How To make Bean Moussaka
Ingredients
2
cup
cooked legumes
4
each
tomatoes, chopped
4
each
garlic cloves, chopped
1
each
onion, chopped
1
salt, to taste
2
teaspoon
black pepper
2
teaspoon
sage
2
cup
water, or stock
1
lg
eggplant
2
lg
potatoes
1
cup
olive oil
2
tablespoon
ghee
2
tablespoon
flour
1/2
cup
soya milk
1
pn
nutmeg
1
teaspoon
allspice
Directions:
Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper &
sage. Add 2 c stock & allow to simmer for 10 minutes.
Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in
olive oil until they begin to turn golden. Do the same with the potatoes.
Set aside.
Now make the white sauce. In a small pot, gently heat the ghee. Gradually
stir in the flour followed by the milk. Add a pinch of salt, pepper &
nutmeg. Simmer gently for 1 minute.
Grease the base & sides of a casserole. Put in a layer of potatoes, then
eggplant, then the beans. Space out the allspice berries here. Cover with
sauce.
Bake at 375F for about 30 minutes, or until the crust is golden. Vegetarian.
How To make Bean Moussaka's Videos
Lebanese Moussaka (Maghmour)
This Lebanese mousaka (maghmour) is a delicious aubergine and chickpea dish that can be served hot or cold. It's a popular dish in the Middle East and a fantastic easy weeknight dinner that can also be prepped ahead of time.
Full recipe at:
Easy Aubergine Moussaka | Vegetarian Moussaka
Easy Aubergine Moussaka | Vegetarian Moussaka
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How to Make Bulgarian Moussaka | Moussaka Recipe
How to make Bulgarian moussaka with minced meat and potatoes. This is a much loved recipe for moussaka in Bulgaria by all.It becomes easy and very tasty!
The recipe is from my grandmother, who cooks very, very tasty.
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Very Tasty Moussaka From my Childhood
Ingredients:
-500 grams Pork mince
-1 kilogram Potatoes
-1 Carrot
-2 Tomato
-1 Onion
-1 teaspoon of Red pepper
-1/4 teaspoon of Pepper
-Salt (to tasty)
-1 teaspoon of Savory
-1 teaspoon of Oil
For the sauce
-400 grams Yoghurt
-5 Eggs
-1/2 teaspoon of Bread soda
-Parsley
-pinch of Salt
-pinch of Pepper
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Homemade Bulgarian Moussaka
Recipe:
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.
Vegan Moussaka
Moussaka is quite possibly the most iconic Greek recipe in the world. It is, of course, a rich mixture of spiced ground meat sauce, eggplant (and sometimes potatoes and/or zucchini), and bechamel, often made even richer with the addition of Greek cheeses as feta. This delicious vegan moussaka recipe will delight the most diehard traditionalists, though! It is an excellent combination of classic Mediterranean diet ingredients, such as vegetables and beans, all the wonderful robust flavors associated with Greek cooking, and a few new techniques that will surprise you. It is a healthy, delicious version – you could almost place it in the category of Greek bean recipes! – of a traditional Greek classic and one of my favorite Greek recipes from season 4 of My Greek Table! Serve this with a Greek red wine, such as a Naoussa Xinomavro.
To make this recipe you'll need:
Ingredients
2 sweet potatoes peeled and sliced into thin oval slices
3 large eggplants trimmed and sliced into long thin ovals
Extra virgin Greek olive oil
2 large red onions chopped
4 garlic cloves chopped
3 cups cooked black beans
1 cup canned chickpeas keep liquid
1 ½ cup chopped canned tomatoes
2 Tbsp tomato paste
½ cup red wine
1 cinnamon stick
2 dried or fresh bay leaves
4 allspice berries
Dried Greek oregano to taste
1 – 2 Tbsp balsamic vinegar
2 Tbsp petimezi
Seasalt and pepper to taste
For the Bechamel:
Leftover liquid from 1 can of chickpeas aqua faba, used above
4 Tbsp extra virgin Greek olive oil
4 scant Tbsp all-purpose flour
2 cups coconut milk
2 cups almond milk
Salt and white pepper to taste
½ cup breadcrumbs
Grated nutmeg to taste
Find the full recipe, here: