Vegan Lentil Moussaka with Eggplant and Potatoes
Ingredients
Filling
- 4 cloves garlic, pressed
- 2 onions, chopped
- 200g mushrooms, chopped
- 1/2 cup sun-dried tomatoes
- 1 teaspoon thyme or basil
- 2 teaspoons sweet paprika
- 2 teaspoons cumin
- 250g cooked red or green lentils
- 2 cans chopped tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine (or water)
Mornay sauce
- 3 tablespoons plant butter
- 3 tablespoons flour
- 2 cups oat milk
- 1 handful vegan cheese
- 1 teaspoon nutmeg
- Juice from 1/4 lemon
- Salt and pepper
Vegetable layers
- 300g potatoes, thinly sliced
- 1/2 eggplant, thinly sliced
Preparation
Filling
Cook pressed garlic, onions, mushrooms, sun-dried tomatoes, thyme, paprika and cumin in a pot for a few minutes
Add cooked lentils, chopped tomatoes, tomato paste and red wine (or water), then let simmer
Mornay sauce
Melt plant butter in a small pot and whisk in flour until combined
Add oat milk, vegan cheese, nutmeg, lemon juice, salt and pepper, then cook until thickened
Assembly and baking
Layer the vegetable sauce, thin slices of eggplant and potatoes, and mornay sauce in a large baking tray
Bake in a preheated oven at 180°C (350°F) for 40 to 45 minutes
