If you’re looking for a vegan alternative to the meaty Greek moussaka, you’ve come to the right place! Below we show you how to make Lebanese Moussaka, a vegan alternative to the meat-based Greek recipe. We made this recipe with only herbal ingredients — no dairy products and no meat!
Moussaka is a staple recipe in Greece and the Middle East. Greek moussaka is the most common recipe in the US and Europe, made with eggplant, tomato sauce, and ground beef like lasagna.
Instead of using ground beef, Lebanese moussaka (AKA Maghmour) opts for the ever-popular and vegan-friendly chickpeas. Imagine a casserole filled with layers of juicy eggplant, caramelized onions and soft chickpeas all smothered in one Levantine Spiced Tomato Sauce. Steaming and hot, straight from the oven… who needs meat, right?
There are three reasons meatless moussaka is awesome:
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You get no bad cholesterol and a fraction of the fats and calories.
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By not using animal products, you can keep the dish longer in the refrigerator, up to seven days. Therefore, you can prepare a large batch and organize your lunch and dinner for days.
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The ingredients are super easy to find. You probably already have almost everything you need in your pantry.
Another great thing about Lebanese Eggplant Moussaka is that it’s good both hot and cold. So you can easily pack it in a lunch box. And what a lunch it would be! Has a generous portion only 225 calories, 8% RDI of fatsBut 21% RDI of proteins. Plus all the wonderful vitamins and minerals you get from eggplant, tomatoes and chickpeas. You can cover 3 of your five veggies a day in one go. Now that’s what we call a healthy dish!
Have we piqued your interest? Then jump right into the recipe below and let’s have fun making this wonderful Arabic eggplant dish together!