And this vegetarian moussaka is without a doubt one of those ultra-flavorful dishes. And remember, a happy gut = a healthy nervous system and a happy mood. My husband found an eggplant when he escaped to Yellowknife in the weekend so we are cooking this tonight – looking forward to it! It’s ram packed full of flavour, this is a recipe you’re going to totally fall in love with. Thank you! Thanks for the great feedback! 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! The flavor is nice but there is just so much liquid it’s a huge mess. Totally agree with you Christina! 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. How to file a Copyright Infringement Claim, http://binomialbaker.blogspot.com/2012/04/another-award.html, http://naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/. Thank you so much for noting that AND mentioning it. Jul 24, 2019 - This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. This is great to do for holidays or other gatherings where there are a number of dishes to prepare. Moussaka - Wir haben 115 leckere Moussaka Rezepte für dich gefunden! Well, the Moussaka was fantastic! Just made this recipe and was really disappointed with the results. Repeat one more time with one layer of sauce, one layer of eggplants…. Let cool slightly before serving. … Step 5: Assemble the moussakaNext, it’s time to prepare the dish for baking. Only a little extra liquid which was great with the rye sourdough. Add lentils and rosemary and cook for a further 2-3 minutes. Absolutely love Moussaka. Process on high until well blended then pour this mixture over that final layer of tomato sauce. Its on my favs now , Thanks Bana! This moussaka is also full of vegetables for an extra fibre hit. Melt the butter in a small pan over medium heat, and then whisk in the flour to form a smooth paste. It has 6 grams of heart-healthy monounsaturated fat, owing to the olive oil that you use to fry the eggplant. Finde was du suchst - köstlich & originell. Since cheddar melts better, it can be a mixture of cheeses, making for a lovely texture AND taste. I will go and correct the recipe right away. 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. Protein is necessary for the health of our hormones, muscle and skin health. Also, since Moussaka is a Greek dish, why not add some feta cheese to the topping? Moussaka vegan - Wir haben 6 beliebte Moussaka vegan Rezepte für dich gefunden! It is saucy. . Then, stir in the baby spinach leaves and cook until they are just wilted. We used lots of fresh parsley throughout and added olives within and feta on top. 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, and serve. I had a good idea of what the texture of the filling should be, so went with about 1 1/2 cups, then reduced as necessary to produce a mostly solid filling. Now heat a tablespoon of olive oil (or your favorite cooking oil) in a large saute pan set over medium heat; add the onion and garlic and cook for 3-4 minutes, until softened and fragrant. Much better now…, Hi, was looking for a veggie dish for family that are visiting – this looks (almost) perfect! I had this last year in Greece.but wanted to try this version https://www.bbc.co.uk/food/recipes/red_lentil_and_aubergine_33187 Jetzt ausprobieren mit ♥ Chefkoch.de ♥. 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. . Thanks for catching that, Neeta. In an effort to find my own healthy balance, I experimented with all kinds of diets. Let me know how you like it. Really super nice of you to say! My family are big meat eaters and they where surprised to find out there was so meat in the dish. Hope the moussaka turns out! this looks so yummy! It is filling. Required fields are marked *. Maybe this is too late for you to see it, but have you tried it with Just Egg Carey? Jump to Recipe. Eggplants make up three layers of this moussaka dish. , Ok so I thought that this might be a good vegan recipe. This nutrient packed dish is low calorie, quick & high fibre, super delicious! I laughed so hard when I saw your comment… was just about ready to hit the sack when it landed in my inbox… I must’ve laughed for a good 5 minutes straight. Und natürlich, wir alle kochen ja gern, blühen völlig auf, vergessen uns beim Kräuterhacken selbst, wuseln meditativ durch die Küche, völlig zen und eins mit uns und den Zutaten. Feel free to share your impressions, I sure would love to hear them. Brush the eggplant slices on both sides with oil, and then bake for 30 minutes. I am truly flattered! Brush the tops of the slices with more olive oil, sprinkle generously with salt and pepper and bake in the preheated oven for 15-20 minutes, flipping the slices once halfway through cooking, until the eggplant is softened and slightly golden. While whisking, slowly drizzle milk into the paste until completely combined. Everyone in my family loved it. 