Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan moussaka π¬π·. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Vegan Moussaka π¬π· is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vegan Moussaka π¬π· is something that I have loved my whole life. They are fine and they look wonderful.
Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. 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.
To get started with this recipe, we have to prepare a few components. You can cook vegan moussaka π¬π· using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Moussaka π¬π·:
- Take 1 Aubergine
- Take 1 Courgette
- Make ready 1 Onion, Finely Sliced
- Take 1 Carrot
- Get 2 Tomatoes
- Prepare 2 Garlic Cloves
- Make ready 1 Tin Green Lentils
- Get 2 Medium Potatoes
- Prepare 1 Tbsp Tomato Puree
- Prepare 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
- Make ready 3 Tsp Paprika
- Take 1 Tsp Cinnamon
- Make ready 1 Tsp Nutmeg
- Prepare 2 Tsp Garlic Granules
- Make ready To Taste Salt and Pepper
- Make ready Olive Oil
It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and chickpeas, and a creamy vegan Bechamel sauce. Moussaka is a popular dish found all over the Mediterranean and Middle East, with many variations depending on the country where it's served. I was lucky enough to spend. This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine, layered up with roasted aubergine and topped with sliced potato and a creamy vegan bΓ©chamel.
Instructions to make Vegan Moussaka π¬π·:
- 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!
I've been itching to experiment with vegan-ising the totally luscious Greek dish, Moussaka, for some time but it isn't the speediest dish to make and it took a week's 'staycation' over. This vegan moussaka recipe swaps the white sauce normally used in this Greek favourite for an equally creamy, yet dairy-free butternut squash topping. The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato. 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. recipes. small plates. large plates. sweets. baking. salads and soups. breakfasts. pantry staples. drinks. about. contact. po polsku.
So that’s going to wrap it up for this special food vegan moussaka π¬π· recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
