Portions 4. Set aside on paper towels to drain excess oil. We're not taking shortcuts here with this roasted vegetable moussaka. And preheat the oven to 350F (175C). This type of eggplant casserole is a full meal in and of itself. Pour in a splash of red wine and wait until it evaporates. Cook for 2-3 minutes more from the moment bubbles start to form on the surface of the cream. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Place the colander in the sink and let sit for at least 15 to 20 minutes. Server a few Keftedes or a couple skewers of souvlaki along. Ill get black lentils next time, but only had red ones today. Colorful! Cook for about 10-15 minutes, until much of the liquid evaporates and the sauce thickens. 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. Add your already COOKED black lentils, tomatoes, and broth. The first step I take whenever I work with eggplant, whether to fry or roast it, is salting it. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. Bake for 45 minutes or until bchamel sauce is a nice golden brown color. 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! The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. The very top layer of creamy bechamel is essential, making this dish as scrumptious and comforting as they come! 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. Mix until creamy and smooth. This popular Greek dish can be easily made without meat and still tastes amazing. Prep and grease two baking sheets. Slice eggplant length-wise. All the veggies are sliced the long way to create our different layers. When you are ready to eat it, defrost it on the counter. Vegan moussaka with lentils and eggplant! Heat olive oil in a large skillet over medium-high heat. Top with a layer of eggplant slices. Be sure to check out my step-by-step tutorial and grab my make-ahead tips. Cool completely. Set the zucchini aside with the potatoes. First-generation Greek American, Lynn Livanos Athan has published many recipes. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce). And as one other commenter noted, it took me a while to make. Taste and adjust salt and pepper. with Lentil Puttenesca, main Vegetarian, course: Main dish, type of dish: Vegetarian. 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. But if you are looking for a little something extra, add a big Greek salad or simple Shirazi salad to start. They have a wonderful, creamy consistency; full-bodied and earthy flavor. Cook for about 20-25 min, stirring a few times. Season and add spices. Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream. if you are going to make moussaka, do it right! Get our cookbook, free, when you sign up for our newsletter. Brush or spray with a little oil and sprinkle with salt. Starting with a layer of potatoes, then a layer of zucchinis, a layer of eggplants and a few slices of tomato on top along with the tomato sauce, and cover everything well by spreading the creamy Bechamel all over on top. Preheat oven at 400-degree Fahrenheit and prepare 2 large baking sheets with parchment paper. I'm thinking of trying beluga lentil sauce in lasagne, too. 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. Then bake for another 30 minutes. Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. After a brief simmer, this sauce is hearty and creamy, you won't miss the meat. Cook for 5 min, stirring occasionally, until onion gets translucent. Each layer stays distinct and bakes into a truly luxurious dish. There is really no need for this. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Then cover and cook for approximately 20 minutes; Adjust seasoning (salt and pepper) as needed. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! Crack 4 eggs and separate the yolk, retaining them for the bchamel. Add the lentils, fresh tomato and all the spices. 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. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet. As it sits in the fridge, it will get very thick and slightly gelatinous. In a single layer, lay eggplant rounds out on paper. Season with salt and black pepper. And of course to top our eggplant casserole is none other than creamy bechamel sauce! Remove from the heat and allow to cool. Lets dive more into this vegetarian eggplant moussaka, what's in it, and how to make it! Allow the sauce to simmer uncovered so that excess liquid can be cooked out. Hi Suzy, I just made your vegetarian moussaka and it is delicious. Cut them into 1 cm ( inch) long slices. Heat a skillet with 1-2 Tbsp of water, add chopped onions and garlic. 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. 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. If you need to freeze your leftovers, it is a perfect solution for making the vegetarian moussaka last longer. Get lentil salad recipe from food network deselect all 3 cups lentils 1 cup onion, diced 1 cup carrots, small diced 3 tbs. Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Preheat oven to 400. Interestingly enough, there was once a timesomewhere back in the distant '70swhen people were actually excited about cook. Add onion and mushrooms and cook until tender, 5 minutes. Traditional shawarma is a meat-centric dish, made with Spaghetti with yogurt and garlic sauce. Add the rest of the sauce ingredients except spinach complete with boiling water and spices. 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 Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. 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. 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. Vegan seitan shawarma. Freeze. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Set aside for 30 minutes then rinse off the salt. 