If you are a fan of Greek cuisine, you probably have heard of moussaka – a rich and hearty dish traditionally made with layers of eggplant, ground meat, and béchamel sauce. While it might sound like a challenge to make a vegan version of this classic recipe, it’s actually quite simple and just as flavorful!

In this recipe, we’ll be swapping the meat for a mix of lentils and mushrooms, and using a vegan béchamel sauce made with coconut milk. The result is a mouth-watering dish that will satisfy even the most demanding vegans and non-vegans alike.

Ingredients:

• 2 large eggplants
• 2 carrots
• 2 onions
• 4 cloves garlic
• 200g (1 cup) dried lentils
• 200g (1 cup) mushrooms
• 400g (1 can) chopped tomatoes
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• For the béchamel sauce:
• 3 tbsp vegan butter
• 4 tbsp flour
• 400ml (1 can) coconut milk
• ½ tsp ground nutmeg
• 1 tsp salt

Directions:

1. Preheat the oven to 200°C (400°F). Slice the eggplants into ½ cm (¼ inch) rounds, brush both sides with olive oil and place on a baking sheet. Bake for 15 minutes, flipping halfway through, until they are golden brown and tender.
2. Preheat a large skillet over medium heat. Add the olive oil, chopped onions and garlic and sauté for 3-4 minutes until the onions are translucent.
3. Add the chopped carrots and mushrooms and cook for another 5 minutes until they start to soften.
4. Add the dried lentils, chopped tomatoes, tomato paste, oregano, cinnamon, and 1 cup of water to the pan and stir to combine.
5. Bring the mixture to a simmer and cook for 20 minutes until the lentils are tender and the sauce has thickened.
6. While the lentil mix is cooking, prepare the béchamel sauce. Melt the vegan butter in a saucepan over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes until lightly browned.
7. Gradually whisk in the coconut milk, stirring constantly to prevent lumps. Continue to cook the sauce, whisking occasionally, until it thickens and comes to a simmer.
8. Remove the pan from the heat and stir in the nutmeg and salt.
9. Assemble the moussaka in a large baking dish by layering the eggplant and lentil mix, finishing with a layer of eggplant. Pour the béchamel sauce over the top and smooth it out with a spatula.
10. Bake the moussaka for 30-35 minutes until the top is golden brown and the filling is hot and bubbly.
11. Let the moussaka cool for a few minutes before serving. Garnish with fresh herbs if desired.