Vegan Moussaka

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1. 1Step 1: Preheat your oven to broil.
2. 2Step 2: Using a mandolin or a very sharp knife carefully slice your eggplant lengthwise into 1/4 inch thick strips.
3. 3Step 3: Soak your sliced eggplant in a large bowl filled with cold water for at least 10 minutes.
4. 4Step 4: Drain your eggplant and season the slices with salt.
5. 5Step 5: Arrange the salted eggplant slices on a parchment paper lined baking tray, being careful not to overlap them too much. You will have to do this in batches as all of your eggplant will not fit on one baking tray.
6. 6Step 6: Brush the top side of each eggplant slice on the baking tray with olive oil. Broil on the middle rack of your oven for 5 - 10 minutes, watching your eggplant carefully so that it does not burn.
7. 7Step 7: Flip your eggplant slices over and brush the other side with olive oil. Return to the oven and broil for an additional 5 - 10 minutes, again being very careful not to burn the eggplant.
8. 8Step 8: Repeat until all of your eggplant slices have been broiled. Keep the eggplant to the side until you are ready to assemble your moussaka.
9. 9Step 9: Peel and slice your potatoes into rounds, about 1/4 inch thick. Use your mandolin or a very sharp knife.
10. 10Step 10: Soak your potatoes in cold water for approximately 10 minutes. Drain and salt the potatoes.
11. 11Step 11: Place approximately 1 inch of vegetable oil into a frying pan and fry the potato rounds in batches. (You can check if your oil is ready by dropping in one sacrificial potato slice and waiting for it to start frying.)
12. 12Step 12: Fry the potatoes until they are golden brown on both sides and then drain them on paper towels.
13. 13Step 13: Rinse and drain your lentils. Pick through them and remove any stones or shriveled lentils.
14. 14Step 14: Bring a pot of water to a boil and add in the lentils. Cook for approximately 20 minutes, or until the lentils are done. Drain and set aside.
15. 15Step 15: Meanwhile in a large pot heat 1/4 cup of olive oil and saute the onion, garlic, celery and grated carrots. Cook, stirring often, for about 5 minutes.
16. 16Step 16: Add the red pepper to the pot and cook for an additional 5 minutes.
17. 17Step 17: Add the passata, vegetable stock, green onions, cooked lentils, salt, pepper and nutmeg to the pot.
18. 18Step 18: Cook, uncovered for approximately 20 minutes. If your mixture seems to be too dry, add a little more vegetable stock, or water.
19. 19Step 19: In a large pot heat the olive oil, coconut oil and flour over medium heat. Stir constantly to not burn the flour. Cook for approximately 3 - 5 minutes.
20. 20Step 20: Carefully add in the cashew milk and use a whisk to stir and break up any flour clumps. Cook over medium heat, stirred regularly, until thickened. This should take 5 - 10 minutes.
21. 21Step 21: Season with salt and nutmeg.
22. 22Step 22: Preheat your oven to 350 degrees Fahrenheit.
23. 23Step 23: Grease the bottom of your baking pan with a small amount of vegetable oil.
24. 24Step 24: Layer the potatoes on the bottom of your pan, overlapping them as required.
25. 25Step 25: On top of the potatoes spoon and spread the lentil mixture. Smooth the top until even.
26. 26Step 26: Next layer the eggplant, being sure to cover all of the lentil mixture and overlapping as required.
27. 27Step 27: Pour the béchamel sauce over the eggplant and use the back of a spoon to smooth out the top. Sprinkle with some grated nutmeg if desired.
28. 28Step 28: Bake your vegan moussaka, uncovered, on the bottom third rack of your oven for about 60 minutes, rotating your pan mid-way through the baking time if required.
29. 29Step 29: When you remove your moussaka from the oven you will notice that the béchamel appears quite loose - allow your moussaka to cool before serving it, to allow the béchamel to set.