Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan/vegatable moussaka. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vegan/vegatable moussaka is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Vegan/vegatable moussaka is something which I’ve loved my whole life.
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To get started with this recipe, we must prepare a few ingredients. You can have vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegan/vegatable moussaka:
- Take Potatoes (medium hard)
- Get Eggplants
- Get Onion
- Get Garlic
- Take Red lentils
- Get Brown soy crumble
- Take Canned tomatoes
- Get Feta cheese
- Take Oregano
- Make ready Basil
- Make ready Red paprika powder
- Make ready Salt
- Make ready Pepper
- Make ready Oat cream
- Make ready Dried mashed potato flour (perunamuusijauhe)
Personally carbs are my best friend, but I realise that people might want low carbs meals. So I try to include a mix of recipes. Moussaka is a really delicious Greek casserole. It's usually made with potatoes, but if you leave those out and use some more eggplant, it becomes a lovely low carb casserole.
Steps 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.
Moussaka is a really delicious Greek casserole. It's usually made with potatoes, but if you leave those out and use some more eggplant, it becomes a lovely low carb casserole. In stead of the usual bechamel sauce I topped it off with some home made almond cream. The subtle almond taste really gives this dish something special. Just cover the porcini with boiling water, then set aside to rehydrate.
So that’s going to wrap this up for this exceptional food vegan/vegatable moussaka recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
