Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan/vegatable moussaka. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Vegan/vegatable moussaka is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vegan/vegatable moussaka is something which I’ve loved my whole life. They are nice and they look fantastic.
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To begin with this particular recipe, we have to prepare a few components. 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:
- Get Potatoes (medium hard)
- Get Eggplants
- Make ready Onion
- Take Garlic
- Get Red lentils
- Take Brown soy crumble
- Take Canned tomatoes
- Prepare Feta cheese
- Prepare Oregano
- Take Basil
- Make ready Red paprika powder
- Take Salt
- Make ready Pepper
- Take Oat cream
- Make ready 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.
Instructions 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 for this exceptional food vegan/vegatable moussaka recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
