VEGAN MOUSSAKA WITH VIOLIFE BLOCK ORIGINAL & VIOLIFE PROSOCIANO
VEGAN MOUSSAKA WITH VIOLIFE BLOCK ORIGINAL & VIOLIFE PROSOCIANO

VEGAN MOUSSAKA WITH VIOLIFE BLOCK ORIGINAL & VIOLIFE PROSOCIANO

  

January 28, 2019

Directions

1. Chop the tomatoes and the onions. Mash the garlic clove.

2. Add 1 tbsp of olive oil to a pot. Add the onions and cook until softened. Add the garlic, tomatoes, lentils, 50g Violife Prosociano, smoked paprika, ¼ tsp pepper and the water. Cover and simmer for 50 minutes.

3. Add 2 tbsp of olive oil to a grill pan. Add the eggplant slices and cook on both sides until golden. You may also cook them in a preheated grill set to medium heat.

4. To prepare the moussaka, you can use a baking pan or individual ramekins. Spread some of the lentil mixture on the bottom. Add a layer of eggplant slices. Repeat the same process, until all of the ingredients are done, ending with a layer of eggplant.

5. To prepare the top layer: cut the potatoes and boil them until soft.

6. While the potatoes are boiling, grate the Violife block original and the Violife Prosociano.

7. Mash the potatoes with a fork. Add olive oil, coconut butter, salt, pepper and nutmeg. Add the Violife grated and mix thoroughly, until it becomes a smooth cream.

8. When ready, remove from heat. Pour the mixture over the top layer of eggplants. Sprinkle with the Violife Prosociano.

9. Bake in a preheated oven at 180ο C for 30-40 minutes, until golden brown.

Ingredients

50g Violife Prosociano, grated

400g tomatoes, chopped

500g eggplants, cut into horizontal slices

3 tbsp olive oil

1 onion chopped

1 clove of garlic, mashed

250g red lentils

1 tbsp smoked paprika

900ml water

salt

pepper

For top layer:

200g Violife block original

100g Violife Prosociano, grated

100g coconut butter

4 potatoes

2 tbsp olive oil

Salt & Pepper

Nutmeg

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