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 Sweet Potato Moussaka
Vegan Sweet Potato Moussaka
with a green salad & dried pomegranate gems
Hands on Time: 30 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Almonds
- ButtaNutt Almond Milk
- Cake Flour
- Dried Pomegranate Gems
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Moroccan Rub
- Nutritional Yeast
- Sweet Potato
- Tinned Lentils
- Tomato Passata
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter Alternative (optional)
- Seasoning (salt & pepper)
ROAST SWEET POT
Preheat the oven to 220°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the 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. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 150ml [300ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 12-15 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 30ml [60ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and sweet potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the sweet potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of 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!
Sweet Potato - 250g
Almonds - 10g
NOMU Moroccan Rub - 10ml
Garlic Clove - 1
Vegetable Stock - 5ml
Tomato Passata - 100ml
Tinned Lentils - 120g
Cake Flour - 40ml
ButtaNutt Almond Milk - 125ml
Nutritional Yeast - 15ml
Green Leaves - 20g
Dried Pomegranate Gems - 20g
ROAST SWEET POT
Preheat the oven to 220°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the 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. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 150ml [300ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 12-15 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 30ml [60ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and sweet potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the sweet potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of 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!
Sweet Potato - 500g
Almonds - 20g
NOMU Moroccan Rub - 20ml
Garlic Clove - 1
Vegetable Stock - 10ml
Tomato Passata - 200ml
Tinned Lentils - 240g
Cake Flour - 80ml
ButtaNutt Almond Milk - 250ml
Nutritional Yeast - 30ml
Green Leaves - 40g
Dried Pomegranate Gems - 40g
ROAST SWEET POT
Preheat the oven to 220°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the 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. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 450ml [600ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 15-20 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 90ml [120ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and sweet potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the sweet potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of 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!
Sweet Potato - 750g
Almonds - 30g
NOMU Moroccan Rub - 30ml
Garlic Cloves - 2
Vegetable Stock - 15ml
Tomato Passata - 300ml
Tinned Lentils - 360g
Cake Flour - 125ml
ButtaNutt Almond Milk - 375ml
Nutritional Yeast - 45ml
Green Leaves - 60g
Dried Pomegranate Gems - 60g
ROAST SWEET POT
Preheat the oven to 220°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the 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. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 450ml [600ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 15-20 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.
VEGAN BÉCHAMEL
Place a small pot over medium heat with 90ml [120ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat.
MOUSSAKA MAGIC
When the sauces and sweet potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the sweet potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of 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!
Sweet Potato - 1kg
Almonds - 40g
NOMU Moroccan Rub - 40ml
Garlic Cloves - 2
Vegetable Stock - 20ml
Tomato Passata - 400ml
Tinned Lentils - 480g
Cake Flour - 160ml
ButtaNutt Almond Milk - 500ml
Nutritional Yeast - 60ml
Green Leaves - 80g
Dried Pomegranate Gems - 80g
Frequently Asked Questions
What is the preparation time for Vegan Sweet Potato Moussaka?
The preparation time for Vegan Sweet Potato Moussaka with a green salad & dried pomegranate gems is between 30 and 55 minutes.
What is the total time required to make Vegan Sweet Potato Moussaka with a green salad & dried pomegranate gems?
The total time required to make Vegan Sweet Potato Moussaka with a green salad & dried pomegranate gems is between 45 and 65 minutes.
How many servings does Vegan Sweet Potato Moussaka provide?
4 servings
What are the main ingredients in Vegan Sweet Potato Moussaka?
Almonds, ButtaNutt Almond Milk, Cake Flour, Dried Pomegranate Gems, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Moroccan Rub, Nutritional Yeast, Sweet Potato, Tinned Lentils, Tomato Passata, Vegetable Stock
What is the nutritional information of Vegan Sweet Potato Moussaka?
Calories: 755, Carbs: 126 grams, Fat: grams, Protein: 36.7 grams, Sugar: 30.2 grams, Salt: 1233 grams
How do I prepare Vegan Sweet Potato Moussaka?
MOUSSAKA MAGIC: When the sauces and sweet potato are done, pour a thin layer of the lentil-tomato sauce into an ovenproof dish. Top with a layer of the sweet potato rounds. Dollop over some of the béchamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the remaining nutritional yeast and seasoning. Turn the oven on to grill or the highest setting and grill until golden, 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of oil and seasoning. TOMATO HEAVEN: Return the pan to medium-high heat with a drizzle of oil. Fry the NOMU rub and the garlic until fragrant, 30 - 60 seconds (shifting constantly). Stir in the stock, the tomato passata, the lentils, a sweetener (to taste) and 150ml [300ml]|#7DA0D7 of water. Simmer until slightly reduced and thickened, 12-15 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water. 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 SWEET POT: Preheat the oven to 220°C. Spread the sweet potato rounds on a roasting tray. Coat in oil and season. Roast in the oven until soft and turning golden, 15-20 minutes (shifting halfway). VEGAN BÉCHAMEL: Place a small pot over medium heat with 30ml [60ml]|#7DA0D7 of oil, butter alternative, or coconut oil. When hot, vigorously whisk in the flour to form the roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the almond milk and ½ the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season and remove from the heat. 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 Sweet Potato Moussaka?
Almonds, ButtaNutt Almond Milk, Cake Flour, Dried Pomegranate Gems, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Moroccan Rub, Nutritional Yeast, Sweet Potato, Tinned Lentils, Tomato Passata, Vegetable Stock
How many calories does Vegan Sweet Potato Moussaka have?
755 calories
How much fat content does Vegan Sweet Potato Moussaka have?
grams
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