Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, vegan moussaka 🇬🇷. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This vegan moussaka is deliciously layered with baked eggplant, homemade vegan mince and a creamy vegan bechamel sauce. 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. Vegan moussaka with lentils and eggplant!
Vegan Moussaka 🇬🇷 is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Vegan Moussaka 🇬🇷 is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Moussaka 🇬🇷:
- Take 1 Aubergine
- Take 1 Courgette
- Make ready 1 Onion, Finely Sliced
- Prepare 1 Carrot
- Get 2 Tomatoes
- Take 2 Garlic Cloves
- Take 1 Tin Green Lentils
- Prepare 2 Medium Potatoes
- Make ready 1 Tbsp Tomato Puree
- Prepare 60 g Plain Flour
- Take 60 g Vegan Butter
- Make ready 50 ml Vegan Milk
- Take 50 g Vegan Feta Cheese
- Make ready 50 g Vegan Cheese
- Take 3 Tsp Paprika
- Get 1 Tsp Cinnamon
- Make ready 1 Tsp Nutmeg
- Make ready 2 Tsp Garlic Granules
- Get To Taste Salt and Pepper
- Prepare Olive Oil
Best Greek Moussaka recipe with vegetabels. Moussaka with eggplant: This vegan moussaka recipe is made with many layers of vegetables. Even though it's a vegan recipe it's super easy to make! This post may contain affiliate links or sponsored content.
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!
Even though it's a vegan recipe it's super easy to make! This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no This vegan moussaka gives the original version a run for its money! Vegan moussaka is just as tasty as the traditional one, but much healthier. I knew I can make a vegetarian ragu easily so that was a no-brainer, but the topping (rich bechamel sauce that traditionally relies on butter, milk and sometimes eggs) was going to be the tricky part.
So that’s going to wrap it up for this special food vegan moussaka 🇬🇷 recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
