It really is not an exact science and you can very well improvise here. 3.67 from 3 votes Brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it. It’s ram packed full of flavour, this is a recipe you’re going to totally fall in love with. Have saved for another day, thanks. Since cheddar melts better, it can be a mixture of cheeses, making for a lovely texture AND taste. I hope that if you decide to give it another try, you will have better success this time! . How to store moussaka Store leftover moussaka in a well-sealed container and keep in the refrigerator. I love the look of your healthy low fat topping (I shall use low fat cottage cheese)and adding some low fat Fetta I’m sure will be delicious. We loved this one. Much better now…, Hi, was looking for a veggie dish for family that are visiting – this looks (almost) perfect! Vegetable moussaka is made without ground … 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. Same goes for the salted herbs. They are a traditional seasoning here in Quebec and are readily available in any grocery store. He is definitely a convert to the idea that good eating doesn’t have to be boring! . Really super nice of you to say! A free cookbook full of our favorite vegetarian dinner recipes! =D. Then, stir in the baby spinach leaves and cook until they are just wilted. Finde was du suchst - köstlich & originell. Ours served 8 – 10, 4 large pieces tonight with at least 4 left over (can’t wait to have it for lunch again tomorrow). Thank you so much for your great feedback Bonnie, I really, sincerely appreciate your taking the time to do that! 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! Cook Time: 1 hr. You can even use it to make quiche! 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! Cook potato slices in hot oil until browned, 3 … OMG, Joann, you are nuts!!! Everyone in my family loved 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. Can I just add a whole bunch more cheese? More effort . I used marscapone because I didn’t have any ricotta on hand and it still came out delicious. Introducing the Ultimate Vegan Moussaka! I would LOOOVE to see that picture too! So most of this week it rained, but it wasn’t to heavy. Will definitely check it out! Its on my favs now , Thanks Bana! Dieses vegetarische Moussaka schmeckt köstlich und ist immer eine gute Idee. I will go and correct the recipe right away. With ingredients that taste like sunshine, this cuisine just always seems to be packed with flavor. Eggplant: For the eggplant part of this recipe, we will need 3 medium eggplants, salt, and olive oil. , Thank you Tender! Have you ever had one of those weeks when nothing specifically went wrong but nothing was perfect? Continue whisking and cooking until the mixture thickens, about 2 to 3 minutes. My Moussaka is baking now, cannot WAIT to try it! Allow to cool a bit (so that it’s warm but not hot), and then stir in the eggs. So it’s only 1 cup of water total. It is packed full of vegetables. Oh, now you got me wanting a piece so bad. The dish wouldn’t come out exactly the same, but it would be very good, still! Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. While I’m sure this is a lovely dish, it is also a cruel April Fool’s Day joke on me! Grease a 9×9 inch (or similar size) casserole dish. You’re simply awesome! I definately wouldn’t be able to cut nice slices like yours. … Hey! Thanks for helping me in the cause… I’m looking forward to trying more of your recipes! Let cool slightly before serving. You have no idea just how much I appreciate your letting me know! Sprinkle with the grated cheddar cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown. So that would change nutrition info too of course. . 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. Love it! I’ll have to look into it! Oh my… now I feel extremely bad. Can’t wait to see how it turns out! Vegetarian Moussaka is a play on the traditional Greek dish. 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. 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. The addition of egg in this bechamel gives it structure when cooked! And thanks again for the correction. Tempeh is used in place of the lamb that is included in the traditional recipe. 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. Cover with more sauce, followed by another layer of eggplant slices. Add onion, garlic, tomato paste, and spices, continuing to cook for another 5 minutes. You can’t even begin to imagine just how bad I feel. How to make vegetarian moussaka. this looks so yummy! I’m trying your recipe tonight, I’m in Australia and have never seen black soy beans, so I’m just trying it without! Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should … It has 6 grams of heart-healthy monounsaturated fat, owing to the olive oil that you use to fry the eggplant. Mar 29, 2019 - Recipes developer, author and photographer at Carve Your Craving. Thank you! Good to see you, as always! In the midwest, even if one found it, not vegetarian! it looks so filling…and no meat! This vegan Moussaka is: Hearty; Flavorful; Plant-based; Lamb-free; Gluten-free; Fairly easy to make; A great comfort dish; Satisfying; Bé chamel sauce. Then add your walnut, mushroom, tofu and lentil mix and toss together with the vegetables and spices. Set that aside for now. 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. The flavor is nice but there is just so much liquid it’s a huge mess. Nothing like a good piece of bread to take care of extra yummy liquid…. … Let me know how you like it. Save my name, email, and website in this browser for the next time I comment. 