Skip to content
Photo provided
Home Food & Drinks Recipes Cooking Vegan lentil moussaka

Vegan lentil moussaka

Recipe
Vegan

Cookbook author Anina Gepp reveals a flavorful veggie version of the Greek classic in her new book “Vantastic Kitchen”.

Anina Gepp

FOR THE FILLING

Ingredients (2 servings)
2 large onions
2 tablespoon(s) olive oil
2 piece(s) carrots
1 tablespoon(s) dark balsamic vinegar
1 teaspoon(s) agave syrup
200 g lentils
350 ml water
350 ml strained tomatoes
1 teaspoon(s) Italian herbs
1 teaspoon(s) paprika powder, smoked
1 teaspoon(s) garlic powder
salt
pepper

FOR THE SAUCE

Ingredients (2 servings)
350 ml soy cream
5 teaspoon(s) yeast flakes
1/2 teaspoon(s) garlic powder
2 splash(es) of lemon juice
2 teaspoon(s) flour
3/4 teaspoon(s) salt
pepper

EXTRAS

Ingredients (2 servings)
2 piece(s) of eggplant
5-6 tablespoon(s) olive oil
fat for the mold
  • Chop the onions and sauté in olive oil in a pan. Grate the carrots and add. Deglaze with the balsamic vinegar, then add the agave syrup. Add the lentils and half the water and cook. As soon as everything thickens, add the rest of the water and the strained tomatoes to the pan. Season with the herbs and spices and simmer on a low heat until the lentils are soft.
  • In the meantime, cut the unpeeled eggplants lengthwise into ½ cm thick strips and brush with olive oil on both sides. Fry on both sides in the remaining oil in a non-stick frying pan until golden brown. Set aside.
  • To make the sauce, bring the soy cream to the boil with the yeast flakes, garlic powder and lemon juice, sieve in the flour and whisk in. Stir well with a whisk so that no lumps form. Allow the sauce to thicken and season to taste with salt and pepper.
  • Grease an ovenproof dish or the Omnia. Place the eggplants on the base like lasagne sheets as the first layer. Spread the lentils on top and layer the eggplants again, followed by the sauce. Repeat as often as you have enough sauce. Save enough sauce to pour over the moussaka to finish it off.
  • Bake in a fan oven at 200 degrees for about 35 minutes. It takes the same amount of time in the Omnia at medium heat. After baking, leave to stand for 10 minutes until the liquid thickens. Serve warm, but no longer hot.
Photo provided

Vantastic Kitchen
by Anina Gepp
Hardcover
224 pages
CHF 29.90
at-verlag.ch

Don't miss out!

Sign up now for our newsletter.

Anina Gepp
Chef
More by Anina Gepp
Find out more
1 / 12

The best

The Best International Street Food in Berlin White Wine: The Best Wines of the »Wineguide 2018/19« "Bowls & Salads" Street Food Restaurants in Dusseldorf "Bowls & Salads" Street Food Restaurants in Lower Austria The Best Bars in Bavaria
Welschriesling: The Best Wines of the Vintage 2024 Merlot: The Best Wines of the Vintage 2018 from Friuli-Venezia Giulia Best Wines of the Vintage 2019 from Canton Bern Chardonnay: The Best Wines of the Vintage 2022 from Rhine Hesse Nerello Mascalese: Best Wines of the »Sicily 2016: Elegance«
"Parking Space" Restaurants in Saarland The Best Restaurants in 10787 Berlin The Best Restaurants in Leogang "Vegetarian Options" Restaurants in Messina The Best Restaurants in Vicenza
"Take Away" Street Food Restaurants in Copenhagen "Warm Dishes" Bars in Canton of Basel-Stadt The Best Bars in Lower Saxony "Fish & Seafood" Street Food Restaurants in Vienna The Best Wine Bars in Italy