Vegan Lentil Moussaka with Mornay Sauce
Ingredients
Filling
- 4 cloves garlic, chopped
- 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)
- 300g potatoes, thinly sliced
- 1/2 eggplant, thinly sliced
Mornay sauce
- 3 tablespoons plant butter
- 3 tablespoons flour
- 2 cups oat milk
- 1 handful vegan cheese
- 1 teaspoon nutmeg
- Juice of 1/4 lemon
- Salt and pepper
Preparation
Add pressed garlic, onions, mushrooms, sun-dried tomatoes, thyme, paprika and cumin to a pot and cook for a few minutes
Add cooked lentils, chopped tomatoes, tomato paste and red wine, then let simmer
Melt plant butter in a small pot, then add flour and whisk until combined
Add oat milk, vegan cheese, nutmeg, lemon juice, salt and pepper, and cook until thick
In a large baking tray, layer the vegetable sauce, thinly sliced eggplant and potatoes, and mornay sauce
Bake in a preheated convection oven at 180°C (350°F) for 40-45 minutes
