Vegan Moussaka with Lentils and Eggplant
Ingredients
Base
- 2 pounds (1 kg) potatoes peeled
- 3 large eggplants
- Olive oil to brush
- Sea salt & pepper to sprinkle
Lentil mixture
- 3 cups (600 g) cooked lentils
- 2 cups (450 g) passata
- 1 cup (150 g) chopped tomatoes
- 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 (28 g) vegan butter
- 2 cups (480 ml) plant-based milk
- 3 1/2 tbsp (28 g) cornstarch
- 2 tbsp nutritional yeast
- Sea salt & 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. 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 minutes 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 minutes. 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 minutes 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.
Bake the assembled moussaka in the oven until heated through and golden, approximately 30-40 minutes