Vegan Moussaka with Creamy Bechamel

Step 1

Drain and rinse lentils. Set aside.

Step 2

Add a little oil to a large pan over medium high heat. Once hot sauté onion and garlic for 3 minutes until translucent.

Step 3

Add tomatoes, lentils, tomato paste, vegetable broth, oregano, cinnamon, and salt. Cook for about 5 minutes until the sauce is nice and thick. Remove from heat and set aside.

Step 4

Melt vegan butter in a small pot over medium heat. Once melted, quickly whisk in the flour until a smooth paste forms.

Step 5

Raise the heat to medium high and pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to bubble and thicken. Stir in the salt and remove from heat.

Step 6

Let cool for a few minutes, then blend the sauce with the silken tofu until smooth. Set aside.