Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan/vegatable moussaka. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce. This vegan and vegetarian version of the classic Greek moussaka is hearty and homely yet much lighter, dairy-free and low in carb with soy-free and gluten-free options. My only other complaint is that the moussaka was very liquidy as others have mentioned.
Vegan/vegatable moussaka is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Vegan/vegatable moussaka is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegan/vegatable moussaka:
- Prepare Potatoes (medium hard)
- Make ready Eggplants
- Take Onion
- Make ready Garlic
- Make ready Red lentils
- Get Brown soy crumble
- Get Canned tomatoes
- Prepare Feta cheese
- Get Oregano
- Take Basil
- Make ready Red paprika powder
- Make ready Salt
- Get Pepper
- Make ready Oat cream
- Prepare Dried mashed potato flour (perunamuusijauhe)
First, add olive oil to a large pot. Then add the garlic and cook for another minute before stirring in the tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. In a small pan, melt butter over medium heat.
Instructions to make Vegan/vegatable moussaka:
- Rinse and boil lentils for about 5min.
- Slice eggplants and salt tha sliced to cry, let cry for 29min then clean away the salt.
- Peel and slice potatoes.
- Put the brown soy crumble in hot water, add vegetable broth cube.
- Chop onion and garlic, fry in oil with spices. Remove water from soy crumble and lentils and add, add also tomato sauce. Add some chopped green olives if you like. Let simmer for 15min.
- Layer sauce, eggplant, and potatoes in a pan, add feta cheese if not full vegan. Mix oat cooking cream and a little bit of dried mashed potato mix flour and some salt. Pour on top.
- Cook in the 215'C oven for about 1,5hours, until potatoes are soft.
Whisk flour into the melted butter till dissolved and thick. Then add in all the vegan mince into a thick layer. Then top the vegan mince with the remaining sliced eggplant. Add all of the bechamel sauce and smooth down with the back of a spoon. Don't use a terracotta dish as.
So that’s going to wrap this up for this exceptional food vegan/vegatable moussaka recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
