Vegan Moussaka with Vegan Feta and Herbs

A hearty vegan moussaka featuring layers of roasted eggplants, zucchinis, lentils, and a flavorful tomato-lentil sauce. Topped with crumbled vegan feta cheese and fresh herbs, this dish is a delightful vegan twist on the classic moussaka, perfect for a satisfying dinner.

Ingredients:

• 2 large eggplants, sliced lengthwise
• 2 medium zucchinis, sliced
• 1 cup cooked lentils
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup vegan feta cheese, crumbled
• Fresh herbs such as parsley or basil for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Spread the zucchini and eggplant slices out on a baking sheet that has been lined with parchment paper

Add some olive oil and salt and pepper to taste

After the oven is hot, roast for 20 to 25 minutes, or until the meat is soft

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and diced onion

Saut for about 5 minutes, until the onion is soft

To the pan, add tomato paste, dried oregano, thyme, basil, salt, and pepper

Also add the cooked lentils

Stir every now and then for another 5 minutes

Place half of the roasted zucchini and eggplants in a baking dish

Add half of the lentil-tomato mix on top

Add more layers with the rest of the zucchini, eggplant, and lentil-tomato mixture

Put it in the oven and bake for 30 to 35 minutes, or until the top is bubbly and golden brown

It should be taken out of the oven and then vegan feta cheese crumbles should be put on top

Add fresh herbs as a garnish before serving

Enjoy while hot!