Ingredients:

​

Vegetable layers:

2 medium eggplants

2 medium zucchinis

1 large potato 

~2 TBSP salt (for sweating the eggplant and zucchini)

2 TBSP olive oil

​

Lentil filling:

2 TBSP olive oil

1 medium red onion, diced

4 cloves garlic, minced​

1 cup dry green lentils + 3 cups of water

1 TBSP tomato paste

1/4 cup red wine

450 ml passata/tomato sauce 

1/2 cup water

1/4 tsp each sea salt + pepper, plus more to taste

1 tsp dried oregano 

1/2 TBSP umami powder (optional but recommended)

1/2 TBSP sugar 

1 cinnamon stick

1 bay leaf

Pinch nutmeg 

​

Béchamel:

3 tablespoons vegan butter

3 tablespoons all-purpose flour

2 cups oat milk, warmed

Salt and pepper, to taste

2 TBSP nutritional yeast

Pinch of nutmeg 

1/2 cup Vegan parm + 1/2 cup for topping 

​

 

Salt and rest the eggplant and zucchini:

​

1) Preheat oven to 400°F/200°C. Wash and slice eggplants and zucchinis lengthwise (about 1/4 inch thick). Salt the slices on both sides and add to a large colander over the sink. Let rest 25-30 minutes .

​

Cook the lentils:

 

2) While you're resting the eggplant and zucchini, rinse and drain the dried lentils. Add lentils to a medium pot and cover with 3 cups water; bring to a boil. Once boiling, cover tightly, lower heat, and simmer about 15 minutes. Check doneness and then strain any remaining water. 

​

Bake the eggplant and zucchini:

 

3) Once finished sweating, rinse off and dry the slices of eggplant and zucchini. Line 2 large baking sheets with parchment paper. Brush the slices generously with olive oil and spread out on the baking sheet. Once the oven is ready, bake 20-25 minutes, until they turn slightly golden. Remove from oven and set aside to cool. Keep the oven on, as you'll need it at the same temperature for baking the moussaka.

​

Prepare the lentil filling:

 

​4) While your eggplant and zucchini bakes, add olive oil to a large pan and put over medium heat. Sauté the onions until translucent and slightly caramelized (4-5 minutes), stirring regularly.

 

5) Add garlic and sauté for another 2 minutes, continuing to stir. Add tomato paste and red wine and stir until most of the liquid has cooked off.

 

6) Add the cooked lentils lentils, tomato sauce, cinnamon stick, bay leaf, sugar, oregano, nutmeg, umami powder (if using), and lightly season with salt and pepper. Stir in 1/2 cup of water. Bring to a boil and then turn down heat to medium-low. Simmer for 15-20 minutes, uncovered. Taste and adjust seasonings as needed. The sauce should thicken as the water cooks off.

​

Prepare vegan béchamel:

​

7) While the lentil filling is simmering, prepare the béchamel. In a small saucepan, melt the vegan butter over medium heat. Once melted, whisk in the flour until it forms a roux.

​

8) Slowly add the warmed (this is important!) oat milk, whisking continuously to incorporate any lumps from the roux. As it thickens, add more of the warmed oat milk. Continue this process until all the oat milk is added. Stir in nutritional yeast, nutmeg, and salt. Continue to whisk occasionally until thickened slightly. Remove from heat and stir in vegan parmesan. Set aside (it will thicken even more as it sits off the heat).

​

Assemble the masterpiece: 

 

9) Peel and slice your potato into thin rounds. Using a medium dish (I use and  8 inch × 8 inch baking dish), add a layer of potato slices at bottom. Then, add 1/2 of the eggplant slices (overlapping slightly), then top with 1/2 of the lentil mixture in an even layer. Then, top with the zucchini slices. Then add the remaining lentil mixture, and top with the remaining 1/2 of the eggplant. You may need to adjust according to the size of the veggies! Pour over the vegan béchamel and smooth into an even layer. Bake at 400°F/200°C for 25-30 minutes, until bubbling and golden at the edges.

 

10) Let set at least 10-15 minutes before serving.

 

​

Yields 9 large pieces.