Instructions

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper or a silicone mat and set it aside.
2. Peel potatoes and cut them into 1cm thick slices. Cut the eggplant similarly to the potatoes. Arrange the vegetables on the baking sheet, drizzle them with oil, and sprinkle with salt.
3. Put the veggies in the oven for 10 minutes. Then flip potatoes and eggplant and put back in the oven for another 10 minutes until vegetables are tender. When vegetables are done, remove them from the oven and let them cool down slightly.
4. Meanwhile, make Cauliflower Béchamel. Heat oil in a sauté pan over medium heat. Sauté shallot until soft and translucent. Then add garlic and stir for a minute until fragrant. Now add cauliflower, cashews, and vegetable stock and bring to a boil. Lower the heat, cover, and simmer for 10 minutes or until cauliflower is fork-tender.
5. Now make the lentil filling. Heat oil in a large skillet over medium heat. Sauté onion until soft and translucent. Then add celery, carrot, and garlic. Cook the vegetables for about 5 minutes.
6. Finally, add tomatoes, herbs, spices, lentils, and vegetable stock. Let everything simmer for 10 minutes.
7. Stir in soy sauce and taste for seasoning. If there’s still some liquid left, cook for a few more minutes until it’s absorbed.
8. To assemble your vegan Moussaka, grease a baking dish with olive oil. Place the potatoes in one even layer. Spread the lentils on top of the potatoes. Then arrange the eggplant slices on top.
9. Make Cauliflower Béchamel by blending cooked cauliflower and cashews along with remaining vegetable stock, nutritional yeast, cornstarch, apple cider vinegar, salt, pepper, and nutmeg. Taste for seasoning and adjust if needed. Blend until super smooth.
10. Pour the Cauliflower Béchamel on top of the eggplant layer, drizzle with a little bit of oil, and put the dish in the oven.
11. Bake for 30-35 minutes or until bubbly and the top starts to brown.
12. Let it cool down slightly and serve.