Nobody wants that! Heat olive oil over medium-high heat. 1950 views. Drain. Your daily values may be higher or lower depending on your calorie needs. My moussaka was good-enough golden without broiling. This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipemashed chickpeas replace the ground meat, offering a similar texture. Saute until they start to turn a little translucent. Pat it dry. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! It's easier to use too, as it will help with avoiding the cream getting crumbly. Season with salt, pepper and nutmeg. We're not taking shortcuts here with this roasted vegetable moussaka. To a medium bowl, add eggs, yogurt, garlic powder, salt, and black pepper. Remove from the heat and allow to cool. 1 1/2 pounds eggplant, 2 to 3 eggplants, cutlengthwise into 1/4-inch slices, 1 1/2 pounds zucchini, cutlengthwise into 1/4-inch slices, 4 egg whites, reserving the yolks for bchamel, 1(15-ounce) can chickpeas, drained, rinsed, and mashed, 1(15-ounce) can diced tomatoes with liquid, 3/4 cup grated Kefalotyri, or Parmesan cheese. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Not to mention, they're a great source of protein, polyphenolas, iron, and fiber(find black lentils here.). When eggplant is finished cooking, lower the oven temperature to 350 F. Heat olive oil in a large saut pan. Pour the bchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. Now lightly salt the eggplant and place in a colander for about 30 min. It will keep well for up to 1 month in the freezer. Prepare the potatoes and eggplant by slicing them into thin circles, then transfer to a large mixing bowl. In a cooking pot whisk together the olive oil and flour. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes. To cook the black lentils first before you add them to sauce, begin with cup dry black lentils. Place 1st layer of aubergine on top of potatoes, season well. Season with salt and pepper and deep-fry them until deep golden in color. Just mix the olive oil with a bit of flour (creating a roux) like you would do with a classic Bechamel, and then pour in the milk that's in room temperature (again helps to avoid crumbles in the cream) and cook until cream thickens. Roast in heated oven for 15 to 20 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Mix until creamy and smooth. 1/2 tub of vegetarian soft cheese 100 g cheddar cheese, grated Instructions Preheat the oven to 180 C Line a baking sheet with a non stick liner and arrange the aubergine slices onto the sheet in a single layer (or as best you can) Lightly spray the aubergine slices with olive oil and sprinkle with a little salt This is important for two reasons: First, it allows a lot of the moisture in the eggplant to release. Stir well. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Instructions. Have a taste and add a little more salt if you think it needs it. Tip: if your olive oil and flour mixture is too dry and looks chunky, drizzle in a little more olive oil until it looks like a smooth paste. Since then, I have gotten many requests for a meatless version. Ingredients For the lentil mixture: 1 tablespoon oil 1 medium onion diced 4 cloves garlic minced 1 medium aubergine diced 250 g potatoes I didn't bother peeling, diced 150 g red lentils 400 g tin chopped tomatoes 2 tablespoon tomato puree 300 ml hot water teaspoon dried thyme teaspoon dried oregano teaspoon dried mint Salt Black pepper olive oil in saucepan over medium heat. Rinse and pat dry with paper towels. Cover with eggplant sliced. Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes. This Easy Vegan Moussaka With Lentils is packed with flavour and easy to assemble! Mix in the garlic and tomato paste, and stir for 1 minute. To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture. Take the eggplant and slice into 1/2 inch pieces. Rinse and pat dry with paper towels. But. recipe says 1hour 30 minutes. In a skillet, melt butter; then add flour and whisk vigorously; Gradually start adding milk and mixing it in, until the sauce is smooth; This would be the time to check for seasoning and adjust accordingly; Beat 2 eggs and 1 egg yolk and add them to the bchamel sauce, mixing thoroughly. First, bring to a boil, then reduce the heat and let lentils simmer covered for approx. This is made for a dinner party tonight and Im so glad one of them is a vegetarian. The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. Traditionally a moussaka is made with minced lamb. Just thinking head start. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. You will need about 2.2 lb (1kg) potatoes, or about 4 medium white or yellow potatoes. 1 small non-stick saucepan (for the bechamel) Whisk Spatula Here's how: Heat the oven to 180 degrees Start by preparing the aubergine; cut each aubergine into 2cm discs. Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Set aside. Heat a good splash of olive oil in a saucepan over medium-high heat. