Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan moussaka 🇬🇷. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vegan Moussaka 🇬🇷 is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Vegan Moussaka 🇬🇷 is something which I’ve loved my entire life.

Vegan moussaka is like a lower carb version of a vegan shepherd's pie! Instead of mashed potatoes on the top you have bechamel sauce. It's also a little like lasagna in that you have layers.

To begin with this particular recipe, we must first prepare a few components. You can have vegan moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vegan Moussaka 🇬🇷:

1. Take Aubergine
2. Make ready Courgette
3. Take Onion, Finely Sliced
4. Get Carrot
5. Make ready Tomatoes
6. Take Garlic Cloves
7. Take Green Lentils
8. Prepare Medium Potatoes
9. Prepare Tomato Puree
10. Make ready Plain Flour
11. Prepare Vegan Butter
12. Prepare Vegan Milk
13. Prepare Vegan Feta Cheese
14. Take Vegan Cheese
15. Get Paprika
16. Prepare Cinnamon
17. Make ready Nutmeg
18. Prepare Garlic Granules
19. Make ready Salt and Pepper
20. Prepare Olive Oil

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. 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. 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.

Steps to make Vegan Moussaka 🇬🇷:

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!

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. Easy and incredibly more-ish - a real crowd-pleaser for vegans and non-vegans alike! 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.

So that is going to wrap this up with this special food vegan moussaka 🇬🇷 recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!