Vegan Slow Cooker Book for Beginners: 50 Easy and Healthy Meals for Busy People (slow cooker, crock pot, crockpot, vegan,vegetarian cookbook) (Vegan Slow Cooker for Beginners 1) by Grace Carson

Author:Grace Carson [Carson, Grace]
Language: eng
Format: epub
Published: 2019-02-24T08:00:00+00:00

Instructions:

Grease your slow cooker with some of the coconut oil.

Arrange the potato slices in the slow cooker, so the bottom is covered.

Sprinkle the eggplant with salt and place aside for 15 minutes.

In the meantime, heat the remaining coconut oil in a skillet.

Add mushrooms, onion, and garlic. Cook stirring for 5 minutes.

Add parsley, vegetable stock, olives, and tomatoes. Simmer for 10 minutes.

Transfer half the mushroom mixture into the slow cooker. Top with eggplant slices and cover with the remaining mushrooms. Cover and cook on low for 3 hours.

In the meantime, whisk 1 cup almond milk with flour.

Set the mixture over medium-high heat and bring to a gentle boil.

Reduce heat and stir in the remaining milk, turmeric, and nutritional yeast. Cook until the sauce is gently thickened.

Pour the mixture over moussaka and continue to cook on low for 2 hours.

Let the moussaka rest for 30 minutes before serving.

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