Easy Recipe: Appetizing Veggie Moussakas

Veggie Moussakas. 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 Honestly, I don't think that the "real deal" has anything on this veggie version. On top, sprinkle the grated parmesan.

Moussaka is Delish, but it's SOO fattening. Looking for a vegetarian moussaka recipe? Try our mini veggie moussakas made with aubergines, Puy lentils an carrots instead of traditional moussaka. You can cook Veggie Moussakas using 23 ingredients and 6 steps. Here is how you cook that.

Ingredients of Veggie Moussakas

1. You need 5 of Aubergines sliced.
2. It's 3 of Red bell peppers of choice.
3. Prepare 4 of Large potatoes sliced.
4. You need 4 of Zucchinis sliced.
5. You need 1/4 cup of Parsley chopped.
6. You need of Olive Oil.
7. It's of Salt and Pepper.
8. You need of Yogurt Bechamel Sauce:.
9. Prepare 5 tablespoons of Cooking Butter.
10. It's 8 tablespoons of All purpose flour.
11. It's 4 cups of Milk.
12. Prepare 1 cup of Yogurt (greek style).
13. It's 1 of Egg Yolk.
14. It's 1 cup of Bread crumbs.
15. It's 1 cup of Parmesan Cheese.
16. You need of Tomato Sauce:.
17. You need 5 of fresh Tomatoes cubed.
18. It's 5 tablespoons of Olive Oil.
19. You need 2 of Garlic Cloves diced.
20. Prepare 1 of Onion chopped.
21. It's 1 of large Carrot grated.
22. Prepare 2 tablespoon of Sugar.
23. You need of Salt and Pepper.

Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes, béchamel and a delicious mushroom sauce! This vegetarian / vegan moussaka recipe uses portobello mushrooms and seitan instead. Moussaka is a Greek dish traditionally made with lamb or beef. Using whole-food ingredients to create simple plant-based recipes that are Vegan Moussaka Recipe.

Veggie Moussakas step by step

1. Oil brush a large baking pan, and then toss in all the vegetables sprinkle Olive oil, salt and pepper, and bake at 180 degrees for 40 minutes. Once the vegetables are ready top with olive oil, parsley, cheese and set aside..
2. In a small blender add in the garlic, onion, sugar, salt, pepper and tomatoes and blend..
3. In a small sauce pot simmer for 1/2 hour at low heat and then add in the chopped parsley, a sugar stir and simmer for another 20 minutes. Once the sauce is ready start the layering process, vegetables, then add tomato sauce, then the second layer of vegetables and tomato sauce and continue until vegetables and sauce are finished..
4. Start the Bechamel sauce by adding in the butter to melt, and then the flour Stir in slowly the milk, egg yolk. (I usually add in a handful of cheese) and stir until it starts to thicken..
5. Once the sauce has thicken pour onto the vegetables..top off with the breadcrumbs and cheese by spreading the cheese first, and then the breadcrumbs. Bake at 180 degrees for 1 hour and until golden brown..
6. It took me just under two hours to make this dish, due to the baking process. But it was worth it…I hope you enjoy, if you decide to make this dish let me know how it turned out. Kali Orexi!!!!.

This post may contain affiliate links or sponsored content. Omit the lamb and serve up a vegetarian version of this classic Greek bake with a creamy cheese topping. - by Constant Commerce. A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. Check out our easy alternative to oven-baked moussaka. Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce.