Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan/vegatable moussaka. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vegan/vegatable moussaka is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Vegan/vegatable moussaka is something that I have loved my whole life.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegan/vegatable moussaka:
- Get Potatoes (medium hard)
- Make ready Eggplants
- Prepare Onion
- Prepare Garlic
- Take Red lentils
- Get Brown soy crumble
- Make ready Canned tomatoes
- Take Feta cheese
- Prepare Oregano
- Get Basil
- Get Red paprika powder
- Get Salt
- Prepare Pepper
- Prepare Oat cream
- Prepare Dried mashed potato flour (perunamuusijauhe)
Traditionally, moussaka is made of cream and meat. Two things that are not part of a plant based diet. Hummus Baked Vegan Moussaka - a hearty vegan entree with layers of flavorful roasted vegetables, a lentil-mushroom filling, and a delectable baked hummus topping. This recipe for vegan moussaka by Mark Reinfeld contains no eggs, and the bechamel sauce is.
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.
I love this dish and for a long, long time, it eluded me. 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. The Greek classic tastes as good made with vegetables as it does with the usual minced lamb. 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.
So that is going to wrap it up for this special food vegan/vegatable moussaka recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
