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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 Vegan Moussaka | Minimalist Baker Recipes
Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! Just 10 ingredients and simple methods required.
Full Recipe:
The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan. The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s. Our version is not traditional but is our plant-based take on the delicious concept of layering roasted eggplant, a hearty filling, and a rich, creamy bechamel sauce.
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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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Absolute Game Changer Vegetarian Moussaka Recipe | Zucchini Chickpeas & Creamiest Béchamel Ever!!
VEGETARIAN MOUSSAKA: Healthy Mediterranean Diet Recipe for Vegetarian Zucchini & Chickpeas Moussaka.
Made with a lot of love and topped with the creamiest homemade béchamel sauce you have ever tried!
Follow our step-by step method and you will see that it's actually very easy to make!
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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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Vegan moussaka | Akis Petretzikis
Vegan moussaka | Akis Petretzikis
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Chef: Akis Petretzikis
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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: