Although the recipe is straight forward, beautifully explained, and simple, it is time consuming. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. Moroccan-Spiced Eggplant and Tomato Stew.It would pair especially well with our Grain-Free Tabbouleh Salad, 5-Minute Green Salad, and/or your favorite roasted vegetables (like Brussels sprouts, butternut squash, carrots, or potatoes). It’s a hearty entrée perfect for meal prep or impressing dinner guests. We hope you LOVE this vegan moussaka! It’s: Once baked, the top becomes golden and slightly caramelized. The lentil tomato filling goes between slices of roasted eggplant, then everything’s topped with the bechamel. With the three layers ready, it’s time to assemble. When blended with cashews, olive oil, salt, nutritional yeast, and water, it becomes a creamy, knock-out sauce. Roasting garlic turns it from sharp and pungent to mild and sweet. Next come the lentils and tomatoes, which are simmered with salt, pepper, oregano, and optional nutmeg.īut the star of the show is the roasted garlic bechamel. The filling starts with sautéing onion and garlic. This helps draw out the moisture so that once roasted, it’s perfectly fork tender with sweet, caramelized edges. This vegan moussaka consists of three layers: 1) roasted eggplants slices, 2) a lentil tomato filling, and 3) a roasted garlic bechamel sauce.īefore roasting the eggplant, we sprinkle it generously with salt and allow it to sit in a colander or bowl. You can learn more about the history of moussaka and find a traditional recipe here. Our version is not traditional but is a plant-based take on the delicious concept of layering roasted eggplant, a hearty filling, and a rich, creamy bechamel sauce. The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s. The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan. But other variations of the dish with different ingredients also exist and vary by region. It’s typically made with layers of ground meat, eggplant, and a bechamel sauce. For lunch today I have the beetroot, kale and lentil salad – I already know it’s good, because I had it for lunch yesterday, too.Moussaka is a popular dish in Greece and beyond. These are hands down my favourite nachos, not to mention incredibly healthy. My parents and boyfriend, who are 100% meat lovers, tried this and were amazed at how much it tasted like the real thing and how good it was! Queso is something I haven’t had in YEARS, as when I was 21 I figured out not all cheese was vegetarian (can anyone say animal rennet? Yuck). Now, on to the queso, because for the last month I’ve just been eyeing (and eating) your recipes without comment. I mean, I love your recipes MORE than aioli or kinder bueno, and that’s saying something. I have made several of your recipes over the last month, and you make it surprisingly easy to stick to a vegan diet. I’ve gotta say, the reason I have been able to stick it out this time is because of you. I always wanted to be a vegan, but every time I tried I just found myself succumbing to things like aioli (die hard aioli fan) and chocolate (kinder bueno bars!). I became a vegetarian when I was 15 years old, I’m now 25 and I’ve been a vegan for about a month now.
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