Vegan Moussaka 🇬🇷

Name: Vegan Moussaka 🇬🇷
Yield: 4 servings
Cuisine: British
Ingredients: 1 Aubergine; 1 Courgette; 1 Onion, Finely Sliced; 1 Carrot; 2 Tomatoes; 2 Garlic Cloves; 1 Tin Green Lentils; 2 Medium Potatoes; 1 Tbsp Tomato Puree; 60 g Plain Flour; 60 g Vegan Butter; 50 ml Vegan Milk; 50 g Vegan Feta Cheese; 50 g Vegan Cheese; 3 Tsp Paprika; 1 Tsp Cinnamon; 1 Tsp Nutmeg; 2 Tsp Garlic Granules; To Taste Salt and Pepper; Olive Oil

Sally Strong @Sally

Bristol

This week we are celebrating Greek food on the latest leg of our Global Food Tour, to celebrate I made a delicious Vegan Moussaka! #Mycookbook

Sally Strong @Sally

Bristol

This week we are celebrating Greek food on the latest leg of our Global Food Tour, to celebrate I made a delicious Vegan Moussaka! #Mycookbook

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Ingredients

4 servings

1Aubergine
1Courgette
1Onion, Finely Sliced
1Carrot
2Tomatoes
2Garlic Cloves
1 TinGreen Lentils
2Medium Potatoes
1 TbspTomato Puree
60 gPlain Flour
60 gVegan Butter
50 mlVegan Milk
50 gVegan Feta Cheese
50 gVegan Cheese
3 TspPaprika
1 TspCinnamon
1 TspNutmeg
2 TspGarlic Granules
To TasteSalt and Pepper
Olive Oil

Cooking Instructions

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!

Karam Ńoŕeén Becky and others reacted

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isabel maloum

Moussaka with rice and meat

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Sally Strong @Sally

on July 22, 2020 12:34

Bristol

Vegetarian who is lactose intolerant, so most of my recipes are #DairyFree and sometimes #Vegan 😎

Rachel @rachel

July 22, 2020 14:02

This looks delicious Sally 😋

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