Moussaka is a classic⁢ Greek dish that is traditionally made with ground beef, lamb or pork, layers of eggplant, potatoes, and a creamy béchamel ⁤sauce. This vegan version of moussaka replaces‍ the meat with lentils and mushrooms and swaps out the béchamel sauce with a vegan alternative. The result is a delicious and hearty vegan moussaka that will impress your family and ‍friends.

Ingredients:

• 1 large eggplant, sliced
• 2 potatoes, thinly sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup of cooked lentils
• 1 cup of⁢ chopped mushrooms
• 1 ⁤can ⁤of⁤ diced tomatoes
• 2 tablespoons of tomato paste
• 2⁣ tablespoons of olive oil
• 1 tablespoon of dried oregano
• 1 tablespoon of dried basil
• 1 teaspoon of smoked paprika
• 1 teaspoon of cinnamon
• Salt and pepper to taste
• 1/2 cup‌ of⁢ vegetable⁢ broth
• 1 tablespoon of cornstarch
• 1 cup of vegan milk
• 2 tablespoons of vegan butter
• 1/2 cup of vegan parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper and arrange the ⁣eggplant slices in a single layer. Salt the eggplant ​and let it sit for⁣ 10-15 minutes to remove‍ the moisture. Dry the​ eggplant with paper towels and⁣ brush it with olive oil.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until translucent, about 3-5 minutes.
4. Add the mushrooms, lentils, tomatoes, tomato paste, oregano, basil, paprika, cinnamon, salt, pepper, and vegetable broth. Stir and cook for 5-7 minutes.
5. Make a‌ slurry of cornstarch and 1 tablespoon of​ water. Add it to‌ the skillet and stir ‌until ⁤the sauce thickens. Remove from the heat.
6. In a separate pot, melt the vegan butter and whisk in the vegan milk. Add the flour and whisk until the mixture thickens. ⁤Remove from the heat and add the vegan parmesan cheese.⁢ Stir until​ the cheese ‍is ⁢melted and⁣ the sauce is smooth.
7. Arrange the potato slices in a single layer on the bottom ⁣of a large baking dish. Spoon the lentil mixture on top​ of the potatoes. Add a layer of eggplant on top of the lentils. Repeat until all the remaining ingredients are used up.
8. Pour the⁤ vegan béchamel sauce on top of the last layer of eggplant.
9. Bake the moussaka in the preheated oven for 45-50 minutes until the top is golden brown and the potatoes⁢ are tender.
10. Let⁢ it⁢ cool for 10 minutes before serving. Garnish with ⁣chopped fresh parsley ​and a sprinkle of vegan parmesan cheese, if desired.