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Let the sauce cool down. Preheat your oven to 400 degrees F and salt the eggplant. Since it's already loaded with delicious vegetables + a hearty tomato sauce that's flavored with allspice, nutmeg, and cloves, and then topped with a creamy bechamel sauce. You can make part of this dish ahead but stop before making the bchamel sauce and refrigerate. Youill need a deep sautepan to make the spinach layer; Another deep saute panis needed to make a tomato sauce; Sheet Pans, to bake eggplants and zucchinis; Mixing bowl,for spinach with feta layer; A Set of knives (These are my favorites,.. Vegetable Moussaka (Mushrooms, Lentils) This vegetarian moussaka is made using layers of baked eggplant and zucchini, a rich, flavourful mushroom-and-lentil filling mixture and creamy bechamel topping. Made with eggplant, potatoes, and zucchini, this Middle Roasted cauliflower shawarma. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg. So delicious! Lightly brush a . Cut them into 1 cm ( inch) long slices. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Marinated champignons with lentils and cashew sauce. NEVER MISS A RECIPE! To get that cheesy goodness on the top of the Moussaka, first bake the cream for a while until it starts to get golden on top, and then sprinkle the cheese on top! Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Take a small amount of the milk mixture and combine it with the eggs. For all recipes, visit us here. ** Nutrient information is not available for all ingredients. Don't season lentils with salt before cooking them. Interestingly enough, there was once a timesomewhere back in the distant '70swhen people were actually excited about cook. Place the eggplant and zucchini slices in a colander and salt them liberally. Get our cookbook, free, when you sign up for our newsletter. Brush with olive oil and arrange on baking sheets. Hello! Vegetarian moussaka is a flavorful, creamy and delish version of the original meat moussaka. 4. Filling and juicy recipe you can make at home! Cut the zucchinis into 1 cm ( inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels. Set aside on paper towels to drain excess oil. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Colorful! It's spiked with caramel-forward bourbon . Thanks for the recipe, I have been looking for a wonderful veg moussaka for a while. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Balsamic Glazed Brussels Sprouts with Bacon, Kolokhitokeftedes Greek Zucchini Fritters, Brown Sugar Pork Chops with Garlic & Herbs + VIDEO, Slow Cooker Turkey Breast Easy Crockpot Recipe. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomatosauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. Slice eggplant length-wise. How to cook black lentils for this sauce? I started this at 3:30 pealing and cutting eggplant (and salted) and zucchini. Eggplant needs a little extra TLC. Each layer stays distinct and bakes into a truly luxurious dish. 1/2 cup all-purpose flour 3 cups milk, warmed 4 large egg yolks, beaten 1 pinch ground nutmeg For Assembly: 3 tablespoons breadcrumbs 3/4 cup grated Kefalotyri, or Parmesan cheese Steps to Make It Prep the Vegetables Gather the ingredients. While the lentil sauce is simmering, take your dry eggplant and place it with the potatoes and zucchini on lightly-oiled baking sheets (you'll need more than one baking sheet to spread the veggies in one layer.) Melt the butter in a saucepan, add the flour and cook for 1 minute, then gradually add the milk, whisking constantly until the sauce is thick and smooth. Then bake for another 30 minutes. Top with another layer of eggplant slices and sprinkle once again with grated cheese. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Roast the Vegetables. First of all, make a Bechamel cream. Garlic. Place on paper towels. Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Place the sliced eggplants on them in a single layer and spray cooking spray on them. Preheat your oven to 400 degrees F and salt the eggplant. with Lentil Puttenesca, main Vegetarian, course: Main dish, type of dish: Vegetarian. I'm Fotini and cooking is my job as well as my passion. Make the moussaka. Pour the egg mixture over the lentils layer and even it out. 520 15 lentils are a great sources of pro. This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. In the meantime, prepare the top layer. Pour sauce over vegetables and top with Parmesan cheese. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. This gluten-free, plant-based Greek recipe is a great comfort meal for dinner. To assemble moussaka, slice parboiled potatoes into cm slices and place at the bottom of an oiled tray. Slice the aubergines into rounds about cm thick. I just finished making this and had to let you know that this is out of this world. Bake! There is really no need for this. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy bchamel sauce on top. 12 x 7 inches). JOIN MY FREE E-MAIL LISTHERE. Still in the process of making this dish. This one was no exception. I want to add one tip. When cool, whisk in the egg yolk. This will drain the eggplant and prevent the moussaka from becoming too watery. 