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Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys greek-style rice moussaka, gf df ef sf nf vegan. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook vickys greek-style rice moussaka, gf df ef sf nf vegan using 21 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:

1. Take medium aubergine / eggplant
2. Take salt as required, you'll need a fair amount
3. Get olive oil
4. Get white mushrooms, finely sliced
5. Make ready spring onions / scallions, finely sliced
6. Get garlic, crushed
7. Prepare dry white wine
8. Take can of chopped tomatoes
9. Prepare tomato puree / paste
10. Get ground cinnamon
11. Take sugar
12. Take finely chopped fresh parsley
13. Take cooked short-grain white rice
14. Make ready parmesan-style cheese, finely grated (I use vegan brand Veganic)
15. Make ready Sauce
16. Take sunflower spread / butter
17. Get corn starch / cornflour
18. Prepare light coconut milk
19. Prepare coconut cream
20. Get parmesan-style cheese, grated
21. Prepare ground nutmeg

Instructions to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:

1. Slice the aubergine into half cm thick rounds
2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
3. Rinse the slices well under cold water then pat dry
4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
8. Preheat the oven to gas 4 / 180C / 350°F
9. To make the sauce, melt the butter over a medium heat and stir in the corn starch
10. Gradually add in the milk and cream, whisking continuously until thickened
11. Remove from the heat and stir in the parmesan
12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
13. Spread 1/2 of the rice mixture on top
14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes

So that is going to wrap it up with this special food vickys greek-style rice moussaka, gf df ef sf nf vegan recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!