You can’t even begin to imagine just how bad I feel. I love it! Have yet to try..takes a looooooooog time to make. Thanks for that though! Give it a try! Prep Time: 10 minutes. Set that aside for now. If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. While the eggplant is in the oven, place the cooked chickpeas and lentils in the bowl of your food processor and process on pulse until they reach a coarse grain consistency. Here are some delicious side dishes that pair well with vegetarian moussaka! I was so happy with it, I actually posted a pic of the just-baked casserole, along with a link to the recipe, on my FB page. When finished, firmly pat the eggplant as dry as possible with the paper towels. Seriously. Thank you so much for your great feedback Bonnie, I really, sincerely appreciate your taking the time to do that! OH YAY! Grease a 9×9 inch (or similar size) casserole dish. Good to see you, as always! It was perfect! Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. The dish wouldn’t come out exactly the same, but it would be very good, still! Lower the heat to a simmer, add the mushrooms and mince, season to taste and simmer for 30 minutes. Bring to the boil, cover and simmer for 10 mins. What would you use if you couldn’t get black soy beans? =D. Brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it. Honestly, this vegetarian moussaka is so good, I think that it would convert just about any eggplant non-lover out there, and turn them into total believers! This delicious vegetarian Moussaka is one of the best options for people who are looking for more vegetarian recipes. Lovely!! The addition of chickpeas and lentils bring so much texture to the tomato sauce, while the thin eggplant slices practically melt in your mouth. Step 5: Assemble the moussakaNext, it’s time to prepare the dish for baking. BTW You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. He is definitely a convert to the idea that good eating doesn’t have to be boring! Preheat oven to 500 degrees F. Line a large baking sheet with foil and spray it with olive oil spray. I would LOOOVE to see that picture too! 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 be called Moussaka! To begin layering your moussaka, spread a ladleful of the mince mixture on the bottom of a 25cm deep square baking dish, then top with a single layer of … Have saved for another day, thanks. A few minor modifications to the original recipe may also have been made. Course: Vegetarian. It usually includes a ground meat of sorts (often beef or lamb) and is made by layering the different ingredients, much like lasagna. Same goes for the salted herbs. You have no idea just how much I appreciate your letting me know! Don’t go too thick with the sauce, use just enough to completely cover the eggplants. No wonder you ended up with a pool of liquid at the bottom! Totally agree with you Christina! Hey! Spiralized Zucchini Caprese Salad in a Jar, Sweet Potato Fettuccine in Gorgonzola Sauce. Notify me of follow-up comments via e-mail, This is so not what I was expecting when I got an email on my phone from The Healthy Foodie with the subject New Post! Maybe this is too late for you to see it, but have you tried it with Just Egg Carey? Everyone in my family loved it. Spread a thin layer of the sauce at the bottom of a 9″ x 13″ baking dish, then arrange a layer of eggplant slices over it. How to file a Copyright Infringement Claim, http://binomialbaker.blogspot.com/2012/04/another-award.html, http://naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/. Really not a cook – so at a loss…. BTW, I also nominated your for the Versatile Blogger Award haha Can’t wait to see how it turns out! Add wine and cook uncovered until the liquid has completely evaporated, about 1 minute. The addition of feta cheese to the top gave a slightly tangy flavor to the dish. Remove the pan from the heat source; You are now ready to start assembling your moussaka! Prep Time: 20 minutes. It’s usually made complete with bechamel (a white cheese sauce). By grating, we give the tempeh the texture of ground meat (just like with tempeh taco meat). I am “retraining” my diabetic partner on how to eat right, and he loved this dish. So sorry to hear this didn’t turn out for you, Kate! I’m a huge fan of Mediterranean and Greek dishes (in fact, tzatziki was the first recipe I ever post on the blog)! Your email address will not be published. Then, stir in spinach leaves and cook until just wilted. Save my name, email, and website in this browser for the next time I comment. I’m not a veggie, but I don’t eat ground meat so this is perfect for me. , Thank you Tender! I had this last year in Greece.but wanted to try this version While whisking, slowly drizzle milk into the paste until completely combined. Throw in the canned tomatoes (both crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. Cooked this for my girlfriend as this is her favourite meal and im now a godshe loved it and whenever someone mentions a good cooked meal she always says how amazing this dish is. Tempeh takes its place, and is prepared in a way that tastes quite identical to the “authentic” recipe. Allow to cool a bit (so that it’s warm but not hot), and then stir in the eggs. Step 1: Sweat the eggplantTo begin, cut the eggplant lengthwise into ¼ inch slices (I like to do this with a mandolin slicer). Veggie Moussaka Moussaka Recipe Vegetarian Clean Eating Snacks Healthy Eating Dinner Healthy Healthy Food Healthy Detox Think Food Cooking Recipes Vegan moussaka is like a lower carb version of a vegan shepherd’s pie! Instead of the chick peas and black beans, I shall use lots of grated vegetables (mushrooms, carrots and zuccini) plus red lentils (which will dissolve after a short while of simmering in the sauce). Awesome looking dish – I am tempted to make it ASAP. Moussaka - Wir haben 115 leckere Moussaka Rezepte für dich gefunden! You’re simply awesome! Absolutely love Moussaka. Thank you for the recipe I really enjoyed making it and eating it and will defiantly be making it again. With roasted eggplant, seasoned ground tempeh, and creamy bechamel sauce, this vegetarian moussaka recipe is Greek comfort food at its best! Bring the lentils in the vegetable stock along with the bay leaf to the boil then lower heat and simmer for 20 minutes and then drain them. I tried leaving a comment on your site, but I seem to be having a very hard time. Cook Time: 25 minutes. Nothing like a good piece of bread to take care of extra yummy liquid…. Take your moussaka out of the oven, allow it to rest for 5 to 10 minutes, then hit it with a little bit of chopped parsley, if