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To Get Extra Scrumptious Vegan Recipes, Go to BIO . . Vegan Moussaka Full of…

πŸ₯‘πŸ… To Get Extra Scrumptious Vegan Recipes, Go to BIO vegan.every day.recipes
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Vegan Moussaka 🌿 Full of potatoes, lentils, eggplant, mushrooms, tomatoes, spices and mornay sauce
by micadeli_
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Recipe right here:
* four cloves of garlic, chopped
* 2 onions, chopped
* 200g. mushrooms, chopped
* half of cup solar dried tomatoes
* 1 teaspoons of thyme or basil
* 2 teaspoons of candy paprika
* 2 teaspoons of cumin
* 250g. crimson or inexperienced lentils, cooked
* 2 cans og chopped tomatoes
* 2 tablespoons of tomato paste
* 1 cup of crimson wine (or water)
Mornay sauce:
* three tablespoons of plant butter
* three tablespoons of flour
* 2 cups of oat milk
* 1 handful of vegan cheese
* 1 teaspoons of nutmeg
* Juice from 1/four lemon
* Salt and pepper
+ Skinny slices of 300g. Potatoes and half of eggplant.

In a pot add pressed garlic, onions, mushrooms, sun-dried tomatoes, thyme, paprika and cumin. Prepare dinner for a couple of minutes. Add cooked lentils, chopped tomatoes, tomato paste and crimson wine and let it simmer.
Make the mornay sauce by including plant butter right into a small pot, add flour and whisk till mixed. Add oat milk, vegan cheese, nutmeg, lemon, salt and pepper and cook dinner till thick. 
In an enormous tray add layers of vegetable sauce, skinny slices of eggplant + potatoes and mornay sauce (see story step-by-step).
Bake the moussaka within the oven at 180Β°C (350Β°F) scorching air in 40-45 minutes.

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