Easiest Way to Cook Delicious Vegetarian moussaka

Vegetarian moussaka. A Mediterranean vegetarian moussaka recipe with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Moussaka is a classic Greek dish usually made with layers of eggplant, potatoes and meat.

Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food! This dish can be frozen before baking. You can cook Vegetarian moussaka using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian moussaka

1. Prepare 3 cups of Boiled Pasta.
2. You need 1 of Zucchini cut in sliced.
3. You need 3-4 of Eggplant cut in sliced.
4. Prepare 1-2 of Tomato cut in sliced.
5. You need of For the red sauce:.
6. You need 3 of Tomato.
7. Prepare 1 tsp of Oregano.
8. You need 1 tsp of Cumin Seed.
9. You need 1 cup of Chopped Olives/Mushroom/ or both.
10. It's 1 cup of Chopped Parsley/ Kale or Spinach.
11. It's 1 tsp of Corn flour.
12. It's 3-4 of Green Chilli finely chopped(no or less depending on taste).
13. Prepare 1 tsp of Olive Oil.
14. It's of For the Béchamel sauce:.
15. You need 5 cups of whole milk.
16. You need 1 tsp of Olive oil.
17. You need 3/4 cup of All purpose flour.
18. You need 1 cup of Parmesan cheese/ Mayonnaise.
19. Prepare of Salt and pepper As per taste.

Rick Gallop, author of The G. Traditionally made with ground lamb, moussaka can be made low-GI by using vegetables. Finde was du suchst - lecker & einfach. Jetzt ausprobieren mit ♥ Chefkoch.de ♥.

Vegetarian moussaka step by step

1. Baked sliced vegetable at 425 Fahrenheit till golden almost 7-10 mins.
2. For red sauce: can use ready pasta sauce or tomato, but here I blend 3 tomatoes with Oregano, black pepper.
3. Now heat 1 tsp oil, add cumin seeds, then roast olives for 3-4 mins and add tomato purée along with corn flour and chilles.
4. Add spinach,salt and cook mix well and cook till thick like pasta sauce.
5. For Bechamel Sauce: In pan take oil, add flour, salt and pepper mix well then add milk and cheese or mayo, whisk well on slow flame.
6. Once it cook well and pretty much thick, off the flame. In baking tray spray it with oil then add pasta,layer of baked vegetables then tomato sauce and layered with bechmel.
7. Again place some veggies and oregano and baked till golden brown at 425 F in oven..

Rich in amino acids, fibre and magnesium, this vegetarian moussaka will have guests coming back for more. This recipe is low kilojoule, low fat and high fibre. Moussaka is Greece's answer to lasagne, but without the pasta. This vegetarian version takes it one step further by replacing the meat with lentils. Vegetarian moussaka - Stou Kir Yianni.