Recipe: Perfect Vegetarian moussaka

Vegetarian moussaka. This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. An easy vegetarian moussaka recipe with a lighter sauce that will make the most confirmed easy vegetarian moussaka recipe.

It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk. This basic recipe has an almost meaty flavor thanks to the inclusion of portobello mushrooms. Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. You can cook Vegetarian moussaka using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vegetarian moussaka

1. It's 1 kg of fresh large eggplants.
2. You need 375 g of mushrooms or two large cans.
3. You need 3-4 of mature tomatoes diced or 1-2 cup of tomato sauce.
4. It's 2 of medium onions.
5. Prepare 1/2 cup of oil.
6. Prepare 1-2 of cinnamon sticks.
7. You need of oil for frying.
8. It's 1 1/2 cup of dried breadcrumbs.
9. Prepare of salt and pepper.
10. You need of For the cream.
11. Prepare 5 cups of water.
12. It's 3/4 of potato purée flakes.
13. Prepare of purée flakes.
14. It's 1/2 cup of oil.
15. Prepare 3/4 cups of flour.
16. It's of salt.
17. You need of ground nutmeg.
18. It's 1 of bit of white pepper.

The perfect healthy vegetarian comfort food! An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. If you've wondered how to make a vegetarian moussaka recipe, this is a great one to use. Filled with aubergines & lentils, as seen on Friday Night Feast.

Vegetarian moussaka step by step

1. Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste..
2. Drain them well and wipe them dry..
3. Fry them lightly in oil and place them on a sieve so that the oil drains out..
4. Wash and chop the mushrooms and let them drain..
5. Sauté the chopped onion and add the mushrooms. Let them simmer till there is no water left and add the tomato, salt, pepper and the cinnamon stick. Let everything boil till the sauce thickens..
6. Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs..
7. Layer out the eggplants on the tray and put the mushrooms on top..
8. Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand..
9. Heat the oil over high heat and add the flour. Stir continuously until the flour gets a golden color (about 5 minutes). Lower the heat and add the potato mixture. Continue to stir to avoid curdling. Boil the cream until it thickens and Add the salt, pepper and the nutmeg..
10. Stir well and pour it over the food..
11. Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour..

Vegetarian Moussaka recipe - The secret is in the sauce. To prepare a traditional Greek Moussaka recipe, luscious layers of mince beef (or lamb) are cooked in a tomato based sauce, layered with. By Sophie Godwin - Cookery writer. Make this mouth-watering and healthy moussaka with a simple plant-based ragu. The Greek classic tastes as good made with vegetables as it does with the usual minced lamb.