★★★★★ 231 Reviews: My BEST #Recipes >> Vegan #Moussaka and Lentils
★★★★★ 231 Reviews: My BEST #Recipes >> Vegan #Moussaka and Lentils
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking
This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it
Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.
All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)
You’ll Need:
For the base:
2 pounds potatoes, stripped (1 kg)
3 expansive eggplants
Olive oil to brush
Ocean salt and pepper to sprinkle
For the lentil blend:
3 measures of cooked lentils (600 g)
2 glasses tomato purée (450 g)
1 glass hacked tomatoes (150 g)
1 tbsp olive oil
1 expansive onion, hacked
2 cloves of garlic, minced
2 cove leaves
1-2 tsp dried thyme
1 tsp oregano
1 tsp paprika
1 tsp coconut sugar or darker sugar
squeeze of cinnamon
Ocean salt and pepper to taste
For the béchamel sauce (*see formula notes):
2 tbsp vegetarian spread (28 g)
2 glasses plant-based milk (480 ml)
3 1/2 tbsp cornstarch (28 g)
2 tbsp wholesome yeast chips
Ocean salt and pepper to taste
Squeeze of nutmeg
Vegetarian cheddar to taste (discretionary)
How to Make:
- Preheat broiler to 390° F/200° C and get ready two heating sheets with material paper.
- Cut every eggplant the long way into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick cuts. Orchestrate all cuts in a solitary layer on the heating sheets and brush gently with some olive oil, sprinkle with salt and pepper. Prepare in the broiler for around 20 minutes or until delicately darker.
- In the mean time, heat 1 tbsp olive oil in a skillet over medium warmth. Include the onion and garlic and sauté for around 4-5 minutes. Include the tomato purée, hacked tomatoes, all flavors, and salt and pepper to taste. At long last, include the cooked lentils and let stew on low warmth for around 5 minutes.
- For the béchamel sauce, add the plant-based milk to a container/skillet. Blend in the cornstarch, dietary yeast, salt and pepper, and whisk. Include the veggie lover spread and heat the blend to the point of boiling. Let stew on low warmth for a couple of minutes until it thickens. Whisk ceaselessly. Expel from warmth. Check the formula notes in the event that you would prefer not to make the béchamel sauce.
- Oil a 13"x9" (33x23 cm) or bigger heating dish and mastermind half of the potato and eggplant cuts on the base of the preparing dish. Top with the lentil blend, trailed by the rest of the potato/eggplant cuts (see photograph above in the blog entry). Pour the béchamel sauce to finish everything and spread equally. Add vegetarian cheddar to taste (discretionary).
- Prepare in the broiler for around 30 minutes or until brilliant dark colored. Enhancement with new herbs. Appreciate!
Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)
https://elavegan.com/veggie lover moussaka-lentils sans gluten/
