Vegan Moussaka

Delicious recipe! Had to improvise a bit but a solid foundation of how to make it. Used dry lentils and extra broth to cook them, but I think this would be better with a bit more liquid than I had (you can see it's quite dry). Added a bit of tomato paste and a couple blocks of dark chocolate like the other review mentioned, and will use a bay leaf next time too. The vegan bechamel was lovely, even with adding some other mixed nuts (almonds and peanuts from a mixed bag) when I ran out of Cashews. Definitely needs more than 2 eggplants when cooking in a pan this big (but I always end up with a larger amount of mince). After salting and baking, they were melt in your mouth soft. Will absolutely make again.

I've switched the sugar for molasses and added a shot of espresso and few pieces bittersweet chocolate, that made the flavor even deeper! I really recommend doing this as well :)

It is a very yum and interesting recipe. However, the instructions are a bit messy. They are intended to be time efficient, but that can lead to a stressful experience. It would be very nice to suggest preparing several things prior to cooking, like making the bechamel beforehand, or cutting all the vegetables. Also, there is no need to overcomplicate with 4 steps the cooking of the aubergines.