It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce vegetarian moussaka recipe without lentils. Assemble to moussaka. It incorporates cooked black bluga lentils with crushed tomatoes and aromatics like minced garlic, onions, a pinch of nutmeg and cinnamon. Preheat oven to 400. 1950 views. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. I got them from my husband for my birthday); To assemble the vegetarian moussaka you will need a 9X13 Casserole Dish. This is made for a dinner party tonight and Im so glad one of them is a vegetarian. Simmer over low heat until it thickens a bit but does not boil. Spread the breadcrumbs on a flat plate. This roasted vegetable moussaka is easier to put together than you think. In the empty pot, heat the oil over medium heat and saut the onions for 2-3 minutes, until soft. Cover with an inverted plate weighted down by a heavy can or jar. Cornstarch for rolling the phyllo Place the flour, olive oil and vinegar in the bowl of a standing mixer with dough hooks and pulse a couple of times, then as the mixer runs add slowly water on the side, enough to get a soft dough that is not sticky. Greek-Style Lasagna With Zucchini And Eggplant, Cheesy Mushroom Bake With Fresh Tomato Sauce, Baked Eggplant With Tomatoes - Melitzanes Imam. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. This will drain the eggplant and prevent the moussaka from becoming too watery. If you don't mind that, they should work. Vegetarian Yes. Leave to sweat for 30 minutes, then pat dry with a paper towel. Then add fresh dill, salt, and pepper and set aside to cool off; To make a tomato sauce youll start off the same way as above with spinach/feta layer: In a skillet, melt butter; then add flour and, If your eater absolutely requires meat, then you can serve it alongside some easy, Or you can add a salad as a side dish, like this. Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Pat it dry. Remove from the oven and let it set for 30 minutes before cutting and serving! You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. Still in the process of making this dish. I love making healthy, homemade dishes completely from scratch + sharing them with you 10 Greek Recipes To Give A Vegan All The Protein And Energy He/She Needs, How To Make Grape Molasses (reduced grape must), How To Tie A Roast (easy tutorial with pictures), What Is Olive Oil And Everything You'll Ever Need To Know About It, Never miss a recipe. Roast in heated oven for 15 to 20 minutes. Don't season lentils with salt before cooking them. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Heat the oil in a large saut pan, add the onions and cook over a medium heat for 5-6 minutes until just softening. Brush with oil on both sides, season with salt and black pepper and lay on baking trays. We can all agree that moussaka is Greek comfort food at it's finest! You're looking for the top bechamel layer to turn a nice golden brown (if needed, place it under the broiler for a tiny bit, watching very closely to make sure you get the color you want.). Return to heat and stir until sauce thickens, being careful not to let it scorch. Then bake for another 30 minutes. olive oil in saucepan over medium heat. At this point just hoping this was worth the effort. Bring to a boil, then cover and reduce heat to medium-low. Just mix the olive oil with a bit of flour (creating a roux) like you would do with a classic Bechamel, and then pour in the milk that's in room temperature (again helps to avoid crumbles in the cream) and cook until cream thickens. Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy bchamel sauce on top. This post may contain affiliate links. Many people think eating eggplant skin is a no-no, but the exact opposite is true. BECHAMEL (or nut-free bechamel) 300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 30 min) 1 large garlic clove 1 heaped tbsp white miso paste 4 tbsp / cup nutritional yeast tsp ground nutmeg, adjust to taste tsp salt, adjust to taste pepper (I used white pepper), adjust to taste 1 slighly heaped tbsp tapioca starch METHOD Subscribe for more recipes: https://www.youtube.com/channel/UCwpW93DcgaWrX42ev_kHCDQ?s. Allow the sauce to simmer uncovered so that excess liquid can be cooked out. I've been playing around with different ingredients, and I finally have the BEST vegetarian moussaka that is as scrumptious and tasty as my meat-lovers' version. Add the rest of the sauce ingredients except spinach complete with boiling water and spices. large eggs 2, lightly beaten. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. * Percent Daily Values are based on a 2,000 calorie diet. Put Together: Preheat oven to 170C / 338F. Bake until lightly browned and just beginning to soften, about 15 minutes. Filling and juicy recipe you can make at home! Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. Ingredients For the lentil mixture: 1 tablespoon oil 1 medium onion diced 4 cloves garlic minced 1 medium aubergine diced 250 g potatoes I didn't bother peeling, diced 150 g red lentils 400 g tin chopped tomatoes 2 tablespoon tomato puree 300 ml hot water teaspoon dried thyme teaspoon dried oregano teaspoon dried mint Salt Black pepper Ensure everyone eases into the evening in good spirits with this easy vegetarian Christmas dinner snack idea. 1 tablespoon olive oil, or more as needed, 1 (14.5 ounce) can whole peeled tomatoes, chopped, (14.5 ounce) can lentils, drained with liquid reserved. If you dont want to worry about this, just make the bechamel right before you are going to assemble. Pre-heat oven to 180C (356F). So happy you're hereLearn More, Your email address will not be published. Get lentil salad recipe from food network deselect all 3 cups lentils 1 cup onion, diced 1 cup carrots, small diced 3 tbs. If you decide to make the bechamel in advance, you will need to warm it up in pot before you can pour it on the top of your moussaka. Reap the benefits of the Mediterranean diet no matter where you live! Add 1 cups water. 520 15 lentils are a great sources of pro. The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. Since then, I have gotten many requests for a meatless version. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens. Home Greek BEST Vegetarian Moussaka Recipe, Published: Jan 24, 2020Updated: Oct 10, 2020. Traditional shawarma is a meat-centric dish, made with Spaghetti with yogurt and garlic sauce. Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano. Eggplants from my daughters garden. You can store the different components in separate containers in the fridge, and when you are ready, assemble and bake! Starting with a layer of potatoes, then a layer of zucchinis, a layer of eggplants and a few slices of tomato on top along with the tomato sauce, and cover everything well by spreading the creamy Bechamel all over on top. Add mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool; Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool; To prepare your spinach/feta layer, start off by chopping some onions and garlic; In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent; Add garlic and cook for an additional minute; Add spinach and let it cook down until totally wilted; Then add fresh dill, salt, and pepper and set aside to cool off. To make vegetarian moussaka with lentils, you will need brown or green lentils (canned or Instant Pot Lentils ), along with onion, garlic, tomato paste, canned diced tomatoes, eggplant, fresh parsley and vegetable broth. The very top layer of creamy bechamel is essential, making this dish as scrumptious and comforting as they come! Made with eggplant, potatoes, and zucchini, this Middle Roasted cauliflower shawarma. Cut the zucchinis into 1 cm ( inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels. Learn how your comment data is processed. Despite the number of steps involved, this vegetarian moussaka is not too complicated to prepare. Season with salt and pepper and deep-fry them until deep golden in color. Add warmed milk to the mixture in a steady stream, whisking continuously. Get our best recipes and all Things Mediterranean delivered to your inbox. I'm all about easy, healthy recipes with big Mediterranean flavors. This one was no exception. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet. And as one other commenter noted, it took me a while to make. And of course to top our eggplant casserole is none other than creamy bechamel sauce! Preheat the oven to 200C (400F/Gas 6). This lentil sauce is my vegetarian replacement for meat sauce. Allow to cool for 15 to 20 minutes before slicing and serving. Cover with just-boiled water and set aside to rehydrate. And be sure to view our collection of Mediterranean diet recipes. Give the veggies a brush of extra virgin olive oil. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Cover and bake in the preheated oven for 25 minutes. Ill get black lentils next time, but only had red ones today. Add your already COOKED black lentils, tomatoes, and broth. Second, eggplant tends to be a little bitter and the salt counteracts that bitterness. Make the bechamel. Slice eggplant length-wise. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Black Beluga lentils. Stir in of the grated cheese and let cream stand for 15 minutes. Method. Colorful! Now lay out each disc in a single layer over the oil. Saute until they start to turn a little translucent. Just cover the porcini with boiling water, then set aside to rehydrate. First, saute the onions and garlic briefly until they smell delicious. Heat olive oil over medium-high heat. To make the bchamel sauce, melt the butter in a small saucepan, and add the flour. