Name: Vegan Moussaka
Total time: 1 h
Yield: 6 servings
Cuisine: Dominican Republic
Ingredients: 2 cups (480 ml/16.9 oz) plant-based milk; 3½ Tbsp (28 g/1 oz) cornstarch or arrowroot flour; Vegan cheese to taste (optional); 2 Tbsp (28 g/1 oz) vegan butter; 1 pinch of nutmeg; 2 Tbsp nutritional yeast; Olive oil, to brush; Salt and pepper, to sprinkle; 1 Tbsp olive oil; 3 large eggplants; 1000 g (35.3 oz) potatoes, peeled; 1 cup (150 g/5.3 oz) chopped tomatoes (canned); 2 bay leaves; 1–2 tsp dried thyme; 1 tsp oregano; 1 large onion, chopped; 2 garlic cloves, minced; 2 cups (450 g/15.9 oz) passata (tomato purée); Salt and pepper to taste; 1 pinch of cinnamon; 1 tsp coconut sugar or sweetener of choice; 1 tsp paprika; 3 cups (600 g/21.2 oz) cooked lentils (canned, or cooked from 1½ cups dried lentils)

Preparation info

6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

Base

3 large eggplants
1000 g (35.3 oz) potatoes, peeled

Americas
Dominican Republic
Main course
Vegan
Gluten-free
Caribbean

Method

Instructions

Preheat the oven to 390°F (200°C) and line two baking sheets with parchment paper.
Slice each eggplant lengthwise into 4 pieces, and cut the potatoes into ½-inch (1 cm) thick slices. Arrange the slices in a single layer on the bakin