Recipe: Appetizing Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. Great recipe for Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. This is a very filling meal! See great recipes for Vickys Creamy Garlic Mushrooms, GF DF EF SF NF too!

Very tasty served with some of my gluten-free pitta bread and tzatziki dip. Mix the water and flax from the base ingredients together and set aside to thicken. Tender, sweet, studded with chocolate, and The other day, I was thinking through my rolodex of recipes and. You can cook Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan using 21 ingredients and 15 steps. Here is how you cook it.

Ingredients of Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

1. It's 2 of medium aubergine / eggplant.
2. You need 1 of salt as required, you'll need a fair amount.
3. It's 2 tbsp of olive oil.
4. Prepare 100 grams of white mushrooms, finely sliced.
5. You need 6 of spring onions / scallions, finely sliced.
6. Prepare 2 clove of garlic, crushed.
7. You need 2 tbsp of dry white wine.
8. Prepare 400 grams of can of chopped tomatoes.
9. You need 2 tsp of tomato puree / paste.
10. Prepare 1/2 tsp of ground cinnamon.
11. It's 1 tsp of sugar.
12. You need 2 tbsp of finely chopped fresh parsley.
13. You need 375 grams of cooked short-grain white rice.
14. Prepare 2 tbsp of parmesan-style cheese, finely grated (I use vegan brand Veganic).
15. It's of Sauce.
16. Prepare 60 grams of sunflower spread / butter.
17. It's 50 grams of corn starch / cornflour.
18. Prepare 320 ml of light coconut milk.
19. You need 120 ml of coconut cream.
20. It's 2 tbsp of parmesan-style cheese, grated.
21. It's 1/2 tsp of ground nutmeg.

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Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan instructions

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.

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