Vegan Moussaka

🛒 Ingredients

• Eggplant 117 g · 29 kcal
• Potato 67 g · 51 kcal
• Olive Oil 13 g · 118 kcal
• Yellow Onion 33 g · 13 kcal
• Garlic 3 g · 5 kcal
• Brown Lentils (dry) 33 g · 118 kcal
• Crushed Tomatoes (canned) 67 g · 13 kcal
• Tomato Paste 5 g · 4 kcal
• Vegetable Broth 33 g · 2 kcal
• Vegan Butter 8 g · 60 kcal
• All-purpose Flour 8 g · 30 kcal
• Unsweetened Soy Milk 83 g · 29 kcal
• Nutritional Yeast 2 g · 6 kcal
• Dried Oregano 1 g · 0 kcal
• Cinnamon stick 1 g · 0 kcal
• Bay Leaf 1 g · 0 kcal
• Black Pepper 1 g · 0 kcal
• Nutmeg 1 g · 0 kcal

👨‍🍳 Instructions

1. Slice eggplant into 1/2-inch thick rounds and potatoes into 1/4-inch thick rounds; season with salt and pepper. Lightly brush with olive oil and bake or pan-fry until tender and slightly golden, then set aside.
2. For the lentil sauce, sauté chopped onion and garlic in olive oil until softened. Add dry lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, cinnamon stick, and bay leaf.
3. Bring the lentil sauce to a simmer, then reduce heat, cover, and cook for 25-30 minutes until lentils are tender, stirring occasionally. Remove cinnamon stick and bay leaf, then season with salt and pepper.
4. For the béchamel, melt vegan butter in a saucepan. Whisk in flour to form a roux, then gradually whisk in unsweetened soy milk until smooth and thickened. Stir in nutritional yeast, a pinch of nutmeg, salt, and pepper.
5. Preheat oven to 180°C (350°F). In a baking dish, layer half of the potato slices, then half of the eggplant slices, followed by the lentil sauce. Repeat the layers with the remaining potatoes and eggplant.
6. Pour the vegan béchamel sauce evenly over the top layer. Bake for 45-50 minutes, or until the béchamel is golden brown and bubbly. Let it rest for 10-15 minutes before serving.