Vegan Moussaka

Ingredients

• 1 ½ pounds (680g) eggplant ((medium-to-large sized works best))
• Kosher salt
• 2 pounds (900g) Yukon gold potatoes
• 6 tablespoons olive oil, (divided)
• 2 ½ teaspoons dried oregano, (divided)
• 3 garlic cloves, (grated or minced )
• Freshly cracked black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, (chopped)
• 4 garlic cloves, (grated, minced, or finely chopped )
• 1 cinnamon stick*
• 1 tablespoon fresh thyme leaves* ((no need to chop, small bunches are fine too))
• 1 pinch of ground cloves
• ½ teaspoon red pepper flakes ((optional; omit for mild; use 1 tsp for a kick))
• 3 tablespoons tomato paste
• 12 to 16 ounces (340 to 450g) vegan ground meat ((we like Impossible Burger)**)
• 8 ounces (227g) cremini mushrooms (or mushrooms of choice), (finely chopped or pulsed in food processor)
• ⅓ cup (80 mL) dry red wine ((see notes for substitute)***)
• 1 28-ounce (800g) can of crushed tomatoes
• ½ teaspoon kosher salt
• 1 bay leaf
• ½ teaspoon porcini mushroom powder ((optional for extra savory oomph) )
• 1 large handful of fresh basil (or parsley, chopped)
• 1 cup (140g) raw cashews, (soaked overnight or quick soaked*)
• 1 ¾ cups (420 mL) water
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon garlic powder
• ½ cup (40g) nutritional yeast
• ¾ teaspoon kosher salt, (more to taste)
• 4 tablespoons (½ stick / 56g) vegan butter ((or extra virgin olive oil))
• ⅓ cup (42g) all-purpose flour**
• ½ cup (38g) panko bread crumbs* ((optional for a crispy top))
• Extra virgin olive oil for drizzling
• Flaky sea salt
• 1 large handful of fresh basil (or parsley, chopped (optional))

Nutrition (per serving)