Recipe: Appetizing Veggie Moussakas

Recipe: Appetizing Veggie Moussakas Delicious, fresh and tasty.

Veggie Moussakas. This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping. Golden aubergines, soft potatoes & veg ragù.

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Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes, béchamel and a delicious mushroom sauce!

I baked the veggie moussaka for about half an hour or so until browned on top and hot all the way through.

You can have Veggie Moussakas using 23 ingredients and 6 steps. Here is how you cook it.

Ingredients of Veggie Moussakas

1. You need 5 of Aubergines sliced.

2. You need 3 of Red bell peppers of choice.

3. You need 4 of Large potatoes sliced.

4. You need 4 of Zucchinis sliced.

5. It’s 1/4 cup of Parsley chopped.

6. Prepare of Olive Oil.

7. Prepare of Salt and Pepper.

8. You need of Yogurt Bechamel Sauce:.

9. It’s 5 tablespoons of Cooking Butter.

10. Prepare 8 tablespoons of All purpose flour.

11. Prepare 4 cups of Milk.

12. Prepare 1 cup of Yogurt (greek style).

13. You need 1 of Egg Yolk.

14. Prepare 1 cup of Bread crumbs.

15. Prepare 1 cup of Parmesan Cheese.

16. It’s of Tomato Sauce:.

17. It’s 5 of fresh Tomatoes cubed.

18. Prepare 5 tablespoons of Olive Oil.

19. You need 2 of Garlic Cloves diced.

20. It’s 1 of Onion chopped.

21. Prepare 1 of large Carrot grated.

22. You need 2 tablespoon of Sugar.

23. It’s of Salt and Pepper.

This is a great dish to make in advance and put in the fridge till later.

I'm aware this is not the traditional greek recipe, but that's how my moroccan grand mother used to make it for me.

An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce.

What could be joyous than a rich and flavoursome veggie moussaka?

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!!!!.

Agree with previous reviewer.don't fry each veggie.just roast them all together!

If you don't have one already, get a mandolin - Pampered Chefs new one is.

Vegan moussaka with lentils and eggplant!

This popular Greek dish can be easily made without meat and still tastes amazing.

Slice the eggplant and the potato.