Fructose Free Vegan Moussaka
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Learn more →Ingredients
6 servings
For the cashew béchamel
- 1 cup raw cashews
- 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
For the eggplant
- 2 large eggplants (about 2 ½ lb total), sliced into ¼-inch rounds
- 3 tbsp olive oil
- 1 tsp salt
For the lentil filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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
- 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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