Vegan Moussaka with Lentils and Potatoes

Ingredients

• 2 large Eggplant
• 3 medium Potatoes
• 1 cup Green lentils
• 3 cups Vegetable broth
• 1 large Onion
• 4 cloves Garlic
• 28 oz Crushed tomatoes
• 2 teaspoons Dried oregano
• 1/2 teaspoon Cinnamon
• 3 tablespoons Olive oil
• 1 cup Cashews
• 1/4 cup Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cook lentils in vegetable broth until tender (about 20-25 minutes). Drain any excess liquid.
3. 3Slice eggplant and potatoes into 1/4-inch thick rounds.
4. 4Sauté onion and garlic in olive oil until softened.
5. 5Add crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes.
6. 6In a blender, combine soaked cashews, nutritional yeast, lemon juice, salt, and enough water to create a smooth, creamy sauce.
7. 7Layer eggplant, potatoes, lentil mixture, and tomato sauce in a baking dish.
8. 8Pour cashew béchamel sauce over the top.
9. 9Bake for 45-50 minutes, or until golden brown and bubbly.
10. 10Let cool slightly before serving.

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