Vegan Moussaka | Step-by-Step Recipe with Pictures | Zucker&Jagdwurst

Ingredients

• For the casserole:
• 750 g (1.66 lb) potatoes (waxy)
• 125 g (4.5 oz) beluga lentils
• 2 eggplants
• 2 tomatoes
• For the lentil-tomato sauce:
• 1 onion
• 2 garlic cloves
• 100 g (3.5 oz) sunflower seeds (optional)
• 2 tbsp tomato paste
• 2 tbsp agave syrup
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp dried marjoram
• 1 tsp cinnamon
• 100 ml (0.5 cup) vegan red wine (or red wine vinegar)
• 150 ml (0.66 cup) vegetable broth
• 400 g (14 oz) chopped tomatoes
• For the béchamel sauce:
• 3 tbsp vegan butter
• 2 tbsp wheat flour (type 405)
• 400 ml (1.66 cups) plant-based milk
• 3 tbsp nutritional yeast
• nutmeg
• Also:
• vegetable oil, for frying
• olive oil, for greasing
• salt
• pepper