Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, vegetarian moussaka. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. Vegetarian Moussaka recipe - The secret is in the sauce.
Vegetarian moussaka is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Vegetarian moussaka is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vegetarian moussaka using 18 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian moussaka:
- Get 1 kg fresh large eggplants
- Get 375 g mushrooms or two large cans
- Make ready 3-4 mature tomatoes diced or 1-2 cup of tomato sauce
- Prepare 2 medium onions
- Take 1/2 cup oil
- Prepare 1-2 cinnamon sticks
- Make ready oil for frying
- Take 1 1/2 cup dried breadcrumbs
- Take salt and pepper
- Make ready For the cream
- Make ready 5 cups water
- Get 3/4 potato purée flakes
- Prepare purée flakes
- Take 1/2 cup oil
- Get 3/4 cups flour
- Get salt
- Take ground nutmeg
- Get 1 bit of white pepper
Traditionally, moussaka is made with meat as well as vegetables. It's actually a layered casserole dish, very similar to lasagna. Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food!
Instructions to make Vegetarian moussaka:
- Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste.
- Drain them well and wipe them dry.
- Fry them lightly in oil and place them on a sieve so that the oil drains out.
- Wash and chop the mushrooms and let them drain.
- 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.
- Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs.
- Layer out the eggplants on the tray and put the mushrooms on top.
- Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand.
- 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.
- Stir well and pour it over the food.
- Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour.
This basic recipe has an almost meaty flavor thanks to the inclusion of portobello mushrooms. The Greek classic tastes as good made with vegetables as it does with the usual minced lamb. Ready for the BEST vegetarian moussaka recipe?! First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Vegan moussaka with lentils and eggplant!
So that is going to wrap this up with this special food vegetarian moussaka recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
