Vegan Moussaka 🇬🇷
Vegan Moussaka 🇬🇷

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vegan moussaka 🇬🇷. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vegan Moussaka 🇬🇷 is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Vegan Moussaka 🇬🇷 is something that I’ve loved my whole life.

Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka recipe is a winner. Vegan moussaka is like a lower carb version of a vegan shepherd's pie! Instead of mashed potatoes on the top you have bechamel sauce. It's also a little like lasagna in that you have layers.

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

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

It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and chickpeas, and a creamy vegan Bechamel sauce. Moussaka is a popular dish found all over the Mediterranean and Middle East, with many variations depending on the country where it's served. I was lucky enough to spend. This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine, layered up with roasted aubergine and topped with sliced potato and a creamy vegan béchamel.

Instructions 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!

I was lucky enough to spend. This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine, layered up with roasted aubergine and topped with sliced potato and a creamy vegan béchamel. I've been itching to experiment with vegan-ising the totally luscious Greek dish, Moussaka, for some time but it isn't the speediest dish to make and it took a week's 'staycation' over. This vegan moussaka recipe swaps the white sauce normally used in this Greek favourite for an equally creamy, yet dairy-free butternut squash topping. The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato.

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