“Sensational Vegan Greek Dinner: Mouthwatering Moussaka & Delightful Lemon-Garlic Potatoes”

Allergens

N/A

Ingredients

• 1. 2 large eggplants 2. 1 cup sun
• dried tomatoes 3. 1 can (15 oz) chickpeas, drained and rinsed 4. 1 large onion, finely chopped 5. 3 cloves garlic, minced 6. 1 can (14.5 oz) crushed tomatoes 7. 1 cup vegetable broth 8. 2 cups cooked brown rice 9. 1 cup nutritional yeast 10. 1 tbsp dried oregano 11. 1 tsp ground cinnamon 12. 1 tsp smoked paprika 13. Salt and pepper, to taste 14. Olive oil, for brushing and frying

Instructions

1. Preheat the oven to 350°F (180°C). Slice the eggplants into 1/2 inch thick rounds and brush with olive oil. Place on a baking sheet and bake for 20 minutes, or until tender. Set aside.
2. In a large pan, sauté the onion and garlic in olive oil over medium heat until translucent. Add the sun dried tomatoes, chickpeas, crushed tomatoes, vegetable broth, oregano, cinnamon, smoked paprika, salt, and pepper, and simmer for 15 minutes.
3. In a large mixing bowl, combine the cooked brown rice, nutritional yeast, and half of the chickpea mixture. Mash until creamy and well incorporated.
4. Assemble the Moussaka by spreading a layer of the chickpea mixture on the bottom of an 8x12 inch baking dish, followed by a layer of eggplant slices, and then the remaining chickpea mixture. Top with the remaining eggplant slices in a decorative pattern.
5. For the Lemon Garlic Potatoes, boil the potatoes until fork tender, drain, and let cool. In a large bowl, combine the cooled potatoes, olive oil, garlic, lemon zest, salt, and pepper. Toss well to coat.
6. Bake the Moussaka for 30 minutes or until heated through. Arrange the Lemon Garlic Potatoes around the Moussaka for plating.
7. Serve hot and garnish with fresh parsley.

Chef’s Insight

When frying the eggplant slices, avoid overcrowding the pan to prevent them from becoming too greasy.

Notes

This recipe is perfect for a vegan dinner party or a cozy evening at home with friends and family.