desired, and serve. Definitely a keeper recipe and I like having extra sauce for another meal. Finally, we mix it with a special blend of spices and wine to give it a classic moussaka lamb flavor. … Top eggplant and I will go and correct the recipe right away. Required fields are marked *. Brush the tops of the slices with more olive oil, then sprinkle them generously with salt and pepper. Check your Healthy Foodie FB page — I posted the pic there for you! The way I see it, it’s a super healthy and tasty vegetarian version of an already crazy delicious classic. Tempeh “Lamb:” Though used in the traditional dish, we’re making this moussaka without lamb. . Roasted Vegetable Moussaka – Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. Cook Time: 1 hr. Making this moussaka involves preparing the eggplant, tempeh, and cheese sauce, and then stacking it all together in lasagna-like layers. Hope the moussaka turns out! Continue whisking and cooking until the mixture thickens, about 2 to 3 minutes. Allow the spices to bloom for about 30 seconds. Much better now…, Hi, was looking for a veggie dish for family that are visiting – this looks (almost) perfect! This will do the trick! They dont eat eggs:( Any idea what could make a good substitute for the 3 eggs? As a side note, I did NOT peel the eggplant (why dispose of all that fiber?? Since cheddar melts better, it can be a mixture of cheeses, making for a lovely texture AND taste. I love seeing what you’ve made! . A perfect option for your meatless meals, this super filling, delicious and nutritious vegetarian moussaka is guaranteed to please even those who think they’re not big fans of eggplant! Eggplant: For the eggplant part of this recipe, we will need 3 medium eggplants, salt, and olive oil. Really super nice of you to say! My daughter had it with spaghetti and loved it. It’s okay if the eggplant overlaps or if there are gaps! Brush the tops of the slices with more olive oil, sprinkle generously with salt and pepper and bake in the preheated oven for 15-20 minutes, flipping the slices once halfway through cooking, until the eggplant is softened and slightly golden. Leave a comment below and tag @liveeatlearn on social media! Beautiful photos as usual Sonia and this really sounds delicious! What is moussaka? Note that this sauce would make for a superb vegetarian spaghetti sauce. Moussaka comes from the Mediterranean area and is often credited to Greece. You can also use the oven to warm it! And thanks much for the awesome feedback; I really appreciate your taking the time to share your impressions and experience! So that would change nutrition info too of course. Set aside. This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. Print Pin Rate. This has been going on for a couple of weeks now, which is why you don’t see comments by me on your site anymore. For some reason, WP wants me to log in and when I do, it then tells me that my comment is duplicate and won’t allow me to post! Arrange the aubergine and tomato slices on a non-stick baking … Pre heat your oven to 200C and place your cashews in warm water Start by heating a large pot on a medium heat with olive oil, garlic, onion along with a pinch of salt and pepper. Let cool slightly before serving. Repeat one more time then cover your final layer of eggplant with a thin layer of tomato sauce. No need to search for the exotic vegan cheese or occult spice in the supermarket 30 miles from home. We used lots of fresh parsley throughout and added olives within and feta on top.  normal  03.03.2017 Veganes Moussaka mit cremiger Béchamelsauce      Heat oil in a large skillet over medium heat, and then add the tempeh. Try and arrange them on a single layer, but if you have a few too many, you can sort of pile them up on top. I have the same issue on Lauren’s blog. In an effort to find my own healthy balance, I experimented with all kinds of diets. I hope that if you decide to give it another try, you will have better success this time! Add onion, garlic, tomato paste, and spices, continuing to cook for another 5 minutes. Jul 24, 2019 - This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. For years, paleo has been my thing but I've recently switched to a vegan lifestyle for ethical and environmental reasons. Ooooh I haven’t had moussaka for donkeys years! I’ve followed a link here from Pinterest so I’ve unfortunately not got a history with your blog… yet!! Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Then, right before you’re ready to enjoy, bake. Heat oil in a non-stick frying pan. My Moussaka is baking now, cannot WAIT to try it! Oh, filling it really is! I used the authentic bechamel greek recipe and subbed put some roasted potatoes and eggplants. My mistake! Process on high until well blended then pour this mixture over that final layer of tomato sauce. If you can’t get your hands on black soy bean, you could very well use regular soy beans, regular black beans (turtle) or any other bean that you like for that matter. Remove and let cool until ready to use. Well, the Moussaka was fantastic! I’m honoured! Subscribe to receive new posts via email. I will see what it tastes like soon ..looks good but if you are working fulltime like myself…this is a labor of love..I used Phoenicia greek seasoning. … I laughed so hard when I saw your comment… was just about ready to hit the sack when it landed in my inbox… I must’ve laughed for a good 5 minutes straight. Then, stir in the baby spinach leaves and cook until they are just wilted. How to store moussaka Store leftover moussaka in a well-sealed container and keep in the refrigerator. Glad you and your family enjoyed it, Molly! Moussaka is a traditional Greek casserole dish made with eggplant and ground lamb or beef in a tomato sauce with a cheese sauce on top. While the eggplant is in the oven, place the cooked chickpeas and lentils in the bowl of your food processor and process on pulse until they reach a coarse grain consistency. How prepare ahead of time If you’d like to prepare your vegetarian meal ahead of time, prepare just as described in the directions, but don’t bake it. . And remember, a happy gut = a healthy nervous system and a happy mood. Process on high until well blended then pour this mixture over the final layer of tomato sauce. Thanks for helping me in the cause… I’m looking forward to trying more of your recipes! Enjoy! Vegetarian moussaka recipe | Jamie Oliver aubergine recipes This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, plant-based, and gluten-free! In the midwest, even if one found it, not vegetarian! Yikes! 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