Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. At this point just hoping this was worth the effort. In a cooking pot whisk together the olive oil and flour. Serve with salad. Every one of your recipes Ive made has been perfect! Serve it. 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, . Letthe flour cook for 1 minute but do not allow it to brown. You would use cooked or canned black beans, drained of course. Remove from heat and let sit for at least 20 minutes before cutting and serving. This roasted vegetable moussaka is easier to put together than you think. Then whisk in the eggs. 12 x 7 inches). Add zucchini slices next. Second, eggplant tends to be a little bitter and the salt counteracts that bitterness. Required fields are marked *. Pour in the mushroom sauce and even out. Remove from the heat and allow to cool. I'm Fotini and cooking is my job as well as my passion. ), 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. Ingredients 1 cup (250 mL) dried red lentils 5 tsp (25 mL) extra-virgin olive oil, divided, plus extra 2 tsp (10 mL) chopped fresh rosemary 3 cups (750 mL) low-sodium vegetable stock 2 lb (1 kg) Japanese eggplant, sliced into 1/4 in (6 mm) thin rounds (about 3 eggplants) 1/4 tsp (1 mL) sea salt, plus extra Freshly ground black pepper Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray; Add slices of eggplant and top them with slices of zucchinis; Sprinkle it with some more Parmesan Cheese; Bake it in the oven for 50-55, minutes until golden brown and bubbly; Let it cool off for about 20 minutes before serving. Add 1 cups water. Take a small amount of the milk mixture and combine it with the eggs. If you give your adaptations a try, we'd love to hear your thoughts! Made with lentils and eggplants. Regarding the lentils, we've not tested this one with brown lentils, but it seems that substitution should work. To make the bchamel sauce, melt the butter in a small saucepan, and add the flour. We haven't really tested this with anything else, so it's hard to make suggestions here. Set aside on paper towels to drain excess oil. Pour the bchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. Here is a great recipe for moussaka, a greek dish. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Heat a good splash of olive oil in a saucepan over medium-high heat. This one was no exception. Serve this Vegetarian Moussaka along with these Crusty Feta Bread Rolls, Homemade Pita Bread, or this Fried Feta Cheese Saganaki. Peel the potatoes and boil them whole 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. Then after you seasoned the cream with ground nutmeg, salt, and pepper, whisk in the grated cheese while it's still hot. Mushrooms. This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. Your email address will not be published. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Then turn each one over to coat both sides with a little oil. 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 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. Place the sliced eggplant, zucchini, and potato slices on baking pans. In a skillet, melt butter; then add flour and whisk vigorously; Gradually start adding milk and mixing it in, until the sauce is smooth; This would be the time to check for seasoning and adjust accordingly; Beat 2 eggs and 1 egg yolk and add them to the bchamel sauce, mixing thoroughly. This is important for two reasons: First, it allows a lot of the moisture in the eggplant to release. As it sits in the fridge, it will get very thick and slightly gelatinous. First-generation Greek American, Lynn Livanos Athan has published many recipes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Get our best recipes delivered to your inbox. I skipped the butter and used olive oil instead, for a more light and refined cream. Cover, reduce heat to medium-low, and simmer for 15 minutes. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet. Using a large frying pan, heat about 6 tablespoons of olive oil to a medium high heat (not too high! Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Preheat your oven to 400 degrees F and salt the eggplant. Add a second layer of eggplants, top with the bchamel sauce and smooth out with a spatula. 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. 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. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. Drain and let cool. This gluten-free, plant-based Greek recipe is a great comfort meal for dinner. 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. Pour sauce over vegetables and top with Parmesan cheese. Brush or spray with a little oil and sprinkle with salt. Wrap the top in foil. Cook for 2-3 minutes more from the moment bubbles start to form on the surface of the cream. 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. 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. Get our cookbook, free, when you sign up for our newsletter. Spread the tomato sauce all over on top and then add the tomato slices here and there. Pour in the tomato juice, the spices, and a cup of water. 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. You bake them and layer them as you do with the eggplant and zucchini. Add the . Taste and adjust salt and pepper. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Black beans are bigger in size, so it'll more about the texture. Season with salt, pepper and nutmeg. Return to heat and stir until sauce thickens, being careful not to let it scorch. 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,.. Preheat your oven to 400 degrees F and salt the eggplant. Black Beluga lentils. Make the bechamel. Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. It packs lots of vitamins, minerals, and fiber. You can make part of this dish ahead but stop before making the bchamel sauce and refrigerate. Prepare the potatoes and eggplant by slicing them into thin circles, then transfer to a large mixing bowl. I'm all about easy, healthy recipes with big Mediterranean flavors. To a medium bowl, add eggs, yogurt, garlic powder, salt, and black pepper. Season with salt and black pepper. 5. Slice eggplant length-wise. 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. 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 document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 4.60 from 5 votes Print Pin Rate Course: Dinner Cuisine: Greek fusion, vegetarian Prep Time: 10 minutes Cook Time: 1 hour 20 minutes I hope to have left overs! I started this at 3:30 pealing and cutting eggplant (and salted) and zucchini. Peel the potatoes and cut them into 1 cm (about inch) thick slices. This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. Place the eggplant and zucchini in a colander and sprinkle with salt. Vegetarian Moussaka is a flavorful, creamy and delish version of the original meat moussaka. Vegan seitan shawarma. Jul 14, 2021 - Vegan moussaka with a creamy bechamel sauce. 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 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. Other Vegetarian Greek Dishes You May Like: Want to serve your family and friends a Greek dinner? Enjoy! Keep stirring until cream starts to thicken. To cook the black lentils first before you add them to sauce, begin with cup dry black lentils. Lightly brush a . Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. GET RECIPE HERE:. Set aside. 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. Instructions Cover with an inverted plate weighted down by a heavy can or jar. To assemble the moussaka, spread of the lentil sauce over the bottom of a rectangular 9X13 inch baking pan, then top with half of the cheese sauce and sprinkle with of the grated Parmesan. That's not something we've tested before, so it's hard to say. Method. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. "This is a classic Syrian dish even though Veggie moussaka. 1-cm/0.4-in thick and transfer to a baking sheet. You can place them in an airtight container for about 3 days. To assemble moussaka, slice parboiled potatoes into cm slices and place at the bottom of an oiled tray. But if you are looking for a little something extra, add a big Greek salad or simple Shirazi salad to start. You will also need butter, flour and milk to make the bechamel sauce, plus some cheese to put on top. Once everything is ready, start building the layers inside a 9 x 13-inch pan or baking dish. Press them a bit with your hands to make them stick together a bit. How to Make this Vegetarian Moussaka - Step-by-Step 1. 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 To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes. 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. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Bring to a boil, then cover and reduce heat to medium-low. ), fry the eggplant slices until they are golden on each side - place on kitchen roll to drain off the oil. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. (If you need to, you can partially peel the eggplant leaving just some of the skin on.). In the meantime, slice eggplants approx. Just thinking head start. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! Season with salt, pepper, and the ground nutmeg. Despite the number of steps involved, this vegetarian moussaka is not too complicated to prepare. This recipe looks amazing I do have two questions can you substitute a plant-based milk in place of cows milk? Use about 3 medium Italian eggplants. 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. Ladle a little bit of the lentil sauce on the bottom of a lightly oiled casserole pan. (-) Information is not currently available for this nutrient. Herb flavored lentil tomato sauce is spread between layers of vegetables, topped with Bchamel Sauce and baked. Slowly add your warmed milk, while whisking continuously. Vegan Mince Add walnuts to the food processor and process into crumbles. In a large pot over medium heat, heat remaining 2 tablespoons oil. And of course to top our eggplant casserole is none other than creamy bechamel sauce! And, even better, you can prepare parts of this recipe ahead of time. Saucy, zesty and surprisingly delicious, these moroccan stewed lentils are easy to make and sure to please as a vegetarian entree or side. Hi Suzy, I just made your vegetarian moussaka and it is delicious. Instructions. 236K views, 7.3K likes, 514 loves, 172 comments, 829 shares, Facebook Watch Videos from Recipe30: Vegetarian Lentil Moussaka. This healthy high protein vegetarian moussaka is a true veggie delight with Greek soul and full of flavour and texture! Now at this point, take it off the heat and add the hot milk whilst using a balloon whisk. Hi, Linda! 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. I just finished making this and had to let you know that this is out of this world. Pre-heat oven to 180C (356F). Cook the Moussaka for 30 minutes. Pour the egg mixture over the lentils layer and even it out. How to cook black lentils for this sauce? Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. The verdict? Roast the Vegetables. Pat it dry. Lately, I've been making it over and over again. Preheat the oven to 375 degrees F (190 degrees C). Pat dry on a clean tea towel or kitchen roll. Add the lentils, fresh tomato and all the spices. First, bring to a boil, then reduce the heat and let lentils simmer covered for approx. Vegan No. Vegan moussaka with lentils and eggplant! Thank you for the recipe. Mix in the garlic and tomato paste, and stir for 1 minute. You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. It incorporates cooked black bluga lentils with crushed tomatoes and aromatics like minced garlic, onions, a pinch of nutmeg and cinnamon. Instructions. Crack 4 eggs and separate the yolk, retaining them for the bchamel. Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Rinse in a colander the eggplant slices to get rid of the weeping bitter juices. Next. Slice eggplant length-wise. Spoon in cooled down tomato sauce. When eggplant is finished cooking, lower the oven temperature to 350 F. Heat olive oil in a large saut pan. Place in a bowl with cold water and soak them for 30 minutes to remove their bitterness. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. Prep Time 1 hr 20 mins Cook Time 40 mins Total Time 2 hrs Course: Main Course Cuisine: Mediterranean Proceed on making the spiced tomato sauce which requires only 30 minutes of simmering, and deep-fry all the vegetables until they get a deep golden color. You can read my disclosure policy, Casserole, Dinner, Main Course, Main Dish, Vegetarian. Bake for 45 minutes or until bchamel sauce is a nice golden brown color. Season and add spices. Roast in heated oven for 15 to 20 minutes. Baking tin size 25 cm. Preheat oven to 400. 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. Love this recipe - I've done it several times and it always comes out really well. Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes. Hi, TJ. She has culinary school training and teaches Greek cooking. Season with salt and pepper. 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. Heat the oil in a large saut pan, add the onions and cook over a medium heat for 5-6 minutes until just softening. Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. Easy Authentic Falafel Recipe: Step-by-Step, Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil). So delicious! Preheat the oven to 200C (400F/Gas 6). Using only whole plant-based ingredients. Cook until the lentils are tender but not mushy, 10 to 12 minutes. They have a wonderful, creamy consistency; full-bodied and earthy flavor. 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. SHOP OURONLINE STOREFOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. Amount is based on available nutrient data. Slice the aubergines into rounds about cm thick. This roasted vegetable moussaka is easier to put together than you think. A simple Vegetarian Moussaka recipe. Brie Passano. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. Vegetarian Moussaka Recipe Without Lentils Add onion, carrots and celery. Saute until they start to turn a little translucent. Since then, I have gotten many requests for a meatless version. This popular Greek dish can be easily made without meat and still tastes amazing. This is not the case with this Vegetarian Moussaka. A Moussaka is a layered casserole dish with minced meat in between layers of vegetables, usually eggplants and potatoes. To make a tomato sauce you'll start off the same way as above with spinach/feta layer: Heat up some olive oil, add onions and cook until translucent; Then add spices: cinnamon, nutmeg, & oregano; Add pureed tomatoes, sugar, salt and pepper. 1 website for modern Mediterranean recipes & lifestyle. 5 from 31 votes Print Recipe Pin Recipe Prep Time 30 mins 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. Reap the benefits of the Mediterranean diet no matter where you live! 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. And as one other commenter noted, it took me a while to make. Beluga lentils. Stir in the nutmeg. You have made it, time to put it all together! 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. And be sure to view our collection of Mediterranean diet recipes. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. First, saute the onions and garlic briefly until they smell delicious. Cool completely. Remove from the oven and let it set for 30 minutes before cutting and serving! Stir in of the grated cheese and let cream stand for 15 minutes. It's spiked with caramel-forward bourbon . Cook for 5 min, stirring occasionally, until onion gets translucent. Eggplants from my daughters garden. Slice the zucchini, eggplants and potatoes into -inch slices. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. Don't season lentils with salt before cooking them. Interestingly enough, there was once a timesomewhere back in the distant '70swhen people were actually excited about cook. Lost most of the flavour what a shame after all that work , What happens with the potatoes in this recipe, I don't see them mentioned, or in the images? Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Balsamic Glazed Brussels Sprouts with Bacon, Kolokhitokeftedes Greek Zucchini Fritters, Brown Sugar Pork Chops with Garlic & Herbs + VIDEO, Slow Cooker Turkey Breast Easy Crockpot Recipe. Season with salt and pepper. This type of eggplant casserole is a full meal in and of itself. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese. Parallelly cook lentils with the double amount of water in a second pot over medium heat. It's a vegetarian extravaganza for special gatherings. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. 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. Top with another layer of eggplant slices and sprinkle once again with grated cheese. When cool, whisk in the egg yolk. Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. Cover with eggplant sliced. While the lentil sauce is simmering, take your dry eggplant and place it with the potatoes and zucchini on lightly-oiled baking sheets (you'll need more than one baking sheet to spread the veggies in one layer.) Take the eggplant and slice into 1/2 inch pieces. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Vegetarian moussaka is a flavorful, creamy and delish version of the original meat moussaka. Bourbon-Brown Sugar Nuts. Which means dinner will be at almost 8:00PM! They were delicious. Essentially, you make a roux with flour and quality extra virgin olive oil (some use butter, but I prefer olive oil here.) Cooking 1 hour. 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. I'm thinking of trying beluga lentil sauce in lasagne, too. It will keep well for up to 1 month in the freezer. GO , Copyright 2021 Real Greek Recipes on the Brunch Pro Theme. Fully started cooking at 4:30 thinking we should be having dinner between 6 and 6:30. Although bechamel sounds scary and intimidating, it is fairly easy to make (we've done it before in this pastitsio recipe.) While the veggies bake and the lentils cook, place potatoes into a medium pot and cover with water. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. I am going to make this today. Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. I'm Suzy, cookbook author and creator. If not, we do have a meaty version of moussaka with no lentils involved. Get our best recipes and all Things Mediterranean delivered to your inbox. Heat a skillet with 1-2 Tbsp of water, add chopped onions and garlic. Add onion and saut until translucent, about 5 minutes. Take out of the oven and sprinkle the remaining of grated cheese on top. 6. We're not taking shortcuts here with this roasted vegetable moussaka. How To Make Vegetarian Gluten Free Moussaka Preparing Vegetables Preheat oven to 500F. Ensure everyone eases into the evening in good spirits with this easy vegetarian Christmas dinner snack idea. The internet's No. Season with salt and pepper and deep-fry them until deep golden in color. Add more oil to the skillet if needed and let it get hot. In a saucepan melt the butter over medium-low heat and stir in the flour with a wooden spoon and cook the mixture for a couple of minutes and add the salt. * Percent Daily Values are based on a 2,000 calorie diet. Dietetics No. 520 15 lentils are a great sources of pro. You can also follow this process with individual servings by wrapping the cut pieces in plastic, then foil. Which European country will inspire your culinary journey tonight? Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. Server a few Keftedes or a couple skewers of souvlaki along. And preheat the oven to 350F (175C). Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. 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. 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 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. Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream. Learn how your comment data is processed. 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. Your daily values may be higher or lower depending on your calorie needs. Spread the breadcrumbs on a flat plate. Subscribe for more recipes: https://www.youtube.com/channel/UCwpW93DcgaWrX42ev_kHCDQ?s. Add garlic and cook until fragrant, about 1 minute. Be sure to spread the bechamel and smooth it out with the back of a spoon. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Rinse the dried mushrooms and place in a bowl. Then remove the pot from heat and set aside. Set the zucchini aside with the potatoes. Bake! Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens. The recipe is plant-based, gluten-free, and fairly easy to make. Top with a layer of eggplant slices. This will drain the eggplant and prevent the moussaka from becoming too watery. In the meantime, prepare the top layer. 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. Your email address will not be published. Yes, based on other reader's comments, it sounds like a plant-based milk does, indeed, work well here. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce). Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. Pealing??? 1. Freeze. Then bake for around 20 minutes, until soft and lightly browned. There are typically several layers and a few steps involved. It's easier to use too, as it will help with avoiding the cream getting crumbly. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. I shared my earlier moussaka recipe, made with a juicy meat sauce, earlier, and many of you have tried it and loved it! Drizzle with olive oil, and stir together well. Updated: Jun 27, 2020 This post may contain affiliate links. 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. Add in the garlic and saute for a further 1-2 minutes. Brush the eggplant with olive oil and sprinkle on salt and pepper. You can store the different components in separate containers in the fridge, and when you are ready, assemble and bake! Season to taste and mix well. 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. It is now 7:15 and according to the recipe steps with the wait time after taking out of the oven I still have 35 minutes to go. My moussaka was good-enough golden without broiling. 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. Remove bay leaf and cinnamon, and pure lentils . 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. Drain. Allow to cool for 15 to 20 minutes before slicing and serving. 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. But lentils (full of proteins) and walnuts make for a great substitute. Slice eggplant and zucchini into long slabs, about inch thick. Assemble to moussaka. You have a couple of options You can cut and roast all your veggies, make the tomato lentil sauce, and even prepare the bechamel 1 night in advance (I've done it 2 nights in advance as well, but since there may be leftovers, I try not to work too far ahead.). Prep and grease two baking sheets. 3941 views. 1950 views. To get that cheesy goodness on the top of the Moussaka, first bake the cream for a while until it starts to get golden on top, and then sprinkle the cheese on top! When you are ready to eat it, defrost it on the counter. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. 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. Italian Dessert Wines That Every Wine Lover Should Know + Classic Tiramisu Recipe. Turn the heat down and simmer for 15-18 minutes until just tender. large eggs 2, lightly beaten. NEVER MISS A RECIPE! Just cover the porcini with boiling water, then set aside to rehydrate. 20 minutes. 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. To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. The very top layer of creamy bechamel is essential, making this dish as scrumptious and comforting as they come! Ingredients for a vegetarian moussaka Eggplants. Lightly grease and prep a casserole dish. Still in the process of making this dish. Subscribe to our Newsletter and get our top 10 recipes! Stir well. Not to mention, they're a great source of protein, polyphenolas, iron, and fiber(find black lentils here.). Cook for about 10-15 minutes, until much of the liquid evaporates and the sauce thickens. Lets dive more into this vegetarian eggplant moussaka, what's in it, and how to make it! They should not get too soft, just enough to be tender. Looks amazing, any suggestions for those with lentil allergies. Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano. Layers of roasted eggplant, a "meaty" and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible vegan . And set aside to cool before you whisk in the eggs. Whisk in the flour, salt, and pepper, cooking until it turns golden brown. Cut them into 1 cm ( inch) long slices. Easy to make, but takes time. Rinse and pat dry with paper towels. 4. 3 tablespoons vodka (optional) About 1 cup water, as needed. In a medium saucepan, melt butter over low heat. 3. 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. After a brief simmer, this sauce is hearty and creamy, you won't miss the meat. Add garlic and cook until fragrant, 1 . Saut onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Another way to recreate shawarma without using Lentil shepherd's pie. Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Sprinkle the chopped fresh parsley all over and then spread the Bechamel cream evenly. Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. I guess I'll post a follow up if this was worth it. Now lay out each disc in a single layer over the oil. I got them from my husband for my birthday); To assemble the vegetarian moussaka you will need a 9X13 Casserole Dish. And secondly do you have to use black lentils or can I use the traditional brown lentils what is the difference. Cook the bchamel sauce right before you intend to bake the moussaka. Preheat the oven to 400 degrees. We can all agree that moussaka is Greek comfort food at it's finest! Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. But it was worth it! Portions 4. For all recipes, visit us here. Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. 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. Sprinkle salt and pepper and flip each slice to the other side. Bake until lightly browned and just beginning to soften, about 15 minutes. Still want some meat? Simmer over low heat until it thickens a bit but does not boil. First of all, make a Bechamel cream. Slowly whisk in the milk and reduce heat to medium. 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. Cover with just-boiled water and set aside to rehydrate. Bake until tender, 12 minutes. Vegetarian Yes. 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 . This lentil sauce is my vegetarian replacement for meat sauce. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomatosauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. Serbian Ground Beef, Veggie, and Potato Bake. There is really no need for this. This post may contain affiliate links. Give the veggies a brush of extra virgin olive oil. Nobody wants that! Have a taste and add a little more salt if you think it needs it. Eggplant needs a little extra TLC. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. 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. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Mix until creamy and smooth. 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 Drain, cool, and cutthem into 1/4-inch slices. Lay the zucchinis evenly on top and then do the same with the eggplants. Hi, Joyce. Ill get black lentils next time, but only had red ones today. Wrap the top in plastic, with the plastic layer touching the top to help with freezer burn. The first step I take whenever I work with eggplant, whether to fry or roast it, is salting it. Brush olive oil on the top of the potatoes. Put Together: Preheat oven to 170C / 338F. Sprinkle the bottom of the pan with breadcrumbs. That way its fresh and requires no extra steps. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. But. recipe says 1hour 30 minutes. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce vegetarian moussaka recipe without lentils. Rinse and pat dry with paper towels. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! SO without the preemptive eggplant and zucchini this meal is still taking 3 1/2 hours to complete. Preheat the oven to 200C fan/gas mark 7. All the veggies are sliced the long way to create our different layers. Heat 2 Tbs. Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Place 1st layer of aubergine on top of potatoes, season well. 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. Add the onion and garlic and cook until golden in color. 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. And, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel sauce, is a labor of love. Are you looking to stay strictly vegetarian? Now lightly salt the eggplant and place in a colander for about 30 min. What is a Moussaka? This will help the mushrooms hydrate! Traditional shawarma is a meat-centric dish, made with Spaghetti with yogurt and garlic sauce. So delicious! if you are going to make moussaka, do it right! 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 P.S, never thought to add nutmeg to the white sauce, oh my, delicious tease to the taste buds. Ready for the BEST vegetarian moussaka recipe?! When eggplant is cooked, the skin becomes tender and soft and is great to eat. Slice up your zucchini, and season with salt and pepper. Thanks for the recipe, I have been looking for a wonderful veg moussaka for a while. Marinated champignons with lentils and cashew sauce. Add in the cinnamon and nutmeg, giving it a good stir to release all the aromatics from the spices and then add in the tomato paste. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Add to a mixing bowl. Layer the eggplants. You can use them sliced or diced. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Smooth the bchamel on top with a knife and sprinkle the remaining grated cheese. Repeat the layers finishing with the eggplant slices, the rest of the cheese sauce and Parmesan. Youre likely to have leftovers, which is great because it tastes just as good the next day. Cover and bake in the preheated oven for 25 minutes. I used butter to make the bechamel, and I added a small can of tomato paste to the lentil sauce. Garlic. Place the eggplant and zucchini slices in a colander and salt them liberally. Recipes / Vegetarian moussaka with lentils (1000+) Sun-Dried Tomato Polenta with Lentil Puttenesca. Many people think eating eggplant skin is a no-no, but the exact opposite is true. Place on paper towels. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix. You will need about 2.2 lb (1kg) potatoes, or about 4 medium white or yellow potatoes. Pour in the milk and reduce heat to medium. Be sure to check out my step-by-step tutorial and grab my make-ahead tips. Add flour to the melted butter, whisking continuously to make a smooth paste. Prepare the tomato-lentil sauce. Filling and juicy recipe you can make at home! 2 large free-range eggs Method Preheat the oven to 180C/350F/gas 4. Potatoes. Brush with olive oil and arrange on baking sheets. Fill. Add sliced mushrooms to the food processor and process until finely chopped. Colorful! Pat it dry. Lightly grease a 9x 13 x 3-inch baking pan. NOT TRUE!! Vegetarian Moussaka. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. Brush with oil on both sides, season with salt and black pepper and lay on baking trays. My home smells wonderful and I can't wait to get stuck in. Traditionally a moussaka is made with minced lamb. Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Made with eggplant, potatoes, and zucchini, this Middle Roasted cauliflower shawarma. Each layer stays distinct and bakes into a truly luxurious dish. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet. Almost two hours plus baking time. So happy you're hereLearn More, Your email address will not be published. To assemble the moussaka, place halve the tomato and lentil mixture on the base . 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.). Sprinkle the eggplant with sea salt and put them in a large colander. Make the moussaka. Keywords: Vegetarian Moussaka, Vegetable Moussaka, Vegetarian Eggplant Moussaka, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish, I'm Suzy; born and bred right on the shores of the Mediterranean. JOIN MY FREE E-MAIL LISTHERE. Season with nutmeg and black pepper. olive oil in saucepan over medium heat. 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. Remove the tops and bottoms of the eggplants. Sprinkle eggplant slices with salt; set aside for 30 minutes. Then return all to the pan with the remaining bechamel mixture. Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Thank you. Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Let the sauce cool down. Meaty without meat. Season the eggplants with salt and pepper and then deep-fry just like you did with the potatoes. Add onion and oregano, and saut 5 minutes. Alternatively, you can use Puys lentils Carrots + onions + celery (celery is optional). Preheat oven at 400-degree Fahrenheit and prepare 2 large baking sheets with parchment paper. The components of this vegetarian moussaka recipe are not hard to make. 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. Place breaded eggplant slices on the baking sheet and bake for 30 minutes, turning them once during cooking. 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. 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. time frame for this recipe is SO far off. In the empty pot, heat the oil over medium heat and saut the onions for 2-3 minutes, until soft. You are left with a much sweet and milder slice of eggplant after salting. If you need to freeze your leftovers, it is a perfect solution for making the vegetarian moussaka last longer. In a large heavy-bottomed saucepan on medium heat, add the olive oil and onions. 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. 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