There’s no denying that many great things came out of Greece, including the magical moussaka! This veggie version is packed with potato rounds, a quick bechamel sauce and nutritional yeast. It really can’t get any better than this!
Vegan Potato Moussaka
Vegan Potato Moussaka
with a green salad & dried pomegranate gems
Hands on Time: 30 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Almond Milk
- Almonds
- Cake Flour
- Dried Pomegranate Gems
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Moroccan Rub
- Nutritional Yeast
- Potato
- Tinned Lentils
- Tomato Passata
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk Alternative (optional)
- Butter Alternative (optional)
ROAST SPUDS
Preheat the oven to 220°C. Spread the Potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 15-20 minutes (shifting halfway).
TOASTY Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 150ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Loosen with a splash of water if it’s too thick.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 30ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and Potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted Almonds and the dried pomegranate gems. Opa, Chef!
ROAST SPUDS
Preheat the oven to 220°C. Spread the Potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 15-20 minutes (shifting halfway).
TOASTY Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 300ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Loosen with a splash of water if it’s too thick.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 60ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and Potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted Almonds and the dried pomegranate gems. Opa, Chef!
ROAST SPUDS
Preheat the oven to 220°C. Spread the Potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 20-25 minutes (shifting halfway).
TOASTY Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 450ml of water. Simmer until slightly reduced and thickened, 15-20 minutes. Loosen with a splash of water if it’s too thick.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 90ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and Potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted Almonds and the dried pomegranate gems. Opa, Chef!
ROAST SPUDS
Preheat the oven to 220°C. Spread the Potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 20-25 minutes (shifting halfway).
TOASTY Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOMATO HEAVEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 600ml of water. Simmer until slightly reduced and thickened, 15-20 minutes. Loosen with a splash of water if it’s too thick.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 120ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and Potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning.
GREEK FEAST!
Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted Almonds and the dried pomegranate gems. Opa, Chef!
Frequently Asked Questions
What is the preparation time for Vegan Potato Moussaka?
The preparation time for Vegan Potato Moussaka with a green salad & dried pomegranate gems is between 30 and 55 minutes.
What is the total time required to make Vegan Potato Moussaka with a green salad & dried pomegranate gems?
The total time required to make Vegan Potato Moussaka with a green salad & dried pomegranate gems is between 45 and 65 minutes.
How many servings does Vegan Potato Moussaka provide?
4 servings
What are the main ingredients in Vegan Potato Moussaka?
Almond Milk, Almonds, Cake Flour, Dried Pomegranate Gems, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Moroccan Rub, Nutritional Yeast, Potato, Tinned Lentils, Tomato Passata, Vegetable Stock
What is the nutritional information of Vegan Potato Moussaka?
Calories: 704, Carbs: 120 grams, Fat: grams, Protein: 38.4 grams, Sugar: 15.8 grams, Salt: 1094 grams
How do I prepare Vegan Potato Moussaka?
GREEK FEAST!: Plate up a hearty portion of the moussaka. Side with the dressed green leaves. Sprinkle over the toasted almonds and the dried pomegranate gems. Opa, Chef! ROAST SPUDS: Preheat the oven to 220°C. Spread the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until soft and turning golden, 15-20 minutes (shifting halfway). MOUSSAKA MAGIC: When the sauces and potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the potato rounds. Dollop over some of the béchamel sauce and spread out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the rinsed green leaves with a drizzle of olive oil and seasoning. VEGAN BÉCHAMEL: Place a small pot over medium heat with 60ml of oil or butter alternative (optional). When hot, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast until thickened slightly (stirring constantly). If the béchamel is too thick for your liking, add an extra splash of water or milk alternative (optional). Season and remove from the heat. TOMATO HEAVEN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the NOMU rub and the grated garlic until fragrant, 1-2 minutes (shifting constantly). Stir in the stock, the tomato passata, the drained lentils, a sweetener (to taste), and 300ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Loosen with a splash of water if it’s too thick. TOASTY ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Vegan Potato Moussaka?
Almond Milk, Almonds, Cake Flour, Dried Pomegranate Gems, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Moroccan Rub, Nutritional Yeast, Potato, Tinned Lentils, Tomato Passata, Vegetable Stock
How many calories does Vegan Potato Moussaka have?
704 calories
How much fat content does Vegan Potato Moussaka have?
grams
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