Vegan Moussaka with Chickpea Layer, Zucchini, and Almond Cream

Preheat the oven to 200°C (400°F). Slice the eggplant and zucchini lengthwise into 1/2-inch (1.25 cm) planks. Arrange on two baking sheets, brush both sides with 2 tbsp olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping once, until golden and tender. Set aside.

While the vegetables roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, cinnamon, allspice, oregano, smoked paprika, and red pepper flakes; cook for 1 minute. Add the chickpeas, lentils, tomato passata, and vegetable broth. Simmer for 10–12 minutes, until thickened. Season with salt and pepper.

In a blender, combine the almond flour, almond milk, tahini, nutritional yeast, lemon juice, and a pinch of salt. Blend until completely smooth. The mixture should be thick but pourable; add a splash more almond milk if needed.

Lightly oil a 9x13-inch (23x33 cm) baking dish. Spread half the chickpea-lentil mixture on the bottom. Layer with half the roasted eggplant and zucchini. Repeat with the remaining chickpea mixture and vegetables. Pour the almond cream evenly over the top and smooth with a spatula.

Bake uncovered for 30–35 minutes, until the top is golden and the edges are bubbling. If the top browns too quickly, cover loosely with foil. Let rest for 10 minutes before slicing.

Allow the moussaka to rest for at least 10 minutes to set before cutting into squares. Serve warm, garnished with fresh parsley if desired.