VEGAN MOUSSAKA
Make this mouth-watering and healthy moussaka with a simple plant-based ragu. It's an easy dinner for the family that packs in all five of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 19
Steps:
- Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile, pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
- Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
- Meanwhile, heat a large frying pan. Add 1½ tbsp oil and tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
- Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
- Heat oven to 180C/160C fan/gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil, then cook until mashable.
- Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on each side until soft.
- Drain and mash the potatoes with the soya milk. Season to taste.
- Spoon the ragu into a large lasagne dish (or two smaller ovenproof dishes), layer in ½ the aubergine, followed by the mash. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Bake in the oven for 25-35 mins until golden and bubbling.
Nutrition Facts : Calories 533 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 15 grams sugar, Fiber 16 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
VEGETARIAN MOUSSAKA
This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.
Provided by Anne Buchanan
Categories World Cuisine Recipes European Greek
Time 2h
Yield 7
Number Of Ingredients 20
Steps:
- Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
- Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
- Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in preheated oven for 25 minutes.
- Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g
VEGAN MOUSSAKA WITH CASHEW BéCHAMEL SAUCE
This Vegan Moussaka with creamy Cashew Béchamel is not only incredibly delicious but also healthy, protein-rich, gluten-free, and lighter in calories than traditional recipes. Try the Greek lasagna with grilled eggplant and sunflower mince or lentils for the ultimate tasty comfort food!
Provided by Bianca Zapatka
Categories Appetizer Lunch & Dinner Main Course Side Dish
Number Of Ingredients 28
Steps:
- *Note: Be sure to check out the recipe tips and step-by-step photos above!
- Preheat the oven to 392°F (200°C) top/bottom heat and line a large baking sheet with parchment paper. Slice the eggplants lengthwise into 1.5-cm thick slices and arrange them on the prepared baking sheet. Brush or spray with a little oil and sprinkle with salt. Then bake for 20 minutes, until soft and lightly browned. (Alternatively, cut the eggplants into round slices and pan-fry them in a pan for about 3-4 minutes on each side).
- In the meantime, add some water to a large pot and bring it to a boil. Peel the potatoes, slice them into ½-cm thick slices and simmer for about 5-7 minutes. Then drain thoroughly and allow to cool.
Nutrition Facts : Calories 329 kcal, Carbohydrate 43 g, Protein 10 g, Fat 21 g, SaturatedFat 4 g, Sodium 733 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 Serving
VEGAN MOUSSAKA
Steps:
- Start off by putting your tofu on to press. If you have a tofu press, then this is perfect to use, but if not, 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 a heavy stack of books. Let it press for 20 minutes.
- While the tofu is pressing, preheat your oven to 350°F (180°C). Slice the eggplant into round slices about 1/4 inch thick and place them onto parchment lined baking sheets (we used two half sheet trays).
- Brush the eggplant slices with olive oil and sprinkle on salt and pepper.
- Place the eggplant into the oven and bake for 25 minutes, turning them over at the halfway mark.
- Add walnuts to the food processor and process into crumbles. Add to a mixing bowl.
- Add sliced mushrooms to the food processor and process until finely chopped. Add to the mixing bowl.
- When the tofu is pressed, mash it with a fork and add it to the mixing bowl.
- Add the lentils to the mixing bowl and toss everything together.
- Add olive oil, chopped onion, celery and red bell pepper to a pot and sauté until softened.
- Add crushed garlic, paprika, cumin, oregano, rosemary and cinnamon. Sauté for a minute to lightly toast the spices.
- Now add the walnut, mushroom, tofu and lentil mix and toss together with the vegetables and spices.
- Add tomato paste, marinara sauce and soy sauce and fry for about 8 minutes until you have cooked off any excess liquid and have a delicious soft mince texture.
- Add coconut sugar, black pepper and sea salt to taste.
- Add olive oil to a pot and heat it. Add the flour and fry it in the oil briefly. Add in all the soy milk at once and stir vigorously until well combined.
- Alternate between a wooden spoon and a whisk while heating to remove any lumps. It can tend to stick to the bottom of the pot so make sure you are scraping the bottom of the pot constantly and then whisking it in.
