Sun Dec 31 2023
Creamy Lentil and Black Bean Moussaka
This moussaka recipe is a must try. Layers of roasted eggplant, potato and zucchini meld perfectly with a hearty black bean and lentil filling. The moussaka finishes up with a cinnamon touched bechamel. Enjoy!
SERVINGS:
COOKING TIME:
Ingredients
For the Filling
- 1 yellow onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 tbsp olive oil
- 2 tbsp basil, dried
- 1 tbsp oregano, dried
- 1 tsp cinnamon
- tsp clove
- 400 ml crushed tomatoes
- 200 ml vegetable broth
- 460 g black beans
- 460 g green lentils, drained and rinsed
For the bechamel sauce
- 4 tbsp plant-based butter
- 2 cup plant-based milk
- 1 cup flour
- 3 tbsp nutritional yeast
- tsp cinnamon
- tsp clove
- salt, to taste
- pepper, to taste
Other
- 3 potatoes
- 2 zucchinis
- 1 aubergine
- 50 g plant-based feta cheese
- parsley
- olive oil
Instructions
- Set the oven to 200 degrees celsius and prepare 3 trays with baking paper.
- Cut the potatoes, zucchinis and aubergine into thin slices (a mandolin is preferred), and spread the cut veggies on the trays. Drizzle over oil and bake in the oven until the potatoes soften and the veggies have released most of their liquid.
- For the bean and lentil sauce, heat a frying pan and add oil and onion. Fry the onion until the onion softens, about 5 minutes.
- Add in all your spices, basil, oregano, cinnamon and cloves and mix it well. Let the onion fry with the spices for another 5 minutes on low heat.
- Mix in beans, lentils, crushed tomato and vegetable stock and give a stir. Allow the filling to reduce until creamy, around 20 minutes.
- For the bechamel sauce, add butter to a saucepan. When the butter is melted, add in wheat flour a little at a time while stirring. Toast the flour for about a minute before adding in the milk, continuously stirring. When you have reached the desired thickness, add nutritional yeast, cinnamon, clove, salt and pepper.
- To assemble the moussaka, layer potatoes, aubergine, zucchini, bean and lentil filling in an ovenproof dish. Top with the bechamel sauce and cover the dish with aluminum foil.
- Place the moussaka in the center of the oven and bake for 20 minutes. Then uncover the moussaka and continue cooking until golden brown, about 20 minutes.
- Top the moussaka with feta cheese and parsley. Drizzle with olive oil. Enjoy!