Welcome to Chef V’s Cooking School! I’m Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I’ll be sharing some of my clients’ favorite recipes with you. Using this blog and my YouTube channel, I welcome you to my kitchen. We’re going to laugh, learn and cook – together. In this special episode, we have a virtual guest. Michael lost over 200lbs with Chef V and implemented a healthy lifestyle. His story is so inspiring. We make a vegan version of moussaka using a dairy-free BĂ©chamel sauce and mushrooms instead of meat.
Michael says: “I’ve reached my goal weight in June, losing a total of 245 plus pounds over the last 22 months. Chef V has helped in this as my morning drink since I started my Green Drink Plan from you. Thank you."
INGREDIENTS
DIRECTIONS
Preheat the oven to 350F. Lightly coat a 6×6 inch baking dish with coconut spray. PREPARE THE INGREDIENTS ONION
MUSHROOMS
ZUCCHINI
SAUTE THE ONION, MUSHROOMS & GARLIC In a saucepan, saute onions in 1 tablespoon of olive oil for about one minute, until translucent. Add the garlic, then the mushrooms. Continue cooking for about 3 minutes more.
MAKE THE BECHAMEL SAUCE Add one tablespoon olive oil to a saucepan, add the flour into the oil, and stir. Slowly add the almond milk while stirring. Add 1/2 cup vegan cheese. Once the cheese is melted add the spices – 1/8 teaspoon nutmeg and 1/8 teaspoon rosemary. The sauce will get creamy and thicken. Reduce the heat and simmer it. Add the broth and continue stirring.
ASSEMBLE THE DISH In a 6 by 6-inch baking dish, assemble the moussaka.Â
BAKE THE DISH Bake for 45 minutes, or until the sauce is golden brown. Let cool for 10-15 minutes before serving.
TASTE!
Vegan Moussaka
Step by Step
Cut off both ends of the onion, remove the skin, give it diagonal cuts all the way across the cut end. Slice across cut end for perfectly diced onion.
Chop the mushrooms – I love the nice meaty texture they give to the dish.
Cut off the ends so the end is flat. Slice lengthwise making pieces like a lasagna noodle.