Vegan Lentil Moussaka with Eggplant and Potatoes
Ingredients
Base
- 2 pounds potatoes, peeled (1 kg)
- 3 large eggplants
- Olive oil to brush
- Sea salt & pepper to sprinkle
Lentil mixture
- 3 cups of cooked lentils (600 g)
- 2 cups tomato purée (450 g)
- 1 cup chopped tomatoes (150 g)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 bay leaves
- 1-2 tsp dried thyme
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp coconut sugar or brown sugar
- pinch of cinnamon
- Sea salt & pepper to taste
Béchamel sauce
- 2 tbsp vegan butter (28 g)
- 2 cups plant-based milk (480 ml)
- 3 1/2 tbsp cornstarch (28 g)
- 2 tbsp nutritional yeast flakes
- Sea salt & pepper to taste
- Pinch of nutmeg
- Vegan cheese to taste (optional)
Preparation
Preheat oven to 390F/200C and prepare two baking sheets with parchment paper.
Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 min or until lightly brown.
Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion & garlic and sauté for about 4-5 min. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes.
For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few min until it thickens. Whisk continuously. Remove from heat.
Grease a 13"x9" (33x23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish. Top with the lentil mixture, followed by the remaining potato/eggplant slices. Pour the béchamel sauce on top and spread evenly. Add vegan cheese to taste (optional).
Bake in the oven for about 30 min or until golden brown. Garnish with fresh herbs. Enjoy!
