Main Course
Greek Style Vegan Moussaka Recipe Made Simple
If you enjoy Greek Style Vegan Moussaka Recipe Made Simple cuisine, this Main Course recipe is worth trying at home....
⏱️
25 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegan
Ingredients
- 1 Brinjal (Baingan / Eggplant) - thinly sliced
- Salt - to taste
- Black pepper powder - for seasoning
- Dried oregano - for seasoning
- 1/2 cup Kala Chana (Brown Chickpeas) - soaked and boiled
- 1/4 cup Masoor Dal (Whole) - soaked and boiled
- 1 cup Homemade tomato puree
- 2 Onions - finely chopped
- 2 cloves Garlic - chopped
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoon Sugar
- 1 Lemon juice
- Salt - to taste
- Black pepper powder - for seasoning
- 3 Potatoes (Aloo)
- 5 cloves Garlic
- 1 teaspoon Extra Virgin Olive Oil
- Salt - to taste
- Black pepper powder - for seasoning
Instructions
1
To make the Lentil gravyWe begin making the Vegan Moussaka procedure by soaking the lentils overnight and boiling them separately in a pressure cooker, make the chickpeas for about 6 whistles and stew in low bring to temperature for about 20 mins.But for Masoor dal make it in the pressure cooker for about 4 whistles and stew for just 5 mins and switch off the flame.bring to temperature a flat wok with fat, transfer in garlic and onions and sauté till it is golden brown, Next scatter the cinnamon dusting masala condiment, nutmeg dusting masala condiment and seasoning.
2
make till it for 5 more mins.Then keep some separately to transfer in for the Moussaka layer.
3
In the remaining shallot, transfer in the tomato puree, transfer in few drops of lemon liquid, sweetener, thyme and transfer in in the cooked lentils, make till the raw smell of the tomato goes away.
4
savor it well with seasoning.Keep checking the gravy as it might get burnt easily so you can transfer in ½ cup of aqua if it is needed.To make the bake Aubergine Next is to cut the eggplant into very thin roundels, scatter some seasoning and keep it aside for 10 mins, then bring to temperature a wok with some fat and toast the eggplant on both the sides till it is golden brown.
5
Keep them aside.To make the garlic potato toppingBoil the potatoes with skin peeled in a pressure cooker for 4 whistles till it is little firm.
6
Then zest the potatoes and keep it in a small mixing bowl.transfer in diced garlic, seasoning and some olive fat and toss it evenly till it is coated.To assemblePre-bring to temperature the oven to 180 degree Celsius for 10 mins, in the meantime lubricate a casserole, transfer in the lentil gravy first.Next ,transfer in the caramelized onions that was kept aside on top.
7
Layer it with the roasted aborigine roundels and top it up with the grated potato.Place it in the oven and make it for 10 more mins till the potato has changed the color to light brown.dish up the Greek Style Vegan Moussaka procedure as a one pot dish procedure for a Sunday lunch meal.
Recipe Information
Cuisine
Greek
Greek
Course
Main Course
Main Course
Diet
Vegan
Vegan
Total Time
85 mins
85 mins
Recipe Time chart
Preparation Time
25 minsCooking Time
60 minsTotal Time
85 minsMaster Chef
Bring fresh ideas into your kitchen with recipes designed for everyday cooking and special celebrations alike. Discover flavorful appetizers, wholesome main courses, delicious side dishes, sweet desserts, and refreshing drinks prepared with accessible ingredients. Our easy-to-follow recipes help you save time while creating meals full of rich flavor and satisfying textures. Enjoy cooking with confidence as you explore exciting cuisines from around the world.
You May Also Like
Homemade Garides Saganaki
View Recipe
Homemade Honey Yogurt Cheesecake
View Recipe