Vegan Lentil and Eggplant Moussaka
Ingredients
- 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 from 1/4 lemon
- Salt and pepper
Preparation
Cook 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 to the pot and let simmer
Make the mornay sauce by adding plant butter to a small pot, then add flour and whisk until combined
Add oat milk, vegan cheese, nutmeg, lemon juice, salt and pepper to the sauce and cook until thick
Layer the vegetable sauce, thin slices of eggplant and potatoes, and mornay sauce in a large baking tray
Bake the moussaka in the oven at 180°C (350°F) for 40-45 minutes
