Vegan Moussaka Recipe - Forks Over Knives

Ingredients

• 2 lb. eggplant (about 2 medium), sliced into ¼-inch-thick rounds
• 2 lb. Yukon gold potatoes, sliced into ¼-inch-thick rounds
• 2 cups chopped onion
• 8 oz. fresh trumpet mushrooms, chopped
• 7 cloves garlic, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 1 15-oz. can brown lentils, rinsed and drained (1½ cups)
• 1 15-oz. can fire-roasted diced tomatoes, undrained
• ½ cup tomato paste
• 2 tablespoons chopped fresh parsley
• Sea salt, to taste
• 2 cups unsweetened, unflavored plant-based milk
• ½ cup potato flour
• ¼ cup nutritional yeast
• 1 tablespoon potato starch
• 1½ teaspoons white wine vinegar