Vegan Lentil Moussaka Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">3 large eggplants, sliced into 1cm rounds</li><li class="ingredients-single-item">3 tbsp olive oil, plus extra for brushing</li><li class="ingredients-single-item">2 medium onions, finely chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">200g dried green or brown lentils, rinsed</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">400g canned chopped tomatoes</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">1 bay leaf</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">½ tsp ground allspice</li><li class="ingredients-single-item">600ml vegetable stock</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">150g raw cashews, soaked for 4 hours or overnight</li><li class="ingredients-single-item">300ml plant milk (oat or soy work best)</li><li class="ingredients-single-item">3 tbsp nutritional yeast</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">Salt and black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking sheets</li><li class="equipment-single-item">25cm x 30cm baking dish (approx. 3 liters capacity)</li><li class="equipment-single-item">High-speed blender</li><li class="equipment-single-item">Large saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C. Arrange the eggplant slices on baking sheets, brush both sides with olive oil, and season with salt. Roast for 25-30 minutes, flipping halfway, until golden and tender. Eggplant acts as a sponge for oil, so don't be alarmed if they absorb quite a bit - this helps them develop rich flavor and prevents dryness in the final dish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggplant roasts, heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions and cook for 5-7 minutes until softened and translucent. Add the garlic and red pepper, cooking for another 2-3 minutes until fragrant. These aromatics form the flavor foundation of your lentil ragù.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the lentils, tomato paste, chopped tomatoes, cinnamon stick, bay leaf, oregano, allspice, and vegetable stock to the pan. Stir well, bring to a boil, then reduce to a simmer. Cook uncovered for 30-35 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed. The mixture should be thick but still moist - add a splash more stock if it becomes too dry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the lentils are cooked, remove the cinnamon stick and bay leaf. Stir in the balsamic vinegar and season generously with salt and pepper to taste. The vinegar adds a subtle acidity that balances the earthiness of the lentils and enhances the overall flavor profile. Set aside while you prepare the béchamel.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, plant milk, nutritional yeast, lemon juice, nutmeg, cornstarch, and ½ teaspoon salt. Blend on high for 2-3 minutes until completely smooth and creamy. The cornstarch is crucial as it will help the béchamel thicken properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the cashew mixture to a saucepan and heat over medium-low, whisking constantly for 5-7 minutes until it thickens to a pourable custard consistency. Be patient and maintain gentle heat to prevent the mixture from burning or becoming lumpy. The béchamel will continue to thicken slightly as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce oven temperature to 180°C. To assemble the moussaka, spread a thin layer of the lentil mixture on the bottom of your baking dish. Arrange half of the roasted eggplant slices over the lentils, slightly overlapping them. Top with half of the remaining lentil mixture, spreading it evenly. Repeat with another layer of eggplant and finish with the remaining lentil mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the cashew béchamel over the top, ensuring it covers the entire surface. Use a spatula to spread it evenly to the edges of the dish. This creates a protective layer that keeps the lentils and vegetables moist during baking while developing a beautiful golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the moussaka for 35-40 minutes until the top is golden brown and the edges are bubbling. If the top starts to brown too quickly, cover loosely with foil. The longer baking time allows the flavors to meld and develop complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let the moussaka rest for at least 20 minutes before serving. This resting period is essential as it allows the layers to set and makes it easier to cut clean portions. Serve warm with a simple green salad and crusty bread for a complete meal.</li></ol>