Easy Recipe For Vegetarian Moussaka
This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food!
Whenever I go to a Greek restaurant (which admittedly isn't very often), I order vegetarian moussaka. Greek food is actually pretty veggie-friendly (spanakopita! hummus! briam! halloumi!), but even with heaps of incredible meat-free dishes on offer, I always seem to find myself tempted back to the vegetarian moussaka. There's not much that can beat a hot, cosy casserole.
In case you've never tried moussaka before (you poor thing), it's a casserole made with aubergines (eggplants), potatoes and meat, all topped off with a thick layer of creamy béchamel sauce.
Vegan Moussaka Recipe
This vegetarian version obviously skips the meat (bet you thought you were in the wrong place for a second there) - I used lentils instead, to make a hearty, comforting veggie meal.
There are various ways of making moussaka, depending on what version you're making - it's not only a Greek dish, but is also made in Egypt, Turkey, and various other nearby countries. This version isn't intended to be 100% authentic (you should probably find an actual Greek person for that), but it's my easy, hearty,
The ingredients in a moussaka aren't fancy. I find that all the best comfort food is super straightforward, made with hearty ingredients cooked simply. Think stews, casseroles, pies - often they're just classic combinations of veggies cooked without any special techniques. It doesn't need to be anything fancy to fill you with comfort.
The Best Vegan Moussaka
It doesn't really matter how you layer up your moussaka, as long as you get all those tasty elements in there somewhere.
The thick layer of béchamel sauce is a little more indulgent, but I'm a firm believer in moderation, and if a bit of white sauce makes a healthy casserole absolutely irresistible, that can only be a good thing.
Moussaka is a main dish, which already contains a pretty good balance of protein, carbs, and veg, so feel free to serve it on its own if you like.
Mediterranean Style Vegetarian Moussaka Recipe
This vegetarian moussaka is just my kind of comfort food - it's got lots of goodness, but feels like a real treat at the same time. Just the kind of cosy meal I love to curl up with at this time of year (because you'd better believe I'm eating this on the sofa wrapped in a blanket!).
How do you like to keep snug at this time of year? If you're looking for some more wintery inspiration, check out this guide to all things cosy on the AO.com website. It's got plenty of warming recipes, tips for getting your home ready for winter, and even a cosy playlist to help get you in the mood for winter.
One of my favourite ways to cosy up indoors when it's cold outside is to spend a Sunday afternoon in the kitchen. Although most of the recipes I share here are pretty quick to make, this vegetarian moussaka does take a bit longer - probably around 50 minutes, plus baking time.
Vegetarian Potato Moussaka Recipe
If I was trying to cook this moussaka on a busy weeknight, I'd be annoyed at having to spend so long cooking - but if you've got nothing else to be doing, it can actually be really fun to busy yourself in the kitchen (perhaps with a glass of wine and that AO.com cosy playlist!).
Serving: 1 portion - Calories: 465 kcal - Carbohydrates: 64.8 g - Protein: 18.2 g - Fat: 18.6 g - Saturated Fat: 7.1 g - Cholesterol: 26 mg - Sodium: 246 mg - Potassium: 1358 mg - Fiber: 20.3 g - Sugar: 11.6 g - Calcium: 187 mg - Iron: 5 mg
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.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!
Easy Vegetarian Moussaka
I think that it still deserves to be called Moussaka! The way I see it, it’s a super healthy and tasty vegetarian version of an already crazy delicious classic.
Has anything on this veggie version. The addition of chickpeas and lentils bring so much texture to the tomato sauce, while the thin eggplant slices practically melt in your mouth. As for the cheesy topping, it just adds the perfect amount of tangy saltiness and brings the whole experience to a whole new level.
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!
Vegetarian Moussaka (classic Greek Casserole)
First, preheat your oven to 400°F. Then, brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it.
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. Just be sure to slice them real thinly, those aubergines. No thicker than a half inch!
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. Set that aside for now.
Ultimate Vegan Moussaka
Of course, this implies that you will have previously cooked your chickpeas and lentils. If you didn’t care to do that, you could always use canned; just be sure that you rinse and drain them well before using!
In a large saute pan set over medium heat; add the onion and garlic and cook for 3-4 minutes, until softened and fragrant.
About the salted herbs, if you didn’t have any on hand, just replace them with a teaspoon of salt and a tablespoon of Italian seasoning. This will do the trick!
Rich Vegetable Moussaka Recipe
Note that this sauce would make for a superb vegetarian spaghetti sauce. I bet it would be glorious served over a plate of oven baked spaghetti squash, for a gluten free option!
To assemble the moussaka, start by spreading a thin layer of the sauce at the bottom of a 9″ x 13″ lasagna dish, then arrange a layer of the cooked eggplant slices over it.
Now for that delicious cheese topping… In your food processor or blender, combine the Greek yogurt, ricotta and feta cheeses, milk, eggs and ground white pepper.
Best Vegan Moussaka
Sprinkle the top with the grated cheddar cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown.
Finally, 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.
Calories: 487 kcal , Carbohydrates: 51 g , Protein: 27 g , Fat: 22 g , Saturated Fat: 7 g , Cholesterol: 87 mg , Sodium: 923 mg , Potassium: 1596 mg , Fiber: 17 g , Sugar: 18 g , Vitamin A: 2830 IU , Vitamin C: 37.6 mg , Calcium: 412 mg , Iron: 7.8 mg
Midweek Veggie Moussaka Recipe
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. It’s always such a pleasure to hear from you!
*Editor’s Note: This post was originally published in April of 2012 and has since been completely revamped and updated with better pictures. A few minor modifications to the original recipe may also have been made.Moussaka has to be the most quintessential of all the Greek dishes. It’s what we remember from our holidays and of course, food is just packed with memories. This easy vegetarian moussaka recipe is a lighter version of this classic dish and one that I truly love and make time and again.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How To Make The Perfect Vegan Moussaka
I love moussaka and usually make it with lamb mince as a traditional Greek moussaka. But this time I thought I’d go meat free with this easy vegetable moussaka. I’ve made this meat free moussaka by replacing the usual lamb mince with a delicious mixture of mushrooms, lentils and chickpeas.
Instead, I have opted for a Greek yogurt topping. This is lighter but just as tasty. This lighter vegetarian moussaka really does tick all the boxes for a really healthy moussaka recipe.
The basis of any moussaka is the aubergine or eggplant. If you don’t like eggplant then try this with sliced potatoes instead.
Meaty Vegan Moussaka (tvp Ground Beef)
For the moussaka filling you will need green lentils (I have used the ready prepared puy lentils you can get prepacked or canned in the supermarket. This just saves time on cooking the lentils first.
Traditional moussaka contains Kefalotyri, a Greek cheese in the bechamel sauce. If you can’t get this just use parmesan as I have or any other hard cheese that you prefer.
I still packed in those all-important flavours in my veggie moussaka recipe. There is garlic, thyme and oregano, and the grating of nutmeg in the creamy cheese and yogurt sauce just makes it so luxurious and tasty.
Vegetarian Moussaka (mushrooms And Lentils)
So even if you are a confirmed
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