Ingredients
Vegetables: 3 russet potatoes (sliced), 1 eggplant (sliced), 2 zucchini (sliced), 4–5 tbsp olive oil, 2 tbsp dry oregano, salt & pepper
Lentil Meat Sauce: 3 tbsp olive oil, 1 onion (chopped), 3 garlic cloves (chopped), 2 tbsp dry basil, 1 tbsp dry oregano, 1 tsp vegetable stock paste, 1/2 tsp cinnamon, 1/4 tsp cloves, 2 cans lentils (drained), 1 can black beans (drained), 600 ml crushed tomatoes, 1 tbsp coconut sugar
Béchamel: 4 tbsp vegan butter, 4 tbsp all-purpose flour, 3–4 cups oat milk, 2 tbsp nutritional yeast, 1/4 tsp cinnamon, 1/8 tsp cloves, dash of lemon juice, salt & pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- Arrange potato, eggplant, and zucchini slices on baking sheets. Brush with olive oil, season with oregano, salt, and pepper. Roast 20–25 minutes until tender.
- In a skillet, heat olive oil. Sauté onion and garlic until softened. Stir in herbs, stock paste, cinnamon, and cloves. Add lentils, beans, tomatoes, and coconut sugar. Simmer 15–20 minutes.
- For béchamel: Melt vegan butter in saucepan, whisk in flour. Gradually add oat milk, whisking continuously. Stir in nutritional yeast, spices, lemon, salt, and pepper. Cook until thickened.
- Assemble: Layer half the potatoes, eggplant, zucchini, and half the lentil sauce. Repeat layers. Spread béchamel evenly on top.
- Bake 40–45 minutes until golden. Let rest 15 minutes before slicing.
Notes
Add mushrooms for more umami.
Use cashew cream instead of béchamel for a nutty flavor.
Add nutmeg to béchamel for traditional Greek taste.
Swap sweet potatoes for russets.
Use gluten-free flour for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Greek
- Diet: Vegan
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
