Vegan Moussaka with Lentil Filling

Ingredients

• 2 large Eggplants
• 1/4 cup Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 cup Green lentils
• 3 cups Vegetable broth
• about 790 g Crushed tomatoes
• 2 tsp Dried oregano
• 1/2 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 1/2 cups Cashews (raw, unsalted)
• 1/4 cup Nutritional yeast
• 2 tbsp Lemon juice
• 1 cup Water
• 2 tbsp Cornstarch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C. Slice eggplants lengthwise into 0.635 cm thick slices.
2. 2Brush eggplant slices with olive oil, season with salt and pepper, and bake for 20 minutes, flipping halfway.
3. 3While eggplant bakes, sauté onion and garlic in olive oil until softened. Add lentils, vegetable broth, crushed tomatoes, oregano, cinnamon, salt, and pepper. Bring to a boil, then simmer for 20 minutes, or until lentils are tender.
4. 4To make the dairy-free béchamel, blend cashews, nutritional yeast, lemon juice, water, and cornstarch until smooth.
5. 5In a baking dish, layer eggplant slices, lentil filling, and dairy-free béchamel. Repeat layers until all ingredients are used, ending with a layer of béchamel.
6. 6Bake for 30 minutes, or until golden brown and bubbly. Let cool slightly before serving.

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