Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, vegan moussaka π¬π·. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Vegan moussaka with lentils and eggplant! 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.
Vegan Moussaka π¬π· is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Vegan Moussaka π¬π· is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have vegan moussaka π¬π· using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Moussaka π¬π·:
- Prepare 1 Aubergine
- Prepare 1 Courgette
- Take 1 Onion, Finely Sliced
- Prepare 1 Carrot
- Prepare 2 Tomatoes
- Take 2 Garlic Cloves
- Prepare 1 Tin Green Lentils
- Take 2 Medium Potatoes
- Take 1 Tbsp Tomato Puree
- Get 60 g Plain Flour
- Prepare 60 g Vegan Butter
- Get 50 ml Vegan Milk
- Take 50 g Vegan Feta Cheese
- Prepare 50 g Vegan Cheese
- Make ready 3 Tsp Paprika
- Make ready 1 Tsp Cinnamon
- Take 1 Tsp Nutmeg
- Prepare 2 Tsp Garlic Granules
- Take To Taste Salt and Pepper
- Get Olive Oil
Vegan moussaka is just as tasty as the traditional one, but much healthier. I knew I can make a vegetarian ragu easily so that was a no-brainer, but the topping (rich bechamel sauce that traditionally relies on butter, milk and sometimes eggs) was going to be the tricky part. By Sophie Godwin - Cookery writer. Make this mouth-watering and healthy moussaka with a simple plant-based ragu.
Instructions to make Vegan Moussaka π¬π·:
- 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!
This Best Vegan Moussaka is full of savory, wholesome ingredients. Tasty with a homemade Tempeh sauce, lots of fresh eggplant, a creamy white sauce, and a delicious Moussaka is a casserole-style eggplant and potato-based dish, which can be found in the Mediterranean and Arabian cuisines. This vegan moussaka is Greek comfort food at its finest. It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils Moussaka is a popular dish found all over the Mediterranean and Middle East, with many variations depending on the country where it's served. This vegan lentil moussaka features flavourful lentils, eggplant and is topped with creamy mashed potatoes for some simple healthy comfort food!
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