Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan moussaka 🇬🇷. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vegan moussaka is like a lower carb version of a vegan shepherd's pie! Instead of mashed potatoes on the top you have bechamel sauce. It's also a little like lasagna in that you have layers.
Vegan Moussaka 🇬🇷 is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Vegan Moussaka 🇬🇷 is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Moussaka 🇬🇷:
- Get 1 Aubergine
- Get 1 Courgette
- Make ready 1 Onion, Finely Sliced
- Take 1 Carrot
- Get 2 Tomatoes
- Take 2 Garlic Cloves
- Make ready 1 Tin Green Lentils
- Take 2 Medium Potatoes
- Take 1 Tbsp Tomato Puree
- Get 60 g Plain Flour
- Make ready 60 g Vegan Butter
- Make ready 50 ml Vegan Milk
- Take 50 g Vegan Feta Cheese
- Get 50 g Vegan Cheese
- Take 3 Tsp Paprika
- Prepare 1 Tsp Cinnamon
- Get 1 Tsp Nutmeg
- Make ready 2 Tsp Garlic Granules
- Make ready To Taste Salt and Pepper
- Prepare Olive Oil
This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. Vegan moussaka is just as tasty as the traditional one, but much healthier. It makes a satisfying meal and goes superbly well with a glass of red wine. Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka recipe is a winner.
Instructions to make Vegan Moussaka 🇬🇷:
- Slice the Aubergine and sprinkle with some salt, pepper and oil. Bake in the oven for 25 mins at gas mark 4 (180 degrees), until they are soft (you may need to turn them).
- Finely slice the remaining vegetables. Chop the tomatoes. Peel and slice the potatoes into flat disks. Boil in a pot of salted water until they are just soft. In a large pot fry the onion and garlic over a medium heat with a good glug of olive oil.
- Add the courgette and carrot, fry for a few minutes until they start to soften. Add the chopped tomatoes and cinnamon, paprika and garlic granules. Add the 2 tablespoons of tomato puree. Open the lentils and add 2 tablespoons of the lentil water to the vegetables. Drain the rest of the lentils and add to the vegetables. Cook for a few minutes. Season with salt and pepper.
- In the pot the potatoes were boiling in make a white sauce. Over a gentle heat melt the butter, then add the flour. Add the milk and whisk together until you get a smooth, glossy sauce. Season with salt and pepper and some nutmeg.
- In a casserole dish layer up the potatoes. Then add the lentil mixture and top with the aubergine. Add the white sauce and top with the vegan cheese and feta. Bake in the oven for 35-40 minutes until the top is golden-brown and enjoy!
My moussaka uses lentils and walnuts in place of meat, layers of eggplant and zucchini, and a cozy mashed potato crust topped with vegan Béchamel. I was actually a little nervous about that last part, being not really sure if the potato Béchamel layer would taste good without the traditional feta cheese you find in traditional moussaka, or. Add the onion, carrot, celery and a pinch of salt. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Add the remainder of the lentil sauce.
So that is going to wrap it up for this exceptional food vegan moussaka 🇬🇷 recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
