Vegan Moussaka

Moussaka requires a few separate steps but it is worth it. This recipe makes at 9X13. It keeps well in the fridge for about a week and reheats easily for lunches. This vegan version has not meat and no dairy but it is rich and delicious and very flavorful.

Vegan Moussaka

Lentil Bolognese:

1 onion diced
2 cloves garlic, diced
1/4 tsp red pepper flakes
2 carrots shredded
2 stalks of celery diced.
1 tbsp oil
3/4 cup red lentils
14 oz crushed tomatoes
1 cup red wine
1 cup veggie stock
salt & pepper
1/2 cup fresh basil
1/4 cup fresh mint

Heat oil over medium heat. Saute the onion, garlic, red pepper flakes until onion is opaque, then add carrots, and celery. Cook for 5 min. Add the lentils, tomatoes, wine and stock. Season with salt and pepper. Bring to a simmer, cover and cook on low for 20 min, or until lentils and veggies are soft. Simmer to boil off any excess water. Stir in basil and mint.

Filling:
Roasted Red peppers
1 eggplant
1 zucchini
 -slice eggplant and zucchini in 1/4 inch slices and arrange on parchment covered baking sheets. Sprinkle the eggplant with salt and let it sit for 10 min. (this reduces the acidity and brings out some of the excess water) Wipe the eggplant with a paper towel, then bake the eggplant and zucchini in the oven at 350 for 20 min.

2 lbs potatoes
 -I had fingerlings, so I roasted them whole for 40 min at 400 degrees and then I mashed them with some almond milk. If you have bigger potatoes I would microwave them for 12 min, (6 min, then turn, then 6 min more) then mash.

Constructing the Moussaka:
Start by ladling about 1 cup of the sauce into the bottom of  a 9X13 pan. Then arrange a layer of eggplant, then red peppers. Follow with 1/2 of the mashed potatoes and 1/2 of the remaining sauce. Top with eggplant, zucchini, remaining potatoes and remaining sauce. Let the dish cool a bit while you make the Beshmelle sauce

Beshmelle Sauce:
3 tbsp vegetable oil
4 tbsp flour
3 cups plain almond milk
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp garlic powder
1/4 tsp pepper
1.4 cup breadcrumbs (for topping)

Heat the oil, add the flour and whisk to warm for 1 min. Gradually add the milk and whisk, cook over medium heat until thickened. Do not boil.  If the sauce gets too thick add a bit more milk. Season to taste and  pour over the Moussaka. Sprinkle with breadcrumbs.
Bake at 350 for 30 min, or until the top just begins to brown. Let cool for about 10 min then serve.