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Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. This is a very filling meal! See great recipes for Vickys Creamy Garlic Mushrooms, GF DF EF SF NF too!

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something which I’ve loved my entire life.

To begin with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:

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

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Instructions 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

You'll love this recipe recipe for Vegan Chicken Nuggets, with a gluten-free option. See great recipes for Scarborough Fair chicken, State Fair Italian Sausage dog too! Mix the water and flax from the base ingredients together and set aside to thicken. Recipe: Tasty Vegan Gluten-Free Warabi Salad; Easiest Way to Make Tasty Vickys Double Chocolate. Recipe: Delicious Vickys 'No Ketchup' Sticky Teriy.

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