Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan/vegatable moussaka. It is one of my favorites. For mine, I will 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 appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Vegan/vegatable moussaka is something that I’ve loved my whole life.
Moussaka is a really delicious Greek casserole. It's usually made with potatoes, but if you leave those out and use. Easy vegetable moussaka dish that consists of juicy meatless mince sauce mingling with layers of sweet eggplant (aubergines) & thick velvety bechamel sauce. Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner.
To get started with this recipe, we must prepare a few components. You can have vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vegan/vegatable moussaka:
- Prepare Potatoes (medium hard)
- Get Eggplants
- Get Onion
- Get Garlic
- Get Red lentils
- Prepare Brown soy crumble
- Make ready Canned tomatoes
- Make ready Feta cheese
- Get Oregano
- Take Basil
- Take Red paprika powder
- Get Salt
- Make ready Pepper
- Take Oat cream
- Take Dried mashed potato flour (perunamuusijauhe)
This healthy casserole is a wonderful comfort meal which is flavorful. While the vegetables are roasting, make the tomato sauce. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish.
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.
Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. It is a layered Steps to Make It. 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.
So that’s going to wrap it up with this special food vegan/vegatable moussaka recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
