Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegan/vegatable moussaka. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This vegan moussaka is deliciously layered with roasted eggplant, homemade vegan mince and a creamy vegan bechamel sauce. Vegan moussaka is like a lower carb version. Vegan moussaka with lentils and eggplant!
Vegan/vegatable moussaka is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vegan/vegatable moussaka is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegan/vegatable moussaka:
- Get Potatoes (medium hard)
- Make ready Eggplants
- Make ready Onion
- Get Garlic
- Get Red lentils
- Take Brown soy crumble
- Prepare Canned tomatoes
- Take Feta cheese
- Get Oregano
- Make ready Basil
- Make ready Red paprika powder
- Get Salt
- Get Pepper
- Get Oat cream
- Prepare Dried mashed potato flour (perunamuusijauhe)
Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. This post may contain affiliate links or sponsored content. Traditionally, moussaka is made of cream and meat. Two things that are not part of a plant based diet.
Steps to make Vegan/vegatable moussaka:
- Rinse and boil lentils for about 5min.
- Slice eggplants and salt tha sliced to cry, let cry for 29min then clean away the salt.
- Peel and slice potatoes.
- Put the brown soy crumble in hot water, add vegetable broth cube.
- Chop onion and garlic, fry in oil with spices. Remove water from soy crumble and lentils and add, add also tomato sauce. Add some chopped green olives if you like. Let simmer for 15min.
- Layer sauce, eggplant, and potatoes in a pan, add feta cheese if not full vegan. Mix oat cooking cream and a little bit of dried mashed potato mix flour and some salt. Pour on top.
- Cook in the 215'C oven for about 1,5hours, until potatoes are soft.
This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine, layered I've been itching to experiment with vegan-ising the totally luscious Greek dish, Moussaka. By Sophie Godwin - Cookery writer. Make this mouth-watering and healthy moussaka with a simple plant-based ragu. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. It is a layered casserole traditionally made Prep the Vegetables.
So that’s going to wrap this up with this exceptional food vegan/vegatable moussaka recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
