Plant-Based Summer Moussaka

Preheat your oven to 400 degrees F (200 degrees C) and line three baking sheets with parchment paper.

Cut your peeled Russet Potatoes (3), Zucchini (2), and Eggplant (1) and evenly coat with Olive Oil (1/4 cup), Salt (to taste), Ground Black Pepper (to taste), and Dried Oregano (2 Tbsp).

Cook potatoes till soft, eggplant till tender and golden brown, and zucchini, till most of its liquid has evaporated (around 25-30 minutes). The reason we’re pre-cooking them is so there is no moisture in the baking dish for the moussaka. You want this to be a mix of perfectly crispy and creamy, not watery!

To prepare your “meat” sauce all you will need in one deep pot. Start by pre-heating your Olive Oil (3 Tbsp) and adding your White Onion (1). Cook them down on medium-low heat for around 5 minutes or until soft.

Add in your Garlic (3 cloves), Bay Leaves (2), Salt (to taste), Ground Black Pepper (to taste), Dried Basil (2 Tbsp), Dried Oregano (1 Tbsp), Vegetable Broth Paste (1 tsp), Ground Cinnamon (1/2 tsp), Ground Cloves (1/4 tsp), and give your mixture a good stir. Cook for 3 or so more minutes on medium-low heat.

At this point your home should smell fabulous. Add in your Brown Lentils (2 cans), Black Beans (1 can), Crushed Tomatoes (1 can), and Coconut Sugar (1 Tbsp). Give it all a good stir before turning heat to low and popping on a lid and reducing for around 20 minutes. You want the sauce to reduce enough that it’s thick but not stew-like! Once cooked set aside.

To assemble, place a layer of potatoes onto a plate, then some zucchini, eggplant, lentil meat sauce, Tomatoes (as needed) and repeat one more time. Garnish with fresh parsley and your choice of fixings.