with eggplant, followed by zucchini and tomatoes. Spoon 2 cups lentil mixture over top. Spread half of potatoes over lentil mixture. Top with remaining eggplant, and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake 1 1/2 hours, or until top is browned.

November 2007

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comments

Hi Rachel, That is a little confusing. The lentils are cooked with the canned tomatoes, and once they're blended together, we refer to it as the lentil mixture. The recipe also calls for 3 fresh tomatoes (last ingredient), and they are layered separately from the lentil mixture. Hope that makes sense. Enjoy the recipe!

vt_editor - 2014-01-03 16:31:41

First the tomatoes are cooked with the lentils. Then the tomatoes are added as a layer on their own. Are you supposed to use only one can with the lentils?

Rachel - 2014-01-03 03:49:26

If your lentils are soupy then cook off some of the liquid before putting everything together. Most vegan casseroles aren't going to get less soupy in the oven. We also added some garbanzo bean flour here and there to make things cohere. (Wheat flour would also work.)

Sarah - 2013-12-23 02:20:16

I recommend baking the eggplant first - ours came very chewy and uncooked. Otherwise it was good mostly.

Dan - 2013-11-15 02:22:50

I absolutely loved this recipe because, although I'm not vegan, I don't do cream at all ... ever.

Trae - 2013-05-09 05:37:43

THIS IS NOT A SHEPHERDS PIE...THE POTATOES TAKE THE PLACE OF THE BECHAMEL SAUCE IN GREEK MOUSSAKA...THEREFORE THE POTATOES MADE WITH THE POTATO BROTH ARE THE CORRECT CONSISTENCY...I USED ONE 28OZ CAN OF HIGH QUALITY LOW SODIUM TOMATOES WITH THE SMALL AMOUNT OF JUICE IN THE CAN TO ONE FULL CUP OF LENTILS, COOKED WITH THE COVER UNTIL TENDER, THEN WITH NO COVER TO REDUCE TO GOOD CONSISTENCY... AND THE LENTILS COOKED IN NO TIME....NO PUREE NEEDED...LENTILS WERE FULL BLOWN OPEN AND THE SAUCE A NICE TEXTURE...ALWAYS TASTE AS YOU GO AND SEASON EACH PART OF RECIPE SEPARATELY TO END WITH A TASTY DISH...THE OREGANO KEEPS THIS AUTHENTIC...YUM

LHAJJ - 2013-04-14 23:59:00

Use this recipe to spark your creativity. It can yield a good product, but not if followed as printed (see comments below). The cooking techniques are a little sketchy (for example boiling potatoes with garlic). Reduce the water on the lentils or it will be soup. I increased the amount to one cup and cooked in 2 cups water for about 30 minutes. I made fully seasoned mashed potatoes using cashew milk and roasted garlic. It turned out very delicious.

SharonV. - 2013-03-24 23:12:01

Enjoyed this. Modified it after reading others comments. Made potatoes the way I always do, no oil, no cooking liquid. Cooked lentils ahead. Didn't add any water to lentil mixture. Used canned diced tomatoes. Cooked lentil mixture for 20 mins. Didn't purée. Baked recipe for 1/12 hours.

Harry Isfeld - 2013-03-18 00:23:55

I haven't made this yet but I would encourage everyone to taste your food while cooking it. If the flavor is not to your taste add what you like to make it delicious to you. You should always taste your food while preparing it.

Rudie Hansbro - 2012-12-27 19:12:15

I read the preceding comments and as such instead opted to use ~2lbs of fresh tomatoes for the lentils. I got a good, cohesive casserole out of it, but it was a bit on the bland side. If you want to make it a bit more flavourful, I'd recommend adding a bit more fat, roasting [either oven or pan] your garlic rather than boiling in the potato water, using salt + pepper in the lentils and maybe even adding like some dry herbs between layers when layering the casserole. It was edible, and the veggie at our thanksgiving was excited and pleased, though she was also of the opinion that it was a bit bland.

Jen - 2012-11-29 23:32:54

Everything worked out well for me! I followed the recipe with one exception: I did step 3 first to let the eggplant sit a bit longer. Just make sure to slice your veggies thin. Mine came out delicious =] It is a time consuming recipe...perfect for a Sunday afternoon! In the future, I might experiment with using more lentils.

Kate - 2012-11-06 16:38:53

I really wish I would have trusted my own instincts while making this dish. Way too much liquid in the lentils. As to the flavor, I cannot comment as it is still in the oven where, I can hear the sizzling of the overflowing liquid. I going to resolve this now before additional work is created on top of the time its taken to prepare this dish. Still hopeful!!

Amanda Shook - 2012-10-07 01:48:36

I had to dump it. What a waste. Tasted terrible. I followed the recipe to the tee. I used organic veggies. It cost a fortune! So sad :-(

Carol - 2012-09-11 20:07:06

Took alot of prep time. Also, i did not like the mashed potatoes. Wish i would have made my own. Olive oil and cooking water and salt does not make good mashed potatoes. They were bitter. YUCK! Also, too much liquid. Thankfully ii placed dish on a baking sheet to catch over flow. Prolly wont make again. Haven't tried yet, been waiting for the liquid to set. Ughhhh! Whaaaaaa!

Carol - 2012-09-11 19:51:39

Super good! I read the other comments about this dish so I too made modifications. First I used less liquid in the sauce; Second I cooked my lentils before adding them to the sauce: Three I broiled the salted/rinsed eggplants slices before I assembled the casserole. Lost of work but I doubled the recipe so I can freeze one of the casseroles to a weeknight dinner.

eloise_eats - 2012-01-21 10:38:00