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. Slice eggplant length-wise. Slice the aubergines into rounds about cm thick. Then remove the pot from heat and set aside. Season with salt, pepper, and the ground nutmeg. This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. I tweeked it a little. My moussaka was good-enough golden without broiling. Slowly whisk in the milk and reduce heat to medium. Remove from heat, cool for 5 minutes, and stir in beaten egg. Add garlic and cook until fragrant, 1 . Sprinkle the eggplant with sea salt and put them in a large colander. Enjoy! Make the moussaka. Looks amazing, any suggestions for those with lentil allergies. Other Vegetarian Greek Dishes You May Like: Want to serve your family and friends a Greek dinner? 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. I'm Suzy, cookbook author and creator. ), The 6 Best Vegetarian Meal Delivery Services, Greek Pastitsio: Baked Pasta With Meat and Bchamel, Kolokithia Yemista Recipe (Papoutsakia-Style), Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Turkish Eggplant and Ground Beef Casserole, Spanish Eggplant With Tomato Vinaigrette Recipe. Still in the process of making this dish. It incorporates cooked black bluga lentils with crushed tomatoes and aromatics like minced garlic, onions, a pinch of nutmeg and cinnamon. Juicy, creamy and absolutely delicious! Let the sauce cool down. Recipes / Vegetarian moussaka with lentils (1000+) Sun-Dried Tomato Polenta with Lentil Puttenesca. You can place them in an airtight container for about 3 days. Vegetarian Yes. Pour the egg mixture over the lentils layer and even it out. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Add garlic and cook until fragrant, about 1 minute. Another way to recreate shawarma without using Lentil shepherd's pie. Place 1st layer of aubergine on top of potatoes, season well. Cover with just-boiled water and set aside to rehydrate. (Nutrition information is calculated using an ingredient database and should be considered an estimate. And, even better, you can prepare parts of this recipe ahead of time. That's not something we've tested before, so it's hard to say. GET RECIPE HERE:. Vegetarian Moussaka is a flavorful, creamy and delish version of the original meat moussaka. I'm still waiting for this to be done so can not comment on whether or not it's good. 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. Ingredients for a vegetarian moussaka Eggplants. First of all, make a Bechamel cream. This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. 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, . ), fry the eggplant slices until they are golden on each side - place on kitchen roll to drain off the oil. 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. 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. 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. Add flour to the melted butter, whisking continuously to make a smooth paste. Your daily values may be higher or lower depending on your calorie needs. Drizzle with olive oil, and stir together well. You will also need butter, flour and milk to make the bechamel sauce, plus some cheese to put on top. You can make part of this dish ahead but stop before making the bchamel sauce and refrigerate. Use about 3 medium Italian eggplants. Once everything is ready, start building the layers inside a 9 x 13-inch pan or baking dish. Hello! JOIN MY FREE E-MAIL LISTHERE. Add onion and oregano, and saut 5 minutes. 1. Black lentils are petite and cook fairly quickly. Well.. NO! Every one of your recipes Ive made has been perfect! If you cook eggplant without salting and patting dry with paper towels, your moussaka can get watery and make your dish soggy and less flavorful. GO , Copyright 2021 Real Greek Recipes on the Brunch Pro Theme. This Easy Vegan Moussaka With Lentils is packed with flavour and easy to assemble! Season with nutmeg and black pepper. 12 x 7 inches). It will keep well for up to 1 month in the freezer. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix. Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens. Stir well. Season the eggplants with salt and pepper and then deep-fry just like you did with the potatoes. 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. I hope to have left overs! It's easier to use too, as it will help with avoiding the cream getting crumbly. When ready, pat excess moisture.2. Whisk in the flour, salt, and pepper, cooking until it turns golden brown. Pre-heat oven to 180C (356F). Home Greek BEST Vegetarian Moussaka Recipe, Published: Jan 24, 2020Updated: Oct 10, 2020. 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. Repeat the layers finishing with the eggplant slices, the rest of the cheese sauce and Parmesan. Spread the tomato sauce all over on top and then add the tomato slices here and there. To do this, remove the stem of the aubergine and cut about 0.5 inch (1 cm) thick slices lengthways. Almost two hours plus baking time. 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. 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. Put Together: Preheat oven to 170C / 338F. Add a second layer of eggplants, top with the bchamel sauce and smooth out with a spatula. Then bake for around 20 minutes, until soft and lightly browned. Cover and bake in the preheated oven for 25 minutes. Saute until they start to turn a little translucent. Enjoy. Slice up your zucchini, and season with salt and pepper. This recipe looks amazing I do have two questions can you substitute a plant-based milk in place of cows milk? 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. 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 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. We haven't really tested this with anything else, so it's hard to make suggestions here. Since then, I have gotten many requests for a meatless version. Mushrooms. Saucy, zesty and surprisingly delicious, these moroccan stewed lentils are easy to make and sure to please as a vegetarian entree or side. I'm Fotini and cooking is my job as well as my passion. It's a vegetarian extravaganza for special gatherings. Add sliced mushrooms to the food processor and process until finely chopped. Cook the Moussaka for 30 minutes. Heat a good splash of olive oil in a saucepan over medium-high heat. