Creamy Lentil Moussaka

"Vegan Lentil Moussaka - A vegan twist on the classic Greek dish, featuring layers of roasted eggplant, lentil ragù, and a creamy cashew-based béchamel sauce, offering a protein-packed and low-salt option."

ElleBHessler

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11/5/2023

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This vegan spin on the classic Greek dish combines succulent roasted eggplant, hearty lentil ragù, and a velvety cashew béchamel sauce, creating a protein-rich and low-salt delight. Flavorful layers harmonize with each other, making each bite a scrumptious triumph. This moussaka recipe is a wholesome and satisfying plant-based option that will leave your taste buds craving more.

vegan lentils greek moussaka high-protein low-salt

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Comments

Name: Creamy Lentil Moussaka
Yield: 6
Ingredients: 2 large eggplants; 1 cup dried brown lentils; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 can (14 oz) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon ground cinnamon; Salt and pepper to taste; 1 cup raw cashews, soaked; 1 cup unsweetened almond milk; 2 tablespoons nutritional yeast; 2 tablespoons lemon juice; 2 tablespoons cornstarch; Fresh parsley for garnish

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