Start by preparing a vegan béchamel: Brown the flour with olive oil over low heat for a few minutes and slowly incorporate the broth until smooth and creamy. (Save a little bit of broth.) Turn off the heat and season with salt, pepper, and nutmeg.
Crumble the tempeh for the base of the dish. Prepare a sauté with onion, garlic, and bell pepper. Season with your favorite spices (we used merken and cumin). Add the chopped tomatoes.
Finally, add the tempeh and the reserved broth. Slice the eggplants thinly and cook them in olive oil.
Assemble the moussaka: Start with a layer of tempeh stew at the bottom. Then a layer of eggplant, and top with the vegan béchamel sauce. Done!