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. posted by Sonia! And this vegetarian moussaka is without a doubt one of those ultra-flavorful dishes. 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. I’ll definitely look into it! My days!!! 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/. I tried contacting you via your contact form, but I’m not even certain that you got that either. I teamed up with my favourite vegan cheese brand Violife Foods to create a vegan … Thank you for the recipe I really enjoyed making it and eating it and will defiantly be making it again. . Moussaka - Wir haben 115 leckere Moussaka Rezepte für dich gefunden! I’m a huge fan of Mediterranean and Greek dishes (in fact, tzatziki was the first recipe I ever post on the blog)! Whilst the lentil mixture is cooking, bring a saucepan of water to the boil. ), and I substituted black beans for the soy beans. Join our Eatmail newsletter to get a free copy of our “Dinner Is Served” Cookbook, new recipes, exclusive meal plans, and more! Im Idealfall. Here are some delicious side dishes that pair well with vegetarian moussaka! Absolutely love Moussaka. 2 hrs and 45 mins . A traditional Bé chamel sauce is made with butter, all … Lastly, add the remaining ⅓ of the eggplant. My vegetarian son is arriving home this week after living overseas for a few years. Then, stir in spinach leaves and cook until just wilted. 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. Veggie Moussaka Moussaka Recipe Vegetarian Clean Eating Snacks Healthy Eating Dinner Healthy Healthy Food Healthy … Bring the lentils in the vegetable stock along with the bay leaf to the boil then lower heat and simmer for 20 minutes and then drain them. Set aside. Just made this recipe and was really disappointed with the results. . Who knows, you may find a recipe or two that will inspire you... ©2020 The Healthy Foodie Design by Purr. 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. The addition of chickpeas and lentils bring so much texture to the tomato sauce, while the thin eggplant slices practically melt in your mouth. And thanks much for the awesome feedback; I really appreciate your taking the time to share your impressions and experience! Finde was du suchst - appetitlich & originell. I had this last year in Greece.but wanted to try this version , Ok so I thought that this might be a good vegan recipe. The perfect healthy vegetarian comfort food! It is saucy. Only a little extra liquid which was great with the rye sourdough. Wonderful with all those beans (I used black beans, white beans and chickpeas). 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! This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce. Go ahead and flip through the pages of what I like to call my culinary diary. Peel and thickly slice the … Protein is necessary for the health of our hormones, muscle and skin health. We will need milk, unsalted butter, all-purpose flour, grated pecorino romano or parmesan, salt and pepper, nutmeg, and eggs. Heat oil in a non-stick frying pan. Notice: JavaScript is required for this content. I’ve followed a link here from Pinterest so I’ve unfortunately not got a history with your blog… yet!! Check it out: http://binomialbaker.blogspot.com/2012/04/another-award.html, Thanks a bunch! This moussaka is completely free of all forms of stodge. In light of Bonnie’s latest comment, it turns out I had made a mistake in the recipe and added a quantity of water that should not have been there. Thanks for that though! Oh, and I added the nutritional information for you! While whisking, slowly drizzle milk into the paste until completely combined. Tempeh “Lamb:” Though used in the traditional dish, we’re making this moussaka without lamb. Remove the sheet from the oven and let the eggplant slices cool until ready to use. 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. Stir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. And remember, a happy gut = a healthy nervous system and a happy mood. In your food processor or blender, combine the Greek yogurt, ricotta and feta cheeses, milk, eggs and ground white pepper. Have a question? Repeat one more time with one layer of sauce, one layer of eggplants…. I figure you could simply leave them out, Carey. Prep Time: 50 mins. . Step 3: Grate the tempeh (“lamb”)Meanwhile, grate the tempeh using a box grater. Serves 3—4. Honestly, I don’t think that the “real deal” has anything on this veggie version. By grating, we give the tempeh the texture of ground meat (just like with tempeh taco meat). As for the addition of Feta cheese? I have the same issue on Lauren’s blog. Definitely a keeper recipe and I like having extra sauce for another meal. =D, Hi.. this looks amazing. 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. Totally agree with you Christina! Salting the eggplant removes bitterness and moisture, which helps create a firmer casserole in the end. I can almost taste it! Instead of the chick peas and black beans, I shall use lots of grated vegetables (mushrooms, carrots and zuccini) plus red lentils (which will dissolve after a short while of simmering in the sauce). Just be sure to slice them real thinly, those aubergines. OMG, Bonnie, you are so right! The firt 2½ cups of water should NOT be there, I have no idea how it got there, really. Required fields are marked *. It’s always such a pleasure to hear from you! Let me know how it turns out! My family are big meat eaters and they where surprised to find out there was so meat in the dish. Remove and let cool until ready to use. My daughter had it with spaghetti and loved it. Vegetarian moussaka recipe | Jamie Oliver aubergine recipes Process on high until well blended then pour this mixture over the final layer of tomato sauce. Have yet to try..takes a looooooooog time to make. Adding more oil to skillet as needed and let it get hot. Add in some crushed garlic, paprika, cumin, oregano, rosemary and cinnamon. 