Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, veggie moussakas. One of my favorites. For mine, I’m gonna make it a bit tasty. 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. Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping. Golden aubergines, soft potatoes & veg ragù.
Veggie Moussakas is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Veggie Moussakas is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook veggie moussakas using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Veggie Moussakas:
- Get 5 Aubergines sliced
- Prepare 3 Red bell peppers of choice
- Get 4 Large potatoes sliced
- Take 4 Zucchinis sliced
- Get 1/4 cup Parsley chopped
- Prepare Olive Oil
- Take Salt and Pepper
- Make ready Yogurt Bechamel Sauce:
- Get 5 tablespoons Cooking Butter
- Take 8 tablespoons All purpose flour
- Make ready 4 cups Milk
- Make ready 1 cup Yogurt (greek style)
- Get 1 Egg Yolk
- Prepare 1 cup Bread crumbs
- Take 1 cup Parmesan Cheese
- Take Tomato Sauce:
- Prepare 5 fresh Tomatoes cubed
- Get 5 tablespoons Olive Oil
- Prepare 2 Garlic Cloves diced
- Get 1 Onion chopped
- Prepare 1 large Carrot grated
- Get 2 tablespoon Sugar
- Make ready Salt and Pepper
Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes, béchamel and a delicious mushroom sauce! I baked the veggie moussaka for about half an hour or so until browned on top and hot all the way through. This is a great dish to make in advance and put in the fridge till later. An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce.
Instructions to make Veggie Moussakas:
- Oil brush a large baking pan, and then toss in all the vegetables sprinkle Olive oil, salt and pepper, and bake at 180 degrees for 40 minutes. Once the vegetables are ready top with olive oil, parsley, cheese and set aside.
- In a small blender add in the garlic, onion, sugar, salt, pepper and tomatoes and blend.
- In a small sauce pot simmer for 1/2 hour at low heat and then add in the chopped parsley, a sugar stir and simmer for another 20 minutes. Once the sauce is ready start the layering process, vegetables, then add tomato sauce, then the second layer of vegetables and tomato sauce and continue until vegetables and sauce are finished.
- Start the Bechamel sauce by adding in the butter to melt, and then the flour Stir in slowly the milk, egg yolk. (I usually add in a handful of cheese) and stir until it starts to thicken.
- Once the sauce has thicken pour onto the vegetables..top off with the breadcrumbs and cheese by spreading the cheese first, and then the breadcrumbs. Bake at 180 degrees for 1 hour and until golden brown.
- It took me just under two hours to make this dish, due to the baking process. But it was worth it…I hope you enjoy, if you decide to make this dish let me know how it turned out. Kali Orexi!!!!
A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. Check out our easy alternative to oven-baked moussaka. This vegetarian moussaka recipe from Jamie Oliver is perfect for weekends. What could be joyous than a rich and flavoursome veggie moussaka? Slice the eggplant and the potato.
So that’s going to wrap it up with this special food veggie moussakas recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