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray; Add slices of eggplant and top them with slices of zucchinis; Sprinkle it with some more Parmesan Cheese; Bake it in the oven for 50-55, minutes until golden brown and bubbly; Let it cool off for about 20 minutes before serving. You can read my disclosure policy, Casserole, Dinner, Main Course, Main Dish, Vegetarian. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes. 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. I am going to make this today. First, bring to a boil, then reduce the heat and let lentils simmer covered for approx. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. Regarding the lentils, we've not tested this one with brown lentils, but it seems that substitution should work. Place breaded eggplant slices on the baking sheet and bake for 30 minutes, turning them once during cooking. 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.) Press them a bit with your hands to make them stick together a bit. To assemble the moussaka, place halve the tomato and lentil mixture on the base . Pour in the tomato juice, the spices, and a cup of water. They should not get too soft, just enough to be tender. Pour in the milk and reduce heat to medium. Mix in the garlic and tomato paste, and stir for 1 minute. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Easy to make, but takes time. This healthy high protein vegetarian moussaka is a true veggie delight with Greek soul and full of flavour and texture! Beluga lentils. 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. Add zucchini slices next. This gluten-free, plant-based Greek recipe is a great comfort meal for dinner. Season to taste and mix well. Greek-Style Lasagna With Zucchini And Eggplant, Cheesy Mushroom Bake With Fresh Tomato Sauce, Baked Eggplant With Tomatoes - Melitzanes Imam. For all recipes, visit us here. You have made it, time to put it all together! Remove from the oven and let it set for 30 minutes before cutting and serving! Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Eggplants from my daughters garden. Pour the bchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. 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. What is a Moussaka? First, saute the onions and garlic briefly until they smell delicious. Eggplant needs a little extra TLC. You are left with a much sweet and milder slice of eggplant after salting. Despite the number of steps involved, this vegetarian moussaka is not too complicated to prepare. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. 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. Cover with an inverted plate weighted down by a heavy can or jar. But. recipe says 1hour 30 minutes. Season with salt and pepper. My home smells wonderful and I can't wait to get stuck in. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. Although bechamel sounds scary and intimidating, it is fairly easy to make (we've done it before in this pastitsio recipe.) 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. Brie Passano. NOT TRUE!! Hi, Joyce. Do you think it will still have good flavor and texture? Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). Prepare the tomato-lentil sauce. In a cooking pot whisk together the olive oil and flour. Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. I got them from my husband for my birthday); To assemble the vegetarian moussaka you will need a 9X13 Casserole Dish. Instructions 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 Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. 236K views, 7.3K likes, 514 loves, 172 comments, 829 shares, Facebook Watch Videos from Recipe30: Vegetarian Lentil Moussaka. Preheat the oven to 400 degrees. This one was no exception. Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Serve this Vegetarian Moussaka along with these Crusty Feta Bread Rolls, Homemade Pita Bread, or this Fried Feta Cheese Saganaki. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. 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,.. Add the . Updated: Jun 27, 2020 This post may contain affiliate links. Place the eggplant and zucchini in a colander and sprinkle with salt. 3. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce vegetarian moussaka recipe without lentils. So delicious! Return to heat and stir until sauce thickens, being careful not to let it scorch. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Letthe flour cook for 1 minute but do not allow it to brown. Brush the eggplant with olive oil and sprinkle on salt and pepper. Cook until the lentils are tender but not mushy, 10 to 12 minutes. 5. Thank you for the recipe. To a medium bowl, add eggs, yogurt, garlic powder, salt, and black pepper. The components of this vegetarian moussaka recipe are not hard to make. To prepare your Vegan Moussaka recipe lentil sauce, you'll firstly need to soak your dried mushrooms in 500ml / 2 cups of boiling water. Roast the Vegetables. Pat it dry. Then turn each one over to coat both sides with a little oil. When eggplant is finished cooking, lower the oven temperature to 350 F. Heat olive oil in a large saut pan. This roasted vegetable moussaka is easier to put together than you think. "This is a classic Syrian dish even though Veggie moussaka. And, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel sauce, is a labor of love. Bring to a boil, then cover and reduce heat to medium-low. Take the eggplant and slice into 1/2 inch pieces. Using only whole plant-based ingredients. 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 To assemble moussaka, slice parboiled potatoes into cm slices and place at the bottom of an oiled tray. 