- Keep stirring and whisking until it reaches a rolling boil and then let it boil while you continue to stir until it thickens.
- When it's thickened, add black pepper and salt to taste.
- Preheat the oven to 350°F (180°C). Place half of the roasted eggplant along the bottom of a 9x13 oven-safe dish. Add all the vegan mince on top of the eggplant and smooth it down into a thick layer.
- Top the vegan mince with the remaining sliced eggplant. Add all of the bechamel sauce on top and smooth it down with the back of a spoon.
- Place into the oven to bake for 40 minutes switching to grill for the last 5 minutes so that it can brown on top.
- Let it cool for 10 minutes on the countertop before serving.
- Decorate with sprinkles of dried oregano, paprika, ground black pepper and sprigs of fresh rosemary.
Nutrition Facts : ServingSize 1 Serve, Calories 581 kcal, Sugar 10.7 g, Sodium 676 mg, Fat 39.2 g, SaturatedFat 5.6 g, Carbohydrate 41.3 g, Fiber 7.8 g, Protein 20.1 g
VEGAN MOUSSAKA
This version of moussaka is loaded with roasted eggplant and zucchini and has a lovely pine-nut tofu topping. It is out of Veganomicon (such a fabulous book). I wanted to try this from day one of owning the book and finally got round to it today. Like any moussaka I've ever made, it's fairly time consuming because you have to prepare 3 parts...but they're all fairly simple steps. The amount of dishes to do afterwards is probably the biggest issue! I made a nice big casserole which could have fed 6 easily with a salad, maybe even 8. I found that the amount of potatoes this calls for weren't enough for two layers of potato, just one. So I'm not sure if I was off in weight, or if I cut them too thick. But one layer of potato was just fine. You have some leeway to increase the eggplant & zucchini a bit as well, I used 2 medium eggplant and 2 medium zucchini which is well over 1 lb. Well - if you give it a go, I hope you enjoy!
Provided by magpie diner
Categories < 4 Hours
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat your oven to 400 degrees F. Lightly oil 3 baking sheets.
- Veg: Slice the eggplant into 1/4 inch thick slices lengthwise. Places them into a colander and sprinkle with salt -- rub the salt around so that it reaches all sides on all pieces. Set the colander aside to sweat for about 15 minutes (takes away any bitterness).
- In the meantime slice the zucchini into similar 1/4 inch slices lengthwise. Peel the potatoes then slice the same way.
- Rinse the eggplant and pat dry.
- Place each vegetable onto it's own baking sheet. Sprinkle the 1/4 cup of oil over all the veg, rubbing around so that all sides get covered. The eggplant will need a little more oil, and it does stick more easily. Sprinkle the zucchini and potato with salt. Spread out the veg, overlapping is OK and probably necessary to fit everything on. Roast all the veg until lightly browned around the edges - roughly 15 minutes for the eggplant and zucchini and 20 minutes for the potatoes.
- Tomato Sauce: Combine the remaning 1/4 cup oil and garlic in a large pan. Heat over medium heat and let the garlic sizzle for about a minute and then add in the shallots. Cook until transulcent, about 5 minutes. Add in the tin of crushed tomatoes (entire tin, no straining). Add the oregano, cinnamon and bay leaf. Leave that covered, to simmer for about 15 minutes. The sauce will thicken slightl and reduce. Turn off the heat and adjust salt to taste. Remove bay leaf.
- Topping: Using a food processor, blend the pine nuts and lemon juice into a paste. Add the tofu, garlic, arrowroot, nutmeg, salt and pepper. Blend until creamy and smooth.
- Putting it together: Lightly oil a casserole dish (ie 9 x 13). Reheat the oven to 400. Spread about 1/2 cup of the sauce in the bottom of the dish, followed by a layer of eggplant, a layer of potatoes another 1/2 cup of sauce and half of the breadcrumbs.
- Assess how much eggplant and potato you have left. If you can do 2 more layers, then do another sequence of sauce/eggplant/potato/sauce. If you can only do 1 more layer then move on to the next zucchini step.
