Vegan Moussaka

Slice off the stem of the [eggplant]. Slice the [eggplant] crosswise in half. Now, slice each half thinly lengthwise, about 0.25 inch (.6 cm). Transfer [eggplant] slices to a large colander and sprinkle with some [kosher salt]. Toss to coat. Allow to rest for 30 minutes. Pat the [eggplant] dry to remove excess moisture and salt. Transfer to a large bowl. Peel the [gold potatoes] and slice slightly thicker than the [eggplant] (0.33 inch or .8cm thick). Transfer to a sheet pan. Toss with olive oil (2 tbsp), dried oregano (1.5 tsp), and season with [kosher salt] and [black pepper]. Spread the [gold potatoes] out on the pan without overlapping on top of each other. In a large bowl, combine the [eggplant] with the grated garlic (3 clove), remaining dried oregano (1 tsp), and a generous amount of [black pepper], and toss well. Add olive oil (2 tbsp), and toss to coat the [eggplant]. Add the remaining olive oil (2 tbsp) and toss once again, ensuring all the [eggplant] is coated well. Transfer the [eggplant] to the other sheet pan (it’s okay to slightly overlap and pile on top of each other). Roast both [gold potatoes] and [eggplant] in the oven for 30 minutes, until the [eggplant] is tender and lightly browned and the [gold potatoes] are fork tender and lightly browned on the bottoms. Start 30m timer

Heat the olive oil (2 tbsp) in a deep saute pan over medium-high heat. Once hot, add the yellow onion (1 medium) and season with a pinch of [kosher salt]. Cook until softened and golden, 8 to 10 minutes. Deglaze the pan as needed with a few spoons of [water] to prevent burning. Add garlic (4 clove), stick (1 cinnamon), fresh thyme (1 tbsp), ground cloves (1 pinch), red pepper flakes (0.5 tsp), and tomato paste (3 tbsp), and cook for about 2 minutes, stirring frequently. Add in the vegan ground meat (16 oz) and break up with a wooden spoon. Cook until it’s a bit browned, 2 to 3 minutes. Then add the cremini mushrooms (8 oz) and cook for 2 to 4 minutes. Pour in the dry red wine (0.33 cup) and deglaze the pan, scraping up any browned bits. Cook until the smell of alcohol burns off, about 3 to 5 minutes. Pour in the crushed tomatoes (1 can), kosher salt (0.5 tsp), several cracks of [black pepper], leaf (1 bay), and porcini powder (0.5 tsp), if using. Bring to a rapid bubble, then reduce the heat to a simmer. Simmer until the sauce thickens and the liquid has evaporated, 8 to 10 minutes, or until it looks like a thick meat sauce the liquid has evaporated. Take off the heat, and remove leaf (1 bay) and stick (1 cinnamon). Stir in fresh basil (1 handful). Taste, adding a pinch of [sugar] if needed to balance the acidity. Season to taste with [kosher salt] and [black pepper]. Start 10m timer

If you haven’t soaked the [cashews] overnight, add them to a saucepan, cover with [water] and bring to a boil. Boil for 15 minutes, then drain and rinse. Add the soaked and rinsed [cashews] to a high-powered blender with the water (1.75 cup), ground nutmeg (0.5 tsp), garlic powder (0.5 tsp), nutritional yeast (0.5 cup), kosher salt (0.75 tsp), and several cracks of [black pepper]. Blend on the highest speed for several minutes, until smooth and creamy and all [cashews] bits have been pulverized, scraping down the sides as you go. The texture should be like a plant-based milk, not too thick. Heat the vegan butter (4 tbsp) in a small or medium saucepan over medium heat until foaming. Add the all purpose flour (0.33 cup) and whisk constantly for 1 to 2 minutes until a paste forms. Gradually pour in the [cashew cream] in stages, whisking after each addition to prevent clumping. The texture should end up very thick and creamy. Take off the heat. Unless using immediately, transfer to a bowl to prevent it from further thickening or hardening. Season to taste with more [kosher salt] and [black pepper], as needed.

Heat oven to 400ºF/204ºC. Lightly grease the bottom and sides of a [9x13" baking dish] with [olive oil]. Add the roasted [gold potatoes] slices on the bottom of the pan. Top with half of the [meat sauce]. Add the [eggplant] slices, and then the rest of the [meat sauce]. Pour the [bechamel] sauce on top, spreading it to the edges. Sprinkle the panko breadcrumbs (0.5 cup) on top of the surface, drizzle with a bit of [extra virgin olive oil], and sprinkle a pinch of [flaky sea salt] on top. Bake the moussaka until the [bechamel] is lightly browned in spots, about 35 minutes. If a browner surface is desired, pop underneath the broiler for a minute (but keep a watchful eye, the [panko breadcrumbs] will burn quickly). Allow to cool for at least 30 minutes before slicing, ideally for an hour or two (it sets up during this time and the flavors improve). Sprinkle with fresh basil (1 handful) if desired. Start 35m timer