https://www.theguardian.com/food/2023/aug/09/how-to-make-the-perfect-vegan-moussaka-recipe-felicity-cloake?CMP=Share_iOSApp_Other
Salt and black pepper
2 aubergines
3 tbsp extra-virgin olive oil, plus extra for frying
1 yellow onion, peeled and finely chopped
250g chestnut or white mushrooms, chopped into small chunks
2 garlic cloves, peeled and finely chopped
1 cinnamon stick
2 bay leaves
1 tsp dried oregano, plus a little extra for the aubergines
2 tbsp tomato puree
200g dry brown lentils
75ml red wine
1 x 400g tin tomatoes
1 litre vegetable stock (nee, 750 is genoeg)
1 tbsp miso paste
About 300g waxy potatoes, peeled, thinly sliced
75g olive oil (nee: vegan boter)
75g flour
600ml unsweetened plant milk
Nutmeg
Super lekker!!! Vooral de saus! Geweldig met het kaneelstokje (heb een Indiaas dikke voor pittige gerechten genomen).
Cut the aubergines into long, thin slices, sprinkle with salt, then put in a colander and leave to sit while you make the sauce.
Put the oil in a wide pan on a medium-low heat, then fry the onion until soft. Stir in the mushrooms, fry until they start to give off their liquid, then turn up the heat and fry, stirring regularly so they don’t catch and burn, until the pan is dry and the mushrooms golden.
Turn down the heat a little, stir in the garlic, cinnamon and herbs, and fry for another couple of minutes. Stir in the tomato puree, fry for another minute or so, then stir in the lentils to coat.
Add the wine and leave to bubble away until reduced by about half. Add the tomatoes and stock, turn down the heat and leave to simmer for about an hour, until the lentils are cooked and the sauce is rich and thick.
Stir in the miso, taste and adjust the seasoning as necessary, then fish out and discard the cinnamon and bay leaves (if you can find them, that is).
Meanwhile, cover the base of a frying pan with olive oil and set it on a medium-high heat. Once hot, pat the aubergines dry and fry them in batches until soft and golden, replenishing the oil as necessary.
Once cooked, put them on kitchen paper to drain. Once all the aubergines are fried, repeat the process with the potatoes, cooking them until soft and lightly golden.
Heat the oven to 200C (180C fan)/390F/gas 6. To make the bechamel, heat the oil in a small saucepan, then stir in the flour to make a paste. Fry for a couple of minutes, then gradually whisk in the milk and cook gently, stirring all the time, until thickened. Season with salt and grated nutmeg to taste.
Lightly grease the base of a medium baking dish, then cover with the potatoes and season lightly with salt and a teaspoon of oregano.
Spoon over the sauce, then top with the aubergines and season with a little more oregano. Spoon the bechamel all over the top and level it out.
Bake for about 45 minutes, until golden, then remove and leave to cool to warm before serving.