Vegan Eggplant Moussaka

Vegan Eggplant Moussaka similar to Brown Lentils, Water, Olive Oil, Onion, Garlic Cloves, Diced Tomatoes, Dry Red Wine, Tomato Paste, Smoked Paprika, Ground Cinnamon, Cloves, Chopped Walnuts, Salt, Pepper, Eggplant, Medium Zucchini, Olive Oil, Russet Potatoes, Silk Unsweetened Cashewmilk, Garlic Clove, Sa

The ingredient of Vegan Eggplant Moussaka

• 1 cup brown lentils dried
• 3 cups water
• 1 tablespoon olive oil
• 1 onion large diced
• 3 garlic cloves minced
• 1 cup diced tomatoes canned with juices
• 1 2 cup dry red wine
• 1 4 cup tomato paste
• 1 2 teaspoon smoked paprika
• 1 2 teaspoon ring cinnamon
• 1 pinch cloves
• 1 2 cup chopped walnuts
• salt
• pepper
• 1 1 2 pounds eggplant
• 2 medium zucchini
• 2 tablespoons olive oil estranged
• 1 pound russet potatoes 1 large or 2 medium peeled and chopped
• 1 2 cup silk unsweetened cashewmilk
• 1 garlic clove minced
• salt
• pepper
• 3 tablespoons olive oil
• 1 4 cup all direct flour
• 1 cup silk unsweetened cashewmilk
• 1 4 teaspoon pitch nutmeg
• salt
• pepper

Nutritions of Vegan Eggplant Moussaka

calories: nutritioninformation
carbohydrateContent: 410 calories
fatContent: 49 grams
fiberContent: 18 grams
proteinContent: 16 grams
saturatedFatContent: 13 grams
sodiumContent: 2 grams
sugarContent: 430 milligrams
: 8 grams

Share this post