How to Cook Delicious Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. Multiple allergy cook, free-from gluten, dairy, eggs, soy, peanuts and more! Ebook on sale via Amazon NOW!!. Need a vegan date night recipe?

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Wine Suggestions What else but a dry, well-chilled Greek white wine with this rice dish? Strofilia is a good option because this crisp white table wine is zesty enough, with its citrus and herb flavors, to match the tart lemon, oregano, pungent olives. You can have Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan using 21 ingredients and 15 steps. Here is how you achieve that.

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

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

Vickys Whipped Coconut & Pineapple Pops, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys BBQ Pulled Sweet Potato, GF DF EF SF NF. One of my newly vegan friends said she'd missed pulled pork sandwiches during the Superbowl this year. Local free range green eggs or Spero scramblit vegan egg, organic pinto beans, pico de gallo, vegan chipotle cream, brown rice blend, wrapped in organic nori (GF, DF, NF, EF or egg, soy).

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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