Recipe: 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.

Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF. Here is how you achieve it. Ingredients of 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. 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. It's 400 grams of can of chopped tomatoes.
9. Prepare 2 tsp of tomato puree / paste.
10. Prepare 1/2 tsp of ground cinnamon.
11. Prepare 1 tsp of sugar.
12. You need 2 tbsp of finely chopped fresh parsley.
13. Prepare 375 grams of cooked short-grain white rice.
14. Prepare 2 tbsp of parmesan-style cheese, finely grated (I use vegan brand Veganic).
15. It's of Sauce.
16. You need 60 grams of sunflower spread / butter.
17. It's 50 grams of corn starch / cornflour.
18. It's 320 ml of light coconut milk.
19. Prepare 120 ml of coconut cream.
20. You need 2 tbsp of parmesan-style cheese, grated.
21. You need 1/2 tsp of ground nutmeg.

Here is how you cook it. You'll love this recipe recipe for Vegan Chicken Nuggets, with a gluten-free option. Vickys Pecan Pie Bars, GF DF EF SF instructions. Mix the water and flax from the base ingredients together and set aside to thicken.

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

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.

Put the flax mixture along with the rest of the base ingredients into a bowl and combine to form a dough. Vickys Caledonian Cream Dessert, GF DF EF SF NF. Greek Style Vegan Moussaka Recipe is a dish that has been inspired by the very famous Greek dish which the Lamb moussaka. In this dish we have used ingredients that will help the vegan lovers to enjoy the recipe without using any dairy products and meat. Vegan Moussaka is layered with a luscious medley of lentil gravy topped up with caramelized onions, layered again with roasted eggplant.