Vegan Moussaka with Lentil Filling

Ingredients

• 2 large Eggplants
• 1.5 cups Lentils
• 1 large Onion
• 4 cloves Garlic
• about 790 g Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 0.5 cup Red Wine
• 1 teaspoon Cinnamon
• 0.5 teaspoon Allspice
• 3 tablespoons Olive Oil
• 1.5 cups Cashews
• 3 tablespoons Nutritional Yeast
• 2 tablespoons Lemon Juice
• 1 cup Vegetable Broth
• 2 medium Potatoes

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

Instructions

1. 1Preheat your oven to 190°C. Slice the 2 large eggplants and 2 medium potatoes into 0.635 cm thick rounds. Arrange them in a single layer on baking sheets, brush with 2 tablespoons of olive oil, and bake for 20 minutes, flipping them halfway through, until they are slightly softened.
2. 2While the eggplant and potatoes bake, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the 1 large onion, chopped, and the 4 cloves of garlic, minced. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
3. 3Stir in the about 790 g of crushed tomatoes, 2 tablespoons of tomato paste, 0.5 cup of red wine, 1 teaspoon of cinnamon, and 0.5 teaspoon of allspice. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the 1.5 cups of lentils and continue to cook for 5 minutes to allow the flavors to combine.
4. 4Prepare the cashew béchamel: In a blender, combine the 1.5 cups of cashews, 3 tablespoons of nutritional yeast, 2 tablespoons of lemon juice, and 1 cup of vegetable broth. Blend on high speed until the mixture is completely smooth and creamy.
5. 5Assemble the moussaka in a 22.86 × 33.02 cm baking dish. Evenly spread half of the baked eggplant and potato slices on the bottom. Top with half of the lentil mixture, then pour half of the cashew béchamel over it. Repeat these layers with the remaining eggplant and potato slices, lentil mixture, and finally the rest of the cashew béchamel. Bake in the preheated oven at 190°C for 45 minutes, until the top is golden brown and bubbly.

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