Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, vegan/vegatable moussaka. One of my favorites food recipes. This time, I’m gonna make it a 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 popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Vegan/vegatable moussaka is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have 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. Make ready Potatoes (medium hard)
2. Get Eggplants
3. Take Onion
4. Make ready Garlic
5. Make ready Red lentils
6. Make ready Brown soy crumble
7. Prepare Canned tomatoes
8. Get Feta cheese
9. Get Oregano
10. Prepare Basil
11. Prepare Red paprika powder
12. Get Salt
13. Make ready Pepper
14. Get 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 is going to wrap it up with this exceptional food vegan/vegatable moussaka recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!