BASIC and BRILLIANT Moussaka but Better

Preparing the Moussaka Filling:

1. Rinse the lentils and let them sit in 1 cup of water while prepping the vegetables.
2. Dice the aubergines, zucchini, tomatoes, and potato into similar-sized pieces.
3. Mince the garlic.
4. Heat olive oil (or water for oil-free) in a large pot or pan.
5. Add the diced onion and sauté until softened.
6. Add the diced aubergines, zucchini, tomatoes, and garlic to the pot.
7. Dice the potato and add it to the pot. Stir well.
8. Season with cinnamon, allspice, nutmeg, oregano, salt, black pepper, and granulated garlic. Stir to combine.
9. Cook until the vegetables start to soften and release their water, stirring occasionally to prevent sticking.
10. Add the lentils with their soaking water (1 cup) and an additional 2 cups of water (3 cups total).
11. Bring to a boil, then reduce heat to a simmer, cover partially, and cook for 15-20 minutes, or until the lentils are tender.
12. Dice the tempeh into similar-sized pieces and add it to the pot. (Tofu or plant-based meat can be substituted)
13. Add the tomato paste and stir well. (For a richer flavor, fry the tomato paste in a little oil before adding the onions, if using oil.)
14. Simmer for a few more minutes to allow the flavors to meld.
15. Let the mixture cool slightly.

Preparing the Polenta Topping:

1. Bring 5 cups of water to a boil in a pot.
2. Add granulated garlic and smoked paprika to the boiling water.
3. Stir in the garlic and herb nutritional yeast and lemon zest and juice.
4. Add vegan butter (if using).
5. Gradually whisk in the fine corn meal, ensuring there are no clumps.
6. Reduce heat to medium-low and cook, stirring constantly, for 4-5 minutes, or until the polenta thickens and becomes creamy.
7. For extra creaminess, stir in vegan yogurt or a splash of plant-based milk (optional).
8. Stir in the shredded vegan cheese (if using) until melted and well combined.

Assembling the Moussaka:

1. Preheat the oven to 350°F (175°C).
2. Lightly grease a casserole dish or individual ramekins with olive oil.
3. Mix about a cup of the prepared polenta into the lentil and vegetable mixture. This will help bind it together.
4. Pour the lentil and vegetable mixture into the prepared dish(es), filling them about ¾ full.
5. Pour the remaining polenta over the top, spreading it evenly.
6. Wipe off any excess polenta from the edges of the dish(es) to prevent burning.
7. Bake for 20-25 minutes, or until the polenta topping is golden brown and the mixture is bubbling.
8. Let the moussaka sit for at least 10-15 minutes before serving.

Preparing the Aubergine Garnish (Optional):

1. Slice the remaining aubergine into thin slices.
2. Heat a small amount of olive oil in a pan.
3. Salt the bottom of the pan.
4. Sauté the aubergine slices in batches for a couple of minutes on each side, until softened and browned. Season with a little bit of salt and black pepper.
5. Pat the slices dry with a paper towel.
6. Roll up each slice.

Serving:

1. Garnish the moussaka with rolled aubergine slices, a chili pepper, and a sprig of parsley (optional).
2. Serve with a simple salad with olive oil, salt, apple cider vinegar and black pepper.