How 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.

I've been seeking a vegetarian moussaka for ten days here and this is the only one I've found. The waiter recommended the lamb shank to my bf. Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. You can cook Vegetarian moussaka using 18 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vegetarian moussaka

1. Prepare 1 kg of fresh large eggplants.
2. Prepare 375 g of mushrooms or two large cans.
3. You need 3-4 of mature tomatoes diced or 1-2 cup of tomato sauce.
4. It's 2 of medium onions.
5. Prepare 1/2 cup of oil.
6. Prepare 1-2 of cinnamon sticks.
7. Prepare of oil for frying.
8. You need 1 1/2 cup of dried breadcrumbs.
9. You need of salt and pepper.
10. Prepare of For the cream.
11. You need 5 cups of water.
12. It's 3/4 of potato purée flakes.
13. It's of purée flakes.
14. It's 1/2 cup of oil.
15. Prepare 3/4 cups of flour.
16. Prepare of salt.
17. It's of ground nutmeg.
18. You need 1 of bit of white pepper.

The perfect healthy vegetarian comfort food! This dish can be frozen before baking. Rick Gallop, author of The G. Traditionally made with ground lamb, moussaka can be made low-GI by using vegetables.

Vegetarian moussaka instructions

1. Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste..
2. Drain them well and wipe them dry..
3. Fry them lightly in oil and place them on a sieve so that the oil drains out..
4. Wash and chop the mushrooms and let them drain..
5. Sauté the chopped onion and add the mushrooms. Let them simmer till there is no water left and add the tomato, salt, pepper and the cinnamon stick. Let everything boil till the sauce thickens..
6. Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs..
7. Layer out the eggplants on the tray and put the mushrooms on top..
8. Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand..
9. Heat the oil over high heat and add the flour. Stir continuously until the flour gets a golden color (about 5 minutes). Lower the heat and add the potato mixture. Continue to stir to avoid curdling. Boil the cream until it thickens and Add the salt, pepper and the nutmeg..
10. Stir well and pour it over the food..
11. Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour..

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. Moussaka is a dish that is very popular in the Balkan region of Europe, and the Near East, but every country has a.