Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan/vegatable moussaka. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Vegan/vegatable moussaka is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Vegan/vegatable moussaka is something that I have loved my entire life. They’re nice and they look wonderful.
An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce. Don't use a terracotta dish as. First, add olive oil to a large pot.
To begin with this recipe, we must prepare a few ingredients. You can cook vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegan/vegatable moussaka:
- Prepare Potatoes (medium hard)
- Make ready Eggplants
- Prepare Onion
- Take Garlic
- Get Red lentils
- Get Brown soy crumble
- Make ready Canned tomatoes
- Make ready Feta cheese
- Prepare Oregano
- Get Basil
- Take Red paprika powder
- Make ready Salt
- Prepare Pepper
- Prepare Oat cream
- Take Dried mashed potato flour (perunamuusijauhe)
Add all of the bechamel sauce and smooth down with the back of a spoon. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. If the top is browning too quickly, cover it with a piece of kitchen foil. Allow the moussaka to set for an hour or so before cutting or else the slices will come out messy.
Instructions 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.
Store the leftovers in the fridge. While the veggies bake and the lentils cook, place potatoes into a medium pot and cover with water. Place over high heat and bring to a boil. Just cover the porcini with boiling water, then set aside to rehydrate. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka.
So that’s going to wrap it up with this exceptional food vegan/vegatable moussaka recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in 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!
