vegan moussaka
Okay! Let’s try a vegan version of the classic Greek dish moussaka! Our vegan moussaka is super comforting, quick to make, and is perfect for re-heating.
cooks in
2 hours
difficulty
medium
serves
4-6 persons
vitamin b
Essential for many vital functions in our body.
PROTEIN
Building blocks for muscles and other cells in your body.
fibers
These are very important for your gut flora!
ingredients
- 1 batch of Happy Cow Sauce (recipe here)
- 1 batch of The Best White Sauce (recipe here)
- 3 aubergines
- 5 floury potatoes
- Nutritional yeast
instructions
- Firstly, make the Happy Cow Sauce, recipe linked in ingredients list.
- Secondly, cook up the Best white sauce – recipe also linked in ingredients list.
- Now! Let’s make the vegan moussaka. Wash the aubegines and potatoes and slice them into 1 cm slices.
- Turn the oven to 220 C.
- Start with a layer of potatoes, then layer slices of aubegine at the bottom of a ovenproof dish with at least 5-10 cm high edges.
- Next, ladle over Happy Cow Sauce in one layer and thereafter a layer of The Best White Sauce.
- Repeat the above step until all sauce and aubegine is consumed.
- Finally, sprinkle nutritional yeast all over the top for a lovely cheesy twang to the dish.
- Bake the moussaka in the lower part of the oven until the aubegines are soft and lovely, this should take aproximately 45 – 60 minutes.
Behold! Your vegan moussaka is complete – serve up with some nice vegan tzatziki or enjoy on its own.
did you make this recipe?
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