Vegan Moussaka

Ingredients

The eggplant

• 2 medium eggplants
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 1 tablespoon oregano
• ½ teaspoon pepper

The potatoes

• 3 large Yukon gold potatoes
• 1 ½ tablespoons olive oil
• 1 ½ teaspoons salt
• 1 tablespoon oregano
• ½ teaspoon pepper

The lentils

• 1 cup dry green lentils
• 2 cups water
• ¼ teaspoon salt
• a pinch of pepper

The sauce

• 1 ½ tablespoons olive oil
• 1 yellow onion diced
• ½ teaspoon salt
• 2 cloves garlic
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 ½ teaspoons dried thyme
• 2 teaspoons dried oregano
• 3 tablespoons tomato paste
• ¼ cup dry red wine
• 8 ounces mushrooms
• 28 ounces crushed tomatoes
• 2 bay leaves
• ¾ cup fresh parsley

The béchamel

• 4 tablespoons vegan butter
• ¼ cup flour
• 2 ⅓ cups plant milk
• ½ cup nutritional yeast
• a pinch of nutmeg

Instructions

Nutrition Facts (estimated)