Recipe of Vegan Moussaka 🇬🇷

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegan moussaka 🇬🇷. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vegan Moussaka 🇬🇷 is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Vegan Moussaka 🇬🇷 is something which I’ve loved my whole life.

Recipe of Vegan Moussaka 🇬🇷

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

Ingredients

The ingredients needed to make Vegan Moussaka 🇬🇷:

1. Prepare 1 Aubergine
2. Prepare 1 Courgette
3. Make ready 1 Onion, Finely Sliced
4. Get 1 Carrot
5. Take 2 Tomatoes
6. Make ready 2 Garlic Cloves
7. Prepare 1 Tin Green Lentils
8. Take 2 Medium Potatoes
9. Prepare 1 Tbsp Tomato Puree
10. Get 60 g Plain Flour
11. Get 60 g Vegan Butter
12. Take 50 ml Vegan Milk
13. Get 50 g Vegan Feta Cheese
14. Take 50 g Vegan Cheese
15. Take 3 Tsp Paprika
16. Get 1 Tsp Cinnamon
17. Make ready 1 Tsp Nutmeg
18. Make ready 2 Tsp Garlic Granules
19. Make ready To Taste Salt and Pepper
20. Get Olive Oil

Instructions

Instructions to make Vegan Moussaka 🇬🇷:

1. 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).
2. 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.
3. 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.
4. 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.
5. 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!

As simple as that Simple Way to Prepare Vegan Moussaka 🇬🇷

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