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown. Sprinkle eggplant slices with salt; set aside for 30 minutes. The verdict? You can read my disclosure policy, Casserole, Dinner, Main Course, Main Dish, Vegetarian. Serve with salad. 1-cm/0.4-in thick and transfer to a baking sheet. Ready for the BEST vegetarian moussaka recipe?! Enjoy. Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Pour in the milk and reduce heat to medium. Using a large frying pan, heat about 6 tablespoons of olive oil to a medium high heat (not too high! A Moussaka is a layered casserole dish with minced meat in between layers of vegetables, usually eggplants and potatoes. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color. I am going to make this today. Cut them into 1 cm ( inch) long slices. Bake for 45 minutes or until bchamel sauce is a nice golden brown color. Black lentils are petite and cook fairly quickly. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and bchamel, a white sauce where warm milk is whisked into a butter-flour mixture. GO , Copyright 2021 Real Greek Recipes on the Brunch Pro Theme. Take out of the oven and sprinkle the remaining of grated cheese on top. Enjoy! Instructions 3941 views. How to Make this Vegetarian Moussaka - Step-by-Step 1. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool; Slice up your zucchini, and season with salt and pepper. Vegetarian moussaka with lentils Difficulty Normal. Drain and let cool. Pat dry on a clean tea towel or kitchen roll. Remove from heat, cool for 5 minutes, and stir in beaten egg. Let it brown a tad, add in warm milk (bit-by-bit), whisk, season, and add in tempered eggs, while continuing to whisk a little bit more until nice and smooth. Wrap the top in foil. Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). Rinse and pat dry with paper towels. To save time in this recipe, as you saw in the step-by-step above, I start by salting the eggplant then move on to working on the bechamel etc. And if you ever wondered what is it that makes Moussaka really flavorful is this combination of ingredients that you bake all together, along with the deep-frying of the vegetables. Drain, cool, and cutthem into 1/4-inch slices. Sprinkle the eggplant with sea salt and put them in a large colander. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. But it was worth it! Now lightly salt the eggplant and place in a colander for about 30 min. (-) Information is not currently available for this nutrient. You can also follow this process with individual servings by wrapping the cut pieces in plastic, then foil. How to make vegan lentil Moussaka from scratch Roast the vegetables Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper. When ready, pat excess moisture.2. My moussaka was good-enough golden without broiling. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. While the veggies bake and the lentils cook, place potatoes into a medium pot and cover with water. Spanish Style Tuna Stew with Potatoes, Peppers and Tomatoes, Mushroom Pork Chops Recipe with Garlic & Butter, Brown Sugar Pork Loin with Garlic & Herbs, This post may contain affiliate links. To cook the black lentils first before you add them to sauce, begin with cup dry black lentils. I shared my earlier moussaka recipe, made with a juicy meat sauce, earlier, and many of you have tried it and loved it! Have a taste and add a little more salt if you think it needs it. Add flour to the melted butter, whisking continuously to make a smooth paste. Remove the tops and bottoms of the eggplants. Hi, Joyce. How to make vegan Moussaka Step 1: Cook the eggplant and potatoes for your lasagna Start to slice the eggplants lengthwise into 1.5-cm thick slices and arrange them on a baking sheet lined with parchment paper. Cook the Moussaka for 30 minutes. Moussaka, a unique dish that from Greece manages to make the whole world fall in love, a mix of lasagna and parmigiana, a masterpiece of flavors, . Serbian Ground Beef, Veggie, and Potato Bake. Spoon in cooled down tomato sauce. Cool completely. Cut the zucchinis into 1 cm ( inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels. ), The 6 Best Vegetarian Meal Delivery Services, Greek Pastitsio: Baked Pasta With Meat and Bchamel, Kolokithia Yemista Recipe (Papoutsakia-Style), Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Turkish Eggplant and Ground Beef Casserole, Spanish Eggplant With Tomato Vinaigrette Recipe. Vegetarian Moussaka is a flavorful, creamy and delish version of the original meat moussaka. I skipped the butter and used olive oil instead, for a more light and refined cream. