Dairy-Free Moussaka with Lentil Filling

Ingredients

• 2 large Eggplants
• 1/4 cup Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 cup Green lentils
• 28 ounce Crushed tomatoes
• 1 teaspoon Cinnamon
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Raw cashews
• 2 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 1 1/2 cups Vegetable broth

Instructions

1. 1Preheat your oven to 375°F (190°C). Slice the 2 large eggplants into 1/4-inch thick rounds. Place the eggplant slices in a colander, sprinkle them with 1 teaspoon of salt, and let them sit for 30 minutes to release excess moisture. After 30 minutes, rinse the eggplant slices under cold water and pat them completely dry with paper towels.
2. 2In a large skillet over medium-high heat, add 1/4 cup of olive oil. Working in batches if necessary to avoid overcrowding the pan, cook the eggplant slices for 3-4 minutes per side, until they are golden brown and slightly softened. Transfer the cooked eggplant slices to a plate and set them aside.
3. 3In the same large skillet over medium heat, add the 1 large onion, chopped, and 4 cloves of garlic, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add 1 cup of green lentils, 28 ounces of crushed tomatoes, 1 teaspoon of cinnamon, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet with the onions and garlic. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. 5While the lentil mixture is simmering, prepare the cashew béchamel. Place 1 cup of raw cashews in a heatproof bowl and cover them with hot water. Let the cashews soak for 15 minutes, then drain them thoroughly.
6. 6Combine the drained 1 cup of raw cashews, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, and 1 1/2 cups of vegetable broth in a blender. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
7. 7Assemble the moussaka in a baking dish. Arrange a layer of the cooked eggplant slices on the bottom of the dish. Spoon the lentil mixture evenly over the eggplant layer. Repeat with another layer of eggplant slices and then the remaining lentil mixture. Pour the smooth cashew béchamel evenly over the top of the lentil mixture, ensuring it covers the entire surface.
8. 8Place the baking dish in the preheated oven at 375°F (190°C). Bake for 30 minutes, or until the top is golden brown and the sauce is bubbly around the edges.

Substitutions

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