Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegetarian moussaka. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures.
Vegetarian moussaka is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Vegetarian moussaka is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegetarian moussaka using 18 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Vegetarian moussaka:
- Take 1 kg fresh large eggplants
- Make ready 375 g mushrooms or two large cans
- Get 3-4 mature tomatoes diced or 1-2 cup of tomato sauce
- Get 2 medium onions
- Get 1/2 cup oil
- Get 1-2 cinnamon sticks
- Prepare oil for frying
- Get 1 1/2 cup dried breadcrumbs
- Get salt and pepper
- Prepare For the cream
- Get 5 cups water
- Take 3/4 potato purée flakes
- Take purée flakes
- Take 1/2 cup oil
- Take 3/4 cups flour
- Prepare salt
- Prepare ground nutmeg
- Take 1 bit of white pepper
Traditionally, moussaka is made with meat as well as vegetables. It's actually a layered casserole dish, very similar to lasagna. By Sophie Godwin - Cookery writer. Make this mouth-watering and healthy moussaka with a simple plant-based ragu.
Steps to make Vegetarian moussaka:
- Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste.
- Drain them well and wipe them dry.
- Fry them lightly in oil and place them on a sieve so that the oil drains out.
- Wash and chop the mushrooms and let them drain.
- Sauté the chopped onion and add the mushrooms. Let them simmer till there is no water left and add the tomato, salt, pepper and the cinnamon stick. Let everything boil till the sauce thickens.
- Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs.
- Layer out the eggplants on the tray and put the mushrooms on top.
- Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand.
- Heat the oil over high heat and add the flour. Stir continuously until the flour gets a golden color (about 5 minutes). Lower the heat and add the potato mixture. Continue to stir to avoid curdling. Boil the cream until it thickens and Add the salt, pepper and the nutmeg.
- Stir well and pour it over the food.
- Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour.
The Greek classic tastes as good made with vegetables as it does with the usual minced lamb. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk. This classic Greek dish is made with aubergines, potatoes Enter: Delicious Creamy Ricotta Vegetarian Moussaka with Extra Carbs or Vegetable Moussaka for. Ready for the BEST vegetarian moussaka recipe?!
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