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Ingredients for a vegetarian moussaka Eggplants. This popular Greek dish can be easily made without meat and still tastes amazing. Slowly whisk in the milk and reduce heat to medium. If not, we do have a meaty version of moussaka with no lentils involved. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Then whisk in the eggs. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. This healthy high protein vegetarian moussaka is a true veggie delight with Greek soul and full of flavour and texture! To do this, remove the stem of the aubergine and cut about 0.5 inch (1 cm) thick slices lengthways. Add the onion and garlic and cook until golden in color. When eggplant is finished cooking, lower the oven temperature to 350 F. Heat olive oil in a large saut pan. Use about 3 medium Italian eggplants. Take a small amount of the milk mixture and combine it with the eggs. I used one large zucchini and one same sized yellow squash, because I had them. Cover, reduce heat to medium-low, and simmer for 15 minutes. Lately, I've been making it over and over again. It's easier to use too, as it will help with avoiding the cream getting crumbly. Remove from heat and let sit for at least 20 minutes before cutting and serving. Then drain in a strainer. So delicious! Place 1st layer of aubergine on top of potatoes, season well. Season with salt, pepper and nutmeg. This Easy Vegan Moussaka With Lentils is packed with flavour and easy to assemble! Add onion and mushrooms and cook until tender, 5 minutes. Garlic. Stir well. Vegetarian Moussaka Ingredients 100g / 3oz red lentils 2 tablespoons olive oil 1 large aubergine (about 350g), thinly sliced 1 red onion, peeled and sliced 1 red pepper, deseeded and sliced 2-3 cloves garlic, peeled and sliced 1 teaspoon cinnamon 1 x 400g tin chopped tomatoes 2 tablespoons tomato puree 125g / 4oz ricotta cheese In a bowl beat 2 eggs, add feta, salt, and pepper; Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside. time frame for this recipe is SO far off. But if you are looking for a little something extra, add a big Greek salad or simple Shirazi salad to start. Add more oil to the skillet if needed and let it get hot. Bake! all-purpose flour 2 c. milk 3/4 c. freshly grated Parmesan, divided 2 large egg yolks Directions Save to My Recipes Step 1 Preheat oven to 400. Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Place the colander in the sink and let sit for at least 15 to 20 minutes. 4.60 from 5 votes Print Pin Rate Course: Dinner Cuisine: Greek fusion, vegetarian Prep Time: 10 minutes Cook Time: 1 hour 20 minutes Instructions. You can use them sliced or diced. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Cut into 12 squares. Prepare a lined baking tray with a drizzle of olive oil. Repeat the layers finishing with the eggplant slices, the rest of the cheese sauce and Parmesan. First of all, make a Bechamel cream. Ingredients Units Scale Vegetables 1 medium eggplant, cut into 1 cm slices 1 tsp salt 2 large potatoes, peeled and cut into 1 cm slices 1 - 2 tbsp olive oil Lentil ragu 1 tbsp olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 bay leaf 1 tsp thyme Vegan moussaka with lentils and eggplant! If you need to freeze your leftovers, it is a perfect solution for making the vegetarian moussaka last longer. But if you've ever made it, you know that it's totally worth the effort for a special family dinner. Vegetable Moussaka (Mushrooms, Lentils) This vegetarian moussaka is made using layers of baked eggplant and zucchini, a rich, flavourful mushroom-and-lentil filling mixture and creamy bechamel topping. Add to a mixing bowl. Pealing??? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. I agree it would be good to have metric measurements in your recipe as we usually weigh ingredients in g/ml rather than measure with cups. Most of the times when you taste a very flavorful dish, like Moussaka for example, and then try its Vegetarian version, it might leave you a bit disappointed and have you really missing that meat inside. It will keep well for up to 1 month in the freezer. Prepare the tomato-lentil sauce. Let the sauce cool down. Rinse the dried mushrooms and place in a bowl. Cuisine: Greek, Middle East Diet: egg-free Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: Calories: 421kcal Author: Abril Macas Ingredients 9 oz eggplants (without the base) 1 tsp olive oil 1 small non-stick saucepan (for the bechamel) Whisk Spatula Here's how: Heat the oven to 180 degrees Start by preparing the aubergine; cut each aubergine into 2cm discs. Season with salt and black pepper. In the meantime, prepare the top layer. Jul 14, 2021 - Vegan moussaka with a creamy bechamel sauce. You will also need butter, flour and milk to make the bechamel sauce, plus some cheese to put on top. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. This is not a recipe for a busy weeknight as it is still quite time-consuming, but when you have the time to devote to prepping the vegetables and baking the dish, it will make an excellent dinner entre for friends and family. Brush the eggplant with olive oil and sprinkle on salt and pepper. This vegetable moussaka casserole is made of layers of quick-roasted vegetables; a tasty rich tomato sauce with black lentils in place of ground meat; and creamy bechamel to top it all. Love this recipe - I've done it several times and it always comes out really well. Portions 4. Next. This will help the taste and texture of the eggplant. Mushrooms. 2. Stir in the nutmeg. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. Vegan No. Cook for 5 min, stirring occasionally, until onion gets translucent. Vegan seitan shawarma. Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes. Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I tweeked it a little. Slowly add your warmed milk, while whisking continuously. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. She has culinary school training and teaches Greek cooking. Lay the zucchinis evenly on top and then do the same with the eggplants. Parallelly cook lentils with the double amount of water in a second pot over medium heat. Which means dinner will be at almost 8:00PM! SHOP OURONLINE STOREFOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. And, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel sauce, is a labor of love. You have made it, time to put it all together! Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet. Youill need a deep sautepan to make the spinach layer; Another deep saute panis needed to make a tomato sauce; Sheet Pans, to bake eggplants and zucchinis; Mixing bowl,for spinach with feta layer; A Set of knives (These are my favorites,.. Be sure to check out my step-by-step tutorial and grab my make-ahead tips below! Taste and adjust salt and pepper. Place breaded eggplant slices on the baking sheet and bake for 30 minutes, turning them once during cooking. So we start with giving our eggplant slices a sprinkle of kosher salt and leave it alone for 20 to 30 minutes to "sweat out" any bitterness. Be sure to check out my step-by-step tutorial and grab my make-ahead tips. Then remove the pot from heat and set aside. Let it come to a boil and then over part way with a lid, turn the heat down, and simmer for 15-20 minutes. The components of this vegetarian moussaka recipe are not hard to make. Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. Although bechamel sounds scary and intimidating, it is fairly easy to make (we've done it before in this pastitsio recipe.) I was not able to find black lentils, even at Wegmans. In a large pot over medium heat, heat remaining 2 tablespoons oil. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomatosauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. You can make part of this dish ahead but stop before making the bchamel sauce and refrigerate. Slice the zucchini, eggplants and potatoes into -inch slices. Heat a skillet with 1-2 Tbsp of water, add chopped onions and garlic. Place the eggplant and zucchini in a colander and sprinkle with salt. Sprinkle the chopped fresh parsley all over and then spread the Bechamel cream evenly. Cook for 2-3 minutes more from the moment bubbles start to form on the surface of the cream. Other Vegetarian Greek Dishes You May Like: Want to serve your family and friends a Greek dinner? Ladle a little bit of the lentil sauce on the bottom of a lightly oiled casserole pan. Preparation 20 minutes. And secondly do you have to use black lentils or can I use the traditional brown lentils what is the difference. Place the sliced eggplant, zucchini, and potato slices on baking pans. 3 tablespoons vodka (optional) About 1 cup water, as needed. Press them a bit with your hands to make them stick together a bit. Place into the oven and bake at 350F for 25 minutes, turning the eggplant over at the halfway mark. For all recipes, visit us here. Lightly grease and prep a casserole dish. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Put the eggplant and zucchini on a baking tray and brush with 2 tablespoons of the olive oil then bake in the oven for 20 minutes, or until browned. Season to taste and mix well. Another way to recreate shawarma without using Lentil shepherd's pie. Peel the potatoes and boil them whole for about 10 minutes. If you cook eggplant without salting and patting dry with paper towels, your moussaka can get watery and make your dish soggy and less flavorful. Season the eggplants with salt and pepper and then deep-fry just like you did with the potatoes. Slice eggplant and zucchini into long slabs, about inch thick. