Vegan moussaka

• 1 eggplant (approx. 500 g), cut into slices (0.5-1 cm thickness)
• salt for sprinkling
• 200 g dried red lentils
• filtered water for soaking

Plant-based béchamel sauce

• 500 g plant-based milk of choice
• 50 g gluten free cornflour
• 30 g vegan butter (see Tips)
• 2 tbsp nutritional yeast (see Tips)
• ½ tsp salt
• ground black pepper to taste

Lentil moussaka

• 50 g extra virgin olive oil
• 1 red onion cut into quarters
• 3 garlic cloves
• 1 red capsicum deseeded and cut into pieces
• 1 carrot cut into pieces
• 1 celery stalk cut into pieces
• 400 g canned tomatoes
• 120 g filtered water
• 1 tbsp Vegetable stock paste (see Tips)
• 1 tsp dried oregano
• ground nutmeg for sprinkling
• 2 tsp salt
• ½ tsp ground black pepper