Vegan Moussaka with Lentils

Playing My Part to Promote TASTY Healthy Meals. Come against FAKE FOODS - they are Unhealthy and Addictive. I have HEALTHY, SPICY and INTERNATIONAL Here, plus Vegan and Vegetarian for those interested. Plenty of Interesting Recipes. Check them out and See. ENJOY!

With Dairy Free Bechamel Sauce

subheading: For the base:

2 pounds potatoes, peeled (1 kg)

3 large eggplants

Olive oil to brush

Sea salt & pepper to sprinkle

subheading: For the lentil mixture:

3 cups of cooked lentils (600 g)

2 cups tomato purée (450 g)

1 cup chopped tomatoes (150 g)

1 tbsp olive oil

1 large onion, chopped

2 cloves of garlic, minced

2 bay leaves

1 to 2 tsp dried thyme

1 tsp oregano

1 tsp paprika

1 tsp coconut sugar or brown sugar

pinch of cinnamon

Sea salt & pepper to taste

subheading: For the béchamel sauce (*see recipe notes):

2 tbsp vegan butter (28 g)

2 cups plant-based milk (480 ml)

3 ½ tbsp cornstarch (28 g)

2 tbsp nutritional yeast flakes

Sea salt & pepper to taste

Pinch of nutmeg

Vegan cheese to taste (optional)

Directions at elavegan.com

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