Low Sodium Vegan Moussaka

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

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Ingredients

6 servings

For the cashew béchamel

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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2 cups boiling water (for soaking cashews)
1 ½ cups vegetable broth
3 tbsp olive oil
3 tbsp all-purpose flour
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the eggplant

2 large eggplants (about 2 ½ lb total), sliced into ¼-inch rounds
3 tbsp olive oil
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the lentil filling

1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1 ½ cups cooked green or brown lentils (from 1 can (15 oz), drained and rinsed, or home-cooked)
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup dry red wine (vegan-certified)

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Soak for at least 30 minutes, then drain and discard the soaking water.
2
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer across two large baking sheets. Brush both sides with the 3 tbsp olive oil and sprinkle with 1 tsp salt. Roast for 20–25 minutes, flipping once halfway through, until the rounds are tender and golden at the edges.

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