Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan/vegatable moussaka. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegan/vegatable moussaka is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vegan/vegatable moussaka is something that I’ve loved my whole life. They are fine and they look fantastic.
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 have to 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:
- Make ready Potatoes (medium hard)
- Get Eggplants
- Make ready Onion
- Get Garlic
- Prepare Red lentils
- Make ready Brown soy crumble
- Make ready Canned tomatoes
- Get Feta cheese
- Prepare Oregano
- Make ready Basil
- Make ready Red paprika powder
- Make ready Salt
- Make ready Pepper
- Get Oat cream
- Take Dried mashed potato flour (perunamuusijauhe)
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. Then add in all the vegan mince into a thick layer. Then top the vegan mince with the remaining sliced eggplant.
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.
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. 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.
So that is going to wrap it up for this exceptional food vegan/vegatable moussaka recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