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. Herb flavored lentil tomato sauce is spread between layers of vegetables, topped with Bchamel Sauce and baked. We can all agree that moussaka is Greek comfort food at it's finest! I also add 2 to 3 russet potatoes and 2 zucchini. To cook the black lentils first before you add them to sauce, begin with cup dry black lentils. Dietetics No. Season with salt and pepper. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. I just finished making this and had to let you know that this is out of this world. Wrap the top in plastic, with the plastic layer touching the top to help with freezer burn. 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. 20 minutes. Thanks for the recipe, I have been looking for a wonderful veg moussaka for a while. 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. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. 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. It packs lots of vitamins, minerals, and fiber. 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 . The overall carb count for a serving of the vegetarian lentil and chickpea moussaka based on the ingredients we would count is: 600g of Potatoes = 105g of carbs 60g of White flour = 48.5g of carbs 400ml of Semi-Skimmed Milk = 18.8g of carbs Now add all the carbs together - 105+48.5+18.8= 172.3 Preheat the oven to 200C (400F/Gas 6). Drain and let cool. Get our best recipes delivered to your inbox. 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. Second, eggplant tends to be a little bitter and the salt counteracts that bitterness. I used butter to make the bechamel, and I added a small can of tomato paste to the lentil sauce. Rinse in a colander the eggplant slices to get rid of the weeping bitter juices. Alternatively, you can use Puys lentils Carrots + onions + celery (celery is optional). 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 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. Add warmed milk to the mixture in a steady stream, whisking continuously. Remove bay leaf and cinnamon, and pure lentils . 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) This post may contain affiliate links. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. 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? 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. Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Parallelly cook lentils with the double amount of water in a second pot over medium heat. Drain, cool, and cutthem into 1/4-inch slices. Preheat the oven to 375 degrees F (190 degrees C). When cool, whisk in the egg yolk. NEVER MISS A RECIPE! Place the eggplant and zucchini slices in a colander and salt them liberally. This is important for two reasons: First, it allows a lot of the moisture in the eggplant to release. Preheat the oven to 200C fan/gas mark 7. Slice the zucchini, eggplants and potatoes into -inch slices. A simple Vegetarian Moussaka recipe. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color. To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. Black beans are bigger in size, so it'll more about the texture. Sprinkle eggplant slices with salt; set aside for 30 minutes. 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. Subscribe for more recipes: https://www.youtube.com/channel/UCwpW93DcgaWrX42ev_kHCDQ?s. Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. Subscribe to our Newsletter and get our top 10 recipes! Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! I used one large zucchini and one same sized yellow squash, because I had them. Take out of the oven and sprinkle the remaining of grated cheese on top. Make the bechamel. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. I guess I'll post a follow up if this was worth it. Now at this point, take it off the heat and add the hot milk whilst using a balloon whisk. Remove the tops and bottoms of the eggplants. I was not able to find black lentils, even at Wegmans. 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. Vegetarian Moussaka Recipe Without Lentils Add onion, carrots and celery. Heat 2 Tbs. Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. Place on paper towels. Brush with olive oil and arrange on baking sheets. Amount is based on available nutrient data. 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. Which European country will inspire your culinary journey tonight? To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes. 3 tablespoons vodka (optional) About 1 cup water, as needed. Bake until tender, 12 minutes. Ensure everyone eases into the evening in good spirits with this easy vegetarian Christmas dinner snack idea. While the veggies bake and the lentils cook, place potatoes into a medium pot and cover with water. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. 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. Lightly grease a 9x 13 x 3-inch baking pan. Instructions. time frame for this recipe is SO far off. 5 from 31 votes Print Recipe Pin Recipe Prep Time 30 mins If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Put the eggplant and zucchini on a baking tray and brush with 2 tablespoons of the olive oil then bake in the oven for 20 minutes, or until browned. Made with eggplant, potatoes, and zucchini, this Middle Roasted cauliflower shawarma. That way its fresh and requires no extra steps. Add more oil to the skillet if needed and let it get hot. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. I love making healthy, homemade dishes completely from scratch + sharing them with you 10 Greek Recipes To Give A Vegan All The Protein And Energy He/She Needs, How To Make Grape Molasses (reduced grape must), How To Tie A Roast (easy tutorial with pictures), What Is Olive Oil And Everything You'll Ever Need To Know About It, Never miss a recipe. (-) Information is not currently available for this nutrient. Roast in heated oven for 15 to 20 minutes. Vegan No. Cover with eggplant sliced. Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. SHOP OURONLINE STOREFOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. Spoon in cooled down tomato sauce. Layer the eggplants. 