How to Make Creamy Vegan Moussaka Recipe?
Roll up your sleeves for the creamy vegan moussaka recipe we prepared for you. You will love this recipe with deliciously baked eggplant in bechamel sauce and tomato sauce. Do not waste time trying this delicious moussaka recipe that does not contain any animal products.
creamy vegan moussaka
Ingredients you need for a creamy vegan moussaka recipe:
3 teaspoons dried basil
3 cloves of garlic
240 grams green beans
½ cup dried brown lentils
2 tablespoons of nutritional yeast
1 red onion
400 grams tomato paste
1 red pepper
Half a cup of vegetable juice
160 grams of coconut yogurt
How to make a creamy vegan moussaka recipe?
First, set the oven to 200 degrees.
Then pour the hot water into the pot and boil the lentils.
After boiling, drain the water and set aside.
After slicing the eggplants, place them on a baking tray lined with greaseproof paper. Drizzle with oil, then sprinkle with sea salt and pepper. Bake in the oven for 18-20 minutes.
Chop the onion as edible. Grate the garlic. Peel the inside of the peppers and chop finely.
Finely chop the zucchini.
Take the oil in the pan and heat it, then fry the onion, garlic and pepper. Add the zucchini and continue frying.
Then add the finely chopped basil, tomato paste and vegetable juice and cook for 5 minutes until it gets a sauce consistency. Then add the boiled lentils and cook for a few more minutes.
Take coconut yogurt, sea salt, nutritional yeast, black pepper and cold water in a bowl and mix well.
Spread the tomato paste mixture well on the bottom of the baking dish.
Arrange the eggplants on it. Finally, spread the bechamel sauce you prepared on it.
Bake in the oven for 10 minutes.
Then you can take it to the serving plate.
Enjoy your meal!
What Are the Benefits of Eggplant?
This vegetable is a powerful antioxidant and promotes bile evacuation. In addition to being a versatile food, it provides health benefits in general.
The contribution in antioxidants helps prevent heart disease while fighting free radicals.
Regular consumption of eggplant can help prevent acute myocardial infarction because it regulates blood cholesterol. It provides potassium and small amounts of sodium, which lowers blood pressure.
It helps to maintain the ideal weight.
The fiber content of this vegetable helps you feel full for longer. In contrast, eggplant has a low calorie index, which makes it useful for maintaining weight.
On the other hand, eggplant is a good diuretic, helps us to expel fluids, improves water accumulation in the body, namely edema.
What Are Eggplant Harms?
This vegetable does not have many side effects, but patients with any diseases related to the joints should consult a specialist.
It is not recommended to be consumed raw, as it contains alkaloids (solanin) that can cause digestive problems and can be toxic if consumed in excess. People suffering from reflux esophagitis or inflammatory joint disease should consult their doctor before consuming.
It can cause acid problems.
They can cause allergic reactions.
Eggplant contains various vitamins, minerals, fiber, etc. It is a good source of nutrients and the presence of these compounds makes them very beneficial for our health, but eggplant is not very beneficial for menstrual and pregnant women as it contains compounds that stimulate menstruation.
Eggplant consumption can also cause absorption due to its menstruation triggering properties. During these periods, it should be consumed in moderation.
How Many Calories in Eggplant?
Eggplants are herbs that can be used in various preparations and effortlessly adapt to different pathologies or diseases.
It is an ideal vegetable to apply in slimming plans as it contains 90% water and therefore its calorie value does not exceed 20 calories per 100 grams. Its consumption contributes to the reduction of blood cholesterol, helps to prevent the accumulation of fat in the arteries and prevents atherosclerosis.