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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
Easy MEDITERRANEAN STYLE VEGETABLE MOUSSAKA Recipe | Recipes.net
Want to try a good Mediterranean dish for dinner? Then try your hand on this easy Mediterranean-style vegetable moussaka recipe for a filling meal. It's loaded with a savory mushroom ragu and topped with smooth mashed potatoes, making it a delectably hearty meal.
???? Check the full recipe on how to make Mediterranean-Style Vegetable Moussaka here:
Ingredients:
For Mushroom Ragu:
3 tbsp olive oil
2¼ lb mushrooms, of your choice, sliced thinly
5½ oz red onions, finely chopped
1 clove garlic, finely chopped
4 oz celery, finely chopped
1 tbsp tomato paste
¼ cup red wine
1 lb tomatoes, diced or crushed
1 tsp brown sugar
salt and ground black pepper, to taste
1 cup vegan cheese, grated if using block, (optional)
For Grilled Eggplants:
1¼ lb aubergines, peeled and sliced into 1½ inch strips
6 tbsp olive oil
salt, for seasoning
cooking spray
For Vegan Mashed Potatoes:
1¾ lb potatoes, peeled and cut into chunks
1½ cups pistachio milk, or your preferred plant-based milk
3 tbsp vegan butter
1 tbsp olive oil
¼ tsp ground nutmeg
salt and ground white pepper, to taste
To Serve:
1 tbsp olive oil
¼ cup marinara sauce
⬇️ How to make Mediterranean-Style Vegetable Moussaka ⬇️
0:09 Set a deep skillet over medium-high heat. Add oil and mushrooms. Saute for about 8 to 10 minutes until moisture has evaporated. Once caramelized, reduce heat to medium. Add onions and garlic. Saute until translucent.
0:26 Add the celery and tomato paste. Roast briefly.
0:34 Deglaze with red wine and reduce briefly.
0:40 Add the tomatoes and sugar
0:44 Simmer until slightly reduced and the sauce has thickened, for about 15 minutes.
0:47 Adjust seasoning with salt and pepper
0:55 Set aside
0:57 In a soup pot, add potatoes and pour enough water to cover the potatoes
1:03 While waiting, prepare the sauce. In a saucepan, add the pistachio milk, vegan butter, olive oil, and ground nutmeg. Whisk to combine. Set aside once boiled.
1:19 Drain the potatoes completely
1:24 Mash the potatoes with fork or ricer
1:31 Add enough milk mixture
1:34 Fold until evenly incorporated
1:37 Season with salt & ground white pepper
1:43 Adjust accordingly & set aside
1:49 Preheat grill & grease with cooking spray
1:51 Put the aubergines in a bowl and add the oil and salt.
2:06 Toss to combine
2:09 Grill for roughly 3-5 minutes per side until golden
2:21 Set aside once done
2:26 Preheat the oven to 360 F
2:29 Place eggplant at the bottom of the casserole
2:36 Add the mushroom ragu
2:39 Spread to cover eggplants
2:42 Add the remaining eggplants on top
2:48 Add the vegan mashed potatoes, spread to cover
2:55 Put grill lines on the mashed potatoes
3:00 Top with vegan cheese
3:06 Bake for 30 minutes
3:08 Serve with marinara sauce and olive oil
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Vegetarian Moussaka recipe
recipe30.com (for full recipe)
Tasty Mediterranean cooking without meat. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Serve it with a Greek salad for a perfect combination. Real Pecorino cheese is made from sheep's milk. This dish will go fast so make plenty, it also freezes well.
Vegetarian Lentil Moussaka Recipe
This vegetarian recipe for moussaka — a Mediterranean dish commonly consisting of ground beef and eggplant — features red lentils alongside its vegetables and rich béchamel sauce for a final dish that’s as delicious as it is nutritious.
#vegetarian #dinnerideas #recipes
Get the Full Recipe:
How to make a vegetarian Moussaka, with Richard. March 2018.
#moussaka #vegetarianfood #planetvegetaria
This is my easy to make, inexpensive, lower fat Moussaka recipe. I can honestly say it is a very tasty dish which can be adapted easily to include your own preferred ingredients.
Many thanks to Tiphaine and Paul for a lovely evening.
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Plant Based Vegan Moussaka Recipe
This isn't your grandma's Moussaka but it tastes just as great. This Plant Based Vegan Moussaka uses lentils instead of the traditional ground beef or lamb and a cashew based sauce instead of the traditional dairy based béchamel sauce. This is a recipe that is best saved for the weekend because it takes a descent amount of time to prepare but it is so worth the extra time.
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How To Make Greek Moussaka | Akis Petretzikis
The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The perfect tasty teatime treat.
If you want more recipes from Akis, tell us in the comments box below and check out his channel for more inspiring meal ideas:
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Credit - Edited & directed by Pelivanidis Leonidas
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