Vegan Moussaka

plantbasedcookingshow.com

Carrie-Anne

Whole food, plant based, SOS free

2 eggplants, sliced in ¼ inch slices

2 large russet potatoes, sliced ¼ inch thick

1 cup dry lentils (style of your choice)

1 onion

1- 15 oz can unsalted chopped tomatoes

1 - 6 oz can tomato paste

4 cloves garlic, minced

1 ½ tsp oregano

1 ½ tsp smoked paprika

1 tsp cinnamon

½ tsp pepper

1 generous tsp fresh mint, or ½ tsp dried

1 tsp onion powder

½ cup red wine

1 ½ cup water

1 cup cashews

1 Tbsp white wine vinegar

¼ cup nutritional yeast

2 Tbsp raisins

1 Tbsp mustard

¼ tsp nutmeg and sprinkle of nutmeg for topping

Note: Ingredients may have been altered from the original.

Directions at plantbasedcookingshow.com

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