Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan Recipe by Vicky@Jacks Free-From Cookbook - Cookpad Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan This is a very filling meal! It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and chickpeas, and a creamy vegan Bechamel sauce. Heat half of the olive oil in a large casserole dish over a moderate heat.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have vickys greek-style rice moussaka, gf df ef sf nf vegan using 21 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
  1. Prepare 2 medium aubergine / eggplant
  2. Take 1 salt as required, you'll need a fair amount
  3. Make ready 2 tbsp olive oil
  4. Get 100 grams white mushrooms, finely sliced
  5. Make ready 6 spring onions / scallions, finely sliced
  6. Take 2 clove garlic, crushed
  7. Prepare 2 tbsp dry white wine
  8. Get 400 grams can of chopped tomatoes
  9. Get 2 tsp tomato puree / paste
  10. Prepare 1/2 tsp ground cinnamon
  11. Take 1 tsp sugar
  12. Get 2 tbsp finely chopped fresh parsley
  13. Take 375 grams cooked short-grain white rice
  14. Get 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic)
  15. Prepare Sauce
  16. Get 60 grams sunflower spread / butter
  17. Get 50 grams corn starch / cornflour
  18. Make ready 320 ml light coconut milk
  19. Take 120 ml coconut cream
  20. Make ready 2 tbsp parmesan-style cheese, grated
  21. Get 1/2 tsp ground nutmeg

The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato. Moussaka, as far as I'm concerned, just doesn't cut the mustard without a delicious creamy béchamel layer beneath the cheese. The dish is fairly low in gluten already, but once you've mastered gluten free béchamel, you have the basis to make other dishes previously off-limits to the gluten-intolerant, such as chicken Mornay, cauliflower and macaroni cheese and lasagne (made with gluten. Vegan Lentil Salad with Brown Rice.

Steps to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
  1. Slice the aubergine into half cm thick rounds
  2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
  3. Rinse the slices well under cold water then pat dry
  4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
  5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
  6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
  7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
  8. Preheat the oven to gas 4 / 180C / 350°F
  9. To make the sauce, melt the butter over a medium heat and stir in the corn starch
  10. Gradually add in the milk and cream, whisking continuously until thickened
  11. Remove from the heat and stir in the parmesan
  12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
  13. Spread 1/2 of the rice mixture on top
  14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
  15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes

Vegan Lemon Florentine Pasta featuring fresh spinach, fresh basil, garlic, white wine and Vegan lemon florentine pasta. I'm excited to share a recipe today with you all that is so perfect for They have different bean pastas like lentils, black bean and even chickpea or brown rice pastas. A Gluten-Free Skinny Vegetarian Moussaka is a healthier version of the classic Moussaka recipe. This delicious Greek dish is made with all the delicious ingredients that a classic Moussaka recipe has except with less fat. Moussaka is a dish filled with plenty of veggies, primarily eggplant.

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