Vegan moussaka

Soak cashews in hot water for 30 minutes. In the meantime, proceed with the next steps.

Heat the oven to 400°F (200°C). Trim the uppermost portion of the garlic head and place it on a sheet of foil. Drizzle oil over the exposed top and wrap it tightly. Proceed to roast the garlic directly on the middle oven rack for approximately 1 hour or until the cloves turn tender, fragrant and light golden brown.

Slice the aubergines into 1/4-inch (0.6cm) thick vertical slices. Sprinkle salt on both sides of the slices and place them in a colander set over a mixing bowl or in the sink. Allow the slices to rest for 30 minutes, enabling them to release moisture and reduce bitterness. After 30 minutes, rinse the slices and gently press them between two clean towels to remove excess moisture.

Place the slices onto two large baking sheets lined with parchment paper. Brush both sides of the slices with olive oil, using either an oil spray or a pastry brush. Then, bake them in an oven at 400°F (200°C) for 15-20 minutes or until slightly golden brown.

Once you have drained the soaked cashews, place them in a blender. Add the roasted garlic (allow it to cool slightly, then press from the bottom to the top to extract the cloves), olive oil, nutritional yeast, salt, water and optionally, nutmeg. Blend the ingredients on high until creamy and smooth.

Taste the mixture and make any necessary adjustments to the seasonings, adding more salt for desired taste or additional nutritional yeast to enhance the cheesiness. Set the mixture aside.

Heat a large frying pan over medium heat. Once hot, add oil and onions, and gently sauté for about 5 minutes until they turn golden brown and caramelised, stirring occasionally. Add garlic and continue sautéing for an additional 3-4 minutes. Reduce the heat as needed to prevent excessive browning.

Add the lentils and crushed tomatoes into the mixture. Season with salt, pepper, oregano, and, optionally, nutmeg. Allow the mixture to simmer, uncovered, for approximately 15 minutes. If it begins to splatter, reduce the heat and cover it with a lid, making sure to leave a small opening for steam to escape. Taste and make any necessary seasoning adjustments, adding more oregano for herbal notes, nutmeg for a nutty flavour, or salt and pepper to taste.

Place one-third of the aubergine slices (overlapping slightly if necessary) into a dish. Next, layer with half of the lentil mixture, spreading it out evenly. Then add another one-third of the aubergine slices. Then, add the remaining lentil mixture and top it with the final one-third portion of the aubergine slices. Pour the bechamel sauce over the top and ensure it forms a smooth, even layer.

Place the dish in the oven and bake at 400°F (200°C) for approximately 25-30 minutes, until the edges become bubbly and the top has a slightly dry and golden brown appearance. Allow it to cool for 10 minutes before serving.

Tips

Remember to taste and fine-tune the seasoning of each component before assembling the moussaka. Once it's in the oven, there's no going back.

Before layering the moussaka, adjust the consistency of the lentil ragù as needed. If it appears slightly dry, add a splash of water. Let it simmer for another minute if it's still too liquid.

To save time and reduce washing up, opt for canned lentils. If you desire a firmer texture in the filling, canned green lentils work well, as they retain their shape more effectively than red lentils.

You can replace the vegan bechamel sauce with mashed potatoes or mashed cauliflower, similar to shepherd's pie.

Variations

Is Moussaka gluten-free? In its traditional form, it’s not, primarily due to the use of all-purpose flour. However, gluten-free moussaka is incredibly simple. Just replace the all-purpose flour with a gluten-free all-purpose flour blend.

To enhance the dish with a delightful starchy element, consider including a layer of thinly sliced potatoes or sweet potatoes underneath the first layer of sliced aubergine.

And for additional protein, incorporate a minced meat substitute into the lentil mixture.

Storage

Store moussaka in the fridge, in an airtight container, for up to 5 days. To reheat, warm it in the microwave or oven until thoroughly heated.

If you wish to freeze the moussaka, transfer it to a freezer-safe, airtight container and store it for up to 3 months. When ready to enjoy, allow the moussaka to thaw overnight in the refrigerator. Once thawed, cover it with aluminium foil and reheat in a 350°F (180°C) oven until hot throughout.