Name: Vegan Moussaka
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 7 servings
Cuisine: Greek
Ingredients: 3 tbsp olive oil; 2 null onions (small, finely diced); 2 clove garlic (fat, finely diced); 3 tsp cinnamon (level); 2 null bay leaves; 4 null cloves (pounded to powder in pestle & mortar); 0.5 tsp nutmeg (grated); 5 null tomatoes (medium, peeled and chopped (or 2 x 400 g tins)); 0.5 cup green lentils (rinsed); 100 ml red wine; 2 tsp sugar; 1 tsp salt (level); null null ground black pepper (to taste); 4 null aubergine (medium, sliced lengthwise into 0.5 cm slices); 4 null potatoes (medium); 7 tbsp olive oil; 7 tbsp white flour; 7 tbsp cauliflower puree (*see notes for prep); 2.25 cup almond milk (warmed up); 2 tbsp nutritional yeast (optional); null null grated nutmeg (to taste); 1 tbsp lemon juice; 0.5 tsp salt (plus to taste); null null pepper (to taste)

Instructions

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1

Bring green lentils (0.5 cup) to boil and cook for 10 minutes. Drain and set aside. Peel the potatoes (4 medium) and parboil them for 12 minutes. Drain and set aside.
2

Heat the oven to 225° C. Place aubergine (4 medium) slices on a parchment-lined baking tray and bake for 25 minutes, until soft and lightly browned.
3

In a pan, heat olive oil (3 tbsp). Fry onions (2 small) until translucent. Add garlic (2 cloves) and fry for 1 minute. Add cinnamon (3 tsp), nutmeg (0.5 tsp), and cloves (4) (pounded to powder) coating the onion-garlic mixture. Gently fry for another minute on low heat to prevent burning.
4

Add tomatoes (5 medium), leaves (2 bay), and red wine (100 ml). Simmer, covered, until tomatoes break down. Add green lentils (0.5 cup). Continue simmering uncovered until liquid evaporates and sauce thickens. Season with sugar (2 tsp), salt (1 tsp), and [ground black pepper] to taste. Let the sauce cool.
5

To assemble, slice parboiled potatoes (4 medium) into 0.5 cm slices and place at the bottom of an oiled tray. Brush [olive oil] on top of the potatoes. Season with [salt] and [pepper]. Layer [aubergine] on top, season well. Spoon in cooled tomato sauce. Add another layer of [aubergine], season with [salt] and [pepper]. Finally, spread béchamel on top.
6

Bake moussaka in a 175° C oven for approximately 45 minutes, until the top is golden. It tastes best the day after.
7

For the béchamel, heat olive oil (7 tbsp) in a heavy-bottom pan. Gradually add white flour (7 tbsp), whisking continuously. Cook on low heat for about 5 minutes, stirring continuously, to avoid a floury taste.
8

Remove from heat. Slowly add almond milk (2.25 cups) and cauliflower puree (7 tbsp), mixing until a thick sauce forms. Return to the stove.
9

Season with salt (0.5 tsp), [pepper], [grated nutmeg], and lemon juice (1 tbsp). Add nutritional yeast (2 tbsp), if using. Cook for another 1 to 2 minutes. Let the sauce cool before pouring over the assembled moussaka.