Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan/vegatable moussaka. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Vegan/vegatable moussaka is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Vegan/vegatable moussaka is something which I’ve loved my entire life.
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To get started with this recipe, we must first 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)
- Prepare Eggplants
- Prepare Onion
- Prepare Garlic
- Prepare Red lentils
- Get Brown soy crumble
- Prepare Canned tomatoes
- Make ready Feta cheese
- Take Oregano
- Take Basil
- Take Red paprika powder
- Take Salt
- Get Pepper
- Get Oat cream
- Make ready Dried mashed potato flour (perunamuusijauhe)
Meat free mince and tomato sauce, layered between tender courgette and aubergine slices, topped with a dairy free béchamel. 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.
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.
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. 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.
So that is going to wrap this up for this special food vegan/vegatable moussaka recipe. Thank you very 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 save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
