Vegan Moussaka 🇬🇷
Vegan Moussaka 🇬🇷

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan moussaka 🇬🇷. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Moussaka 🇬🇷 is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Vegan Moussaka 🇬🇷 is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Moussaka 🇬🇷:
  1. Make ready 1 Aubergine
  2. Take 1 Courgette
  3. Make ready 1 Onion, Finely Sliced
  4. Get 1 Carrot
  5. Get 2 Tomatoes
  6. Make ready 2 Garlic Cloves
  7. Make ready 1 Tin Green Lentils
  8. Take 2 Medium Potatoes
  9. Take 1 Tbsp Tomato Puree
  10. Make ready 60 g Plain Flour
  11. Get 60 g Vegan Butter
  12. Prepare 50 ml Vegan Milk
  13. Make ready 50 g Vegan Feta Cheese
  14. Prepare 50 g Vegan Cheese
  15. Prepare 3 Tsp Paprika
  16. Prepare 1 Tsp Cinnamon
  17. Prepare 1 Tsp Nutmeg
  18. Take 2 Tsp Garlic Granules
  19. Take To Taste Salt and Pepper
  20. Make ready Olive Oil
Steps to make Vegan Moussaka 🇬🇷:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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!

So that’s going to wrap it up for this exceptional food vegan moussaka 🇬🇷 recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!