• 1/2 onion, sliced
• 1 medium eggplant, sliced
• 1 small zucchini, sliced
• 5 small potatoes, sliced
• oregano

• 2 onions, chopped
• 2 cloves garlic, chopped
• 5 dried shiitake mushrooms
• 1/2 cup walnuts
• 1 block of smoked tempeh
• 1/3 cup dried lentils
• 1/2 cup red wine
• 1 tbsp tamari (sub soy sauce)
• 4 slices of sundried tomatoes, chopped
• 4 tbsp tomato puree
• 1 can chopped tomatoes
• 2 tbsp capers
• 1 tsp smoked paprika
• 1 tbsp majoram

• 4 tbsp neutral oil (butter flavored rapeseed also works well)
• 1 tbsp rice flour
• 3 tbsp buckwheat flour
• 2 cups plant milk (oat, soy etc.)
• 1 bulb roast garlic
• 1/2 nutmeg seed
• 2 tbsp yellow miso
• 1 tbps whole grain or dijon mustard
• 2 tbsp nutritional yeast
• 1/2 tsp lactic acid
• 2 tbsp flax water
• 1/4 tsp baking soda
• pinch of cayenne

Preparation note: the steps below are not necessarily in the order you'll perform them. Work on the filling and bechamel while the base is baking. As a rule of thumb, start with blanching the shiitakes, cooking the lentils, and roasting the garlic, then work on the rest of the filling after you've put the eggplant in the oven. Start the bechamel as you put the zucchini in.

Prepare the base: Preheat oven to 200 C, season sliced potatoes and onion with salt, pepper, olive oil and oregano, then layer them into a baking dish. Bake for 20 minutes. Prepare the eggplant as above, layer it onto the potatoes and bake for 20 more minutes. Lastly, prepare the zucchini, layer it on top of the eggplant and bake for 20 more minutes.

Prepare the filling: Blanch the shiitakes in boiling water and let rest for 30 minutes, cap side up. Drain and process them in a food processor along with the walnuts and roughly chopped tempeh. Saute onions and garlic, then add the mixture and saute some more. Deglaze with wine and add the lentils along with the rest of the ingredients. Cook for 10 minutes on low flame.

Prepare the bechamel: Cut the top off a bulb of garlic, drizzle with olive oil, add a pinch of salt, and wrap in aluminum foil. Roast at 200 C for 30 minutes or until golden brown throughout. Heat the oil in a small saucepan, then mix in the flour. Season with salt and grated nutmeg. Cook for a few minutes, then gradually add the plant milk while mixing. The mixture should be fairly thick, err on the side of too thick - you can always add more milk. Add lactic acid, miso, nutritional yeast, flax juice and cayenne. Adjust seasoning. The bechamel might taste slightly too acidic, but the baking soda you'll add later should counteract it.

Assembly: Pour the filling onto the finished base, then mix the baking soda into the bechamel and spread it over the moussaka. Bake for 25 minutes.