Intro

Greek moussaka is a classic comfort food that’s traditionally made with meat and béchamel sauce. However, this vegan version is just as scrumptious with its eggplant, potato, and lentil layers, topped with a creamy cashew sauce. It’s easy to prepare and is sure to be a hit at any dinner party.

Ingredients

• 2 large eggplants, sliced into rounds
• 2 large potatoes, sliced into rounds
• 1 cup of brown lentils (cooked)
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 tablespoon of tomato paste
• 1 tablespoon of dried oregano
• 1 tablespoon of dried thyme
• 1 teaspoon of smoked paprika
• 1 teaspoon of ground cinnamon
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh mint
• 1/2 cup of raw cashews, soaked overnight
• 1/2 cup of plant-based milk (unsweetened)
• 1 tablespoon of nutritional yeast
• 1 tablespoon of lemon juice
• 1 tablespoon of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Place the eggplant and potato slices on a baking sheet lined with parchment paper. Brush them with olive oil and sprinkle with salt and black pepper. Roast them in the oven for 20-25 minutes, or until they’re tender and lightly browned.
3. While the vegetables are roasting, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté for a few minutes until they’re fragrant.
4. Add the diced tomatoes, tomato paste, dried oregano, dried thyme, smoked paprika, ground cinnamon, salt, and black pepper. Mix everything well and let it simmer for 5-10 minutes on medium heat.
5. Add the cooked brown lentils, chopped parsley, and chopped mint to the skillet. Mix everything together and let it cook for another 5 minutes on low heat.
6. To make the cashew cream, drain the soaked cashews and place them in a blender with the plant-based milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until you get a smooth and creamy sauce.
7. Once the vegetables are done roasting, assemble the moussaka by placing half of the eggplant and potato slices at the bottom of a baking dish. Add the lentil mixture on top of them and spread it evenly. Add the remaining eggplant and potato slices on top of the lentil mixture.
8. Pour the cashew cream on top of the moussaka and spread it evenly. Bake it in the oven for 20-25 minutes, or until the top is golden and bubbly.
9. Let the moussaka cool for a few minutes before serving. Garnish it with chopped fresh parsley and mint leaves.