Preparation: 30 min
Cooking: 90 min
Difficulty: medium
Servings: 8
Moussaka
LAYERS.
Moussaka is a very popular dish in many homes. It is made of layers, au gratin and a real juicy treat. In this version we are presenting a vegan moussaka with potatoes, zucchini and bulgur.
This potato-based dish is very popular in Balkan and Mediterranean cuisines. In some places the dish is served cold, but in most cases the dish is placed on the table directly from the oven. Moussaka is characterized by being composed of layers. Preparation is quick and easy, and the taste will not let you down.
You can also prepare the moussaka in advance and just bake it before serving.
Did you know that classic Greek moussaka is prepared without potatoes? Eggplants were used instead of potatoes.
Moussaka
There are various variations of this dish. This time we did a delicious moussaka, which could be a great replacement for the meat version.
Preparation: 20 min
Cooking: 45 min
Difficulty: medium
Servings: 4
Ingredients:
- 5 larger potatoes (1100 gr.)
- 1 cup bulgur
- 1 onion, chopped
- 1 zucchini, finely chopped
- 1 carrot, grated
- 300g tomato juice
- 1 tablespoon flaxseed
- 150 ml rice drink
- 1 teaspoon turmeric
- 1 teaspoon majoram
- 1 teaspoon ground paprika
- 2 tablespoons salt
- pepper to taste
Preparation:
- Preheat the oven to 200 ° C.
- Boil the potatoes in water for 5 minutes. After that, peel it and cut it into slices of a half centimetre.
- Put bulgur into boiling water in the ratio of 1: 2. After a minute, remove the pan from the heat and leave it covered for 10 minutes for the bulgur to absorb almost all the water.
- Heat the oil in a pan and simmer the chopped onion for about 1 minute. Add more finely chopped zucchini, carrots and spices and fry for another minute. Add tomato juice and bulgur together with water. Cook for another 7 minutes until most of the liquid has disappeared. Salt to taste.
- Oil the bottom of the pan and put a layer of potatoes to cover the bottom.
- Grind flaxseed and mix it with rice drink. Season with turmeric, salt and pepper. Pour a few tablespoons on arranged layer of potatoes (you will still need the rest of the mixture for the next layers).
- Spread a portion of the vegetable and bulgur mixture evenly over the potatoes. Put another layer of potatoes, a couple of tablespoons of the mixture of flax and rice drink and a new layer of the mixture of vegetables. Finish with a layer of potatoes that you pour over the rest of the mixture of flax and rice drink.
- Bake in the oven at 200 ° C for 45 min.
FEATURED
Preparation: 15 min
Cooking: 15 min
Difficulty: easy
Servings: 4
Preparation: 5 min + overnight
Cooking: no
Difficulty: easy
Servings: 2