Vegan Moussaka 🇬🇷. Vegan moussaka is like a lower carb version of a vegan shepherd's pie! Instead of mashed potatoes on the top you have bechamel sauce. It's also a little like lasagna in that you have layers.

Vegan Moussaka 🇬🇷 Vegan Moussaka Moussaka is a Greek comfort food casserole with layers of eggplant, potatoes, Mediterranean spiced Lentils all smothered with a luscious Bechamel Sauce. This classic casserole actually tastes better the next day as letting the flavors meld overnight brings out the brightness of the lemon and spices and enhances the texture of the. It makes a satisfying meal and goes superbly well with a glass of red wine.

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, vegan moussaka 🇬🇷. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vegan Moussaka 🇬🇷 is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They are fine and they look fantastic. Vegan Moussaka 🇬🇷 is something that I've loved my whole life.

Vegan moussaka is like a lower carb version of a vegan shepherd's pie! Instead of mashed potatoes on the top you have bechamel sauce. It's also a little like lasagna in that you have layers.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Moussaka 🇬🇷:

{Get 1 of Aubergine.
{Get 1 of Courgette.
{Take 1 of Onion, Finely Sliced.
{Get 1 of Carrot.
{Get 2 of Tomatoes.
{Get 2 of Garlic Cloves.
{Prepare 1 Tin of Green Lentils.
{Make ready 2 of Medium Potatoes.
{Make ready 1 Tbsp of Tomato Puree.
{Take 60 g of Plain Flour.
{Prepare 60 g of Vegan Butter.
{Take 50 ml of Vegan Milk.
{Make ready 50 g of Vegan Feta Cheese.
{Get 50 g of Vegan Cheese.
{Take 3 Tsp of Paprika.
{Make ready 1 Tsp of Cinnamon.
{Prepare 1 Tsp of Nutmeg.
{Get 2 Tsp of Garlic Granules.
{Take To Taste of Salt and Pepper.
{Make ready of Olive Oil.

First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Add the remainder of the lentil sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon. This is not a recipe for a busy weeknight as it is still quite time-consuming, but when you have the time to devote to prepping the vegetables and baking the dish, it will make an excellent dinner.

Instructions to make Vegan Moussaka 🇬🇷:

Slice the Aubergine and sprinkle with some salt, pepper and oil. Bake in the oven for 25 mins at gas mark 4 (180 degrees), until they are soft (you may need to turn them)..
Finely slice the remaining vegetables. Chop the tomatoes. Peel and slice the potatoes into flat disks. Boil in a pot of salted water until they are just soft. In a large pot fry the onion and garlic over a medium heat with a good glug of olive oil..
Add the courgette and carrot, fry for a few minutes until they start to soften. Add the chopped tomatoes and cinnamon, paprika and garlic granules. Add the 2 tablespoons of tomato puree. Open the lentils and add 2 tablespoons of the lentil water to the vegetables. Drain the rest of the lentils and add to the vegetables. Cook for a few minutes. Season with salt and pepper..
In the pot the potatoes were boiling in make a white sauce. Over a gentle heat melt the butter, then add the flour. Add the milk and whisk together until you get a smooth, glossy sauce. Season with salt and pepper and some nutmeg..
In a casserole dish layer up the potatoes. Then add the lentil mixture and top with the aubergine. Add the white sauce and top with the vegan cheese and feta. Bake in the oven for 35-40 minutes until the top is golden-brown and enjoy!.

In a single layer, lay eggplant rounds out on paper towel-lined baking sheets. Sprinkle salt on both sides of eggplant. This Vegan Moussaka is no exception; it's filled with potatoes, zucchini, eggplant, and lots of delicious olive oil. I love making casseroles this time of year, they are so warm and rich, the ultimate in comfort food! Classic moussaka is decidedly not vegan, but its melt-in-your-mouth vegetables, cinnamon-tinged sauce and pillowy béchamel always made it hard for me to resist nonetheless.

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