Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan moussaka ๐ฌ๐ท. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan Moussaka ๐ฌ๐ท is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Vegan Moussaka ๐ฌ๐ท is something that I have loved my whole life.
Serve the vegan moussaka sprinkled with parsley or other fresh herbs. Vegan Moussaka gluten free, dairy free This vegan moussaka is Greek comfort food at its finest. It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and chickpeas, and a creamy vegan Bechamel sauce. Vegan moussaka is like a lower carb version of a vegan shepherd's pie!
To begin with this recipe, we must first prepare a few ingredients. You can have vegan moussaka ๐ฌ๐ท using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Moussaka ๐ฌ๐ท:
- Get 1 Aubergine
- Make ready 1 Courgette
- Get 1 Onion, Finely Sliced
- Make ready 1 Carrot
- Get 2 Tomatoes
- Get 2 Garlic Cloves
- Make ready 1 Tin Green Lentils
- Take 2 Medium Potatoes
- Prepare 1 Tbsp Tomato Puree
- Take 60 g Plain Flour
- Make ready 60 g Vegan Butter
- Make ready 50 ml Vegan Milk
- Make ready 50 g Vegan Feta Cheese
- Prepare 50 g Vegan Cheese
- Take 3 Tsp Paprika
- Get 1 Tsp Cinnamon
- Make ready 1 Tsp Nutmeg
- Get 2 Tsp Garlic Granules
- Take To Taste Salt and Pepper
- Get Olive Oil
This Vegan Moussaka is no exception; it's filled with potatoes, zucchini, eggplant, and lots of delicious olive oil. I love making casseroles this time of year, they are so warm and rich, the ultimate in comfort food! 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.
Instructions to make Vegan Moussaka ๐ฌ๐ท:
- 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!
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. Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable.
So that’s going to wrap this up with this exceptional food vegan moussaka ๐ฌ๐ท recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
