Recipe: Tasty Vegan Moussaka 🇬🇷

Vegan Moussaka 🇬🇷. Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable.

That means if you click on my link and buy something, I will earn a small commission from the advertiser at no This vegan moussaka gives the original version a run for its money! Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. 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 I've been itching to experiment with vegan-ising the totally luscious Greek dish, Moussaka, for some time but it isn't the speediest dish to make and it. You can have Vegan Moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Moussaka 🇬🇷

1. Prepare of Aubergine.
2. It's of Courgette.
3. You need of Onion, Finely Sliced.
4. It's of Carrot.
5. It's of Tomatoes.
6. Prepare of Garlic Cloves.
7. You need of Green Lentils.
8. It's of Medium Potatoes.
9. Prepare of Tomato Puree.
10. You need of Plain Flour.
11. You need of Vegan Butter.
12. You need of Vegan Milk.
13. It's of Vegan Feta Cheese.
14. Prepare of Vegan Cheese.
15. Prepare of Paprika.
16. It's of Cinnamon.
17. It's of Nutmeg.
18. Prepare of Garlic Granules.
19. You need of Salt and Pepper.
20. Prepare of Olive Oil.

Vegan moussaka is just as tasty as the traditional one, but much healthier. 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 lentil moussaka features flavourful lentils, eggplant and is topped with creamy mashed potatoes for some simple healthy comfort food! That's where this vegan lentil moussaka comes in.

Vegan Moussaka 🇬🇷 instructions

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!.

This recipe starts off with a base of oven-roasted eggplant, top it with some saucy herby lentils and. This Best Vegan Moussaka is full of savory, wholesome ingredients. Tasty with a homemade Tempeh sauce, lots of fresh eggplant, a creamy white sauce, and a delicious Moussaka is a casserole-style eggplant and potato-based dish, which can be found in the Mediterranean and Arabian cuisines. By Sophie Godwin - Cookery writer. Make this mouth-watering and healthy moussaka with a simple plant-based ragu.