Ingredients

• 2 Eggplant, large
• 4 Potatoes, medium
• 2 Zucchini, medium
• 1 Onion, large
• 3 Garlic cloves
• 4 Tomato, medium
• 240 mls (1 cup) Red lentils
• 480 mls (2 cups) Vegetable broth
• 1 tbsp Olive oil
• 3 tbsps All-purpose flour
• 480 mls (2 cups) Soy milk
• 240 mls (1 cup) Nutritional yeast
• 1 tsp Ground nutmeg
• 1 tsp Salt
• 1 tsp Black pepper
• 2 Bay leaves
• 1 Cinnamon stick
• 1 tsp Nutmeg
• 240 mls (1 cup) Breadcrumbs

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplant, potatoes, and zucchini into thin slices.
3. In a large pan, sauté the onion and garlic until translucent.
4. Add the red lentils, vegetable broth, tomatoes, bay leaves, and cinnamon stick. Bring to a simmer and cook for 20 minutes.
5. In a separate saucepan, make the béchamel sauce by whisking together olive oil, flour, soy milk, nutritional yeast, nutmeg, salt, and pepper over medium heat until thickened.
6. In a greased baking dish, layer the eggplant, potatoes, and zucchini. Pour the lentil-tomato mixture over the layers.
7. Top the mixture with the béchamel sauce and sprinkle breadcrumbs on top.
8. Bake in the preheated oven for 45-50 minutes, until the top is golden brown.
9. Let it sit for a few minutes before serving. Enjoy your Vegan Greek Moussaka!

Notes

• It's recommended to let the Moussaka sit for a bit after baking to allow it to set and become easier to serve.