Vegan Moussaka 🇬🇷
Vegan Moussaka 🇬🇷

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan moussaka 🇬🇷. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegan Moussaka 🇬🇷 is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Vegan Moussaka 🇬🇷 is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Moussaka 🇬🇷:
  1. Make ready 1 Aubergine
  2. Make ready 1 Courgette
  3. Get 1 Onion, Finely Sliced
  4. Make ready 1 Carrot
  5. Make ready 2 Tomatoes
  6. Take 2 Garlic Cloves
  7. Prepare 1 Tin Green Lentils
  8. Make ready 2 Medium Potatoes
  9. Make ready 1 Tbsp Tomato Puree
  10. Make ready 60 g Plain Flour
  11. Get 60 g Vegan Butter
  12. Take 50 ml Vegan Milk
  13. Get 50 g Vegan Feta Cheese
  14. Get 50 g Vegan Cheese
  15. Take 3 Tsp Paprika
  16. Make ready 1 Tsp Cinnamon
  17. Make ready 1 Tsp Nutmeg
  18. Get 2 Tsp Garlic Granules
  19. Prepare To Taste Salt and Pepper
  20. Get Olive Oil
Steps to make Vegan Moussaka 🇬🇷:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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!

So that’s going to wrap this up with this exceptional food vegan moussaka 🇬🇷 recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!