Vegan Moussaka

Step 1

Preheat oven to 425°F. Place eggplant and potato rounds on two large baking sheets; bake 30 minutes to soften. Remove from oven. Reduce oven temperature to 400°F.

Step 2

For Lentil Sauce, in a large skillet cook onions, mushrooms, 6 cloves garlic, the coriander, cumin, and ¼ teaspoon black pepper over medium 20 minutes, stirring occasionally. (The mushrooms will release enough moisture to prevent vegetables from sticking.) Add lentils, tomatoes, tomato paste, and 1 tablespoon of the parsley to skillet; mix well. Cook 5 to 7 minutes more or until heated through. Season with salt.

Step 3

For Potato Cheese Sauce, combine plant-based milk, potato flour, nutritional yeast, potato starch, white wine vinegar; and remaining garlic clove in a blender. Cover and blend until thick and smooth. Season to taste with sea salt and freshly ground black pepper.

Step 4

Spread ⅓ cup of the Lentil Sauce in the bottom of a 13×9-inch baking dish. Arrange potatoes in the dish, evenly covering the bottom. Spread the remaining Lentil Sauce over potatoes. Arrange eggplant over the sauce, then cover eggplant with Potato Cheese Sauce.

Step 5

Bake 20 to 30 minutes or until the top is lightly browned. Remove from oven and let stand 5 to 10 minutes before serving. Sprinkle with the remaining 1 tablespoon parsley.