Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, moussaka végane. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This vegan moussaka is deliciously layered with baked eggplant, homemade vegan mince and a creamy vegan bechamel sauce. Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing.
Moussaka végane is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Moussaka végane is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have moussaka végane using 21 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Moussaka végane:
- Take 2 aubergines
- Make ready 60 g protéines de soja sèches
- Make ready 400 g tomates concassées
- Prepare 1 oignon
- Prepare 1 cac de concentré de tomate
- Take 1/2 verre d'eau
- Prepare Paprika
- Take Piment de cayenne
- Prepare 1 branche de thym
- Make ready 1/2 cac de sucre
- Get huile d'olive
- Take sel
- Prepare poivre
- Get Béchamel végane
- Make ready 40 g margarine
- Make ready 40 g fécule de maïs
- Make ready 250 ml lait d'amande
- Get Chapelure
- Prepare 2 poignées de noix de cajou
- Prepare 1 poignée d'amande
- Take 1 gousse d'ail
Make this mouth-watering and healthy moussaka with a simple plant-based ragu. This isn't your grandma's Moussaka but it tastes just as great. This Plant Based Vegan Moussaka uses lentils instead of the traditional ground beef or lamb. This post may contain affiliate links or sponsored content.
Steps to make Moussaka végane:
- Eplucher les oignons et les faire revenir avec de l'huile d'olive. Puis ajouter les tomates, verse le verre d'eau et le concentré de tomate. Laisser mijoter. Mettre les protéines de soja dans de l'eau chaude. Puis les rajouter à la sauce tomate au bout de 5 à 10 minutes.
- Ajouter vos épices et assaisonner de sel et de poivre.
- Pendant ce temps préparer votre béchamel : faites chauffer la margarine, ajouter la fécule de maïs. Bien mélanger. Ajouter le lait d'amande. Laisser épaissir en remuant régulièrement.
- Mixer vos ingrédients pour la chapelure dans un petit mixeur.
- Couper en lamelle très fines les aubergines.
- Commencer le montage : Mettre un peu de sauce tomate puis 1/3 des tranches d'aubergine, salez et poivrez. Ajouter la moitié de la sauce tomate puis 1 autre 1/3 des aubergines (salez et poivrez). Puis la dernière moitié de sauce tomate et les aubergines qu'il vous reste : salez et poivrez.
- Ajouter votre béchamel sur le dessus puis ajouter votre chapelure.
- Faites cuire 1h a 180 degrés !
Incredible Greek food in the healthiest way possible. 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. 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.
So that is going to wrap it up with this special food moussaka végane recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
