Recipe with step-by-step instructions
There are dishes that are simply part of every cookbook's repertoire. Lasagna is one of them – and our vegan moussaka with beluga lentils joins this family today: the Greek answer to lasagna, only with potatoes, eggplant, and tomatoes instead of pasta.
- For the casserole:
- 750 g potatoes (preferably waxy)
- 125 g Beluga linseed
- 2 eggplants
- 2 tomatoes
- For the lentil and tomato sauce:
- 1 onion
- 2 cloves of garlic
- 100g sunflower seeds (optional)
- 2 tbsp tomato paste
- 2 tbsp agave syrup
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried marjoram
- 1 tsp cinnamon
- 100 ml vegan red wine (alternatively: red wine vinegar)
- 150 ml vegetable broth
- 400g diced tomatoes
- For the béchamel sauce:
- 3 EL vegane Butter
- 2 EL Mehl
- 400 ml plant-based milk
- 3 tbsp yeast flakes
- Nutmeg
- Aside from that:
- Vegetable oil for frying
- Olive oil for greasing
- Salt
- Pfeffer
- Peel the potatoes and cover them with salted water in a pot. Cook for about 20 minutes, or until tender. In a separate pot, simmer the lentils according to the package instructions until cooked through. Add salt to the lentils only after they are cooked.
- Meanwhile, slice the eggplants into approximately 1-centimeter-thick slices, arrange them on a large baking sheet, and salt them. Let them sit for about 10 minutes to draw out some of the moisture, then pat them dry. While that's happening, slice the tomatoes into thicker slices and peel and finely dice the onion and garlic cloves.
- Once the potatoes and lentils are cooked, drain them. Salt the lentils and set them aside. Let the potatoes cool briefly, slice them, and set them aside as well.
- Heat a little vegetable oil in a large frying pan over medium heat. Fry the eggplant slices until golden brown on both sides, then drain on kitchen paper.
- For the lentil and tomato sauce, sauté the diced onion and garlic in the same large pan until the onion is translucent. Add the sunflower seeds and cook for a few minutes. Add the tomato paste, agave syrup, dried oregano, thyme, marjoram, and cinnamon, sauté briefly, and then deglaze with vegan red wine. Let everything simmer for 2–3 minutes. Add the vegetable stock, diced tomatoes, and the pre-cooked lentils, stir well, and let the sauce simmer for at least 10 minutes. Season generously with salt and pepper.
- Meanwhile, preheat the oven to 190°C (375°F). For the béchamel sauce, melt the vegan butter in a small saucepan. Stir in the flour and cook over low heat for about 1 minute. Gradually add the plant-based milk, stirring constantly to prevent lumps from forming. Once the sauce thickens, reduce the heat slightly and continue stirring until creamy. Season with nutritional yeast, salt, pepper, and nutmeg. If the béchamel becomes too thick, stir in a little more plant-based milk.
- Grease a casserole dish with olive oil. Layer the potato slices in the dish, then distribute about half of the eggplant slices on top. Spread the lentil layer evenly over the top and cover with the remaining eggplant and tomato slices. Finally, pour the béchamel sauce over everything and smooth it out.
- Bake the moussaka at 190°C (top/bottom heat) for 30–40 minutes, until the surface is lightly browned. Let it set for about 15 minutes before cutting.
What exactly is moussaka? Moussaka is a savory casserole originating from Greek cuisine, although similar versions exist in Turkey and the Balkans. What makes this casserole special is its layered structure: pre-cooked potatoes, pre-fried eggplant slices, vegan mince sauce (we use beluga lentils and sunflower seeds as a substitute for mince), and vegan béchamel sauce.
Why beluga lentils in particular? Beluga lentils retain their shape even after cooking, providing the necessary structure to the filling. If you don't have them on hand, you can substitute brown or green lentils, but be sure to keep an eye on the cooking time. We advise against using red lentils, as they tend to fall apart quickly, making the filling mushy. The sunflower seeds add a nice crunch.
Can moussaka be prepared in advance? Yes, very well indeed. The lentil and tomato sauce, the fried eggplant, and even the béchamel sauce can be prepared a day ahead and stored in the refrigerator. The next day, all you have to do is layer and bake. Moussaka is also excellent as a leftover dish: simply reheat it in the oven or microwave. If you like, you can even freeze the cooked moussaka in individual portions.
- It's really worth sprinkling the eggplant with salt beforehand and letting it drain. The same goes for searing it before layering it. This makes the flavor even more intense.
- Use waxy potatoes. Once cooked, they are much easier to cut and won't fall apart when you layer them.
- Don't forget the nutritional yeast. It gives your béchamel sauce a pleasantly spicy and cheesy flavor.
- You can of course omit the red wine and simply use some dark vinegar for deglazing; that works well too.
- Maybe you should really divide the work between you. Cooking is better together!
Vegan side dishes for moussaka: We love a crisp salad with casseroles, so we highly recommend our summer salad with grilled peach or avocado and cucumber salad with grapefruit and tofu as a fresh side dish for moussaka.
We've revised the recipe! The original recipe dates back to our early days at Zucker&Jagdwurst and is therefore quite old. To make it more practical for everyday use, we've simplified it for you: Instead of cashew sauce, we now make a simple béchamel sauce, the miso paste is gone, and we've included alternatives for some of the ingredients. We've also added new photos to help you follow the steps as clearly as possible. Enjoy!
