Vegan Moussaka with Eggplant and Potato

Ingredients

• 2 large eggplant
• 3 medium potatoes
• 1 cup cashews
• 2 tablespoons lemon juice
• 3 cloves garlic
• 1 tablespoon nutritional yeast
• 3 tablespoons olive oil
• 0.25 cup parsley
• 2 large tomatoes
• 1 large onion
• 1 teaspoon oregano
• 0.5 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1Preheat oven to 400°F (200°C). Slice the eggplants and potatoes into 1/4-inch thick slices.
2. 2Toss eggplant and potato slices with 2 tablespoons olive oil and spread out on baking sheets. Roast for 25-30 minutes until tender.
3. 3Soak raw cashews in hot water for 20 minutes, then drain.
4. 4In a blender, combine soaked cashews, lemon juice, garlic, nutritional yeast, and 1/2 cup of water. Blend until smooth to make the cashew cream.
5. 5Heat the remaining olive oil in a pan over medium heat. Sauté onion and garlic until translucent.
6. 6Add chopped tomatoes, oregano, cinnamon, salt, and pepper to the pan. Simmer for 10 minutes to create a tomato sauce.
7. 7In a baking dish, layer roasted eggplant slices, followed by a layer of tomato sauce, and then a layer of potato slices. Repeat layers.
8. 8Pour the cashew cream over the top layer, spreading evenly.
9. 9Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
10. 10Allow to cool for 10 minutes before serving. Garnish with fresh parsley.
11. 11Serve warm and enjoy the harmony of flavors and textures in this nutritious vegan delight.