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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
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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Easy Aubergine Moussaka | Vegetarian Moussaka
Easy Aubergine Moussaka | Vegetarian Moussaka
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#MoussakaRecipe #VegetarianMoussaka #GreekMoussaka #greek food
Vegan Moussaka
Moussaka is quite possibly the most iconic Greek recipe in the world. It is, of course, a rich mixture of spiced ground meat sauce, eggplant (and sometimes potatoes and/or zucchini), and bechamel, often made even richer with the addition of Greek cheeses as feta. This delicious vegan moussaka recipe will delight the most diehard traditionalists, though! It is an excellent combination of classic Mediterranean diet ingredients, such as vegetables and beans, all the wonderful robust flavors associated with Greek cooking, and a few new techniques that will surprise you. It is a healthy, delicious version – you could almost place it in the category of Greek bean recipes! – of a traditional Greek classic and one of my favorite Greek recipes from season 4 of My Greek Table! Serve this with a Greek red wine, such as a Naoussa Xinomavro.
To make this recipe you'll need:
Ingredients
2 sweet potatoes peeled and sliced into thin oval slices
3 large eggplants trimmed and sliced into long thin ovals
Extra virgin Greek olive oil
2 large red onions chopped
4 garlic cloves chopped
3 cups cooked black beans
1 cup canned chickpeas keep liquid
1 ½ cup chopped canned tomatoes
2 Tbsp tomato paste
½ cup red wine
1 cinnamon stick
2 dried or fresh bay leaves
4 allspice berries
Dried Greek oregano to taste
1 – 2 Tbsp balsamic vinegar
2 Tbsp petimezi
Seasalt and pepper to taste
For the Bechamel:
Leftover liquid from 1 can of chickpeas aqua faba, used above
4 Tbsp extra virgin Greek olive oil
4 scant Tbsp all-purpose flour
2 cups coconut milk
2 cups almond milk
Salt and white pepper to taste
½ cup breadcrumbs
Grated nutmeg to taste
Find the full recipe, here:
Vegan Moussaka Recipe with Lentils (Eggplant Casserole)
Vegan Moussaka Recipe with Lentils
Vegan moussaka recipe with delicious roasted eggplants (aubergines) and potato layer and homemade meatless minced meat sauce and creamy vegan bechamel sauce without any butter. Prepared pretty quick.
Greek cuisine is just so delicious. Before I started vegan, I ate it quite often. Unfortunately, Greek cuisine is very meat-based, so to create a vegan version is a must.
FULL Recipe:
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
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