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! Cook Time: 1 hour 15 minutes. Thank you so much for your great feedback Bonnie, I really, sincerely appreciate your taking the time to do that! It’s a great product that is fairly new to the table. This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. 52 ratings 4.1 out of 5 star rating. I live in Sydney, Australia. I tried contacting you via your contact form, but I’m not even certain that you got that either. Really not a cook – so at a loss…. Whilst the lentil mixture is cooking, bring a saucepan of water to the boil. Notice: JavaScript is required for this content. I will see what it tastes like soon ..looks good but if you are working fulltime like myself…this is a labor of love..I used Phoenicia greek seasoning. I’m not sure I have access to black soy beans.. do they come in a can like chickpeas or do you buy them dry and cook them? This vegetarian moussaka recipe may have a long cooking time, but freeze leftovers for a quick and easy midweek meal. So cheesy and hearty! *Editor’s Note: This post was originally published in April of 2012 and has since been completely revamped and updated with better pictures. , Thank you Tender! Veggie Moussaka Moussaka Recipe Vegetarian Clean Eating Snacks Healthy Eating Dinner Healthy Healthy Food Healthy … Introducing the Ultimate Vegan Moussaka! Im a good cook but The recipe is so easy to make to anybody could do this. I was so happy with it, I actually posted a pic of the just-baked casserole, along with a link to the recipe, on my FB page. My Moussaka is baking now, cannot WAIT to try it! 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 be called Moussaka! it looks so filling…and no meat! Thank you so much Nora, I am really, truly honoured! Moussaka comes from the Mediterranean area and is often credited to Greece. But first off, what the heck is moussaka? You can even use it to make quiche! Have a question? Not sure what’s going on… this is very new! I’m not a veggie, but I don’t eat ground meat so this is perfect for me. With roasted eggplant, seasoned ground tempeh, and creamy bechamel sauce, this vegetarian moussaka recipe is Greek comfort food at its best! Yikes! This recipe consists of three main parts: eggplant, tempeh, and cheese sauce. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. I definately wouldn’t be able to cut nice slices like yours. For some reason, WP wants me to log in and when I do, it then tells me that my comment is duplicate and won’t allow me to post! A traditional Bé chamel sauce is made with butter, all … When prepared with love and flavour, the humble lentil comes into its own. Remove the sheet from the oven and let the eggplant slices cool until ready to use. This will do the trick! I’ll definitely look into it! Tempeh takes its place, and is prepared in a way that tastes quite identical to the “authentic” recipe. In the midwest, even if one found it, not vegetarian! Love it! It pretty much looked just like your “finished” pictures, and it tasted great! Sprinkle the dish with the remaining ¼ cup cheese. , MMMMMMM this looks incredible! I am “retraining” my diabetic partner on how to eat right, and he loved this dish. Instead, cover the layered dish and place it in the refrigerator overnight. No wonder you ended up with a pool of liquid at the bottom! As for the cheesy topping, it just adds the perfect amount of tangy saltiness and brings the whole experience to a whole new level. Then add your walnut, mushroom, tofu and lentil mix and toss together with the vegetables and spices. More effort . Vegetarian moussaka recipe This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. http://naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/. You can’t even begin to imagine just how bad I feel. Then, right before you’re ready to enjoy, bake. Vegetarian moussaka recipe | Jamie Oliver aubergine recipes I too, did have a little bit of liquid at the bottom, but not that much… sounds like you had a lot! So sorry to hear this didn’t turn out for you, Kate! Then finally, cover your last layer of eggplant with a thin layer of tomato sauce. My daughter had it with spaghetti and loved it. 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! , I nominated you for the Versatile Blogger Award! Did you remove some of the liquid from the aubergine by salting them and weighing them down for a while? Remove from heat and stir in ½ cup of the cheese, salt, pepper, and nutmeg. It should only require half an hour of preparation. Add in … Then, stir in spinach leaves and cook until just wilted. 