Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan/vegatable moussaka. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce. This vegan and vegetarian version of the classic Greek moussaka is hearty and homely yet much lighter, dairy-free and low in carb with soy-free and gluten-free options. My only other complaint is that the moussaka was very liquidy as others have mentioned.

Vegan/vegatable moussaka is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Vegan/vegatable moussaka is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vegan/vegatable moussaka:

1. Prepare Potatoes (medium hard)
2. Make ready Eggplants
3. Make ready Onion
4. Make ready Garlic
5. Make ready Red lentils
6. Get Brown soy crumble
7. Prepare Canned tomatoes
8. Make ready Feta cheese
9. Take Oregano
10. Take Basil
11. Prepare Red paprika powder
12. Get Salt
13. Take Pepper
14. Take Oat cream
15. Make ready Dried mashed potato flour (perunamuusijauhe)

First, add olive oil to a large pot. Then add the garlic and cook for another minute before stirring in the tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine. Then add in all the vegan mince into a thick layer. Then top the vegan mince with the remaining sliced eggplant.

Steps to make Vegan/vegatable moussaka:

1. Rinse and boil lentils for about 5min.
2. Slice eggplants and salt tha sliced to cry, let cry for 29min then clean away the salt.
3. Peel and slice potatoes.
4. Put the brown soy crumble in hot water, add vegetable broth cube.
5. 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.
6. 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.
7. Cook in the 215'C oven for about 1,5hours, until potatoes are soft.

Add all of the bechamel sauce and smooth down with the back of a spoon. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. In a small pan, melt butter over medium heat. Whisk flour into the melted butter till dissolved and thick. If the top is browning too quickly, cover it with a piece of kitchen foil.

So that’s going to wrap it up for this special food vegan/vegatable moussaka recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!