Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vegan/vegatable moussaka. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vegan/vegatable moussaka is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Vegan/vegatable moussaka is something which I’ve loved my whole life.

An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce. This vegan and vegetarian version of the classic Greek moussaka is hearty and homely yet much lighter, dairy-free and low in carb with soy-free and gluten-free options. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

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

The ingredients needed to make Vegan/vegatable moussaka:

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

Repeat with the rest of the vegetables and passata. Vegan Moussaka gluten free, dairy free This vegan moussaka is Greek comfort food at its finest. It's loaded with flavor from layers of roasted eggplant, fluffy mashed potatoes, nutrition-packed lentils and chickpeas, and a creamy vegan Bechamel sauce. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life.

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.

Then add in all the vegan mince into a thick layer. Then top the vegan mince with the remaining sliced eggplant. Add all of the bechamel sauce and smooth down with the back of a spoon. "Moussaka or musaka, often written as musakka, is a meat and vegetable stew, originally made from sliced aubergine (eggplant), meat, and tomatoes, and preferably cooked in an oven. This is the version current among the Turks and Arabs, who may also substitute courgettes (zucchini) for the aubergines. If the top is browning too quickly, cover it with a piece of kitchen foil.

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