Vegan Moussaka with Lentil Filling

Ingredients

• 2 large Eggplant
• 1 cup Lentils
• 1 medium Onion
• 4 cloves Garlic
• 28 oz Crushed Tomatoes
• 2 tsp Dried Oregano
• 1/2 tsp Cinnamon
• 1 cup Cashews
• 1/4 cup Nutritional Yeast
• 2 tbsp Lemon Juice
• 3 tbsp Olive Oil
• 2 medium Potatoes

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Slice the 2 large eggplants lengthwise into 1/4-inch thick slices. Place the eggplant slices in a colander, sprinkle generously with 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 thoroughly dry with paper towels.
3. 3While the eggplant is sitting, place the 2 medium potatoes in a medium pot and cover them with cold water. Bring the water to a boil over high heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes, let them cool slightly, then slice them into 1/4-inch thick rounds.
4. 4In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the 1 medium onion, finely chopped, and 4 cloves of garlic, minced. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent. Add the 28 oz of crushed tomatoes, 2 teaspoons of dried oregano, and 1/2 teaspoon of cinnamon. Stir well and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 15 minutes, stirring occasionally.
5. 5Stir the 1 cup of cooked lentils into the tomato mixture in the skillet. Cook for another 2 minutes to allow the flavors to meld.
6. 6To make the cashew béchamel, combine the 1 cup of cashews, 1/4 cup of nutritional yeast, and 2 tablespoons of lemon juice in a high-speed blender. Add 1 cup of water and blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy. If the mixture is too thick, add a tablespoon more water at a time until it reaches a pourable consistency.
7. 7Assemble the moussaka by layering half of the sliced eggplant in the bottom of a 9x13 inch baking dish. Top with half of the lentil-tomato mixture, then half of the sliced potatoes. Repeat the layers with the remaining eggplant, lentil mixture, and potatoes. Pour the creamy cashew béchamel evenly over the top layer.
8. 8Bake in the preheated oven for 45 minutes, or until the top is golden brown and the sauce is bubbly around the edges. Let the moussaka cool for at least 10 minutes before slicing and serving.

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