How to Make Perfect Vegetarian moussaka

Vegetarian moussaka. Ready for the BEST vegetarian moussaka recipe?! Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! This roasted vegetable moussaka is easier to put together than you think.

Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. Roasted Vegetable Moussaka - Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. You can have Vegetarian moussaka using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian moussaka

1. You need 3 cups of Boiled Pasta.
2. Prepare 1 of Zucchini cut in sliced.
3. You need 3-4 of Eggplant cut in sliced.
4. It's 1-2 of Tomato cut in sliced.
5. It's of For the red sauce:.
6. It's 3 of Tomato.
7. Prepare 1 tsp of Oregano.
8. Prepare 1 tsp of Cumin Seed.
9. Prepare 1 cup of Chopped Olives/Mushroom/ or both.
10. You need 1 cup of Chopped Parsley/ Kale or Spinach.
11. Prepare 1 tsp of Corn flour.
12. You need 3-4 of Green Chilli finely chopped(no or less depending on taste).
13. You need 1 tsp of Olive Oil.
14. You need of For the Béchamel sauce:.
15. Prepare 5 cups of whole milk.
16. You need 1 tsp of Olive oil.
17. It's 3/4 cup of All purpose flour.
18. You need 1 cup of Parmesan cheese/ Mayonnaise.
19. You need of Salt and pepper As per taste.

This recipe has been updated from the archives with new photos and a how-to cooking video. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Just cover the porcini with boiling water, then set aside to rehydrate. First, add olive oil to a large pot.

Vegetarian moussaka instructions

1. Baked sliced vegetable at 425 Fahrenheit till golden almost 7-10 mins.
2. For red sauce: can use ready pasta sauce or tomato, but here I blend 3 tomatoes with Oregano, black pepper.
3. Now heat 1 tsp oil, add cumin seeds, then roast olives for 3-4 mins and add tomato purée along with corn flour and chilles.
4. Add spinach,salt and cook mix well and cook till thick like pasta sauce.
5. For Bechamel Sauce: In pan take oil, add flour, salt and pepper mix well then add milk and cheese or mayo, whisk well on slow flame.
6. Once it cook well and pretty much thick, off the flame. In baking tray spray it with oil then add pasta,layer of baked vegetables then tomato sauce and layered with bechmel.
7. Again place some veggies and oregano and baked till golden brown at 425 F in oven..

Then add the garlic and cook for another minute before stirring in the tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine. This vegan moussaka is deliciously layered with roasted eggplant, homemade vegan mince and a creamy vegan bechamel sauce. Vegan moussaka is like a lower carb version of a vegan shepherd's pie! Instead of mashed potatoes on the top you have bechamel sauce. It's also a little like lasagna in that you have layers.

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