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 and cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets, brush lightly with olive oil, sprinkle with salt and pepper, and bake for about 20 minutes or until lightly brown.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 4-5 minutes.
Add the passata, chopped tomatoes, bay leaves, thyme, oregano, paprika, coconut sugar or brown sugar, cinnamon, and salt and pepper to taste. Then 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. 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, 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 oven until golden and bubbly
