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Vegan Moussaka

Vegan Moussaka With Lentils Cashew Bechamel

Jowel
A delicious plant-based version of the classic Greek moussaka featuring layers of roasted eggplant, savory lentils, and creamy cashew bechamel sauce
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 3 large eggplants sliced lengthwise
  • 1 cup dried green lentils
  • 1 cup raw cashews soaked
  • 2 cups vegetable broth
  • 1 large onion dice
  • 3 cloves garlic minced
  • 1 can crushed tomatoes
  • 2 tbsp nutritional yeast
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
  • Olive oil for roasting
Keyword cashew bechamel, entil recipes, Mediterranean cuisine, plant-based Greek food, vegan moussaka