Vegan Moussaka Recipe

Name: Vegan Moussaka Recipe
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

www.forksoverknives.com

This comforting vegan moussaka features layers of tender eggplant and potatoes, a tasty lentil mushroom filling, and a creamy “cheese” sauce. Get the recipe!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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