Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan/vegatable moussaka. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. It's usually made with potatoes, but if you leave those out and use. Vegan moussaka with lentils and eggplant!
Vegan/vegatable moussaka is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Vegan/vegatable moussaka is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Get Potatoes (medium hard)
- Get Eggplants
- Make ready Onion
- Take Garlic
- Prepare Red lentils
- Take Brown soy crumble
- Get Canned tomatoes
- Make ready Feta cheese
- Take Oregano
- Get Basil
- Get Red paprika powder
- Take Salt
- Make ready Pepper
- Get Oat cream
- Make ready Dried mashed potato flour (perunamuusijauhe)
Add all of the bechamel sauce and smooth down with the back of a spoon. Just cover the porcini with boiling water, then set aside to rehydrate. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. In a small pan, melt butter over medium heat.
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.
Whisk flour into the melted butter till dissolved and thick. 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. In a traditional Greek Moussaka recipe, layers of juicy lamb or beef mince are cooked in a tomato sauce, layered with aubergine slices (eggplants) and creamy béchamel sauce and baked all together until golden and sheer perfection. vegetarian moussaka. I love moussaka and usually make it with lamb mince in the traditional.
So that is going to wrap this up with this exceptional food vegan/vegatable moussaka recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
