Vegan Moussaka with Lentils
Ingredients
Base
- 2 pounds (1 kg) potatoes, peeled
- 3 large eggplants
- Olive oil to brush
- Sea salt and pepper to sprinkle
Lentil mixture
- 3 cups (600 g) cooked lentils
- 2 cups (450 g) passata
- 1 cup (150 g) chopped tomatoes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1-2 teaspoons dried thyme
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon coconut sugar or brown sugar
- pinch of cinnamon
- Sea salt and pepper to taste
Béchamel sauce
- 2 tablespoons (28 g) vegan butter
- 2 cups (480 ml) plant-based milk
- 3 1/2 tablespoons (28 g) cornstarch
- 2 tablespoons nutritional yeast
- Sea salt and pepper to taste
- Pinch of nutmeg
- Vegan cheese to taste (optional)
Preparation
Preheat oven to 390°F/200°C and prepare two baking sheets with parchment paper.
Slice each eggplant lengthwise into 4 pieces and cut potatoes into 1/2 inch thick slices. Arrange slices in a single layer on baking sheets, brush with olive oil, and sprinkle with salt and pepper. Bake for about 20 minutes or until lightly brown.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic and sauté for about 4-5 minutes.
Add passata, chopped tomatoes, all spices, and salt and pepper to taste. Then add cooked lentils and let simmer on low heat for about 5 minutes.
For the béchamel sauce, add plant-based milk to a pan. Mix in cornstarch, nutritional yeast, salt and pepper, and whisk. Add vegan butter and bring the mixture to a boil. Let simmer on low heat until it thickens, whisking continuously.
Grease a 13x9 inch baking dish and arrange half of the potato and eggplant slices on the bottom. Top with the lentil mixture, followed by the remaining potato and eggplant slices.
Pour the béchamel sauce over the top
Bake in the preheated oven for 25-30 minutes or until golden and bubbly
