Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, veggie moussakas. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Veggie Moussakas is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Veggie Moussakas is something that I’ve loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have veggie moussakas using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Veggie Moussakas:
- Take 5 Aubergines sliced
- Prepare 3 Red bell peppers of choice
- Get 4 Large potatoes sliced
- Take 4 Zucchinis sliced
- Prepare 1/4 cup Parsley chopped
- Prepare Olive Oil
- Get Salt and Pepper
- Prepare Yogurt Bechamel Sauce:
- Make ready 5 tablespoons Cooking Butter
- Prepare 8 tablespoons All purpose flour
- Make ready 4 cups Milk
- Make ready 1 cup Yogurt (greek style)
- Take 1 Egg Yolk
- Make ready 1 cup Bread crumbs
- Make ready 1 cup Parmesan Cheese
- Make ready Tomato Sauce:
- Get 5 fresh Tomatoes cubed
- Prepare 5 tablespoons Olive Oil
- Take 2 Garlic Cloves diced
- Prepare 1 Onion chopped
- Get 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.
Steps 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 this up for this exceptional food veggie moussakas recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