- Spread all of the zucchini over this, then top with another layer of eggplant/potato/sauce, and the rest of the breadcrumbs.
- Spread the pine nut topping on last, using a spatula to spread it out as best you can without disturbing the layers underneath.
- Bake for 40 minutes until the top is lightly browned and a few cracks have formed in the topping. Allow to set 10 minutes before slicing and serving.
THE BEST VEGAN MOUSSAKA
Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! Just 10 ingredients and simple methods required.
Provided by Minimalist Baker
Categories Entree
Time 2h
Number Of Ingredients 19
Steps:
- Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
- ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.
- EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
- Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.
- BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.
- Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.
- LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized - ~5 minutes. Stir occasionally.
- Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.
- Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
- ASSEMBLY: To an 8x8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.
- Bake at 400F (204 C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.
- Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Carbohydrate 27.9 g, Protein 8.3 g, Fat 22.2 g, SaturatedFat 3.5 g, Sodium 1115 mg, Fiber 8.8 g, Sugar 12.5 g, UnsaturatedFat 17.2 g
GREEK STYLE VEGAN MOUSSAKA RECIPE
Greek Style Vegan Moussaka Recipe is a dish that has been inspired by the very famous Greek dish which the Lamb moussaka. In this dish we have used ingredients that will help the vegan lovers to enjoy the recipe without using any dairy products and meat. Vegan Moussaka is layered with a luscious medley of lentil gravy topped up with caramelized onions, layered again with roasted eggplant roundels and finally topped up with grated garlic flavored potato. Serve the Greek Style Vegan Moussaka Recipe as a one pot dish recipe for a Sunday lunch meal If you are looking for more vegan recipes here are some: Vegan Burger Recipe With Beans And Tofu Patty Vegan Mango Lassi Recipe Vegan Hot Chocolate Recipe
Provided by Archana's Kitchen
Time 1h25m
Yield Makes: 4 Servings
Number Of Ingredients 20
Steps:
- We begin making the Vegan Moussaka Recipe by soaking the lentils overnight and boiling them separately in a pressure cooker, cook the chickpeas for about 6 whistles and simmer in low heat for about 20 minutes.
- But for Masoor dal cook it in the pressure cooker for about 4 whistles and simmer for just 5 minutes and switch off the flame.
- Heat a flat pan with oil, add garlic and onions and sauté till it is golden brown, Next sprinkle the cinnamon powder, nutmeg powder and salt. Cook till it for 5 more minutes.
- Then keep some separately to add for the Moussaka layer. In the remaining onion, add the tomato puree, add few drops of lemon juice, sugar, thyme and add in the cooked lentils, cook till the raw smell of the tomato goes away. Season it well with salt.
- Keep checking the gravy as it might get burnt easily so you can add ½ cup of water if it is needed.
- Next is to cut the eggplant into very thin roundels, sprinkle some salt and keep it aside for 10 minutes, then heat a pan with some oil and toast the eggplant on both the sides till it is golden brown. Keep them aside.
- Boil the potatoes with skin peeled in a pressure cooker for 4 whistles till it is little firm. Then grate the potatoes and keep it in a small bowl.
- Add chopped garlic, salt and some olive oil and toss it evenly till it is coated.
- Pre-heat the oven to 180 degree Celsius for 10 minutes, in the meantime grease a casserole, add the lentil gravy first.
- Next ,add the caramelized onions that was kept aside on top. Layer it with the roasted aborigine roundels and top it up with the grated potato.
- Place it in the oven and cook it for 10 more minutes till the potato has changed the color to light brown.
- Serve the Greek Style Vegan Moussaka Recipe as a one pot dish recipe for a Sunday lunch meal.
More about "vegan moussaka recipes"
THE ULTIMATE VEGAN MOUSSAKA | THE VEG SPACE EASY …
From thevegspace.co.uk
Ratings 23Calories 521 per servingCategory Main
- Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. Slice the aubergines into rounds about 1/2cm thick. Brush with oil on both sides, season with salt and black pepper and lay on baking trays. Roast for 25 minutes or so, turning half way through cooking, until golden brown all over and soft.
