Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan/vegatable moussaka. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan/vegatable moussaka is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Vegan/vegatable moussaka is something that I’ve loved my entire life. They’re nice and they look wonderful.

This vegan moussaka is deliciously layered with roasted eggplant, homemade vegan mince and a creamy vegan bechamel sauce. Vegan moussaka is like a lower carb version. Easy vegetable moussaka dish that consists of juicy meatless mince sauce mingling with layers of sweet eggplant (aubergines) & thick velvety bechamel sauce.

To begin with this particular recipe, we have to prepare a few components. You can have vegan/vegatable moussaka using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vegan/vegatable moussaka:

1. Take Potatoes (medium hard)
2. Get Eggplants
3. Get Onion
4. Make ready Garlic
5. Get Red lentils
6. Take Brown soy crumble
7. Take Canned tomatoes
8. Take Feta cheese
9. Get Oregano
10. Get Basil
11. Prepare Red paprika powder
12. Get Salt
13. Take Pepper
14. Get Oat cream
15. Take Dried mashed potato flour (perunamuusijauhe)

Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional. This vegan moussaka is every bit as good as the 'real' thing - a rich lentil ragu cooked in red wine Can you freeze your vegan moussaka?

Instructions to make Vegan/vegatable moussaka:

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.

This would freeze really well, and would be perfect for batch. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. It is a layered casserole traditionally made Prep the Vegetables. 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. By Sophie Godwin - Cookery writer.

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