How To make Vegetarian Moussaka

Vegetarian Lentil Moussaka Recipe

This vegetarian recipe for moussaka — a Mediterranean dish commonly consisting of ground beef and eggplant — features red lentils alongside its vegetables and rich béchamel sauce for a final dish that’s as delicious as it is nutritious.

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How to Make Greek Moussaka

Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)

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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying

Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.


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HOMEMADE VEGETARIAN MOUSSAKA RECIPE

A lighter version of a moussaka with a vegetable loaded spin
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Delicious Vegan Moussaka Recipe - VEGANUARY SPECIAL

In honour of Veganuary this month, here's my delicious and creamy vegan moussaka.

Ingredients & Tips:

Mushroom Duxelle - this is going to act as out meat substitute!
3 shallots
250g Close cup mushrooms
30g Vegan butter
40ml Vermouth - (VEGAN'S USE DRY SWEET SHERRY INSTEAD, OR DRY WHITE WINE AS VERMOUTH IS NOT VEGAN FRIENDLY)
Salt, Pepper & Thyme to season
Garlic - 1 TBSP
Pecans - 75g

The rest of the filling:
1 Large Potato - I used Maris Piper potatoes
1 Large Courgette (Zucchini
1 Large Aubergine (Eggplant)
Olive oil, salt, pepper and oregano to season the vegetables.

Béchamel sauce:

Roast 2 whole Garlic Bulbs with salt and olive oil

Soy milk - 1 Litre (YOU MAY NOT NEED ALL OF THIS, ADD LITTLE BY LITTLE UNTIL YOU'RE HAPPY WITH YOU CONSITENCY)

Heat the soy milk with: 1 Shallot, 20g Black Peppercorns and a handful of parsley.

100g Butter
Plain flour - No measurement for this, just add little by little until you've formed a nice thick roux - as seen in the video.

Finish with seasoning the sauce with nutmeg, salt and pepper - SEASON TO TASTE!

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Vegetarian Moussaka

My Classic Moussaka Recipe:


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Serves 10-12:
​bread crumbs, unseasoned
3 large eggplants cut into 1/2 inch slices
​10 Russet potatoes peeled and cut into 1/2 inch slices
3 zucchinis, sliced
1 cup shredded parmesan
olive oil for brushing on vegetables
salt
pepper
dried oregano

For the red sauce:
​28 ounces crushed tomatoes, pureed tomatoes, or canned tomato sauce
1/4 cup olive oil
​1 finely chopped onion
3 garlic cloves, minced
1 pound mushrooms, chopped
pinch of crushed red pepper flakes
8-1o Kalamata olives, sliced
​1/4 cup chopped fresh parsley

For the Béchamel sauce:
5 cups whole milk
3/4 cup olive oil
3/4 cup all purpose flour
salt and pepper
1/4 teaspoon nutmeg
1 cup grated parmesan cheese
2 whole eggs
2 egg yolks

​Preheat the oven to 475 degrees.

Place the sliced eggplant, zucchini, and potato slices on baking pans.
​Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano.
​Bake 15-20 minutes or until cooked and golden. Do not over cook the eggplant or it will fall apart and begin to melt. Make sure that it becomes golden. The potatoes may take a bit longer to cook so it is best to bake those on a separate tray.

While the vegetables are roasting, make the tomato sauce.
Cook the onions and olive oil over medium heat about 15 minutes until soft and golden. Add the garlic and cook 3 more minutes until fragrant.
Add the chopped mushrooms and cook 2- 3 minutes on high heat until slightly browned.
​Pour the tomato puree over the mushrooms. Season with salt, pepper, a pinch of crushed red pepper flakes, some crushed oregano and a little sugar if needed. Sometimes the tomatoes can be acidic and a little sugar mellows the sauce out. (Most canned tomato sauce already contains sugar so taste before adding it)
I also add about 1 cup of water. My favorite way to do this is to add the water in the tomato cans to get out whatever tomato puree is left inside. No waste and all flavor!
Bring the sauce to a boil then reduce to a simmer and cook until it is nice and thick. About 10 minutes.
​Remove the sauce from the heat. Taste and adjust seasoning to taste.
​Add sliced olives and chopped parsley. Mix and set aside to cool a bit while preparing the Béchamel sauce.

​Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
​Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
​Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
​Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
​Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.

​Heat oven to 400 degrees Fahrenheit,
Sprinkle a thin layer of bread crumbs on the bottom of a 9 by 13 inch baking pan (a lasagna pan is perfect for this recipe)
​Create a layer of the roasted potato slices over the bread crumbs. Cover with a layer of roasted eggplant slices. Sprinkle with a little bit of shredded parmesan cheese.
​Top with the roasted zucchini slices.
Pour half of the tomato sauce over the zucchini.
​Top with the remaining eggplant slices then with the potato slices and some parmesan cheese.
Pour all of the béchamel sauce on top and spread evenly.
​Bake for about 45 minutes or until the cream sauce becomes golden brown on top.
​Remove from oven and allow the moussaka to cool at least 30 minutes before slicing. This will make it much easier to serve and it wont fall apart.


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Vegan moussaka | Akis Petretzikis

Vegan moussaka | Akis Petretzikis

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Chef: Akis Petretzikis
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