3 vegetables vegan moussaka
Prep time
Cook time
Total time
Author: EnHealthy
Ingredients
Vegetables Vegan Moussaka
- 4 eggplants
- 2 big zucchini or 4 small
- 10 mushrooms
- Olive oil for brushing the vegetables
- ½ cup (50gr) breadcrumbs
- 1 teaspoon oregano
- Garlic powder (up to taste)
- Salt, pepper
Tomato sauce:
- ⅓ cup (100 gr) tomato paste
- ¾ cup water
- ½ cup fresh basil
- 1 big very mature tomato
- ½ teaspoon oregano
Béchamel:
- 1 Liter rice milk
- 1½ cup whole-wheat flour
- ¼ cup (60 gr) olive oil
- Nutmeg (up to taste)
- Salt, pepper
Instructions
- Pre-heat oven to 200°C.
- Cut the vegetables lengthwise into thin slices and put first the eggplants on baking sheet.
- Brush both sides with a little olive oil and sprinkle oregano, garlic powder, salt and pepper.
- Bake for 10 minutes and set aside.
- Place zucchinis and mushrooms in baking sheet drizzle with olive oil, sprinkle oregano, garlic powder, salt and pepper and bake for 10 minutes.
- In a blender put all the ingredients for the tomato sauce, mix well and set aside.
- Put the milk and the remaining ingredients of Béchamel in a large skillet, bring in to boil, whisk until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
To assemble:
- In an ovenproof dish arrange the eggplants slices across its base and sprinkle with 2 tablespoons of breadcrumbs. Then layer the zucchinis and sprinkle with 2 tablespoons of breadcrumbs.
- Finally layer the mushrooms with the remaining eggplants and sprinkle with breadcrumbs (save some breadcrumbs for topping).
- Pour the tomato sauce over the vegetables and last pour béchamel sauce.
- Top it with the remaining breadcrumbs.
- In a pre-heated oven bake for 35 minutes to 180°C and then another 5 minutes until golden brown.
- Remove from oven. Allow to cool for at least 1 hour.
- Cut into pieces, serve and enjoy!
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/3-vegetables-vegan-moussaka-main-dishes-recipe/