- Meanwhile, finely chop the onion, carrot and courgette. Heat the olive oil in a large lidded casserole or frying pan, and gently cook the onion and carrot for 4-5 minutes until starting to soften, then add the courgette and garlic and continue to cook for a further 4-5 minutes.
- Add the cinnamon, oregano and tomato purée to the pan, stir well, then add the lentils and red wine. Turn up the heat to bring to the boil, then reduce to a simmer. After 2-3 minutes, add the water and stock powder then cover and cook gently for 20-25 minutes until the lentils are soft. If the mixture becomes too dry before the end of cooking, add a little more water, and if there is too much liquid left over just remove the lid for a further few minutes of cooking. Taste and add salt and pepper as required.
- Whilst the lentil mixture is cooking, bring a saucepan of water to the boil. Peel and thickly slice the potatoes, then add these to the pan and cook for 5 minutes until almost cooked through but not falling apart. Drain and set aside in a bowl.
VEGAN MOUSSAKA WITH CREAMY BECHAMEL - LAZY CAT …
From lazycatkitchen.com
5/5 (19)Category Large PlatesCuisine GreekCalories 472 per serving
- Boil a large pot of water. Cut the peeled potatoes into ½ cm / 0.2" slices and boil them for 5 minutes. Drain and set aside to cool.
- Pre-heat the oven up to 225° C / 440° F and line a large baking tray with a piece of baking paper.
- Place the aubergine slices on a parchment-lined baking tray (no need to grease them) and into the hot oven for 25 minutes - until they are soft and lightly browned. You may need to do it in two goes (SEE NOTES with regards to salting).
VEGAN MOUSSAKA | AUTHENTIC GREEK FOOD MADE VEGAN ...
From deliciouseveryday.com
4.5/5 (8)Total Time 2 hrsCategory Main CourseCalories 440 per serving
VEGAN MOUSSAKA - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (13)Category Large PlatesCuisine GreekCalories 412 per serving
- Bring rinsed lentils to boil and cook for 10 mins. Drain and set aside. Peel the potatoes and parboil them for 12 mins. Drain and set aside.
- Heat the oven up to 225° C. Put aubergine slices on a parchment-lined baking tray (no need to grease them) and into the hot oven for 25 minutes - until they are soft and lightly browned. Some people advocate salting aubergine for an hour (and rinsing the salt off) before cooking as salt is meant to draw our bitterness, but I've forgotten to do that a few times and never tasted any bitterness. Do it ahead of baking if you want.
- In a pan, heat up 3 tbsp of olive oil. Fry onion until translucent. Add in garlic and fry for another minute. Add in cinnamon, nutmeg and ground cloves coating the onion-garlic mixture in the spices. Gently fry for another minute on low heat so that the spices don't burn.
- Add in tomatoes, bay leaves and wine. Keep on simmering under cover until tomatoes break down. Add in lentils. Keep on simmering uncovered until all the liquid has evaporated and the sauce has thickened. Season with salt, sugar and pepper and adjust to your liking. Let the sauce cool down.
VEGAN MOUSSAKA RECIPE (WFPB EGGPLANT CASSEROLE) - …
From veeatcookbake.com
- We start with preparing the eggplant. To do this, remove the stem of the aubergine and cut about 0.5 inch (1 cm) thick slices lengthways. Now lightly salt the eggplant and place in a colander for about 30 min. This will drain the eggplant and prevent the moussaka from becoming too watery. And preheat the oven to 350°F (175°C).
- In the meantime, cut the potatoes into thin slices. And put them on a parchment-lined baking sheet.
- Take a cloth and pat it dry briefly. Now put the eggplants on a baking sheet. And bake the eggplant with the potatoes for about 20 minutes, making sure that the potatoes
VEGAN MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
Cuisine GreekCategory Main CourseServings 4
VEGAN MOUSSAKA RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Cuisine GreekCategory EntreesServings 12Calories 274 per serving
VEGAN MOUSSAKA - AVANT-GARDE VEGAN - VEGAN RECIPES
From avantgardevegan.com
VEGAN MOUSSAKA - MIA KOUPPA, TRADITIONAL GREEK RECIPES AND ...