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Start with creating the typical moussaka flavours; add nutmeg, cinnamon and oregano to sauted onions and garlic with a good amount of red wine, and tomatoes and leave to simmer (do not add the . Using only whole plant-based ingredients. Sprinkle the bottom of the pan with breadcrumbs. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Add onion and saut until translucent, about 5 minutes. Easy to make, but takes time. Preheat the oven to 400 degrees. Easy Vegetarian Moussaka Karon Grieve An easy recipe for a meat free and healthy mousaka 4 from 50 votes Print Recipe Comment Bookmark Pin Recipe Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Course savoury Cuisine Greek Servings 6 people Calories 205 kcal Ingredients Metric US Customary 1 aubergine 300 ml vegetable stock 1 bay leaf Freeze. Sprinkle with the Parmesan and transfer the . If you give your adaptations a try, we'd love to hear your thoughts! Meaty without meat. Drain. Melt the butter in a saucepan, add the flour and cook for 1 minute, then gradually add the milk, whisking constantly until the sauce is thick and smooth. They have a wonderful, creamy consistency; full-bodied and earthy flavor. Hello! Nobody wants that! You will need about 2.2 lb (1kg) potatoes, or about 4 medium white or yellow potatoes. Since it's already loaded with delicious vegetables + a hearty tomato sauce that's flavored with allspice, nutmeg, and cloves, and then topped with a creamy bechamel sauce. SO without the preemptive eggplant and zucchini this meal is still taking 3 1/2 hours to complete. Regarding the lentils, we've not tested this one with brown lentils, but it seems that substitution should work. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream. I also add 2 to 3 russet potatoes and 2 zucchini. 1 Tbsp oil (if oil-free, sub twice the amount in water or vegetable broth) 1 cup white or yellow onion, chopped 3 cloves garlic, minced 1 (15-oz) can green or brown lentils, drained and rinsed (1 can yields ~1 1/2 cups cooked) 1 (15-oz) can crushed tomatoes 1/4 tsp each sea salt + pepper, plus more to taste 1 tsp dried oregano (or 2 tsp fresh) Season with salt and pepper. Once everything is ready, start building the layers inside a 9 x 13-inch pan or baking dish. Layers of roasted eggplant, a "meaty" and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible vegan . 40 g dairy-free block margarine 60 g plain flour 500 ml dairy-free milk unsweetened 50 g dairy-free cheese grated nutmeg to your taste Instructions Preheat the oven to 180C (fan) / 350F / Gas Mark 4. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. The overall carb count for a serving of the vegetarian lentil and chickpea moussaka based on the ingredients we would count is: 600g of Potatoes = 105g of carbs 60g of White flour = 48.5g of carbs 400ml of Semi-Skimmed Milk = 18.8g of carbs Now add all the carbs together - 105+48.5+18.8= 172.3 Traditionally a moussaka is made with minced lamb. Baking tin size 25 cm. Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Season with nutmeg and black pepper. Set the zucchini aside with the potatoes. Alternatively, you can use Puys lentils Carrots + onions + celery (celery is optional). I guess I'll post a follow up if this was worth it. Drizzle with olive oil, and stir together well. Place the eggplant and zucchini slices in a colander and salt them liberally. To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes. Set aside on paper towels to drain excess oil. This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. Pour sauce over vegetables and top with Parmesan cheese. Layer the roasted veggies on top Now add the rest of the tomato lentil sauce Add bechamel on top. Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. 2 tablespoons all-purpose flour 1 tablespoons butter 1 pinch ground nutmeg ground black pepper to taste 1 large egg, beaten Topping: cup grated Parmesan cheese Directions Sprinkle eggplant slices with salt; set aside for 30 minutes. Spread the tomato sauce all over on top and then add the tomato slices here and there. Place the sliced eggplants on them in a single layer and spray cooking spray on them. And preheat the oven to 350F (175C). Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Plus, no thawing needed, it can be baked right away from freezer to oven! Pour the bchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch of nutmeg and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. Crack 4 eggs and separate the yolk, retaining them for the bchamel. There is really no need for this. Slice eggplant length-wise. Hi, TJ. 1. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg. Bourbon-Brown Sugar Nuts. I believe the worst part of this meal is waiting the 20 minutes after its taken out of the oven to allow the white sauce to settle. Slice up your zucchini, and season with salt and pepper. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Still want some meat? To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. The internet's No. And set aside to cool before you whisk in the eggs. As it sits in the fridge, it will get very thick and slightly gelatinous. 1 1/2 pounds eggplant, 2 to 3 eggplants, cutlengthwise into 1/4-inch slices, 1 1/2 pounds zucchini, cutlengthwise into 1/4-inch slices, 4 egg whites, reserving the yolks for bchamel, 1(15-ounce) can chickpeas, drained, rinsed, and mashed, 1(15-ounce) can diced tomatoes with liquid, 3/4 cup grated Kefalotyri, or Parmesan cheese. All the veggies are sliced the long way to create our different layers. Made with lentils and eggplants. To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture. It's a vegetarian extravaganza for special gatherings. Server a few Keftedes or a couple skewers of souvlaki along. Turn the heat down and simmer for 15-18 minutes until just tender. It's spiked with caramel-forward bourbon . We're not taking shortcuts here with this roasted vegetable moussaka. 2 large free-range eggs Method Preheat the oven to 180C/350F/gas 4. Amount is based on available nutrient data. Saut onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Sprinkle salt and pepper and flip each slice to the other side. Then bake for around 20 minutes, until soft and lightly browned. In the meantime, slice eggplants approx. This is not the case with this Vegetarian Moussaka. The recipe is plant-based, gluten-free, and fairly easy to make. I'm Fotini and cooking is my job as well as my passion. Preheat the oven to 375 degrees F (190 degrees C). 1 garlic clove, finely chopped 1 medium red pepper, finely chopped 2 medium carrots, cut into small rounds 400g lentils, (Puy,brown or green lentils) 2 medium onions, finely chopped bunch of fresh thyme bunch of fresh parsley, roughly chopped 4 springs rosemary 1 bay leaf 2 tablespoons paprika 1 x 400g tin of chopped tomatoes 10 tablespoons tamari So delicious! Brush olive oil on the top of the potatoes. Prep Time 1 hr 20 mins Cook Time 40 mins Total Time 2 hrs Course: Main Course Cuisine: Mediterranean Updated: Jun 27, 2020 This post may contain affiliate links. Smooth the bchamel on top with a knife and sprinkle the remaining grated cheese. Instructions. So, Im going to cook up black beans as a substitute. Cover with eggplant sliced. Preheat the oven to 200C fan/gas mark 7. Thank you for the recipe. Herb flavored lentil tomato sauce is spread between layers of vegetables, topped with Bchamel Sauce and baked. When you are ready to eat it, defrost it on the counter. Heat 2 Tbs. Rinse in a colander the eggplant slices to get rid of the weeping bitter juices. ** Nutrient information is not available for all ingredients. This will help the mushrooms hydrate! Add the lentils, fresh tomato and all the spices. Are you looking to stay strictly vegetarian? This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipemashed chickpeas replace the ground meat, offering a similar texture. Pat it dry. Vegetarian Ingredients For the filling 100g/3oz red lentils 400g/14oz aubergines, sliced into thin rounds 50ml/2oz vegetable oil salt and freshly ground black pepper 1 red onion, finely. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Slice the aubergines into rounds about cm thick. 1/2 cup all-purpose flour 3 cups milk, warmed 4 large egg yolks, beaten 1 pinch ground nutmeg For Assembly: 3 tablespoons breadcrumbs 3/4 cup grated Kefalotyri, or Parmesan cheese Steps to Make It Prep the Vegetables Gather the ingredients. Juicy, creamy and absolutely delicious! Preheat oven at 400-degree Fahrenheit and prepare 2 large baking sheets with parchment paper. Almost two hours plus baking time. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Interestingly enough, there was once a timesomewhere back in the distant '70swhen people were actually excited about cook. Add in the garlic and saute for a further 1-2 minutes. if you are going to make moussaka, do it right! This gluten-free, plant-based Greek recipe is a great comfort meal for dinner. After a brief simmer, this sauce is hearty and creamy, you won't miss the meat. 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