How to Cook Appetizing Vegan/vegatable moussaka

Vegan/vegatable moussaka. An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce. It's usually made with potatoes, but if you leave those out and use. My only other complaint is that the moussaka was very liquidy as others have mentioned.

Then top the vegan mince with the remaining sliced eggplant. Add all of the bechamel sauce and smooth down with the back of a spoon. First, add olive oil to a large pot. You can cook Vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegan/vegatable moussaka

1. Prepare of Potatoes (medium hard).
2. You need of Eggplants.
3. Prepare of Onion.
4. You need of Garlic.
5. It's of Red lentils.
6. It's of Brown soy crumble.
7. Prepare of Canned tomatoes.
8. It's of Feta cheese.
9. It's of Oregano.
10. It's of Basil.
11. It's of Red paprika powder.
12. Prepare of Salt.
13. Prepare of Pepper.
14. Prepare of Oat cream.
15. You need of Dried mashed potato flour (perunamuusijauhe).

Then add the garlic and cook for another minute before stirring in the tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. If the top is browning too quickly, cover it with a piece of kitchen foil. Allow the moussaka to set for an hour or so before cutting or else the slices will come out messy.

Vegan/vegatable moussaka step by step

1. Rinse and boil lentils for about 5min..
2. Slice eggplants and salt tha sliced to cry, let cry for 29min then clean away the salt..
3. Peel and slice potatoes..
4. Put the brown soy crumble in hot water, add vegetable broth cube..
5. Chop onion and garlic, fry in oil with spices. Remove water from soy crumble and lentils and add, add also tomato sauce. Add some chopped green olives if you like. Let simmer for 15min..
6. Layer sauce, eggplant, and potatoes in a pan, add feta cheese if not full vegan. Mix oat cooking cream and a little bit of dried mashed potato mix flour and some salt. Pour on top..
7. Cook in the 215'C oven for about 1,5hours, until potatoes are soft..

Store the leftovers in the fridge. Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine, layered up with roasted aubergine and topped with sliced potato and a creamy vegan béchamel.