Plant-Based Greek Lentil Moussaka

This popular Greek dish is comfort food at its finest!  It’s loaded with nutrients, not to mention flavorful layers of roasted vegetables, and topped with a creamy dairy-free bechamel sauce. 

Ingredients

For the base:

2 lbs potatoes, peeled and cut in 1/4” cubes or sliced 1/4” thick

2 large eggplants, cut into 1/4” cubes or sliced lengthwise 1/4” thick

Fresh ground black pepper

For the lentil mixture:

3 cups cooked lentils, green or black beluga

14 oz can tomato puree

1 cup chopped tomatoes

1 large onion, chopped

2 garlic cloves, minced

2 bay leaves

1 tsp dried thyme

1 tsp dried oregano

1 tsp paprika

1 tsp coconut sugar or brown sugar

¼ tsp ground nutmeg

Pinch of cinnamon

Fresh ground pepper to taste

For the béchamel sauce:

2 cups Cashew Cream

1 Tbsp cornstarch

1/8 tsp ground nutmeg

¼ tsp onion powder

¼ tsp garlic powder

2 Tbsp nutritional yeast

Instructions

1. Preheat oven to 375 degrees F and prepare 2 baking sheets with parchment paper. 

2. Prepare mise en place, meaning have everything sliced, diced, minced, measured and ready to go. 

3. Lay sliced or cubed eggplant and potato in a single layer on prepared baking sheet and place in the oven and roast for 20 minutes.  Remove from oven when done and set aside.

4. Begin preparing the lentil mixture.  Heat a skillet over medium high heat, add onion & garlic and sauté for about 4-5 minutes.  Add tomato puree, chopped tomatoes, all spices and black pepper to taste, mixing well.  Add the cooked lentils and let simmer on low heat for 5 minutes.

5. For the béchamel sauce, add cashew cream to a saucepan, whisk in cornstarch until smooth.  Whisk in remaining béchamel ingredients.  Bring to a slow boil, reduce heat to low and let it simmer for a few minutes until it thickens, while continuously whisking.  Remove from heat. 

6. Line a 13 x 9 baking pan with parchment paper and begin by spooning a bit of lentil mixture on the bottom of the pan, spreading evenly throughout.  Arrange a layer of half the potato slices or cubes followed by half the eggplant slices or cubes.  Top with the remaining lentil mixture, followed by another layer of the remaining potato, followed by remaining eggplant. 

7. Pour the béchamel sauce on top, making sure to smooth it out with the back of a spoon. 

8. Place pan on the middle rack in the oven at 375 degrees for 45 minutes or until the béchamel layer turns golden brown.

9. Remove from oven and let set for at least 20 minutes before cutting and serving.  Cut into squares and garnish with fresh parsley.  Enjoy!

Serves 6

Notes

• You can substitute mashed potatoes for the béchamel sauce.

• Once moussaka is baked, be sure to let it rest for 20 minutes before slicing into it, this allows the béchamel to set making it easier to serve.

• You can prepare each component ahead for this recipe; bake the veggies, make the béchamel sauce and lentil mixture and assemble it right before you want to bake it.  You will need to warm up the béchamel sauce before spreading on top of the assembled moussaka.