Guide to Prepare Vegan/vegatable moussaka

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan/vegatable moussaka. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. Easy vegetable moussaka dish that consists of juicy meatless mince sauce mingling with layers of sweet eggplant (aubergines) & thick velvety bechamel sauce. Moussaka is a really delicious Greek casserole.

Vegan/vegatable moussaka is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Vegan/vegatable moussaka is something which I’ve loved my whole life.

Easiest Way to Make Vegan/vegatable moussaka

To get started with this recipe, we must prepare a few components. You can cook vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Vegan/vegatable moussaka:

1. Take Potatoes (medium hard)
2. Take Eggplants
3. Prepare Onion
4. Get Garlic
5. Prepare Red lentils
6. Prepare Brown soy crumble
7. Make ready Canned tomatoes
8. Prepare Feta cheese
9. Make ready Oregano
10. Take Basil
11. Take Red paprika powder
12. Take Salt
13. Prepare Pepper
14. Prepare Oat cream
15. Prepare Dried mashed potato flour (perunamuusijauhe)

This healthy casserole is a wonderful comfort meal which is flavorful. 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. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish.

Instructions

Steps to make Vegan/vegatable moussaka:

1. Rinse and boil lentils for about 5min.
2. Slice eggplants and salt tha sliced to cry, let cry for 29min then clean away the salt.
3. Peel and slice potatoes.
4. Put the brown soy crumble in hot water, add vegetable broth cube.
5. 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.
6. 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.
7. Cook in the 215'C oven for about 1,5hours, until potatoes are soft.

It is a layered Steps to Make It. 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. This vegan lentil moussaka features flavourful lentils, eggplant and is topped with That's where this vegan lentil moussaka comes in. Vegan moussaka by the Greek chef Akis Petretzikis. Make this traditional recipe with a twist!

As simple as that Guide to Make Vegan/vegatable moussaka

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