Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. Great recipe for Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. This is a very filling meal!

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys greek-style rice moussaka, gf df ef sf nf vegan using 21 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:

1. Get medium aubergine / eggplant
2. Prepare salt as required, you'll need a fair amount
3. Make ready olive oil
4. Prepare white mushrooms, finely sliced
5. Get spring onions / scallions, finely sliced
6. Make ready garlic, crushed
7. Make ready dry white wine
8. Take can of chopped tomatoes
9. Make ready tomato puree / paste
10. Take ground cinnamon
11. Get sugar
12. Prepare finely chopped fresh parsley
13. Make ready cooked short-grain white rice
14. Make ready parmesan-style cheese, finely grated (I use vegan brand Veganic)
15. Get Sauce
16. Prepare sunflower spread / butter
17. Prepare corn starch / cornflour
18. Take light coconut milk
19. Get coconut cream
20. Prepare parmesan-style cheese, grated
21. Prepare ground nutmeg

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Instructions to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:

1. Slice the aubergine into half cm thick rounds
2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
3. Rinse the slices well under cold water then pat dry
4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
8. Preheat the oven to gas 4 / 180C / 350°F
9. To make the sauce, melt the butter over a medium heat and stir in the corn starch
10. Gradually add in the milk and cream, whisking continuously until thickened
11. Remove from the heat and stir in the parmesan
12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
13. Spread 1/2 of the rice mixture on top
14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes

I had forgotten how delicious this dish was! Very tasty served with some of my gluten-free pitta bread and tzatziki dip. The kids really enjoyed it too Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan instructions. Slice the aubergine into half cm thick rounds. Rinse the slices well under cold water then pat dry.

So that is going to wrap this up with this special food vickys greek-style rice moussaka, gf df ef sf nf vegan recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!