Vegan Moussaka

Soak raw cashews (1 cup) in very hot water for 30 minutes. Start 30m timer

ROASTED GARLIC: Heat oven to 400°F (204°C). Slice the top off garlic, average size (1 head). Drizzle with olive oil (1 tsp) and wrap in foil. Roast for 50-60 minutes until tender, fragrant, and light golden brown. Start 60m timer

EGGPLANT: Slice to medium eggplant (2 small) 0.25 inch thick. Salt both sides with sea salt (2 tbsp) and let rest in a colander for 30 minutes to draw out moisture. Rinse and pat dry with 2 clean towels. Start 30m timer

Transfer [eggplant] to 2 large baking sheets lined with parchment paper, brush both sides with olive oil (2 tbsp). Bake at 400°F (204°C) for 15-20 minutes until slightly golden brown. Start 20m timer

BECHAMEL: Drain raw cashews (1 cup). Add to a small blender with roasted garlic (cool slightly, then squeeze cloves out), olive oil (2 tbsp), nutritional yeast (1 tbsp), sea salt (0.25 tsp), water (0.75 cup), and nutmeg (0.125 tsp) (optional). Blend on high until creamy and smooth.

Taste and adjust seasonings as needed, adding more [sea salt] to taste or [nutritional yeast] for cheesiness. Set aside.

LENTIL FILLING: Heat a large skillet over medium heat. Add oil (1 tbsp) and white or yellow onion, chopped (1 cup). Sauté for 5 minutes until golden brown and slightly caramelized. Stir occasionally. Start 5m timer

Add garlic, minced (3 cloves) and sauté for 3-4 minutes more, stirring occasionally. Reduce heat if browning too quickly. Start 4m timer

Add can green lentils, drained and rinsed (1 (15-oz)) and can crushed tomatoes (1 (15-oz)). Season with sea salt (0.25 tsp) and black pepper (0.25 tsp), dried oregano (1 tsp), and nutmeg (0.125 tsp) (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings. Start 15m timer

ASSEMBLY: To an 8x8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour [cashew bechamel] over and smooth into an even layer.

Bake at 400°F (204°C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges. Start 30m timer

Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Start 10m timer