- Home
- Lamb
- How To make Vegetarian Moussaka
How To make Vegetarian Moussaka
TOMATO SAUCE:
2 lg Onions
2 T Olive oil
2 T Butter
2 c Mushrooms, minced
-(if you insist upon -using meat, substitute -1 lb ground beef or -lamb for the mushrooms) 3 T Tomato paste
3 Tomatoes, peeled
-and pureed 3/4 c Red wine, dry
1/2 c Parsley, chopped
1 t Cinnamon
1 T Garlic, finely chopped
1 T Oregano
1 t Sugar
BECHAMEL SAUCE:
4 c Milk
1/2 c Butter
6 T Flour
1/8 t Nutmeg
1/4 t White pepper
THE CASSEROLE:
Olive oil 3 lb Eggplant
4 Eggs, beaten
2 c Ricotta cheese
1 c Bread crumbs, dry
2 c Kefalotyri or Parmesan
-cheese, grated First make the tomato sauce: peel and mince onions. Saute onions in about 2 T oil and about 2 T butter, over moderate heat, until they are soft and
lightly colored (about 8 minutes). Add mushrooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar. Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be evaporated, and the mixture quite thick. Remove skillet from heat and let it cool completely. Start seasoning the eggplants: peel eggplants and slice vertically, about 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30
minutes. Now make the Bechamel Sauce: Place the milk in a saucepan and heat it just until tiny bubbles appear along the edges. Remove and set aside. Melt one cube butter in a 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 T flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly. Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in about 1 1/2 cups flour and saute in olive oil. Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated. Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16x10 baking pan and sprinkle the bottom with a few bread crumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with bread crumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel-ricotta sauce over the top and bake at 300 degrees F. for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse. NOTES: * Vegetarian version of the Greek classic -- This recipe is not for the faint-hearted. It's very good and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! : Difficulty: moderate. : Time: 1 1/2 hours to prepare, 1 hour to bake, 20-30 minutes to set and cool. Some can be done ahead of time. : Precision: Approximate measurement OK for eggplant, tomato mixture. : : Moira Mallison (tektronix!moiram) : Organization: Tektronix, Inc. Beaverton, Or : Copyright (C) 1986 USENET Community Trust
How To make Vegetarian Moussaka's Videos
Vegetarian Mousakka With Mushroom Sauce - Dinner Recipes by Archana's Kitchen
The Vegetarian Moussaka with Mushrooms Sauce Recipe is a super delicious wholesome dish that is packed with the goodness of mushrooms and the creaminess from the bechamel sauce. Moussaka is a classic recipe from the Greek Cuisine that is usually made with meat, but this grilled and roasted eggplants baked in mushroom sauce makes a scrumptious vegetarian version.
Make the Eggplant Moussaka for a weeknight dinner or for a party as a one dish meal and serve it along with a Crusty Garlic Bread and a salad by the side.
If you want to the full recipe click here -
For more easy and delicious recipes SUBSCRIBE to my channel here:
You can also follow me on:
FACEBOOK:
TWITTER:
INSTAGRAM:
WEBSITE:
More party recipes here:
Vegetarian Moussaka - Delia Smith's One is Fun - BBC
Delia gives the classic Greek dish Moussaka a vegetarian twist as she combines lentils, aubergines, peppers and onions to serve up another fabulous dish. Clip taken from her classic One is Fun cookery series. For more BBC Good Food videos visit our channel:
HOMEMADE VEGETARIAN MOUSSAKA RECIPE
A lighter version of a moussaka with a vegetable loaded spin
Subscribe for regular videos
For ingredients, info & steps see the recipe at:
Keep in touch & send me your pics or send me stuff!:
I try my best to reply to as many comments as possible, but please interact with eachother and be respectful :-) #barrylewis
Absolute Game Changer Vegetarian Moussaka Recipe | Zucchini Chickpeas & Creamiest Béchamel Ever!!
VEGETARIAN MOUSSAKA: Healthy Mediterranean Diet Recipe for Vegetarian Zucchini & Chickpeas Moussaka.
Made with a lot of love and topped with the creamiest homemade béchamel sauce you have ever tried!
Follow our step-by step method and you will see that it's actually very easy to make!
We cook real Mediterranean food for you on this channel with ingredients we always have at home!
And we want to show you how to make the most of simple, accessible ingredients to prepare easy, affordable healthy food the Mediterranean way! Just like we do it at home ourselves! Enjoy!
Thanks so much & would love to hear from you!
Meggie & Ewa
SUBSCRIBE TO ‘’MEDITERRANEAN KITCHENETTE’’ IF YOU LIKED THIS VIDEO:
RECIPE:
#mediterraneandietrecipes
#vegetarianmoussaka
#moussaka
#zucchini
#chickpeas
#vegetarian
#bechamel
#plantbased
#homemade
#healthyfood
#healthylifestyle
#mediterraneandiet
COPYRIGHT@ 2020-2024 BY MEDITERRANEAN KITCHENETTE.
ALL RIGHTS RESERVED.
Do not use or duplicate without permission.
Vegetarian Moussaka | How To Make Homemade Meatless Moussaka With Lentils | Easy Recipe
Vegetarian Moussaka. Filling and juicy recipe you can make at home! ???? Subscribe for more recipes:
Recipe
✅ Recommended Playlist –
Find even more content:
➤ Food Instagram –
➤ Travel Instagram –
➤ Facebook -
➤ Blog -
➤ Mailing list -
If you are looking for filling and juicy vegetarian moussaka, vegetarian moussaka recipe or vegetarian moussaka recipe easy then this one is definitely it!
This is also vegetarian moussaka lentils, easy vegetarian moussaka recipe or lentil and aubergine moussaka. Lentils act as a meat replacement and they kind of look like minced meat. They are pretty neutral and take on any flavor/spices you add to the dish.
I also used aubergine for this vegetarian moussaka recipe or lentil moussaka. And aubergine also act as a meat replacement. As it is very meaty vegetable.
I would also call this vegetarian moussaka recipe healthy. I used coconut oil for frying but you can replace it with water. And you can bake aubergine in the oven in that case.
It is not necessary to use ricotta for this vegetarian moussaka recipe with ricotta. You can replace it with Greek yogurt. But ricotta add creaminess and more body to the sauce.
I am trying to eat less meat and replace classic dishes with meatless option. So, one of those is this meatless moussaka or vegetarian lentil moussaka.
You can serve this lentil moussaka, vegetarian moussaka with aubergine or vegetarian moussaka with potatoes with pickles, cabbage salad or just simple Iceberg salad with sweet corn as I did. This moussaka is very hearty and therefor it goes well paired with crunchy and light salad.
For more food inspo check out my Pinterest account and Instagram where I post daily!
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 ;)
Printable Version:
MORE DINNER RECIPES:
Shepherd's Pie:
Eggplant and Meat Cake:
Stuffed Onions:
Meat Burek:
Spinach and Ricotta Cannelloni:
Stuffed Grape Leaves:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
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.
Equipment:
Baking dish:
Nonstick pan:
*some links provided above are affiliate links