Vegan Moussaka with Zucchini

This is a hearty Greek dish that is generally made with minced meat and cheese sauce. But there are lot of vegan versions of it online! This one is inspired from @akis_petretzikis moussaka recipe with a few changes based on my taste and what I had lying around in the kitchen.

---

Ingredients

• 2 zucchinis

• 2 cup mushrooms

• 1 small onion

• 2 cloves of garlic

• 2 tomatoes

• 1/2 cup green lentils

• 1 sweet potato

• 1/2 cup Almond milk (you can use any 😊)

• 3 tbsp Coconut Oil

• Fresh basil

• Paprika , salt , pepper , Cardamom

• 1/3 cup wine

---

Method

• Slice and Roast the zucchini and few mushrooms feel free to use other veggies . This is traditionally made with eggplant but I did not have any on hand .

• Saute the onions , garlic and mushrooms till they are soft. Add in cooked lentils and let them sauté for a while. Add in chopped tomatoes , salt pepper, paprika and chopped basil and little water. Let it cook till it gets a thick sauce like consistency.

• For the topping mash a boiled sweet potato. Add in the almond milk, coconut oil, salt , Pepper and a pinch of cardamom and mix it well.

• Coat an oven pan with olive oil. Add in the roasted veggies and form a layer on the pan.

• Layer the veggies with the lentil mushroom sauce. Add a little fresh basil over the top.

• Add the sweet potato layer on top and top it with leftover roasted veggies.

• Add some vegan Parmesan (optional), bake at 375 F for 30 minutes and voila!! This was a very hearty and tasty dish and packed with protein and fiber .