236K views, 7.3K likes, 514 loves, 172 comments, 829 shares, Facebook Watch Videos from Recipe30: Vegetarian Lentil Moussaka. This popular Greek dish can be easily made without meat and still tastes amazing. if you are going to make moussaka, do it right! Cook the Moussaka for 30 minutes. NOT TRUE!! Spanish Style Tuna Stew with Potatoes, Peppers and Tomatoes, Mushroom Pork Chops Recipe with Garlic & Butter, Brown Sugar Pork Loin with Garlic & Herbs, This post may contain affiliate links. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. And set aside to cool before you whisk in the eggs. 3941 views. Parallelly cook lentils with the double amount of water in a second pot over medium heat. Second, eggplant tends to be a little bitter and the salt counteracts that bitterness. Add the lentils, fresh tomato and all the spices. What is a Moussaka? We can all agree that moussaka is Greek comfort food at it's finest! Bourbon-Brown Sugar Nuts. Allow the sauce to simmer uncovered so that excess liquid can be cooked out. Preheat the oven to 375 degrees F (190 degrees C). Are you looking to stay strictly vegetarian? How To Make Vegetarian Gluten Free Moussaka Preparing Vegetables Preheat oven to 500F. Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. Smooth the bchamel on top with a knife and sprinkle the remaining grated cheese. Your email address will not be published. I also add 2 to 3 russet potatoes and 2 zucchini. Return to heat and stir until sauce thickens, being careful not to let it scorch. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Just cover the porcini with boiling water, then set aside to rehydrate. Vegan Moussaka with Eggplant and Lentils One of the most popular and beloved traditional Greek dishes, now done vegan! Cook for about 20-25 min, stirring a few times. Method. Bake until tender, 12 minutes. Brie Passano. Italian Dessert Wines That Every Wine Lover Should Know + Classic Tiramisu Recipe. Let it brown a tad, add in warm milk (bit-by-bit), whisk, season, and add in tempered eggs, while continuing to whisk a little bit more until nice and smooth. Black Beluga lentils. Start with creating the typical moussaka flavours; add nutmeg, cinnamon and oregano to sauted onions and garlic with a good amount of red wine, and tomatoes and leave to simmer (do not add the . Slice eggplant and zucchini into long slabs, about inch thick. Lets dive more into this vegetarian eggplant moussaka, what's in it, and how to make it! Take out of the oven and sprinkle the remaining of grated cheese on top. Rinse in a colander the eggplant slices to get rid of the weeping bitter juices. Wrap the top in plastic, with the plastic layer touching the top to help with freezer burn. Subscribe to our Newsletter and get our top 10 recipes! Heat a skillet with 1-2 Tbsp of water, add chopped onions and garlic. Sprinkle the chopped fresh parsley all over and then spread the Bechamel cream evenly. * Percent Daily Values are based on a 2,000 calorie diet. All the veggies are sliced the long way to create our different layers. So, Im going to cook up black beans as a substitute. Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. 5. Remove from heat, cool for 5 minutes, and stir in beaten egg. Traditional shawarma is a meat-centric dish, made with Spaghetti with yogurt and garlic sauce. After a brief simmer, this sauce is hearty and creamy, you won't miss the meat. If you give your adaptations a try, we'd love to hear your thoughts! Season to taste and mix well. Add garlic and cook until fragrant, about 1 minute. Preheat oven at 400-degree Fahrenheit and prepare 2 large baking sheets with parchment paper. Peel the potatoes and boil them whole for about 10 minutes. Set aside for 30 minutes then rinse off the salt. I'm all about easy, healthy recipes with big Mediterranean flavors. To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes. Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano. Cook the bchamel sauce right before you intend to bake the moussaka. Preparation 20 minutes. In a saucepan melt the butter over medium-low heat and stir in the flour with a wooden spoon and cook the mixture for a couple of minutes and add the salt. Here is a great recipe for moussaka, a greek dish. Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. Prepare a lined baking tray with a drizzle of olive oil. As it sits in the fridge, it will get very thick and slightly gelatinous. Then add fresh dill, salt, and pepper and set aside to cool off; To make a tomato sauce youll start off the same way as above with spinach/feta layer: In a skillet, melt butter; then add flour and, If your eater absolutely requires meat, then you can serve it alongside some easy, Or you can add a salad as a side dish, like this. If you decide to make the bechamel in advance, you will need to warm it up in pot before you can pour it on the top of your moussaka. Make the bechamel. Updated: Jun 27, 2020 This post may contain affiliate links. Heat olive oil in a large skillet over medium-high heat. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. P.S, never thought to add nutmeg to the white sauce, oh my, delicious tease to the taste buds. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. 40 g dairy-free block margarine 60 g plain flour 500 ml dairy-free milk unsweetened 50 g dairy-free cheese grated nutmeg to your taste Instructions Preheat the oven to 180C (fan) / 350F / Gas Mark 4. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix. Black beans are bigger in size, so it'll more about the texture. Serve this Vegetarian Moussaka along with these Crusty Feta Bread Rolls, Homemade Pita Bread, or this Fried Feta Cheese Saganaki. Be sure to check out my step-by-step tutorial and grab my make-ahead tips. Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. Next. You can read my disclosure policy, Casserole, Dinner, Main Course, Main Dish, Vegetarian. Saut onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Then drain in a strainer. Spoon in cooled down tomato sauce. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Season and add spices. Serve it. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown. Still want some meat? Then cover and cook for approximately 20 minutes; Adjust seasoning (salt and pepper) as needed. Add warmed milk to the mixture in a steady stream, whisking continuously. Juicy, creamy and absolutely delicious! Well.. NO! Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Pealing??? Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Slice up your zucchini, and season with salt and pepper. Enjoy! Fill. Although bechamel sounds scary and intimidating, it is fairly easy to make (we've done it before in this pastitsio recipe.) You have a couple of options You can cut and roast all your veggies, make the tomato lentil sauce, and even prepare the bechamel 1 night in advance (I've done it 2 nights in advance as well, but since there may be leftovers, I try not to work too far ahead.). Then return all to the pan with the remaining bechamel mixture. But if you are looking for a little something extra, add a big Greek salad or simple Shirazi salad to start. Place the colander in the sink and let sit for at least 15 to 20 minutes. This is not a recipe for a busy weeknight as it is still quite time-consuming, but when you have the time to devote to prepping the vegetables and baking the dish, it will make an excellent dinner entre for friends and family. Preheat the oven to 400 degrees. The internet's No. So delicious! To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. Add garlic and cook until fragrant, 1 . They should not get too soft, just enough to be tender. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool; Slice up your zucchini, and season with salt and pepper. Layer the roasted veggies on top Now add the rest of the tomato lentil sauce Add bechamel on top. Drizzle with olive oil, and stir together well. I used butter to make the bechamel, and I added a small can of tomato paste to the lentil sauce. Required fields are marked *. Layer the eggplants. SHOP OURONLINE STOREFOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. Consuming raw and lightly cooked eggs poses a risk of foodborne illness. Sprinkle the bottom of the pan with breadcrumbs. Give the veggies a brush of extra virgin olive oil. To prepare your Vegan Moussaka recipe lentil sauce, you'll firstly need to soak your dried mushrooms in 500ml / 2 cups of boiling water. That's not something we've tested before, so it's hard to say. Then after you seasoned the cream with ground nutmeg, salt, and pepper, whisk in the grated cheese while it's still hot. Lately, I've been making it over and over again. You will also need butter, flour and milk to make the bechamel sauce, plus some cheese to put on top. Add the . Instructions If you don't mind that, they should work. Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Cook for 5 to 7 minutes, periodically stirring. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. Pour in the mushroom sauce and even out. (If you need to, you can partially peel the eggplant leaving just some of the skin on.). Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. Hi, Joyce. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce). Stir in the nutmeg. Despite the number of steps involved, this vegetarian moussaka is not too complicated to prepare. Taste and adjust salt and pepper. Heat over high heat. Top with a layer of eggplant slices. You can use them sliced or diced. Using a large frying pan, heat about 6 tablespoons of olive oil to a medium high heat (not too high! Heat the oil in a large saut pan, add the onions and cook over a medium heat for 5-6 minutes until just softening. Hi, TJ. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. Ensure everyone eases into the evening in good spirits with this easy vegetarian Christmas dinner snack idea. You're looking for the top bechamel layer to turn a nice golden brown (if needed, place it under the broiler for a tiny bit, watching very closely to make sure you get the color you want.). ), fry the eggplant slices until they are golden on each side - place on kitchen roll to drain off the oil. This type of eggplant casserole is a full meal in and of itself. Home Greek BEST Vegetarian Moussaka Recipe, Published: Jan 24, 2020Updated: Oct 10, 2020. Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream. Reap the benefits of the Mediterranean diet no matter where you live! Ladle a little bit of the lentil sauce on the bottom of a lightly oiled casserole pan. Pre-heat oven to 180C (356F). Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet. Easy Authentic Falafel Recipe: Step-by-Step, Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil). Do you think it will still have good flavor and texture? Enjoy. Vegetarian moussaka with lentils Difficulty Normal. Heat 2 Tbs. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool; Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool; To prepare your spinach/feta layer, start off by chopping some onions and garlic; In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent; Add garlic and cook for an additional minute; Add spinach and let it cook down until totally wilted; Then add fresh dill, salt, and pepper and set aside to cool off. I'm still waiting for this to be done so can not comment on whether or not it's good. Other Vegetarian Greek Dishes You May Like: Want to serve your family and friends a Greek dinner? Allow to cool for 15 to 20 minutes before slicing and serving. I tweeked it a little. Leave to sweat for 30 minutes, then pat dry with a paper towel. Ready for the BEST vegetarian moussaka recipe?! Add a second layer of eggplants, top with the bchamel sauce and smooth out with a spatula. Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Easy to make, but takes time. I believe the worst part of this meal is waiting the 20 minutes after its taken out of the oven to allow the white sauce to settle. Be sure to spread the bechamel and smooth it out with the back of a spoon. Which means dinner will be at almost 8:00PM! Hi, Linda! Vegetarian Moussaka is a flavorful, creamy and delish version of the original meat moussaka. Add flour to the melted butter, whisking continuously to make a smooth paste. Sprinkle salt and pepper and flip each slice to the other side. 1 tablespoon olive oil, or more as needed, 1 (14.5 ounce) can whole peeled tomatoes, chopped, (14.5 ounce) can lentils, drained with liquid reserved. Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. Learn how your comment data is processed. Yes, based on other reader's comments, it sounds like a plant-based milk does, indeed, work well here. In a medium saucepan, melt butter over low heat. And preheat the oven to 350F (175C). I hope to have left overs! 1 website for modern Mediterranean recipes & lifestyle. To assemble the moussaka, place halve the tomato and lentil mixture on the base . Almost two hours plus baking time. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Preheat the oven to 375 degrees F (190 degrees C). Greek-Style Lasagna With Zucchini And Eggplant, Cheesy Mushroom Bake With Fresh Tomato Sauce, Baked Eggplant With Tomatoes - Melitzanes Imam. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. Made with lentils and eggplants. Add onion and oregano, and saut 5 minutes. In a large heavy-bottomed saucepan on medium heat, add the olive oil and onions. Plus, no thawing needed, it can be baked right away from freezer to oven! Using only whole plant-based ingredients. This vegetable moussaka casserole is made of layers of quick-roasted vegetables; a tasty rich tomato sauce with black lentils in place of ground meat; and creamy bechamel to top it all. In the empty pot, heat the oil over medium heat and saut the onions for 2-3 minutes, until soft. It's a vegetarian extravaganza for special gatherings. Most of the times when you taste a very flavorful dish, like Moussaka for example, and then try its Vegetarian version, it might leave you a bit disappointed and have you really missing that meat inside. Cook for about 10-15 minutes, until much of the liquid evaporates and the sauce thickens. First, saute the onions and garlic briefly until they smell delicious. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. First-generation Greek American, Lynn Livanos Athan has published many recipes. 2. It won't get too thick on the stovetop as it is going to get baked as well. BECHAMEL (or nut-free bechamel) 300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 30 min) 1 large garlic clove 1 heaped tbsp white miso paste 4 tbsp / cup nutritional yeast tsp ground nutmeg, adjust to taste tsp salt, adjust to taste pepper (I used white pepper), adjust to taste 1 slighly heaped tbsp tapioca starch METHOD Sprinkle eggplant slices with salt; set aside for 30 minutes. Letthe flour cook for 1 minute but do not allow it to brown. That way its fresh and requires no extra steps. (-) Information is not currently available for this nutrient. Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. Place into the oven and bake at 350F for 25 minutes, turning the eggplant over at the halfway mark. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! Pour in a splash of red wine and wait until it evaporates. Slice eggplant length-wise. Add to a mixing bowl. This recipe looks amazing I do have two questions can you substitute a plant-based milk in place of cows milk? Beluga lentils. She has culinary school training and teaches Greek cooking. How to make vegan lentil Moussaka from scratch Roast the vegetables Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper. Add sliced mushrooms to the food processor and process until finely chopped. Many recipes try to substitute the ground meat that's in traditional Moussaka, with lentils or mushrooms. Cuisine: Greek, Middle East Diet: egg-free Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: Calories: 421kcal Author: Abril Macas Ingredients 9 oz eggplants (without the base) 1 tsp olive oil Set the zucchini aside with the potatoes. Let it come to a boil and then over part way with a lid, turn the heat down, and simmer for 15-20 minutes. Spread the tomato sauce all over on top and then add the tomato slices here and there. In a large pot over medium heat, heat remaining 2 tablespoons oil. Cool completely. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. But lentils (full of proteins) and walnuts make for a great substitute. Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Lay the zucchinis evenly on top and then do the same with the eggplants. Remove from heat and let sit for at least 20 minutes before cutting and serving. Cut the zucchinis into 1 cm ( inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels. Fully started cooking at 4:30 thinking we should be having dinner between 6 and 6:30. This will help the taste and texture of the eggplant. 1 Tbsp oil (if oil-free, sub twice the amount in water or vegetable broth) 1 cup white or yellow onion, chopped 3 cloves garlic, minced 1 (15-oz) can green or brown lentils, drained and rinsed (1 can yields ~1 1/2 cups cooked) 1 (15-oz) can crushed tomatoes 1/4 tsp each sea salt + pepper, plus more to taste 1 tsp dried oregano (or 2 tsp fresh) Simmer over low heat until it thickens a bit but does not boil. 1. Pour in the milk and reduce heat to medium. Bake for 45 minutes or until bchamel sauce is a nice golden brown color. Black lentils are petite and cook fairly quickly. Lightly grease and prep a casserole dish. Preheat oven to 400. Add your already COOKED black lentils, tomatoes, and broth. Mushrooms. Lightly grease a 9x 13 x 3-inch baking pan. time frame for this recipe is SO far off. Crack 4 eggs and separate the yolk, retaining them for the bchamel. Now lay out each disc in a single layer over the oil. The verdict? Add the rest of the sauce ingredients except spinach complete with boiling water and spices. To make a tomato sauce you'll start off the same way as above with spinach/feta layer: Heat up some olive oil, add onions and cook until translucent; Then add spices: cinnamon, nutmeg, & oregano; Add pureed tomatoes, sugar, salt and pepper. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Your email address will not be published. Then remove the pot from heat and set aside. GET RECIPE HERE:. Cover with an inverted plate weighted down by a heavy can or jar. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Drain and let cool. Dietetics No. But if you've ever made it, you know that it's totally worth the effort for a special family dinner. Drain, cool, and cutthem into 1/4-inch slices. This healthy high protein vegetarian moussaka is a true veggie delight with Greek soul and full of flavour and texture! Vegetarian Yes. Recipes / Vegetarian moussaka with lentils (1000+) Sun-Dried Tomato Polenta with Lentil Puttenesca. Prepare the tomato-lentil sauce. You can place them in an airtight container for about 3 days. There are typically several layers and a few steps involved. Brush olive oil on the top of the potatoes. Looks amazing, any suggestions for those with lentil allergies. Brush with oil on both sides, season with salt and black pepper and lay on baking trays. Jul 14, 2021 - Vegan moussaka with a creamy bechamel sauce. I agree it would be good to have metric measurements in your recipe as we usually weigh ingredients in g/ml rather than measure with cups. Pour in the tomato juice, the spices, and a cup of water. You can also follow this process with individual servings by wrapping the cut pieces in plastic, then foil. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Serve with salad. Serbian Ground Beef, Veggie, and Potato Bake. So we start with giving our eggplant slices a sprinkle of kosher salt and leave it alone for 20 to 30 minutes to "sweat out" any bitterness. In a single layer, lay eggplant rounds out on paper. You have made it, time to put it all together! Pat dry on a clean tea towel or kitchen roll. Vegan No. Vegetarian Moussaka Ingredients 100g / 3oz red lentils 2 tablespoons olive oil 1 large aubergine (about 350g), thinly sliced 1 red onion, peeled and sliced 1 red pepper, deseeded and sliced 2-3 cloves garlic, peeled and sliced 1 teaspoon cinnamon 1 x 400g tin chopped tomatoes 2 tablespoons tomato puree 125g / 4oz ricotta cheese 2 large free-range eggs Method Preheat the oven to 180C/350F/gas 4. Alternatively, you can use Puys lentils Carrots + onions + celery (celery is optional). Essentially, you make a roux with flour and quality extra virgin olive oil (some use butter, but I prefer olive oil here.) Once everything is ready, start building the layers inside a 9 x 13-inch pan or baking dish. Keep stirring until cream starts to thicken. 2 tablespoons all-purpose flour 1 tablespoons butter 1 pinch ground nutmeg ground black pepper to taste 1 large egg, beaten Topping: cup grated Parmesan cheese Directions Sprinkle eggplant slices with salt; set aside for 30 minutes. Put Together: Preheat oven to 170C / 338F. Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Now at this point, take it off the heat and add the hot milk whilst using a balloon whisk. And if you ever wondered what is it that makes Moussaka really flavorful is this combination of ingredients that you bake all together, along with the deep-frying of the vegetables. They were delicious. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and bchamel, a white sauce where warm milk is whisked into a butter-flour mixture. To assemble the moussaka, spread of the lentil sauce over the bottom of a rectangular 9X13 inch baking pan, then top with half of the cheese sauce and sprinkle with of the grated Parmesan. Subscribe for more recipes: https://www.youtube.com/channel/UCwpW93DcgaWrX42ev_kHCDQ?s. Moussaka, a unique dish that from Greece manages to make the whole world fall in love, a mix of lasagna and parmigiana, a masterpiece of flavors, . Season the eggplants with salt and pepper and then deep-fry just like you did with the potatoes. In a bowl beat 2 eggs, add feta, salt, and pepper; Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside. You bake them and layer them as you do with the eggplant and zucchini. Thank you for the recipe. How to make vegan Moussaka Step 1: Cook the eggplant and potatoes for your lasagna Start to slice the eggplants lengthwise into 1.5-cm thick slices and arrange them on a baking sheet lined with parchment paper. Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. Vegetarian Moussaka. A simple Vegetarian Moussaka recipe. Server a few Keftedes or a couple skewers of souvlaki along. Turn the heat down and simmer for 15-18 minutes until just tender. If you dont want to worry about this, just make the bechamel right before you are going to assemble. Season with salt and pepper. all-purpose flour 2 c. milk 3/4 c. freshly grated Parmesan, divided 2 large egg yolks Directions Save to My Recipes Step 1 Preheat oven to 400. A Moussaka is a layered casserole dish with minced meat in between layers of vegetables, usually eggplants and potatoes. Repeat the layers finishing with the eggplant slices, the rest of the cheese sauce and Parmesan. 1 garlic clove, finely chopped 1 medium red pepper, finely chopped 2 medium carrots, cut into small rounds 400g lentils, (Puy,brown or green lentils) 2 medium onions, finely chopped bunch of fresh thyme bunch of fresh parsley, roughly chopped 4 springs rosemary 1 bay leaf 2 tablespoons paprika 1 x 400g tin of chopped tomatoes 10 tablespoons tamari It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce vegetarian moussaka recipe without lentils. Get our best recipes delivered to your inbox. Many people think eating eggplant skin is a no-no, but the exact opposite is true. While the veggies bake and the lentils cook, place potatoes into a medium pot and cover with water. Eggplants from my daughters garden. Baking tin size 25 cm. Easy Vegetarian Moussaka Karon Grieve An easy recipe for a meat free and healthy mousaka 4 from 50 votes Print Recipe Comment Bookmark Pin Recipe Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Course savoury Cuisine Greek Servings 6 people Calories 205 kcal Ingredients Metric US Customary 1 aubergine 300 ml vegetable stock 1 bay leaf Remove the tops and bottoms of the eggplants. 1-cm/0.4-in thick and transfer to a baking sheet. Add the onion and garlic and cook until golden in color. Hi Suzy, I just made your vegetarian moussaka and it is delicious. Wrap the top in foil. Add more oil to the skillet if needed and let it get hot. The components of this vegetarian moussaka recipe are not hard to make. 4.60 from 5 votes Print Pin Rate Course: Dinner Cuisine: Greek fusion, vegetarian Prep Time: 10 minutes Cook Time: 1 hour 20 minutes This lentil sauce is my vegetarian replacement for meat sauce. Prep and grease two baking sheets. Cover with just-boiled water and set aside to rehydrate. To save time in this recipe, as you saw in the step-by-step above, I start by salting the eggplant then move on to working on the bechamel etc. How to Make this Vegetarian Moussaka - Step-by-Step 1. Proceed on making the spiced tomato sauce which requires only 30 minutes of simmering, and deep-fry all the vegetables until they get a deep golden color. Get lentil salad recipe from food network deselect all 3 cups lentils 1 cup onion, diced 1 cup carrots, small diced 3 tbs. This roasted vegetable moussaka is easier to put together than you think. At this point just hoping this was worth the effort. Bring to a boil, then cover and reduce heat to medium-low. The first step I take whenever I work with eggplant, whether to fry or roast it, is salting it. To make vegetarian moussaka with lentils, you will need brown or green lentils (canned or Instant Pot Lentils ), along with onion, garlic, tomato paste, canned diced tomatoes, eggplant, fresh parsley and vegetable broth. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Sprinkle the eggplant with sea salt and put them in a large colander. Freeze. I shared my earlier moussaka recipe, made with a juicy meat sauce, earlier, and many of you have tried it and loved it! Lost most of the flavour what a shame after all that work , What happens with the potatoes in this recipe, I don't see them mentioned, or in the images? 