Easiest Way to Make Tasty Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. Great recipe for Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. This is a very filling meal! Here is how you cook it.

See great recipes for Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF too! See great recipes for Vickys Creamy Garlic Mushrooms, GF DF EF SF NF too! Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF. You can have Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan using 21 ingredients and 15 steps. Here is how you cook that.

Ingredients of Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

1. It's 2 of medium aubergine / eggplant.
2. Prepare 1 of salt as required, you'll need a fair amount.
3. You need 2 tbsp of olive oil.
4. Prepare 100 grams of white mushrooms, finely sliced.
5. Prepare 6 of spring onions / scallions, finely sliced.
6. It's 2 clove of garlic, crushed.
7. You need 2 tbsp of dry white wine.
8. Prepare 400 grams of can of chopped tomatoes.
9. Prepare 2 tsp of tomato puree / paste.
10. You need 1/2 tsp of ground cinnamon.
11. It's 1 tsp of sugar.
12. Prepare 2 tbsp of finely chopped fresh parsley.
13. It's 375 grams of cooked short-grain white rice.
14. You need 2 tbsp of parmesan-style cheese, finely grated (I use vegan brand Veganic).
15. You need of Sauce.
16. You need 60 grams of sunflower spread / butter.
17. Prepare 50 grams of corn starch / cornflour.
18. Prepare 320 ml of light coconut milk.
19. Prepare 120 ml of coconut cream.
20. Prepare 2 tbsp of parmesan-style cheese, grated.
21. You need 1/2 tsp of ground nutmeg.

Here is how you achieve it. Ingredients of Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF. Vickys Apple Cinnamon Swirl Pudding, GF DF EF SF NF instructions. A softly-peaked meringue crown makes this pie as much fun to look at as it is to eat.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan step by step

1. Slice the aubergine into half cm thick rounds.
2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture.
3. Rinse the slices well under cold water then pat dry.
4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened.
5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley.
6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat.
7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured.
8. Preheat the oven to gas 4 / 180C / 350°F.
9. To make the sauce, melt the butter over a medium heat and stir in the corn starch.
10. Gradually add in the milk and cream, whisking continuously until thickened.
11. Remove from the heat and stir in the parmesan.
12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom.
13. Spread 1/2 of the rice mixture on top.
14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine.
15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes.

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