Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan moussaka 🇬🇷. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegan Moussaka 🇬🇷 is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Vegan Moussaka 🇬🇷 is something that I have loved my whole life.
Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable.
To begin with this recipe, we must first prepare a few components. You can cook vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Moussaka 🇬🇷:
- Take 1 Aubergine
- Prepare 1 Courgette
- Take 1 Onion, Finely Sliced
- Get 1 Carrot
- Make ready 2 Tomatoes
- Prepare 2 Garlic Cloves
- Take 1 Tin Green Lentils
- Get 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
- Get 50 g Vegan Feta Cheese
- Prepare 50 g Vegan Cheese
- Make ready 3 Tsp Paprika
- Make ready 1 Tsp Cinnamon
- Make ready 1 Tsp Nutmeg
- Take 2 Tsp Garlic Granules
- Make ready To Taste Salt and Pepper
- Make ready Olive Oil
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! This vegan eggplant moussaka is made with roasted eggplant and zucchini, layered with lentils, and topped with a potato crust and vegan Béchamel sauce. I think it was the only vegetarian thing on the menu at the particular place I was having dinner, but that was fine, because it was awesome. Mujadara (Rice, Lentil, and Caramelized Onion Pilaf).
Instructions 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!
This recipe for vegan moussaka by Mark Reinfeld contains no eggs, and the bechamel sauce is made with soy milk and vegan butter. Greeks aren't the only ones who love moussaka. Croatians, Hungarians, and other Eastern Europeans make it regularly. This recipe for vegan moussaka is from. Check out this easy alternative to oven-baked moussaka.
So that’s going to wrap it up for this exceptional food vegan moussaka 🇬🇷 recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
