In a wide, shallow pot, heat the oil and sauté the green onions, leek, and garlic until golden. Deglaze with the apple cider and let some of the alcohol evaporate. Add the lentil rice blend, carrots, chopped mushrooms, celery, and tomato paste, cooking the paste at the bottom of the pot.

Add water and cook for 20 minutes until the mixture thickens. Just before it's done, add the spices, herbs, salt, and pepper. Stir and remove from heat. Let it cool slightly, then add the tofu.

Meanwhile, slice the eggplants and sweet potatoes lengthwise and arrange them in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (180°C) for 20 minutes until softened.

For the béchamel: In a saucepan over medium heat, add a little oil, the soy milk, and cornstarch. Whisk continuously and let it simmer until it thickens. Add salt, pepper, nutmeg, paprika, and turmeric, and mix well.

In a greased baking dish, layer the eggplants, sweet potatoes, the lentil mixture, then top with the béchamel and crumbled rusks. Bake for 30 minutes until the top is golden. Enjoy the wonderful flavor of this dish.