Low Iodine 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
- 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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