Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, moussaka (vegan). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really 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 well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Moussaka (vegan) is something which I’ve loved my whole life.
Guide to Make Moussaka (vegan)
To begin with this recipe, we must first prepare a few components. You can cook moussaka (vegan) using 16 ingredients and 5 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Moussaka (vegan):
- Get 100 g lentilles non cuites
- Prepare 100 de PST (protéines de soja texturé)
- Take 800 g pommes de terres
- Make ready 2 oignons
- Get 3 gousses d'ail
- Make ready 1 cc thym
- Make ready 1 cc d'origan
- Get 1 cc piment de Cayenne (facultatif)
- Prepare 1 cs tomate concentrée
- Take 1 cs d'huile
- Make ready 400 g tomates concassées (1 conserve)
- Make ready 2 aubergines
- Take 200 ml crème soja
- Make ready 150 ml lait végétal + 1 cs de maïzena
- Get 1 cs levure maltée
- Prepare 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 is going to wrap it up for this special food moussaka (vegan) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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