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! Enjoy! 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! Then, right before you’re ready to enjoy, bake. Dinner Healthy Recipes. Well, the Moussaka was fantastic! Seriously. What would you use if you couldn’t get black soy beans? Oh, filling it really is! Of course, this implies that you will have previously cooked your chickpeas and lentils. as always miss Sonia! Make our easy moussaka for an instant crowd pleaser. Easy moussaka. 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. Throw in the canned tomatoes (both crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. This moussaka is also full of vegetables for an extra fibre hit. Lovely!! Thank you so much for noting that AND mentioning it. Moussaka comes from the Mediterranean area and is often credited to Greece. Once your layers are complete, top the dish with the bechamel sauce, spreading it to evenly cover the top. Can’t wait to hear your impressions! Sprinkle the dish with the remaining ¼ cup cheese. Moussaka is a casserole-style dish commonly made with either an eggplant or a potato base. https://www.bbc.co.uk/food/recipes/red_lentil_and_aubergine_33187 Don’t go too thick with the sauce, use just enough to completely cover the eggplants. I love it! Awesome looking dish – I am tempted to make it ASAP. Step 5: Assemble the moussakaNext, it’s time to prepare the dish for baking. Did you remove some of the liquid from the aubergine by salting them and weighing them down for a while? I’m Sonia, a former overweight who used to drink and smoke way too much and really didn't eat all that well... Then one day, I decided to quit all that and turn my life around. They dont eat eggs:( Any idea what could make a good substitute for the 3 eggs? 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. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. I think laughing is as good for you as eating healthy. BTW You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Step 6: BakeFinally, bake the moussaka for 30 to 45 minutes, or until the top is golden brown. join the eatmail for exclusive recipes & meal ideas. It came to a consistency very similar to bolognese. 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. Ooooh I haven’t had moussaka for donkeys years! Add the canned tomatoes (crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. Soooooo happy to hear. Vegan and vegetarian eats and bakes. Step 4: Prepare the cheese sauceFirst, heat the milk until warm in the microwave. A few minor modifications to the original recipe may also have been made. Finally, we mix it with a special blend of spices and wine to give it a classic moussaka lamb flavor. You can also use the oven to warm it! To prepare this part, we will use tempeh, olive oil, white onion, garlic, tomato paste, salt, oregano, black pepper, cinnamon, and red wine! Very tasty and surprisingly easy to make. 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. It should only require half an hour of preparation. I’m not a veggie, but I don’t eat ground meat so this is perfect for me. Step 2: Precook the eggplantNext, preheat the oven to 350°F (176°C). No thicker than a half inch! I sincerely apologize for that. It’s okay if the eggplant overlaps or if there are gaps! Your email address will not be published. The layer the eggplant and tempeh. Moussaka vegan - Wir haben 6 beliebte Moussaka vegan Rezepte für dich gefunden! Total Time: 1 hour 25 minutes. I am truly flattered! I really hope your moussaka turned out! Making this moussaka involves preparing the eggplant, tempeh, and cheese sauce, and then stacking it all together in lasagna-like layers. Also.. what are salted herbs? Yikes! There is a mistake in the ingredients list — you have water listed twice, with two different amounts (1 cup, and then 2 1/2 cups). It is a must try!!! Vegan moussaka is an eggplant lover’s delight This recipe combines elements of the Egyptian and Lebanese versions of moussaka. Remove from heat and stir in ½ cup of the cheese, salt, pepper, and nutmeg. 52 ratings 4.1 out of 5 star rating. Also, since Moussaka is a Greek dish, why not add some feta cheese to the topping? Glad you and your family enjoyed it, Molly! 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 looks nice. Oh, and once the eggplant is out of the oven, lower the temperature to 350°F. Eggplants make up three layers of this moussaka dish. Really not a cook – so at a loss…. … Slice your moussaka with a sharp knife and serve without further delay! How prepare ahead of time If you’d like to prepare your vegetarian meal ahead of time, prepare just as described in the directions, but don’t bake it. =D. With each section broken … Preheat oven to 500 degrees F. Line a large baking sheet with foil and spray it with olive oil spray. Remove from heat. The Healthy Foodie on October 23, 2018. Process on high until well blended then pour this mixture over that final layer of tomato sauce. Instead, cover the layered dish and place it in the refrigerator overnight. Leftovers can be reheated in the microwave in short intervals. Subscribe to receive new posts via email. Check your Healthy Foodie FB page — I posted the pic there for you! As a side note, I did NOT peel the eggplant (why dispose of all that fiber?? I wish I’d thought about it myself! Cover with more sauce, followed by another layer of eggplant slices. You rock! It pretty much looked just like your “finished” pictures, and it tasted great! Not sure what’s going on… this is very new! Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Vegan Lentil Moussaka. . Ingredients. First, preheat your oven to 400°F. HAHA – glad I could make you laugh!! Really happy to hear, Ria. Eine gute Idee deshalb, weil man bei diesem vegetarischen Rezept wenig Zeit in Anspruch nehmen muss. This vegetarian moussaka recipe may have a long cooking time, but freeze leftovers for a quick and easy midweek meal. Your Moussaka looks wonderful! 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. I made this last night for my family and it was a great success! This is all music to my ear! 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. This nutrient packed dish is low calorie, quick & high fibre, super delicious! You so totally made my day. Tempeh takes its place, and is prepared in a way that tastes quite identical to the “authentic” recipe. Is it viewable on your fb page? Maybe this is too late for you to see it, but have you tried it with Just Egg Carey? The sauce on it’s own is exceptional. The addition of feta cheese to the top gave a slightly tangy flavor to the dish. It was perfect! This is great to do for holidays or other gatherings where there are a number of dishes to prepare. In an effort to find my own healthy balance, I experimented with all kinds of diets. I was looking for a great vegetarian dish to make for a family dinner. As for the cheesy topping, it just adds the perfect amount of tangy saltiness and brings the whole experience to a whole new level. Eat within 3 to 5 days. Add wine and cook uncovered until the liquid has completely evaporated, about 1 minute. Cook, stirring occasionally, until the tempeh begins to turn golden, about 5 minutes. Quick, easy and mostly healthy. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Remove the pan from the heat source; You are now ready to start assembling your moussaka! It’s a great product that is fairly new to the table. I tried leaving a comment on your site, but I seem to be having a very hard time. Melt the butter in a small pan over medium heat, and then whisk in the flour to form a smooth paste. You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! Stir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. Moussaka is a traditional Greek casserole dish made with eggplant and ground lamb or beef in a tomato sauce with a cheese sauce on top. Once eggplant is out of the oven, lower temperature to 350°F. When finished, remove the eggplant from the oven and increase the temperature to 400°F (204°C). Thank you, Jess! I am “retraining” my diabetic partner on how to eat right, and he loved this dish. I’m honoured! Heat oil in a large skillet over medium heat, and then add the tempeh. Heat a tablespoon of olive 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. I love seeing what you’ve made! Wow. Actually Emma, I guess you could also use black turtle beans, or any other kind of beans for that matter. Brush the eggplant slices on both sides with oil, and then bake for 30 minutes. Glad you like! 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. Spiralized Zucchini Caprese Salad in a Jar, Sweet Potato Fettuccine in Gorgonzola Sauce. Meanwhile, prick the aubergines all over with a fork, then microwave on high for 4-5 minutes until … This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. I just assembled this recipe for dinner, and I have two comments. Think ill be cooking this recipe for the rest of my days, Awwww, thank you so much Dean, this is music to my ears. My mistake! 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? Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 16 minutes. 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. *Editor’s Note: This post was originally published in April of 2012 and has since been completely revamped and updated with better pictures. Here’s how you can enjoy your extra moussaka again and again, as well as how to prepare it ahead of time for easy day-of cooking! Add lentils and rosemary and cook for a further 2-3 minutes. , I nominated you for the Versatile Blogger Award! No wonder you ended up with a pool of liquid at the bottom! , MMMMMMM this looks incredible! Just for that, you’ll get your smoothie post tonight, promised! Servings: 6. The way I see it, it’s a super healthy and tasty vegetarian version of an already crazy delicious classic. It is filling. Spinach leaves and cook for another 5 minutes family enjoyed it, not vegetarian cook over heat. Follow me on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more vegetarian recipes, one layer of slices. All … heat oil in a large 18″ x 26″ baking sheet with a knife! Further delay lentil mix and toss together with the paper towels and set aside 16! That much… sounds like you had a lot freeze leftovers for a veggie, it! Weekend so we are cooking this tonight – looking forward to trying more of your recipes for... On the traditional recipe at its best ; you are nuts!!!!!... For another 5 minutes by salting them and weighing them down for a few minor modifications to the olive.. We used lots of fresh parsley throughout and added olives within and feta top... An hour of preparation for a great product that is included in the in. Come out exactly the same, but I 've recently switched to a consistency very similar bolognese. A gluten free option when finished, remove the sheet from the oven, lower temperature to 400°F ( ). 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