From miakouppa.com
Reviews 8Servings 6Cuisine GreekCategory Main Course
- Peel and slice your potatoes into rounds, about 1/4 inch thick. Use your mandolin or a very sharp knife.
- In a large pot heat the olive oil, coconut oil and flour over medium heat. Stir constantly to not burn the flour. Cook for approximately 3 - 5 minutes.
VEGAN MOUSSAKA WITH 3 VEGAN MINCE ALTERNATIVES - MY PURE ...
From mypureplants.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 432 per serving
- Soak TVP in hot veggie broth for 30 minutes. If they softened, drain the water and squeeze any additional moisture out with your hands. Now, they are ready to be used as "raw minced meat".
- We recommend roasting them in a baking tray with grill rack*. Pre-heat the oven for 390 Fahrenheit (200 degrees Celcius) and roast them for 15 minutes. When ready, leave it to cool on the rack.
- Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic, and cook for 1-2 minutes.
VEGAN MOUSSAKA WITH LENTILS | HEALTHY, GLUTEN-FREE RECIPE ...
From elavegan.com
5/5 (31)Calories 400 per servingCategory Main Course
- Check the video below for easy visual instructions.Preheat oven to 390° F/200° C and prepare two baking sheets with parchment paper.
- Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 minutes or until lightly brown.
- Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion & garlic and sauté for about 4-5 minutes. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes.
- For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few minutes until it thickens. Whisk continuously. Remove from heat. Check the recipe notes if you don't want to make the béchamel sauce.
EASY VEGAN MOUSSAKA WITH LENTILS - CHOOSING CHIA
From choosingchia.com
5/5 (10)Total Time 1 hr 5 minsCategory MainCalories 560 per serving
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender.
- Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes.
- boil the potatoes until tender. Drain the water and add the vegan butter, almond milk, salt and pepper. Mash the potatoes until smooth.
- Preheat the oven to 350 degrees. Layer the eggplant, lentils and mashed potatoes in a baking dish and bake for 30-45 minutes. Optionally place on broil for 1 minute to brown the top and serve.
AUTHENTIC VEGAN MOUSSAKA RECIPE WITH LENTILS - VEGGIES DON ...
From veggiesdontbite.com
- Slice the eggplant into thick pieces, about ½ inch. Place them on a paper towel and sprinkle with 1 teaspoon of the salt. Allow them to sit for about 10 minutes while preparing other parts of the recipe. This will help bring out some of the water.
- Make béchamel sauce by placing all ingredients into a blender and blending until nice and smooth.
- Sauté onion and garlic with the rest of the salt (1 teaspoon) and oil or splash of broth until brown.
EASTERN EUROPEAN VEGAN MOUSSAKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (11)Total Time 40 minsCategory Dinner, EntreeCalories 265 per serving
VEGAN MOUSSAKA | HEARTFUL TABLE
From heartfultable.com
5/5 (9)Total Time 2 hrs 45 minsServings 9
VEGAN MOUSSAKA RECIPE - WELLBEING.COM.AU
From wellbeing.com.au
Servings 4Category GF, VG
VEGAN ROASTED VEGETABLE MOUSSAKA | TINNED TOMATOES
From tinnedtomatoes.com
Cuisine Greek, VeganTotal Time 1 hr 4 minsCategory DinnerCalories 411 per serving
VEGAN MOUSSAKA: EGGPLANT, MINCE, AND BECHAMEL SAUCE
From tofubud.com
Servings 8Total Time 1 hr
VEGAN MOUSSAKA WITH AUBERGINE - COOKING GORGEOUS
From cookingorgeous.com
Ratings 1Category Main CourseCuisine Mediterranean, TurkishTotal Time 2 hrs
EASY VEGAN MOUSSAKA - NOURISHEDBYTALIA.COM
From nourishedbytalia.com
MOUSSAKA | THE VEGAN SOCIETY
From vegansociety.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #preparation #4-hours-or-less
You'll also love