Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegetarian moussaka. One of my favorites. For mine, I’m gonna make it a bit tasty. 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. Reviews for: Photos of Vegetarian Moussaka. Vegetarian Moussaka. this link is to an external site that may or may not meet accessibility guidelines.
Vegetarian moussaka is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Vegetarian moussaka is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook vegetarian moussaka using 18 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vegetarian moussaka:
- Get 1 kg fresh large eggplants
- Get 375 g mushrooms or two large cans
- Take 3-4 mature tomatoes diced or 1-2 cup of tomato sauce
- Get 2 medium onions
- Take 1/2 cup oil
- Make ready 1-2 cinnamon sticks
- Get oil for frying
- Take 1 1/2 cup dried breadcrumbs
- Get salt and pepper
- Get For the cream
- Get 5 cups water
- Get 3/4 potato purée flakes
- Prepare purée flakes
- Take 1/2 cup oil
- Take 3/4 cups flour
- Get salt
- Take ground nutmeg
- Make ready 1 bit of white pepper
Vegetarian Moussaka. this link is to an external site that may or may not meet accessibility guidelines. This basic recipe has an almost meaty flavor thanks to the inclusion of portobello mushrooms. Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food!
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.
By Sophie Godwin - Cookery writer. Make this mouth-watering and healthy moussaka with a simple plant-based ragu. The Greek classic tastes as good made with vegetables as it does with the usual minced lamb. If you've wondered how to make a vegetarian moussaka recipe, this is a great one to use. Filled with aubergines & lentils, as seen on Friday Night Feast.
So that is going to wrap this up with this special food vegetarian moussaka recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
