Vegan Moussaka | Step-by-Step Recipe with Pictures

Ingredients

• 750 g (1.66 lbs) potatoes (primarily waxy)
• 2 tomatoes
• 125 g (4.5 oz) beluga lentils
• 2 eggplants
• 1 onion
• 2 garlic cloves
• 100 g (3.5 oz) sunflower seeds
• 2 tbsp tomato paste
• 2 tbsp maple syrup
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp dried marjoram
• 1 tsp cinnamon
• 100 ml (0.5 cup) vegan red wine
• 300 ml (1.25 cup) vegetable broth
• 400 g (14 oz) canned diced tomatoes
• 100 g (3.5 oz) cashews (soaked)
• 250 ml (1 cup) plantbased milk
• 1 tbsp white miso paste
• 3 tbsp nutritional yeast
• 2 tbsp vegan butter
• 2 tbsp flour
• salt
• pepper
• ground nutmeg
• vegetable oil for frying
• olive oil for greasing