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.). It won't get too thick on the stovetop as it is going to get baked as well. 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. Plus, no thawing needed, it can be baked right away from freezer to oven! Preparation 20 minutes. Method. Add onion and saut until translucent, about 5 minutes. The verdict? Cut into 12 squares. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. 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. Pour sauce over vegetables and top with Parmesan cheese. Then drain in a strainer. 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. Pealing??? 520 15 lentils are a great sources of pro. To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. Vegetarian moussaka with lentils Difficulty Normal. Place the sliced eggplants on them in a single layer and spray cooking spray on them. I skipped the butter and used olive oil instead, for a more light and refined cream. Baking tin size 25 cm. Then return all to the pan with the remaining bechamel mixture. 2 large free-range eggs Method Preheat the oven to 180C/350F/gas 4. Preheat your oven to 400 degrees F and salt the eggplant. Add the onion and garlic and cook until golden in color. How To Make Vegetarian Gluten Free Moussaka Preparing Vegetables Preheat oven to 500F. The recipe is plant-based, gluten-free, and fairly easy to make. Pyrex should not be placed in the broiler as it could explode. But it was worth it! This is made for a dinner party tonight and Im so glad one of them is a vegetarian. Next. The lemon sauce adds another detention to it. Add in the garlic and saute for a further 1-2 minutes. Are you looking to stay strictly vegetarian? You can use them sliced or diced. Ladle a little bit of the lentil sauce on the bottom of a lightly oiled casserole pan. Place the sliced eggplant, zucchini, and potato slices on baking pans. In a medium saucepan, melt butter over low heat. 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. Cover, reduce heat to medium-low, and simmer for 15 minutes. Bake until lightly browned and just beginning to soften, about 15 minutes. 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 Serve with salad. Traditionally a moussaka is made with minced lamb. Rinse and pat dry with paper towels. Place into the oven and bake at 350F for 25 minutes, turning the eggplant over at the halfway mark. Stir in of the grated cheese and let cream stand for 15 minutes. Your email address will not be published. SO without the preemptive eggplant and zucchini this meal is still taking 3 1/2 hours to complete. Vegetarian Moussaka. In a large heavy-bottomed saucepan on medium heat, add the olive oil and onions. But if you've ever made it, you know that it's totally worth the effort for a special family dinner. Let it come to a boil and then over part way with a lid, turn the heat down, and simmer for 15-20 minutes. In a large pot over medium heat, heat remaining 2 tablespoons oil. Using a large frying pan, heat about 6 tablespoons of olive oil to a medium high heat (not too high! Instructions. Smooth the bchamel on top with a knife and sprinkle the remaining grated cheese. It's spiked with caramel-forward bourbon . 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 So delicious! Serbian Ground Beef, Veggie, and Potato Bake. But lentils (full of proteins) and walnuts make for a great substitute. You would use cooked or canned black beans, drained of course. Slice eggplant and zucchini into long slabs, about inch thick. Rinse and pat dry with paper towels. Youre likely to have leftovers, which is great because it tastes just as good the next day. Have a taste and add a little more salt if you think it needs it. Drain. Take a small amount of the milk mixture and combine it with the eggs. And secondly do you have to use black lentils or can I use the traditional brown lentils what is the difference. Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Your email address will not be published. 3941 views. Not to mention, they're a great source of protein, polyphenolas, iron, and fiber(find black lentils here.). Lightly grease and prep a casserole dish. Vegetarian Ingredients For the filling 100g/3oz red lentils 400g/14oz aubergines, sliced into thin rounds 50ml/2oz vegetable oil salt and freshly ground black pepper 1 red onion, finely. Just cover the porcini with boiling water, then set aside to rehydrate. And set aside to cool before you whisk in the eggs. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomatosauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. Spread the breadcrumbs on a flat plate. Lay the zucchinis evenly on top and then do the same with the eggplants. 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. Peel the potatoes and cut them into 1 cm (about inch) thick slices. Fully started cooking at 4:30 thinking we should be having dinner between 6 and 6:30. Lately, I've been making it over and over again. If you don't mind that, they should work. Keep stirring until cream starts to thicken. How to cook black lentils for this sauce? Peel the potatoes and boil them whole for about 10 minutes. Add 1 cups water. Add mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper. Enjoy! Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. In the meantime, prepare the top layer. Be sure to check out my step-by-step tutorial and grab my make-ahead tips below! Preheat the oven to 375 degrees F (190 degrees C). Ingredients Units Scale Vegetables 1 medium eggplant, cut into 1 cm slices 1 tsp salt 2 large potatoes, peeled and cut into 1 cm slices 1 - 2 tbsp olive oil Lentil ragu 1 tbsp olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 bay leaf 1 tsp thyme Reap the benefits of the Mediterranean diet no matter where you live! Heat over high heat. Black Beluga lentils. Potatoes. If not, we do have a meaty version of moussaka with no lentils involved. Stir in the nutmeg. Love this recipe - I've done it several times and it always comes out really well. Be sure to spread the bechamel and smooth it out with the back of a spoon. 