What are the ingredients necessary to create a Greek vegan moussaka?
Moussaka is a popular Greek dish that is loaded with flavor and is a favorite among vegans. This dish is made with layers of eggplant, potatoes, and a creamy bechamel sauce. It’s perfect for dinner on any day of the week and is sure to satisfy even the pickiest of eaters.
Ingredients:
- 2 eggplants, peeled and sliced
- 2 potatoes, peeled and sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can diced tomatoes (14 oz)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- For the bechamel sauce:
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 cups unsweetened almond milk
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat the oven to 375°F.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté for about 5 minutes.
- Add canned tomatoes, basil, oregano, salt, and pepper to the skillet and cook for another 10 minutes.
- In a separate skillet, grill the sliced eggplants and potatoes until they are soft and tender.
- In a saucepan, melt vegan butter and stir in the flour. Cook the mixture for a few minutes and then slowly whisk in the almond milk, nutmeg, salt, and pepper. Cook the mixture for about 10 minutes until it thickens.
- In a baking dish, layer the grilled eggplants and potatoes on the bottom, followed by a layer of the tomato mixture. Repeat until you have used all the vegetables and tomato sauce.
- Pour the bechamel sauce over the top of the vegetables.
- Bake for about 30 minutes or until the top is golden brown.
- Let the dish cool for a few minutes before serving.
Conclusion:
Indulge in the delightful flavors of this Greek vegan Moussaka recipe. This delicious dish is easy to prepare and perfect for a cozy dinner with your family. The layers of eggplants and potatoes with the creamy bechamel sauce make for a mouth-watering combination that is sure to please your taste buds. Enjoy!