3. When eggplant is cooked, the skin becomes tender and soft and is great to eat. Cooking 1 hour. I've been playing around with different ingredients, and I finally have the BEST vegetarian moussaka that is as scrumptious and tasty as my meat-lovers' version. In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch of nutmeg and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. Brush the eggplant with olive oil and sprinkle on salt and pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes. Sprinkle with the Parmesan and transfer the . When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. So happy you're hereLearn More, Your email address will not be published. And, even better, you can prepare parts of this recipe ahead of time. The very top layer of creamy bechamel is essential, making this dish as scrumptious and comforting as they come! I used one large zucchini and one same sized yellow squash, because I had them. My home smells wonderful and I can't wait to get stuck in. Layers of roasted eggplant, a "meaty" and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible vegan . Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. Bake until lightly browned and just beginning to soften, about 15 minutes. I got them from my husband for my birthday); To assemble the vegetarian moussaka you will need a 9X13 Casserole Dish. large eggs 2, lightly beaten. Add onion and mushrooms and cook until tender, 5 minutes. It incorporates cooked black bluga lentils with crushed tomatoes and aromatics like minced garlic, onions, a pinch of nutmeg and cinnamon. Press them a bit with your hands to make them stick together a bit. Cornstarch for rolling the phyllo Place the flour, olive oil and vinegar in the bowl of a standing mixer with dough hooks and pulse a couple of times, then as the mixer runs add slowly water on the side, enough to get a soft dough that is not sticky. Season with salt and black pepper. Then turn each one over to coat both sides with a little oil. 20 minutes. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. Remove bay leaf and cinnamon, and pure lentils . Assemble to moussaka. Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Place the sliced eggplant, zucchini, and potato slices on baking pans. Youre likely to have leftovers, which is great because it tastes just as good the next day. Whisk in the flour, salt, and pepper, cooking until it turns golden brown. Use about 3 medium Italian eggplants. Get our best recipes and all Things Mediterranean delivered to your inbox. They have a wonderful, creamy consistency; full-bodied and earthy flavor. It is now 7:15 and according to the recipe steps with the wait time after taking out of the oven I still have 35 minutes to go. Enjoy! Love this recipe - I've done it several times and it always comes out really well. Spread the breadcrumbs on a flat plate. This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. I was not able to find black lentils, even at Wegmans. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. But it was worth it! Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. And secondly do you have to use black lentils or can I use the traditional brown lentils what is the difference. Add 1 cups water. Season with salt, pepper, and the ground nutmeg. Saucy, zesty and surprisingly delicious, these moroccan stewed lentils are easy to make and sure to please as a vegetarian entree or side. Then bake for around 20 minutes, until soft and lightly browned. Meaty without meat. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Pyrex should not be placed in the broiler as it could explode. Thank you. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. And be sure to view our collection of Mediterranean diet recipes. Portions 4. You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. Keywords: Vegetarian Moussaka, Vegetable Moussaka, Vegetarian Eggplant Moussaka, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish, I'm Suzy; born and bred right on the shores of the Mediterranean. In the meantime, slice eggplants approx. Slowly whisk in the milk and reduce heat to medium. We haven't really tested this with anything else, so it's hard to make suggestions here. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Ingredients 1 cup (250 mL) dried red lentils 5 tsp (25 mL) extra-virgin olive oil, divided, plus extra 2 tsp (10 mL) chopped fresh rosemary 3 cups (750 mL) low-sodium vegetable stock 2 lb (1 kg) Japanese eggplant, sliced into 1/4 in (6 mm) thin rounds (about 3 eggplants) 1/4 tsp (1 mL) sea salt, plus extra Freshly ground black pepper Ill get black lentils next time, but only had red ones today. Add in the cinnamon and nutmeg, giving it a good stir to release all the aromatics from the spices and then add in the tomato paste. Slice the zucchini, eggplants and potatoes into -inch slices. When ready, pat excess moisture.2. Peel the potatoes and cut them into 1 cm (about inch) thick slices. You can store the different components in separate containers in the fridge, and when you are ready, assemble and bake! 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