Serves 12 people.

Ingredients
EGGPLANT and POTATOES

2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices

2 large or 4 small potatoes, sliced into thin rounds
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

MUSHROOM, CHICK PEA FILLING
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 can organic chick peas

2 portobello mushrooms- finely chopped

2 assorted peppers- yellow, orange and green- chopped

2 teaspoon dried oregano
¾ teaspoon ground allspice
¼ t. ground cloves
¾ teaspoon cinnamon
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 can fire roasted tomatoes

8 sundried tomatoes- pureed

1 tablespoon tomato paste
1 bay leaf

 
CASHEW SAUCE
2 cups cashews- soaked for 2 hours in water

2 cups water

1 teaspoons sea salt
½ teaspoon ground nutmeg
1-1/2 Tbs. Nutritional yeast

TOPPING

½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)
½ t. salt

½ t. ground garlic

olive oil

2 tablespoon chopped parsley
 

Vegan Moussaka with Potatoes, Mushrooms and Chick Peas

 
Directions

Bake the Eggplant and Potatoes:

Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. On a separate cookie sheet, do the same with the potatoes. Season with salt and pepper. Cover with parchment paper and bake until the eggplant and potatoes are soft, about 25 minutes. Set aside covered.

Make the Mushroom and Chick Pea Filling.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, until lightly browned, about 5 minutes. Add the peppers and garlic and continue to cook, stirring frequently, for about 3 minutes more. Add the mushrooms, oregano, allspice, cloves, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Add the Chick peas, fire-roasted tomatoes, and salt, and cook for 5 more minutes. Add the tomato paste, sundried tomatoes, and bring to a simmer. Cover, and cook until the sauce is thickened, about 15 minutes., stirring occasionally.

Make the Cashew Sauce. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, nutritional yeast and nutmeg.

Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic and salt, and lightly brown for 2 minutes. Remove from heat. Add 1 tablespoon of chopped parsley and reserve the other tablespoon for garnish after cooking
Assemble the Moussaka. Lower the oven to 350 degrees. Spray a 9 x 13 x 2-inch casserole dish with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Lay the eggplant in the pan, overlapping the slices if needed. Spread half of the mushroom filling evenly over the eggplant, Repeat with the potatoes and remaining mushroom filling. Pour the cashew sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, covered for 30 minutes and then uncovered for 15 minutes until lightly browned, for a total of about 45 minutes.

Remove the Moussaka from the oven and let rest for 10 minutes before serving
Garnish with chopped parsley.