Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan/vegatable moussaka. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan/vegatable moussaka is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Vegan/vegatable moussaka is something which I’ve loved my entire life.
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To get started with this particular recipe, we must first prepare a few components. 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
- Prepare Garlic
- Get Red lentils
- Prepare Brown soy crumble
- Take Canned tomatoes
- Get Feta cheese
- Take Oregano
- Make ready Basil
- Take Red paprika powder
- Make ready Salt
- Get Pepper
- Take Oat cream
- Get 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 it up for this exceptional food vegan/vegatable moussaka recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