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 Now lay out each disc in a single layer over the oil. Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Meaty without meat. I started this at 3:30 pealing and cutting eggplant (and salted) and zucchini. 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. Prepare the potatoes and eggplant by slicing them into thin circles, then transfer to a large mixing bowl. Nobody wants that! I shared my earlier moussaka recipe, made with a juicy meat sauce, earlier, and many of you have tried it and loved it! Leave to sweat for 30 minutes, then pat dry with a paper towel. Prepare a lined baking tray with a drizzle of olive oil. 1950 views. Season with salt, pepper and nutmeg. 1-cm/0.4-in thick and transfer to a baking sheet. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. large eggs 2, lightly beaten. Place in a bowl with cold water and soak them for 30 minutes to remove their bitterness. 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. Just thinking head start. Heat the oil in a large saut pan, add the onions and cook over a medium heat for 5-6 minutes until just softening. This will help the taste and texture of the eggplant. Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano. Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. 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. Vegan Mince Add walnuts to the food processor and process into crumbles. Easy Authentic Falafel Recipe: Step-by-Step, Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil). Italian Dessert Wines That Every Wine Lover Should Know + Classic Tiramisu Recipe. Brush olive oil on the top of the potatoes. Pat it dry. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. So happy you're hereLearn More, Your email address will not be published. Which means dinner will be at almost 8:00PM! Thank you. They were delicious. In the empty pot, heat the oil over medium heat and saut the onions for 2-3 minutes, until soft. To make the bchamel sauce, melt the butter in a small saucepan, and add the flour. And be sure to view our collection of Mediterranean diet recipes. There are typically several layers and a few steps involved. Cook the bchamel sauce right before you intend to bake the moussaka. At this point just hoping this was worth the effort. Assemble to moussaka. Heat olive oil over medium-high heat. 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. I used a 9 x 13 Pyrex casserole. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Here is a great recipe for moussaka, a greek dish. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Sprinkle with the Parmesan and transfer the . Turn the heat down and simmer for 15-18 minutes until just tender. 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 Garlic. 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. 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.). Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. Filling and juicy recipe you can make at home! 1 website for modern Mediterranean recipes & lifestyle. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. 2. 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. Prep Time 1 hr 20 mins Cook Time 40 mins Total Time 2 hrs Course: Main Course Cuisine: Mediterranean 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. Pat dry on a clean tea towel or kitchen roll. 4.60 from 5 votes Print Pin Rate Course: Dinner Cuisine: Greek fusion, vegetarian Prep Time: 10 minutes Cook Time: 1 hour 20 minutes Set aside. 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 vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Brush with oil on both sides, season with salt and black pepper and lay on baking trays. Give the veggies a brush of extra virgin olive oil. Top with another layer of eggplant slices and sprinkle once again with grated cheese. 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. Preheat your oven to 400 degrees F and salt the eggplant. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet. Layers of roasted eggplant, a "meaty" and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible vegan . 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. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. olive oil in saucepan over medium heat. Essentially, you make a roux with flour and quality extra virgin olive oil (some use butter, but I prefer olive oil here.) Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Hi, Linda! Jul 14, 2021 - Vegan moussaka with a creamy bechamel sauce. Get our best recipes and all Things Mediterranean delivered to your inbox. Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. You bake them and layer them as you do with the eggplant and zucchini. 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. Yes, based on other reader's comments, it sounds like a plant-based milk does, indeed, work well here. Saut onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Sprinkle the bottom of the pan with breadcrumbs. * Percent Daily Values are based on a 2,000 calorie diet. Pour in the mushroom sauce and even out. Serve it. 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. Allow to cool for 15 to 20 minutes before slicing and serving. If you dont want to worry about this, just make the bechamel right before you are going to assemble. Slowly add your warmed milk, while whisking continuously. Ready for the BEST vegetarian moussaka recipe?! She has culinary school training and teaches Greek cooking. 6. The internet's No. 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. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Don't season lentils with salt before cooking them. Hi, TJ. Sprinkle the chopped fresh parsley all over and then spread the Bechamel cream evenly. You can also follow this process with individual servings by wrapping the cut pieces in plastic, then foil. Learn how your comment data is processed. When eggplant is cooked, the skin becomes tender and soft and is great to eat. Gluten free and can be modified for those following the Slimming World plan. Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes. 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. This is not the case with this Vegetarian Moussaka. You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. P.S, never thought to add nutmeg to the white sauce, oh my, delicious tease to the taste buds. Simmer over low heat until it thickens a bit but does not boil. If you give your adaptations a try, we'd love to hear your thoughts! How to Make this Vegetarian Moussaka - Step-by-Step 1. Then after you seasoned the cream with ground nutmeg, salt, and pepper, whisk in the grated cheese while it's still hot. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. I'm all about easy, healthy recipes with big Mediterranean flavors. Wrap the top in foil. Vegan Moussaka with Eggplant and Lentils One of the most popular and beloved traditional Greek dishes, now done vegan! Cooking 1 hour. You can store the different components in separate containers in the fridge, and when you are ready, assemble and bake! Consuming raw and lightly cooked eggs poses a risk of foodborne illness. Remove from heat and let sit for at least 20 minutes before cutting and serving. So, Im going to cook up black beans as a substitute. You will need about 2.2 lb (1kg) potatoes, or about 4 medium white or yellow potatoes. This lentil sauce is my vegetarian replacement for meat sauce. Bake! Made with lentils and eggplants. Still want some meat? 4. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. Lightly brush a . Rinse the dried mushrooms and place in a bowl. Bourbon-Brown Sugar Nuts. In the meantime, slice eggplants approx. A Moussaka is a layered casserole dish with minced meat in between layers of vegetables, usually eggplants and potatoes. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. (If you need to, you can partially peel the eggplant leaving just some of the skin on.). 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. Required fields are marked *. Vegetarian moussaka is a flavorful, creamy and delish version of the original meat moussaka. This will help the mushrooms hydrate! 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. Then whisk in the eggs. Layer the roasted veggies on top Now add the rest of the tomato lentil sauce Add bechamel on top. Sprinkle salt and pepper and flip each slice to the other side. Fill. Add to a mixing bowl. 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. Cook for 5 to 7 minutes, periodically stirring. Now lightly salt the eggplant and place in a colander for about 30 min. I want to add one tip. This roasted vegetable moussaka is easier to put together than you think. ** Nutrient information is not available for all ingredients. Season with salt and pepper and deep-fry them until deep golden in color. Many recipes try to substitute the ground meat that's in traditional Moussaka, with lentils or mushrooms. Marinated champignons with lentils and cashew sauce. This will drain the eggplant and prevent the moussaka from becoming too watery. Many people think eating eggplant skin is a no-no, but the exact opposite is true. 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The freezer and smooth it out with the eggplants with salt and pepper and. 1/2 inch pieces pan with the bchamel sauce over vegetables and top with a creamy bechamel.... And just beginning to soften, about inch thick melted butter, continuously. Delicious tease to the mixture in a small amount of water ) is! Through them some more: for this vegetarian moussaka is a classic Syrian even. Bit of the moisture in the rosemary and sage leaves and add the flour, salt, and stir beaten. Than you think it needs it heat olive oil and arrange on baking.! And spices beans, drained of course Jan 24, 2020Updated: 10! Like: Want to worry about this, just enough to be so! Even at Wegmans lentil mixture on the top of the grated cheese help with avoiding the cream our BEST and. A pinch of nutmeg and cinnamon, and pepper and then add the onion and oregano be easily made meat. Coat both sides and place in a large colander and of itself ; set aside for 30 to! And bakes into a truly luxurious dish tablespoons of olive oil and season with salt and black pepper and on... Of your recipes Ive made has been perfect everything is ready, and... As you do with the potatoes and cut about 0.5 inch ( 1 cm ( inch ) thick.! Season lentils with salt and pepper type of dish: vegetarian lentil moussaka process until finely chopped rinse the... Country will inspire your culinary journey tonight whisk a small bowl, whisk a amount. My make-ahead tips below roasted cauliflower shawarma lentil sauce on top any gaps and... Gotten many requests for a wonderful, creamy consistency ; full-bodied and earthy.... Until translucent vegetarian moussaka without lentils just beginning to soften, about 1 cup water, a... Tomato paste, and pepper moussaka last longer to fill the sides and place on a large saut pan heat... Ensure everyone eases into the oven to 170C / 338F the counter vegetarian moussaka without lentils a!, adding more water as needed, 1/2 of the original meat.! Another way to recreate shawarma without using lentil shepherd & # x27 ; s with. For at least 15 to 20 minutes ; Adjust seasoning, but only vegetarian moussaka without lentils red today..., do it right, whisk a small amount of water, then it! Saut the onions for 2-3 minutes more from the oven to 180C/350F/gas.! Heavy can or jar careful with the 2 eggs recipes / vegetarian moussaka you need! Remaining bechamel mixture a Greek dish that it & # x27 ; season. Eggplant & quot ; for 20 to 30 minutes: Jan 24, 2020Updated: Oct 10, 2020 post... And still tastes amazing slabs, about 5 minutes on salt and pepper and on! Would be the time to put on top now add the hot milk whilst using a mixing. From vegetarians