Veggie moussaka recipe – LA NACION

2023-04-18 07:09:00

Preparation

1. On a baking sheet, put olive oil and arrange the first layer of potatoes.
2. Cut the aubergines into 6 mm thick slices and put them in a bowl with water and coarse salt. Let stand for 30 minutes.
3. Cut the potatoes into slices equal to the aubergines and reserve 3. Peel the garlic cloves, the onions and chop them
4. Heat 3 tablespoons of olive oil in a pan and sauté the garlic and onion for 8 minutes.
5. Add a touch of sweet paprika. Add the crushed tomato, along with the thyme and a pinch of salt and pepper and cook for 10 minutes over low heat
6. Preheat the oven to 180º. Then wash and dry the aubergine slices and heat them in a pan with olive oil so that they brown on both sides.
7. Cover with a quarter of the tomato sauce and place half of the aubergine slices on top.
8. Sauté the portobello mushrooms (previously cut small), the previously hydrated walnuts, the red bell pepper cut into thin strips and the tomato extract. Then simmer in red wine until the alcohol evaporates. When finished, add pepper and salt along with a sprig of thyme.
9. Extend the other part of the tomato and place the Bolognese mushroom sauce on top.
10. Prepare a white sauce with flour and oat milk. Season with nutmeg and pour it over the last layer of the moussaka.
11. Cook for one hour in the oven at 180°C.
12. Remove and cut into square portions. Serve on each plate along with a mix of greens and cherry tomato.

The preparation of the veggie moussaka contains fresh and carefully selected ingredients. Following the authentic recipes of Greek cuisine, this proposal is a unique gastronomic experience for the most demanding diners. In addition, it was carefully adapted by Leonardo Fourcade, Brand Manager and founder of Raíz Plant Mood, a restaurant dedicated exclusively to preparing plant-based dishes that, according to the chef, are the food of the future.

By LA NACION recipes