Dinner Ideas

Vegan Moussaka

Vegan Moussaka
Advertisement


This delicious dish is filled with potatoes, tomatoes, eggplant, lentils, mushrooms, spices and mornay sauce. Never fails as a Sunday food. Hope you give this a try.

Ingredients:
* chopped garlic, 4 cloves
* chopped onions, 2
* chopped mushrooms, 1\5 kg.
* Sun dried tomatoes, 1/2 cup
* thyme or basil, 1 teaspoons
* sweet paprika, 2 teaspoons
* cumin, 2 teaspoons
* cooked red or green lentils, 2 cups.
* Chopped tomatoes, 2 cans
* tomato paste, 2 tablespoons
* red wine (or water), 1 cup

Mornay sauce:
* plant butter, 3 tablespoons
* flour, 3 tablespoons
* oat milk, 2 cups
* vegan cheese, 1 handful
* nutmeg, 1 teaspoons
* lemon Juice, 1\4 lemon
* Salt and pepper
* Potatoes, 300g.
* eggplant, only one half. Cut into thin slices

Method:
Start by adding pressed garlic, onions, sun-dried tomatoes, mushrooms, thyme, paprika and cumin in a pot and cook for a few minutes.
Then, Add chopped tomatoes, tomato paste, cooked lentils and red wine and let the mix simmer.
Now, for the Mornay sauce add plant butter, flour in a small pot and whisk until they’re combined well.
Add to the mix oat milk, vegan cheese, nutmeg, lemon, salt and pepper and cook until thick.
use a big tray to add layers of vegetable sauce, thin slices of eggplant and potatoes and mornay sauce.
Bake the moussaka for 40-45 minutes in the oven at 180°C (350°F).


Vegan Moussaka

Vegan Moussaka

This delicious dish is filled with potatoes, tomatoes, eggplant, lentils, mushrooms, spices and mornay sauce. Never fails as a Sunday food. Hope you give this a try.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Servings 4

Ingredients
  

  • 4 cloves chopped garlic
  • 2 chopped onions
  • 1/5 kg chopped mushrooms
  • 1/2 cup Sun dried tomatoes
  • 1 tbsp thyme or basil
  • 2 tbsp sweet paprika
  • 2 tbsp cumin
  • 2 cups cooked red or green lentils
  • 2 cans Chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cup red wine or water

Mornay sauce:

  • 3 tbsp plant butter
  • 3 tbsp flour
  • 2 cups oat milk
  • 1 handful vegan cheese
  • 1 tbsp nutmeg
  • 1/4 lemon Juice
  • Salt and pepper
  • 300 g Potatoes
  • eggplant only one half. Cut into thin slices

Instructions
 

  • Start by adding pressed garlic, onions, sun-dried tomatoes, mushrooms, thyme, paprika and cumin in a pot and cook for a few minutes.
  • Then, Add chopped tomatoes, tomato paste, cooked lentils and red wine and let the mix simmer.
  • Now, for the Mornay sauce add plant butter, flour in a small pot and whisk until they’re combined well.
  • Add to the mix oat milk, vegan cheese, nutmeg, lemon, salt and pepper and cook until thick.
  • use a big tray to add layers of vegetable sauce, thin slices of eggplant and potatoes and mornay sauce.
  • Bake the moussaka for 40-45 minutes in the oven at 180°C (350°F).

Leave a Comment

Recipe Rating