Recipe: Perfect Vegan/vegatable moussaka

Vegan/vegatable 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.

It's usually made with potatoes, but if you leave those out and use. Easy vegetable moussaka dish that consists of juicy meatless mince sauce mingling with layers of sweet eggplant (aubergines) & thick velvety bechamel sauce. This post may contain affiliate links or sponsored content. You can have 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. Prepare of Eggplants.
3. Prepare of Onion.
4. Prepare of Garlic.
5. It's of Red lentils.
6. You need of Brown soy crumble.
7. Prepare of Canned tomatoes.
8. Prepare of Feta cheese.
9. It's of Oregano.
10. You need of Basil.
11. Prepare of Red paprika powder.
12. It's of Salt.
13. You need of Pepper.
14. It's of Oat cream.
15. Prepare of Dried mashed potato flour (perunamuusijauhe).

Traditionally, moussaka is made of cream and meat. Two things that are not part of a plant based diet. Hummus Baked Vegan Moussaka - a hearty vegan entree with layers of flavorful roasted vegetables, a lentil-mushroom filling, and a delectable baked hummus topping. This recipe for vegan moussaka by Mark Reinfeld contains no eggs, and the bechamel sauce is.

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..

I love this dish and for a long, long time, it eluded me. 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. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. The Greek classic tastes as good made with vegetables as it does with the usual minced lamb.