Recipe: Delicious Vegan Moussaka 🇬🇷

Vegan Moussaka 🇬🇷. Start off by putting on some tofu to press. It's ideal if you use a tofu press, but if you don't have one you can place the block of tofu on a plate with another plate on top of it and then place something heavy on top of that, like a heavy pot or stack of books. This vegan moussaka is Greek comfort food at its finest.

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. My moussaka uses lentils and walnuts in place of meat, layers of eggplant and zucchini, and a cozy mashed potato crust topped with vegan Béchamel. You can cook Vegan Moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Moussaka 🇬🇷

1. Prepare 1 of Aubergine.
2. Prepare 1 of Courgette.
3. Prepare 1 of Onion, Finely Sliced.
4. You need 1 of Carrot.
5. It's 2 of Tomatoes.
6. You need 2 of Garlic Cloves.
7. It's 1 Tin of Green Lentils.
8. You need 2 of Medium Potatoes.
9. You need 1 Tbsp of Tomato Puree.
10. You need 60 g of Plain Flour.
11. Prepare 60 g of Vegan Butter.
12. Prepare 50 ml of Vegan Milk.
13. Prepare 50 g of Vegan Feta Cheese.
14. It's 50 g of Vegan Cheese.
15. You need 3 Tsp of Paprika.
16. You need 1 Tsp of Cinnamon.
17. Prepare 1 Tsp of Nutmeg.
18. You need 2 Tsp of Garlic Granules.
19. Prepare To Taste of Salt and Pepper.
20. It's of Olive Oil.

I was actually a little nervous about that last part, being not really sure if the potato Béchamel layer would taste good without the traditional feta cheese you find in traditional moussaka, or. » Moussaka . Full of nutty goodness, this is a much healthier - and kinder - version of a Greek classic. Add the onion, carrot, celery and a pinch of salt. Vegan moussaka is just as tasty as the traditional one, but much healthier.

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!.

It makes a satisfying meal and goes superbly well with a glass of red wine. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Add the remainder of the lentil sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon. 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.

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