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. 1Slice the eggplants into 1/4-inch thick rounds. Salt them and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
2. 2Sauté the eggplant slices in olive oil until golden brown. Set aside.
3. 3In the same pan, sauté the chopped onion and garlic until softened.
4. 4Add the lentils, crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 30-40 minutes, or until lentils are tender.
5. 5While the lentils are simmering, make the cashew béchamel. Soak cashews in hot water for 15 minutes then drain.
6. 6Blend the soaked cashews, nutritional yeast, lemon juice and vegetable broth until smooth and creamy.
7. 7Preheat oven to 375°F (190°C).
8. 8Layer the eggplant slices and lentil mixture in a baking dish. Pour the cashew béchamel over the top.
9. 9Bake for 30 minutes, or until golden brown and bubbly.

Substitutions

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