Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan moussaka 🇬🇷. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Vegan Moussaka 🇬🇷 is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Vegan Moussaka 🇬🇷 is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Moussaka 🇬🇷:
- Make ready 1 Aubergine
- Prepare 1 Courgette
- Get 1 Onion, Finely Sliced
- Take 1 Carrot
- Take 2 Tomatoes
- Take 2 Garlic Cloves
- Make ready 1 Tin Green Lentils
- Get 2 Medium Potatoes
- Get 1 Tbsp Tomato Puree
- Make ready 60 g Plain Flour
- Get 60 g Vegan Butter
- Prepare 50 ml Vegan Milk
- Take 50 g Vegan Feta Cheese
- Make ready 50 g Vegan Cheese
- Prepare 3 Tsp Paprika
- Get 1 Tsp Cinnamon
- Prepare 1 Tsp Nutmeg
- Take 2 Tsp Garlic Granules
- Take To Taste Salt and Pepper
- Get Olive Oil
Mujadara (Rice, Lentil, and Caramelized Onion Pilaf). Check out this easy alternative to oven-baked moussaka. This Best Vegan Moussaka is full of savory, wholesome ingredients. Tasty with a homemade Tempeh sauce, lots of fresh eggplant, a creamy white sauce, and a delicious topping.
Steps 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!
Moussaka is a casserole-style eggplant and potato-based dish, which can be found in the. 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 Moussaka is a popular dish found all over the Mediterranean and Middle East, with many variations depending on the country where it's served. This vegan moussaka is no exception; filled with potatoes and lots of olive oil. This Vegan Moussaka is no exception; it's filled with potatoes, zucchini, eggplant, and lots of delicious olive oil.
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