Name: Vegan Moussaka
Prep time: 54 min
Cook time: 125 min
Total time: 180 min
Yield: 10 servings
Cuisine: greek
Ingredients: 2 null eggplant (medium, sliced thin into rounds); 3 null yukon gold potato (large, sliced thin into rounds); 1 tbsp kosher salt; 4 tbsp olive oil; 2 tbsp oregano; 1 tsp pepper; 1.5 tsp salt; 1 cup dry lentils (green); 2 cups water; 1 null onion (yellow, diced); 2 cloves garlic cloves (minced); 1 tsp cinnamon; 0.5 tsp nutmeg; 1.5 tsp dried thyme; 2 tsp dried oregano; 3 tbsp tomato paste; 0.25 cup dry red wine; 8 oz mushrooms (very finely chopped); 28 oz crushed tomatoes; 2 null bay leaves; 0.75 cup fresh parsley (chopped); 0.75 tsp salt (and to taste); 1 pinch pepper (and to taste); 4 tbsp vegan buttery spread; 0.25 cup flour; 2.33 cups plant milk (unflavoured and unsweetened); 0.5 cup nutritional yeast; 1 pinch nutmeg (and to taste); null null salt pepper (to taste)

Instructions

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1

Arrange the eggplant (2 medium) in a single layer on 2 baking sheets and sprinkle with kosher salt (1 tbsp). Let the [eggplant] sit for 30 minutes to 1 hour.
2

Preheat the oven to 375°F (190°C).
3

Remove the [eggplant] slices from the baking sheets and squeeze out the water. Dry the baking sheets and line them with parchment paper.
4

In a large mixing bowl, toss the [eggplant] with olive oil (1 tbsp), oregano (1 tbsp), and pepper (0.5 tsp). In a separate large mixing bowl, toss the yukon gold potato (3 large) with olive oil (1.5 tbsp), salt (1.5 tsp), oregano (1 tbsp), and pepper (0.5 tsp).
5

Spread the [eggplant] out in a single layer on one of the prepared baking sheets and bake for minutes (25), flipping halfway through.
6

Spread the [potatoes] in a single layer over the second baking sheet lined with parchment paper. Bake for minutes (20), flipping halfway through (alongside the [eggplant]).
7

Combine the dry lentils (1 cup), water (2 cups), salt (0.25 tsp), and pepper (1 pinch) in a saucepan. Bring the [water] to a boil.
8

Reduce the heat to low, cover the pot, and simmer for minutes (15) or until the [lentils] are just tender. Drain any excess liquid.
9

Heat olive oil (1.5 tbsp) over medium-high heat in a large, heavy-bottomed saucepan. Add the onion (1 yellow), season with salt (0.5 tsp), and saute until translucent. Add the garlic (2 cloves) and saute until fragrant.
10

Add the cinnamon (1 tsp), nutmeg (0.5 tsp), dried thyme (1.5 tsp), and dried oregano (2 tsp) to the saucepan. Saute for a few seconds. Add the tomato paste (3 tbsp) and saute for 30 seconds or until darkened in color.
11

Add the dry red wine (0.25 cup) and cook for minute (1) or until the [wine] has evaporated. Stir with a wooden spoon occasionally, knocking any brown bits off of the bottom of the pan.
12

Stir the [lentils] and mushrooms (8 oz) into the sauce. Saute for minutes (5).
13

Stir in the crushed tomatoes (28 oz) and leaves (2 bay) and bring the sauce to a boil. Reduce the heat to low and let the sauce simmer for minutes (20).
14

Taste the sauce and season with [salt pepper] to taste. Stir in the fresh parsley (0.75 cup).
15

Melt the vegan buttery spread (4 tbsp) over medium heat in a medium-sized, heavy-bottomed saucepan. Whisk in the flour (0.25 cup) and cook for 1 minute, whisking continuously.
16

Gradually whisk in the plant milk (2.33 cups) until smooth. Turn the heat to low and let the sauce simmer until thickened (about minutes (5)).
17

Stir in the nutritional yeast (0.5 cup) and nutmeg (1 pinch). Taste the sauce and season with [salt pepper] as desired. Turn off the heat and set aside.
18

Liberally grease a 9X13-inch casserole dish and preheat the oven to 375°F (190°C) if you turned it off after roasting the [eggplant] and [potatoes].
19

Arrange the roasted [potato] slices in the bottom of the casserole dish. It’s ok to have some overlap. Top the [potatoes] with half of the sauce. Arrange the roasted [eggplant] over the sauce. It’s ok to have some overlap. Spread the remaining sauce over the [eggplant]. Spread the bechamel over the final sauce layer.
20

Bake for minutes (50) or until golden brown.
21

If you want your bechamel to get an extra golden brown hue, pop the casserole under the broiler for a minute (2) or two at the end of the baking time.