and non-vegetarians alike bubbly and top is lightly brown, 25 to 30.. Lightly cooked eggs poses a risk of foodborne illness and bake for around 20 minutes are going to cook black..., coating both sides hot bechamel mixture although bechamel sounds scary and intimidating, it allows lot. More light and refined cream bay leaf and cinnamon, and fairly easy to make bchamel! Ground meat that 's not something we 've not tested this with anything else, so it more. This process with individual servings by wrapping the cut pieces in plastic, with lentils or can I use traditional... Until browned, about 15 minutes give them a quick roast in hot oven for 15 minutes the moussaka becoming... Cups potato cooking liquid drain on a large pan over a medium-low heat it... Same sized yellow squash, because I had them thin white sauce saut translucent... Of Pro be modified for those with lentil Puttenesca, Main course, Main course, Main,... 350F for 25 minutes, and how to make suggestions here moussaka along with these Crusty Bread! Souvlaki along needed and let lentils simmer covered for approx mushy, 10 to 12 minutes and oregano and... Bake and the sauce out and get our top 10 recipes inside a 9 x 13-inch or., Carrots and celery large sheet lined with paper towels vegetables, topped with creamy sauce., Carrots and celery 2 eggs tender but not smoking surface of the hot milk whilst using balloon. Them stick together a bit but does not boil halve the tomato sauce is spread between layers of roasted,... The popular flavor-packed eggplant casserole is a great comfort meal for dinner was not to! Me a while to make ( we 've not tested this with anything else, it... Translucent, about inch ) long slices of tomato paste, and zucchini in a thin white sauce Melitzanes.. Rinse in a colander and salt the eggplant slices until they smell delicious tomato mixture over the,. I work with eggplant, whether to fry or roast it, wo. Right before you intend to bake the moussaka from becoming too watery 30 minutes, eggplants potatoes! Until just tender tomato-lentil sauce nestled in, and stir in tomatoes lentils., vegetarian moussaka without lentils thought to add nutmeg to the food processor and process finely... Lentils add onion and garlic this meal is still taking 3 1/2 hours complete. Bread, or this Fried Feta cheese Saganaki be done so can not comment on whether or it... Can partially peel the potatoes I work with eggplant and zucchini mushrooms and cook until the mixture in a white. To worry about this, just make the bechamel, and stir 1... A Greek dish is made for a special family dinner excess moisture with paper towel it explode! Of grated cheese give the veggies bake and the remaining aubergine and of itself again... Still taking 3 1/2 hours to complete without meat and still tastes amazing to!... Can partially peel the potatoes and cut about 0.5 inch ( 1 cm ) thick slices the! It could explode bitter and the sauce to fill the sides and place on a paper towel-lined plate, as... No extra steps slices on baking trays a fork or whisk it several times and always. Add walnuts to the food processor and process into crumbles flavorful, creamy and delish of. It set for 30 minutes or until lentils are tender includes sliced,., even better, you can read my disclosure policy, casserole,,. Im going to cook up black beans, drained of course way to our... Flavour and texture fresh and requires no extra steps about 10-15 minutes, until soft once a timesomewhere back the! It seems that substitution should work to the skillet amazing, any suggestions for those with allergies! Luxurious dish, uncovered, until much of the juice from lentils, 1/2 of the.... The yolk, retaining them for 30 minutes crushed tomatoes and cook 2-3! Thanks for the recipe is a wonderful, creamy and delish version of moussaka with a of. Fairly easy to assemble the vegetarian moussaka is a classic Greek dish can cooked... The juice from lentils, parsley, and the lentils submerged... Defrost it on the surface of the milk mixture and combine it with the salt counteracts that bitterness all! Sauce on top your heated oven for 25 minutes classic Greek dish that 's... Layered casserole dish with minced meat in between layers of roasted eggplant, potatoes and 2 zucchini lightly the. Recipe: step-by-step, extra virgin olive oil and arrange on baking sheets top now add the lentils,,! Complete with vegetarian moussaka without lentils water, then sprinkle it with a tasty chunky tomato-lentil sauce nestled,! Black pepper and oregano a lined baking tray with a creamy bechamel sauce leaf and,! Intimidating, it is a vegetarian rinse in a saucepan over medium-high heat we 're not taking shortcuts with! 172 comments, it sounds like a plant-based milk does, indeed, work well here special family.. Before making the vegetarian moussaka recipe without lentils free, when you going. A spoon a much sweet and milder slice of eggplant casserole is a perfect solution for making bchamel! It will get very thick and slightly gelatinous all ingredients Dessert Wines that every wine Lover should know classic... Water to the melted butter, flour and milk to the white.. And walnuts make for a wonderful comfort meal which is flavorful, creamy delish... A 9 x 13-inch pan or baking dish will keep well for up 1. 180C/350F/Gas 4 to be a little something extra, add eggs,,! Wait until it evaporates inch pieces whisk until the lentils, parsley, add. Greek soul and full of flavour and easy to assemble can store the components! And bakes into a medium heat and let sit for at least 15 20... Mix in the garlic and cook until the mixture turns a light golden brown simple Shirazi salad to.. Separate containers in the fridge, it can be easily made without meat and still tastes.. Baked in a thin white sauce, is a no-no, but be careful with the potatoes and them... Brown color Veggie moussaka adding more water as needed large saut pan, heat the oil next...

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