Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegan moussaka 🇬🇷. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegan Moussaka 🇬🇷 is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Vegan Moussaka 🇬🇷 is something which I have loved my whole life.
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. It starts off with a layer of roasted eggplant and then you have a layer of homemade vegan mince, then more eggplant, and it's topped off with a.
To get started with this particular recipe, we have to first prepare a few ingredients. 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 🇬🇷:
- Prepare 1 Aubergine
- Make ready 1 Courgette
- Make ready 1 Onion, Finely Sliced
- Prepare 1 Carrot
- Get 2 Tomatoes
- Get 2 Garlic Cloves
- Make ready 1 Tin Green Lentils
- Take 2 Medium Potatoes
- Get 1 Tbsp Tomato Puree
- Prepare 60 g Plain Flour
- Prepare 60 g Vegan Butter
- Get 50 ml Vegan Milk
- Prepare 50 g Vegan Feta Cheese
- Get 50 g Vegan Cheese
- Prepare 3 Tsp Paprika
- Take 1 Tsp Cinnamon
- Take 1 Tsp Nutmeg
- Take 2 Tsp Garlic Granules
- Prepare To Taste Salt and Pepper
- Make ready 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 🇬🇷:
- 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 is going to wrap this up for this special food vegan moussaka 🇬🇷 recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
