Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan moussaka 🇬🇷. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan Moussaka 🇬🇷 is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Vegan Moussaka 🇬🇷 is something which I have loved my whole life. They are fine and they look fantastic.
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. It's also a little like lasagna in that you have layers.
To begin with this recipe, we must prepare a few components. You can cook vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Moussaka 🇬🇷:
- Make ready 1 Aubergine
- Take 1 Courgette
- Take 1 Onion, Finely Sliced
- Make ready 1 Carrot
- Prepare 2 Tomatoes
- Make ready 2 Garlic Cloves
- Make ready 1 Tin Green Lentils
- Take 2 Medium Potatoes
- Get 1 Tbsp Tomato Puree
- Make ready 60 g Plain Flour
- Prepare 60 g Vegan Butter
- Make ready 50 ml Vegan Milk
- Take 50 g Vegan Feta Cheese
- Get 50 g Vegan Cheese
- Get 3 Tsp Paprika
- Take 1 Tsp Cinnamon
- Make ready 1 Tsp Nutmeg
- Take 2 Tsp Garlic Granules
- Prepare To Taste Salt and Pepper
- Take Olive Oil
I was actually a little nervous about that last part, being not really sure if the potato Béchamel layer would taste good without the traditional feta cheese you find in traditional moussaka, or. Vegan moussaka is just as tasty as the traditional one, but much healthier. It makes a satisfying meal and goes superbly well with a glass of red wine. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread.
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!
Add the remainder of the lentil sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon. This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine, layered up with roasted aubergine and topped with sliced potato and a creamy vegan béchamel. Easy and incredibly more-ish - a real crowd-pleaser for vegans and non-vegans alike! A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life.
So that’s going to wrap this up with this special food vegan moussaka 🇬🇷 recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