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. as always miss Sonia! Step 4: Prepare the cheese sauceFirst, heat the milk until warm in the microwave. Have yet to try..takes a looooooooog time to make. Sprinkle with the grated cheddar cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown. Pray tell me, 3720mgs of sodium in one serving is a typo?!! … Can’t wait to hear your impressions! A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time. 3.67 from 3 votes Slice the aubergine into rounds approximately 0.5cm/1/4" wide and layer in a colander with salt for 30 mins, then rinse and pat dry. Just for that, you’ll get your smoothie post tonight, promised! This delicious vegetarian Moussaka is one of the best options for people who are looking for more vegetarian recipes. Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. Once eggplant is out of the oven, lower temperature to 350°F. Brush the tops of the slices with more olive oil, then sprinkle them generously with salt and pepper. Is it viewable on your fb page? Glad you like! It is packed full of vegetables. With each section broken … Thank you for the recipe I really enjoyed making it and eating it and will defiantly be making it again. Roasted Vegetable Moussaka – Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. It was perfect! HAHA – glad I could make you laugh!! Remove the pan from the heat source; You are now ready to start assembling your moussaka! Vegan Lentil Moussaka. Easy vegetarian recipes, one ingredient at a time. It’s always such a pleasure to hear from you! If you can’t get your hands on black soy bean, you could very well use regular soy beans, regular black beans (turtle) or any other bean that you like for that matter. =D. I have the same issue on Lauren’s blog. Mar 29, 2019 - Recipes developer, author and photographer at Carve Your Craving. The addition of chickpeas and lentils bring so much texture to the tomato sauce, while the thin eggplant slices practically melt in your mouth. Finally, we mix it with a special blend of spices and wine to give it a classic moussaka lamb flavor. The salt is used to help remove the moisture from the eggplants, and the olive oil is used for tenderizing the eggplant as it bakes. Definitely a keeper recipe and I like having extra sauce for another meal. Slice your moussaka with a sharp knife and serve without further delay! Sounds lovely Judith! Cook potato slices in hot oil until browned, 3 … Step 3: Grate the tempeh (“lamb”)Meanwhile, grate the tempeh using a box grater. Spread a thin layer of the sauce at the bottom of a 9″ x 13″ baking dish, then arrange a layer of eggplant slices over it. It’s an incredibly simple and healthy meal that is … Lovely!! Brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it. Step 2: Precook the eggplantNext, preheat the oven to 350°F (176°C). Enjoy! . Vegetarian Moussaka is the ultimate healthy, warming, comfort food. The-Most-SCRUMPTIOUS Vegetarian Moussaka Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream. The firt 2½ cups of water should NOT be there, I have no idea how it got there, really. Cover with more sauce, followed by another layer of eggplant slices. I can almost taste it! I love seeing what you’ve made! It looks nice. Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 16 minutes. My days!!! The dish wouldn’t come out exactly the same, but it would be very good, still! We loved this one. I forgot to blend the chickpeas and lentils before adding them to the tomato sauce so ended up blending up the whole tomato sauce together. Ingredients. It is a must try!!! To prepare this part, we will use tempeh, olive oil, white onion, garlic, tomato paste, salt, oregano, black pepper, cinnamon, and red wine! Let me know how it turns out! Will try to avoid it going watery as people have mentioned, but no harm in serving it with fresh sourdough ciabatta to soak it up :)Any chance you have nutritional information for it handy? So that would change nutrition info too of course. I teamed up with my favourite vegan cheese brand Violife Foods to create a vegan … Honestly, I don’t think that the “real deal” has anything on this veggie version. We will layer in this order: Start with ⅓ of the eggplant, then add ½ of the tempeh, and then add another ⅓ of the eggplant. Thanks for the inspiration. 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. Throw in the canned tomatoes (both crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. Into digestible steps, you are nuts!!!!!!!!!!!!! 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