The Ultimate Vegan Moussaka

Name: The Ultimate Vegan Moussaka
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 aubergines; 2 tablespoons olive oil; 1 onion; 1 courgette; 1 carrot; 2 tablespoons olive oil; 1 teaspoon garlic purée / ready-chopped garlic; 1/2 teaspoon canela; 1 teaspoon dried oregano; 2 tablespoons tomato purée; 2 1/16 cups lentils tinned, green or brown - drained and rinsed; 5/8 cup red wine check it is vegan; 5/8 cup water; 1/2 teaspoon vegetable stock powder check it is vegan; 2 large potatoes; 4 1/4 tablespoons dairy free margarine; 7 2/3 tablespoons plain flour; 2 1/8 cups dairy-free milk I usually use oat or soya; 6 1/8 tablespoons dairy-free cheese optional - I usually use vegan parmesan; grated nutmeg to taste

THEVEGSPACE(2)

Sup!: "Delicious moussaka I use dry lentils so add extra…" Read More

20Ingredients

105Minutes

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Ingredients

US|METRIC

4 SERVINGS

2 aubergines

2 Tbsp. olive oil

1 onion

1 courgette

1 carrot

2 Tbsp. olive oil

1 tsp. garlic (purée / ready-chopped garlic)

1/2 tsp. canela

1 tsp. dried oregano

2 Tbsp. tomato purée

400 grams lentils (tinned, green or brown - drained and rinsed)

150 mL red wine (check it is vegan)

150 mL water

1/2 tsp. vegetable stock powder (check it is vegan)

2 large potatoes

60 grams dairy free margarine

60 grams plain flour

500 mL dairy-free milk (I usually use oat or soya)

50 grams dairy-free cheese (optional - I usually use vegan parmesan)

grated nutmeg (to taste)

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Sup! 3 years ago

Delicious moussaka I use dry lentils so add extra liquid when cooking, suggest using 200g dry lentils and doubling the stock if you find it dry

B 4 years ago

I love lentils, but this was too dry. A tin of tomatoes would've made a bit of difference.

The Ultimate Vegan Moussaka

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