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RECIPE
21 INGREDIENTS7 STEPS1HR

Plant-Based Summer Moussaka

Plant-Based Summer Moussaka Recipe | SideChef
Plant-Based Summer Moussaka Recipe | SideChef

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Food by Maria

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A new vegan twist on the traditional dish, this fresh, light, and airy creation is deconstructed exactly to your liking. Whether you want beefy tomatoes, soft eggplant, or crunchy potato, or all of it, the dish is perfect for picky children, husbands with a “limited pallet”, and it’s even perfect for meal prep.
1HR
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
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Ingredients

US / METRIC
Servings:
6
Serves 6
to taste
as needed
Tomatoes , sliced

Vegetables

3
peeled and cut into 1/2-1/4 inch slices
1
Large  Eggplant
cut into 1/2– 1/4 inch slices
2
Large  Zucchini
cut into 1/2– 1/4 inch slices
1/4 cup

Lentil Meat Sauce

3 Tbsp
1
Large  White Onion , finely chopped
3 cloves
Garlic , finely chopped
2 Tbsp
1 tsp
Vegetable Broth Paste
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Cloves
2 cans
(400 mL)
Brown Lentils
strained and drained
1 can
(400 mL)
strained and drained
1 can
(600 mL)
Crushed Tomatoes
1 Tbsp
or Granulated White Sugar
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Author's Notes

Any leftover “meat sauce” will last up to one week, in the fridge, in a tight sealed container.

Cooking Instructions

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Step 1
Preheat your oven to 400 degrees F (200 degrees C) and line three baking sheets with parchment paper.
Step 2
Cut your peeled Russet Potatoes (3) , Zucchini (2) , and Eggplant (1) and evenly coat with Olive Oil (1/4 cup) , Salt (to taste) , Ground Black Pepper (to taste) , and Dried Oregano (2 Tbsp) .
Step 3
Cook potatoes till soft, eggplant till tender and golden brown, and zucchini, till most of its liquid has evaporated (around 25-30 minutes). The reason we’re pre-cooking them is so there is no moisture in the baking dish for the moussaka. You want this to be a mix of perfectly crispy and creamy, not watery!
Step 4
To prepare your “meat” sauce all you will need in one deep pot. Start by pre-heating your Olive Oil (3 Tbsp) and adding your White Onion (1) . Cook them down on medium-low heat for around 5 minutes or until soft.
Step 5
Add in your Garlic (3 cloves) , Bay Leaves (2) , Salt (to taste) , Ground Black Pepper (to taste) , Dried Basil (2 Tbsp) , Dried Oregano (1 Tbsp) , Vegetable Broth Paste (1 tsp) , Ground Cinnamon (1/2 tsp) , Ground Cloves (1/4 tsp) , and give your mixture a good stir. Cook for 3 or so more minutes on medium-low heat.
Step 6
At this point your home should smell fabulous. Add in your Brown Lentils (2 cans) , Black Beans (1 can) , Crushed Tomatoes (1 can) , and Coconut Sugar (1 Tbsp) . Give it all a good stir before turning heat to low and popping on a lid and reducing for around 20 minutes. You want the sauce to reduce enough that it’s thick but not stew-like! Once cooked set aside.
Step 7
To assemble, place a layer of potatoes onto a plate, then some zucchini, eggplant, lentil meat sauce, Tomatoes (as needed) and repeat one more time. Garnish with fresh parsley and your choice of fixings.
SAVE

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