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.
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).