Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, moussaka (vegan). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! A Greek vegetarian version of Moussaka consisting of layers of lentils. Vegan moussaka with lentils and eggplant!
Moussaka (vegan) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Moussaka (vegan) is something that I’ve loved my whole life. They’re nice and they look fantastic.
How to Make Moussaka (vegan)
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook moussaka (vegan) using 16 ingredients and 5 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Moussaka (vegan):
- Take 100 g lentilles non cuites
- Make ready 100 de PST (protéines de soja texturé)
- Make ready 800 g pommes de terres
- Prepare 2 oignons
- Make ready 3 gousses d'ail
- Make ready 1 cc thym
- Get 1 cc d'origan
- Make ready 1 cc piment de Cayenne (facultatif)
- Make ready 1 cs tomate concentrée
- Prepare 1 cs d'huile
- Make ready 400 g tomates concassées (1 conserve)
- Get 2 aubergines
- Take 200 ml crème soja
- Prepare 150 ml lait végétal + 1 cs de maïzena
- Take 1 cs levure maltée
- Take Sel, poivre
Layers of roasted eggplant, a "meaty" and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible Vegan Moussaka. Vegan moussaka with creamy béchamel is way healthier than the original yet so delicious that even your meat-loving guests will be asking you for a recipe. Aubergine and Tofu Moussaka with Vegan Bechamel. How to Assemble it: Grease pan with olive oil and arrange the baked potatoes.
Instructions
Instructions to make Moussaka (vegan):
- Faire bouillir les lentilles et les PST 10 mn dans un bouillon de légumes. - - Couper les pommes de terre en tranches et les cuire dans l'eau 10 environ. (Elles doivent être tendres mais pas trop).
- Dans une sauteuse, faire cuire l'ail et les oignons émincés quelques minutes dans 1 cs d'huile. - Ajouter le concentré de tomate, la boîte de tomates concassées + 1 mesure d'eau (la boîte sert de dose). - Saler, poivrer, et mettre les aromates. - Ajouter les PST + les lentilles et cuire à feu moyen/fort 15 mn environ.
- Couper les aubergines en tranches et les faire cuire avec un peu d'huile au four ou à la poêle. - - Dans une casserole, préparer une béchamel en mélangeant le lait végétal + la maïzena. Chauffer en mélangeant jusqu'à épaississement. Ajouter 1 cs de levure maltée et la crème soja. Mélanger et réserver.
- Dans un plat à gratin, mettre une couche de sauce tomate avec les lentilles et les PST, une couche de pommes de terre, 1 couche d'aubergines. - Recommencer avec à nouveau une couche de sauce tomate lentilles PST, une couche de pdt, 1 couche d'aubergines.
- Verser la béchamel par-dessus et enfourner 15 mn à 200 ° C.
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. Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. This Vegan Lentil Moussaka features flavourful lentils, eggplant and is topped with That's where this vegan lentil moussaka comes in. This recipe starts off with a base of oven-roasted eggplant, top it.
As simple as that Recipe of Moussaka (vegan)
So that’s going to wrap it up with this special food moussaka (vegan) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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