Best Vegan Moussaka 🇬🇷

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  1. Ingredients of Vegan Moussaka 🇬🇷

  2. Vegan Moussaka 🇬🇷 instructions

Vegan Moussaka 🇬🇷.

Vegan Moussaka 🇬🇷

Cooking Tips

The garlic cooks quickly in 20 seconds (maybe less as it depends on how popular the pan is). If the garlic is cooked too long, then it will taste not quite pleasant and shed its odor. If you want to add garlic, make certain to add it last, so it will not burn.

You can cook Vegan Moussaka 🇬🇷 using 20 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Moussaka 🇬🇷

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

Vegan Moussaka 🇬🇷 step by step

  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!.

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