Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, moussaka végane. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Moussaka végane is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Moussaka végane is something that I have loved my whole life. They are fine and they look fantastic.
Rezept für ein superleckeres veganes Moussaka mit Auberginen und Zucchini. Überbacken wird die vegane Variante des griechischen Auflaufs mit Hefeschmelz. Vegan moussaka is just as tasty as the traditional one, but much healthier. It makes a satisfying meal and goes superbly well with a glass of red wine. This vegan lentil moussaka features flavourful lentils This Vegan Lentil Moussaka features flavourful lentils, eggplant and is topped with creamy mashed potatoes for some simple healthy comfort food!
To get started with this particular recipe, we have to prepare a few components. You can have moussaka végane using 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Moussaka végane:
- Make ready 2 aubergines
- Prepare 60 g protéines de soja sèches
- Take 400 g tomates concassées
- Make ready 1 oignon
- Make ready 1 cac de concentré de tomate
- Get 1/2 verre d'eau
- Prepare Paprika
- Get Piment de cayenne
- Get 1 branche de thym
- Prepare 1/2 cac de sucre
- Take huile d'olive
- Get sel
- Make ready poivre
- Make ready Béchamel végane
- Make ready 40 g margarine
- Take 40 g fécule de maïs
- Take 250 ml lait d'amande
- Prepare Chapelure
- Make ready 2 poignées de noix de cajou
- Take 1 poignée d'amande
- Prepare 1 gousse d'ail
Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Moussaka by Greek chef Akis Petretzikis! Are you ready to try one of the most amazingly delicious dishes you have ever tasted?! See more ideas about Moussaka, Moussaka recipe, Vegan moussaka.
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 !
Are you ready to try one of the most amazingly delicious dishes you have ever tasted?! See more ideas about Moussaka, Moussaka recipe, Vegan moussaka. An incredibly savory and comforting, vegan moussaka recipe, with layers of silky eggplant, veggies and lentils, covered by a. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe.
So that’s going to wrap this up with this special food moussaka végane recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
