Vegan Moussaka

Instructions

1. Step 1

   Preheat the oven to 220°C and position racks in the upper and lower thirds.

   Cookware: oven

2. Step 2

   Slice the eggplant and potatoes as directed. Toss them with 3 tbsp (45 ml) olive oil, ⅞ tsp (5 gr) salt, and ⅝ tsp (1.5 gr) black pepper, then spread them in single layers on the baking sheets.

   Timer: 10 min (fixed)

   Ingredients used: 1.5 gr Black Pepper, 900.0 gr Eggplant, 45.0 ml Olive Oil, 700.0 gr Potato, 5.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl, rimmed baking sheet

3. Step 3

   Roast the vegetables until tender and lightly browned, turning the slices and swapping the baking sheets halfway through.

   Timer: 30 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Combine the lentils and water in the saucepan. Bring to a boil over high heat, reduce to low heat, and simmer until tender; drain well.

   Timer: 25 min (fixed)

   Ingredients used: 250.0 gr Brown Lentil, 1000.0 ml Water

   Cookware: colander, saucepan

5. Step 5

   Heat 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 300.0 gr Onion

   Cookware: skillet

6. Step 6

   Add the garlic, tomato paste, cinnamon, and oregano. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 3.0 gr Ground Cinnamon, 30.0 gr Tomato Paste

   Cookware: skillet

7. Step 7

   Stir in the tomatoes, cooked lentils, ⅝ tsp (4 gr) salt, and ⅜ tsp (1 gr) black pepper. Simmer over low heat until thick enough to hold its shape when spooned.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Salt, 800.0 gr Tomato

   Cookware: skillet

8. Step 8

   Melt the plant-based butter in the clean saucepan over medium heat. Whisk in the flour and cook until the mixture is smooth and lightly bubbling.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Vegan Butter, 60.0 gr Wheat Flour

   Cookware: saucepan, whisk

9. Step 9

   Gradually whisk in the plant milk. Cook over low heat until smooth and thickened, then whisk in the nutritional yeast, nutmeg, ½ tsp (3 gr) salt, and ¼ tsp (0.5 gr) black pepper.

   Timer: 7 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 1.0 gr Ground Nutmeg, 20.0 gr Nutritional Yeast, 750.0 ml Plant Milk, 3.0 gr Salt

   Cookware: saucepan, whisk

10. Step 10

    Reduce the oven to 190°C. Layer the potatoes in the baking dish, followed by half the eggplant, all the lentil filling, the remaining eggplant, and the béchamel.

    Timer: 10 min (fixed)

    Cookware: baking dish, oven

11. Step 11

    Bake until the top is set and golden around the edges.

    Timer: 35 min (fixed)

    Cookware: baking dish, oven

12. Step 12

    Let the moussaka rest before cutting into portions and serving.

    Timer: 15 min (fixed)

    Cookware: baking dish