1cup(200 grams) lentilswe use French du Puy lentils
1/4cup(60 mL) olive oil
1medium yellow onion, chopped into small dice
3cloves garlic, finely chopped
2stalks celery, cut into small dice
1cupgrated carrotabout 2 medium
1red bell pepper, cut into small dice
1cup(250 mL) passata, or strained tomatoes
1cup(250 mL) vegetable stock
2fresh green onions, cut into small dice
1tspsalt, or to taste
For the béchamel
1/4cup(60 mL) olive oil
1/4cup(60 mL) coconut oil
3/4cup(110 grams) all-purpose flour
4cups(1,000 mL) plant-based milkwe use unsweetened cashew milk
To prepare the eggplant
Preheat your oven to broil.
Using a mandolin or a very sharp knife carefully slice your eggplant lengthwise into 1/4 inch thick strips.
Soak your sliced eggplant in a large bowl filled with cold water for at least 10 minutes.
Drain your eggplant and season the slices with salt.
Arrange the salted eggplant slices on a parchment paper lined baking tray, being careful not to overlap them too much. You will have to do this in batches as all of your eggplant will not fit on one baking tray.
Brush the top side of each eggplant slice on the baking tray with olive oil. Broil on the middle rack of your oven for 5 - 10 minutes, watching your eggplant carefully so that it does not burn.
Flip your eggplant slices over and brush the other side with olive oil. Return to the oven and broil for an additional 5 - 10 minutes, again being very careful not to burn the eggplant.
Repeat until all of your eggplant slices have been broiled. Keep the eggplant to the side until you are ready to assemble your moussaka.
To prepare the potatoes
Peel and slice your potatoes into rounds, about 1/4 inch thick. Use your mandolin or a very sharp knife.
Soak your potatoes in cold water for approximately 10 minutes. Drain and salt the potatoes.
Place approximately 1 inch of vegetable oil into a frying pan and fry the potato rounds in batches. (You can check if your oil is ready by dropping in one sacrificial potato slice and waiting for it to start frying.)
Fry the potatoes until they are golden brown on both sides and then drain them on paper towels.
To prepare the lentil filling
Rinse and drain your lentils. Pick through them and remove any stones or shriveled lentils.
Bring a pot of water to a boil and add in the lentils. Cook for approximately 20 minutes, or until the lentils are done. Drain and set aside.
Meanwhile in a large pot heat 1/4 cup of olive oil and saute the onion, garlic, celery and grated carrots. Cook, stirring often, for about 5 minutes.
Add the red pepper to the pot and cook for an additional 5 minutes.
Add the passata, vegetable stock, green onions, cooked lentils, salt, pepper and nutmeg to the pot.
Cook, uncovered for approximately 20 minutes. If your mixture seems to be too dry, add a little more vegetable stock, or water.
To prepare the béchamel
In a large pot heat the olive oil, coconut oil and flour over medium heat. Stir constantly to not burn the flour. Cook for approximately 3 - 5 minutes.
Carefully add in the cashew milk and use a whisk to stir and break up any flour clumps. Cook over medium heat, stirred regularly, until thickened. This should take 5 - 10 minutes.
Season with salt and nutmeg.
To assemble your vegan moussaka
Preheat your oven to 350 degrees Fahrenheit.
Grease the bottom of your baking pan with a small amount of vegetable oil.
Layer the potatoes on the bottom of your pan, overlapping them as required.
On top of the potatoes spoon and spread the lentil mixture. Smooth the top until even.
Next layer the eggplant, being sure to cover all of the lentil mixture and overlapping as required.
Pour the béchamel sauce over the eggplant and use the back of a spoon to smooth out the top. Sprinkle with some grated nutmeg if desired.
Bake your vegan moussaka, uncovered, on the bottom third rack of your oven for about 60 minutes, rotating your pan mid-way through the baking time if required.
When you remove your moussaka from the oven you will notice that the béchamel appears quite loose - allow your moussaka to cool before serving it, to allow the béchamel to set.
Baking pan: We used a round metal roasting pan 2.5 inches deep and 12 inches in diameter.Béchamel: We used cashew milk for our béchamel. We like the rich creaminess of cashew milk but any plant-based milk would work. Just be sure to use a milk which is unsweetened and unflavoured.
Vegan moussaka https://miakouppa.com/2021/04/26/recipe-vegan-moussaka/ April 26, 2021