Exquisite Greek Vegan Moussaka – A Flavorful Symphony of Eggplant, Lentil Walnut Meat, and Creamy Cashew Sauce

Allergens

Nuts (walnuts)

Ingredients

• 1. 2 large eggplants, sliced into 1/4
• inch rounds 2. 2 cups cooked green lentils mixed with finely chopped walnuts 3. 1 cup raw cashews, soaked for at least 2 hours 4. 1 small red onion, diced 5. 2 cloves garlic, minced 6. 1 can (14 oz) tomatoes, chopped 7. 2 cups vegetable broth 8. 2 tbsp olive oil 9. 1 tsp ground cinnamon 10. 1/2 tsp ground nutmeg 11. Salt and pepper, to taste 12. Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lentil walnut mix with tomatoes, onion, garlic, cinnamon, nutmeg, salt, and pepper. Set aside.
3. In a separate blender, blend cashews with vegetable broth until creamy and smooth. Set aside.
4. Drizzle olive oil on a baking sheet and layer eggplant slices, seasoning each side with salt and pepper. Roast for 15 minutes or until tender. Remove from oven and let cool.
5. Assemble the moussaka layers: Spread a layer of cashew sauce in the bottom of a greased baking dish, followed by half of the eggplant slices, then half of the lentil walnut mixture, and finally the remaining eggplant slices and lentil walnut mix on top. Finish with a final layer of cashew sauce.
6. Bake for 35 40 minutes or until bubbly and golden brown. Garnish with fresh parsley before serving.

Chef’s Insight

The combination of flavors and textures in this vegan moussaka creates a culinary experience that's sure to impress your guests.

Notes

Don't forget to soak cashews before blending for a smoother sauce texture.