Vegan Moussaka with mixed beans
Servings Prep Time
6people 1h45 minutes
Servings Prep Time
6people 1h45 minutes
B├ęchamel sauce ingredients
  1. Prepare the aubergine first. Slice it into 1/4 inch thick rounds. Arrange in layers in a colander, sprinkling salt between each layer. Let it sit for at least 20 min (this releases and removes bitter juices). Meanwhile, preheat oven to 200 degrees ( gas mark 5)
  2. After 20 min, pat dry the aubergine rounds with paper towels to remove all of the juices released. Arrange on a baking tray in one layer. Spray with olive oil. Flip the slices, and spray the other side.
  3. Put the aubergine into the hot oven. Bake for 15 min, turn the slices over, and bake for another 10-12 min.
  4. Heat 1-2 tablespoons of water in a heavy-duty plan and then add chopped onions and garlic. Cook for 5 min, stirring occasionally, until onion is translucent.
  5. Add the rest of the sauce ingredients with boiling water and spices. Cook for about 20-25 min, stirring occasionally. Once lentils are tender and all of the liquid is absorbed, put it aside.
  6. Heat the coconut oil in another pan. Once melted, slowly add the whole-wheat flour stirring briskly. Once all the flour is added, pour in the cashew cream (mix 1 handful of cashew nuts with 1 cup/250ml of water), stirring constantly to break up clumps. Stir with a whisk until the mixture thickens up to the consistency of thick gravy. Add nutmeg, salt and pepper. Take off the heat, stir in ground flax seed.
  7. Assemble the Moussaka in an ovenproof casserole dish. It is in layers so add 2/3 of the lentil tomato sauce as a base, then a layer of the aubergine slices, the remaining tomato/ lentil sauce and finally the final and top layer of aubergine slices.
  8. Once everything is assembled, pour the b├ęchamel sauce on top and distribute evenly. Cover with a sheet of aluminium foil.
  9. Put the casserole into the oven at 180 (gas mark 4). Bake for 20 minutes and then remove the foil and bake for further 10 minutes
  10. Once done, remove from the oven and let it cool 20 min before serving.