This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine, layered I've been itching to experiment with vegan-ising the totally luscious Greek dish, Moussaka.
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Traditionally, moussaka is made of cream and meat.
Ingredients of Vegan/vegatable moussaka
- You need of Potatoes (medium hard).
- You need of Eggplants.
- Prepare of Onion.
- You need of Garlic.
- It's of Red lentils.
- You need of Brown soy crumble.
- Prepare of Canned tomatoes.
- Prepare of Feta cheese.
- Prepare of Oregano.
- It's of Basil.
- Prepare of Red paprika powder.
- It's of Salt.
- You need of Pepper.
- You need of Oat cream.
- It's of Dried mashed potato flour (perunamuusijauhe).
Vegan/vegatable moussaka step by step
- Rinse and boil lentils for about 5min..
- Slice eggplants and salt tha sliced to cry, let cry for 29min then clean away the salt..
- Peel and slice potatoes..
- Put the brown soy crumble in hot water, add vegetable broth cube..
- 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..
- 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..
- Cook in the 215'C oven for about 1,5hours, until potatoes are soft..
This vegan lentil moussaka features flavourful lentils, eggplant and is topped with That's where this vegan lentil moussaka comes in. This recipe starts off with a base of oven-roasted eggplant, top it. Pour sauce over vegetables and sprinkle with Parmesan cheese. Vegan moussaka is just as tasty as the traditional one, but much healthier. It makes a satisfying meal and goes superbly well with a glass of red wine.
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