Oh moussaka. I love this dish and for a long, long time, it eluded me. Back before the internet, or at least back before I knew what to do with the internet, like in the late 90’s, I’d end up at restaurants where I tired all kinds of random dishes that I LOVED but had no idea where to find more information on. That’s how I had my first taste of vegetarian eggplant moussaka. I think it was the only vegetarian thing on the menu at the particular place I was having dinner, but that was fine, because it was awesome. In all honesty, I can’t remember what was in that moussaka I tried all those years ago, just that it was a big plate of saucey eggplanty goodness. I’m pretty sure it wasn’t vegan though. So here I am, on my very own internet website, with my very own vegan eggplant moussaka, and the timing couldn’t be more perfect. Right about this time of year is when all the produce is abound, and it’s finally cool enough to turn on the oven and cook that produce, which I couldn’t be happier about. My moussaka uses lentils and walnuts in place of meat, layers of eggplant and zucchini, and a cozy mashed potato crust topped with vegan Béchamel. I was actually a little nervous about that last part, being not really sure if the potato Béchamel layer would taste good without the traditional feta cheese you find in traditional moussaka, or whether the sauce would do it’s thing without dairy milk. It couldn’t have turned out more perfectly though. Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
