Recipe of Quick Vegan Moussaka 🇬🇷

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The ingredients needed to make Vegan Moussaka 🇬🇷:

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

I knew I can make a vegetarian ragu easily so that was a no-brainer, but the topping (rich bechamel sauce that traditionally relies on butter, milk and sometimes eggs) was going to be the tricky part. This vegan moussaka is a crowd-pleaser - rich lentil ragu cooked in red wine, layered with roasted aubergine and sliced A traditional moussaka would be based on a slow-cooked lamb ragu - easy enough to vegan-ise and I've used lentils mixed with carrots, courgette and onion cooked in red wine. Delicious and creamy Vegan Moussaka with eggplant, potatoes and tomatoes and a creamy sauce. Best Greek Moussaka recipe with vegetabels.

Steps 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!

Delicious and creamy Vegan Moussaka with eggplant, potatoes and tomatoes and a creamy sauce. Best Greek Moussaka recipe with vegetabels. Moussaka with eggplant: This vegan moussaka recipe is made with many layers of vegetables. Even though it's a vegan recipe it's super easy to make! This version of moussaka is loaded with roasted eggplant and zucchini and has a lovely pine-nut tofu topping.

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