Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan/vegatable moussaka. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vegan/vegatable moussaka is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Vegan/vegatable moussaka is something that I’ve loved my entire life. They’re fine and they look fantastic.
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To get started with this recipe, we must prepare a few ingredients. You can cook vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegan/vegatable moussaka:
- Prepare Potatoes (medium hard)
- Get Eggplants
- Get Onion
- Make ready Garlic
- Take Red lentils
- Make ready Brown soy crumble
- Get Canned tomatoes
- Take Feta cheese
- Get Oregano
- Make ready Basil
- Get Red paprika powder
- Prepare Salt
- Prepare Pepper
- Take Oat cream
- Get 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 is going to wrap this up with this exceptional food vegan/vegatable moussaka recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
