Name: Hummus Baked Vegan Moussaka
Prep time: 150 min
Cook time: 60 min
Total time: 210 min
Yield: 12 servings
Ingredients: 1 1/2 lbs zucchini (about 3 medium) (sliced thin ); 1 1/2 lbs russet potatoes (about 3 large) (peeled and sliced thin ); 3 lbs small to medium sized eggplants; 3 cloves garlic, (peeled); 2 cups diced onion; 8 oz sliced mushrooms; 1 1/2 cups cooked or steamed lentils; 1 roasted red bell pepper, (seeded, peeled and sliced thin); 3 cups diced ripe red tomatoes (OR 2 cans (15 oz. each) diced tomatoes - I like using fire roasted!); 3 tbsp chopped fresh dill; 1 tsp oregano; 1/2 tsp cinnamon; 1/4 tsp cayenne pepper ((if you prefer a spicy kick you can use 1/2 tsp)); 1/4 tsp smoked paprika; 9 1/2 tbsp extra virgin olive oil, (divided); 1 1/2 tsp salt, (more or less to taste); 1 tsp pepper, (more or less to taste); 2 1/2 cups chickpeas ((garbanzo beans), cooked and drained or canned and drained); 3 cups unsweetened almond milk, (or your favorite dairy-free unsweetened milk (soy, etc.)); 1/2 tsp salt, (or more to taste); 1/4 tsp nutmeg, (or more to taste); 1/4 tsp pepper; 2 tbsp extra virgin olive oil; 1/4 cup onion, (finely minced ); 1 tsp garlic, (finely minced); 3 tbsp flour, (or use gluten free cup-for-cup flour substitute); 1 tsp paprika; 1 tbsp fresh chopped parsley, (for garnish)