Recipe: Appetizing Vegetarian moussaka

Vegetarian moussaka. A Mediterranean vegetarian moussaka recipe with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to.

The new year means January and that means pretty cold and This easy vegetarian moussaka definitely ticks both boxes and gets my vote for good eats for January. The Greek classic tastes as good made with vegetables as it does with the usual minced lamb. This classic Greek dish is made with aubergines, potatoes Enter: Delicious Creamy Ricotta Vegetarian Moussaka with Extra Carbs or Vegetable Moussaka for. You can cook Vegetarian moussaka using 18 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vegetarian moussaka

1. You need 1 kg of fresh large eggplants.
2. Prepare 375 g of mushrooms or two large cans.
3. Prepare 3-4 of mature tomatoes diced or 1-2 cup of tomato sauce.
4. It's 2 of medium onions.
5. It's 1/2 cup of oil.
6. Prepare 1-2 of cinnamon sticks.
7. You need of oil for frying.
8. You need 1 1/2 cup of dried breadcrumbs.
9. You need of salt and pepper.
10. It's of For the cream.
11. It's 5 cups of water.
12. It's 3/4 of potato purée flakes.
13. You need of purée flakes.
14. You need 1/2 cup of oil.
15. Prepare 3/4 cups of flour.
16. You need of salt.
17. Prepare of ground nutmeg.
18. You need 1 of bit of white pepper.

Vegetarian Moussaka - Recipe from Athens, Greece! Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food! This basic recipe has an almost meaty flavor thanks to the inclusion of portobello mushrooms.

Vegetarian moussaka step by step

1. Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste..
2. Drain them well and wipe them dry..
3. Fry them lightly in oil and place them on a sieve so that the oil drains out..
4. Wash and chop the mushrooms and let them drain..
5. Sauté the chopped onion and add the mushrooms. Let them simmer till there is no water left and add the tomato, salt, pepper and the cinnamon stick. Let everything boil till the sauce thickens..
6. Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs..
7. Layer out the eggplants on the tray and put the mushrooms on top..
8. Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand..
9. Heat the oil over high heat and add the flour. Stir continuously until the flour gets a golden color (about 5 minutes). Lower the heat and add the potato mixture. Continue to stir to avoid curdling. Boil the cream until it thickens and Add the salt, pepper and the nutmeg..
10. Stir well and pour it over the food..
11. Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour..

This Vegetarian Moussaka is a meatless version of the classic Greek dish. Traditionally, moussaka is made with meat as well as vegetables. It's actually a layered casserole dish, very similar to lasagna. Rick Gallop, author of The G. Traditionally made with ground lamb, moussaka can be made low-GI by using vegetables.

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