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Lentil Moussaka
Recipe:
Ingredients
For the base:
2 pounds potatoes, peeled (1 kg)
3 large eggplants
Olive oil to brush
Sea salt & pepper to sprinkle
For the lentil mixture:
3 cups of cooked lentils (600 g)
2 cups tomato purée (450 g)
1 cup chopped tomatoes (150 g)
1 tbsp olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 bay leaves
1-2 tsp dried thyme
1 tsp oregano
1 tsp paprika
1 tsp coconut sugar or brown sugar
pinch of cinnamon
Sea salt & pepper to taste
For the béchamel sauce (or use mashed potatoes):
2 tbsp vegan butter (28 g)
2 cups plant-based milk (480 ml)
3 1/2 tbsp cornstarch (28 g)
2 tbsp nutritional yeast flakes
Sea salt & pepper to taste
Pinch of nutmeg
Vegan cheese to taste (optional)
.
Instructions
Preheat oven to 390F/200C and prepare two baking sheets with parchment paper.
Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 min or until lightly brown.
Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion & garlic and sauté for about 4-5 min. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes.
For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few min until it thickens. Whisk continuously. Remove from heat.
Grease a 13”x9” (33x23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish. Top with the lentil mixture, followed by the remaining potato/eggplant slices (see photo above in the blog post).
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