healthy vegetarian moussaka

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. Stir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. And thanks again for the correction. This moussaka is also full of vegetables for an extra fibre hit. Enjoy! I tried contacting you via your contact form, but I’m not even certain that you got that either. I tried leaving a comment on your site, but I seem to be having a very hard time. In an effort to find my own healthy balance, I experimented with all kinds of diets. Finally, we mix it with a special blend of spices and wine to give it a classic moussaka lamb flavor. HAHA – glad I could make you laugh!! Once your layers are complete, top the dish with the bechamel sauce, spreading it to evenly cover the top. 52 ratings 4.1 out of 5 star rating. Feel free to share your impressions, I sure would love to hear them. Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. So sorry to hear this didn’t turn out for you, Kate! Everyone in my family loved it. Eggplant: For the eggplant part of this recipe, we will need 3 medium eggplants, salt, and olive oil. Bake the sliced eggplants in the preheated oven for 15 to 20 minutes, flipping the slices once halfway through cooking, until softened and slightly golden. … My vegetarian son is arriving home this week after living overseas for a few years. Stir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. 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. Pray tell me, 3720mgs of sodium in one serving is a typo?!! With ingredients that taste like sunshine, this cuisine just always seems to be packed with flavor. BTW, I also nominated your for the Versatile Blogger Award haha Cook Time: 1 hr. By The Good Housekeeping Cookery Team 30/09/2001 Then add your walnut, mushroom, tofu and lentil mix and toss together with the vegetables and spices. With each section broken down into digestible steps, you’ll find that this dish is quite easy to prepare! The layer the eggplant and tempeh. I was looking for a great vegetarian dish to make for a family dinner. Totally agree with you Christina! 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. Throw in the canned tomatoes (both crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce. 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. Also, since Moussaka is a Greek dish, why not add some feta cheese to the topping? Seriously. 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! 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. I live in Sydney, Australia. Repeat one more time with one layer of sauce, one layer of eggplants…. It’s okay if the eggplant overlaps or if there are gaps! Quick, easy and mostly healthy. Add lentils and rosemary and cook for a further 2-3 minutes. You so totally made my day. . Glad you like! The flavor is nice but there is just so much liquid it’s a huge mess. Flip halfway through cooking until the eggplant is tender and slightly browned. He is definitely a convert to the idea that good eating doesn’t have to be boring! I’m not a veggie, but I don’t eat ground meat so this is perfect for me. Oh my… now I feel extremely bad. A few minor modifications to the original recipe may also have been made. Step 4: Prepare the cheese sauceFirst, heat the milk until warm in the microwave. . 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. No thicker than a half inch! 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! 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? . Oh, filling it really is! Oh, and once the eggplant is out of the oven, lower the temperature to 350°F. Absolutely love Moussaka. Same goes for the salted herbs. Step 1: Sweat the eggplantTo begin, cut the eggplant lengthwise into ¼ inch slices (I like to do this with a mandolin slicer). Dieses vegetarische Moussaka schmeckt köstlich und ist immer eine gute Idee. Brush the eggplant slices on both sides with oil, and then bake for 30 minutes. Check your Healthy Foodie FB page — I posted the pic there for you! Yikes! Its on my favs now , Thanks Bana! Once eggplant is out of the oven, lower temperature to 350°F. Vegetarian Moussaka Yum. Of course, this implies that you will have previously cooked your chickpeas and lentils. Don’t go too thick with the sauce, use just enough to completely cover the eggplants. I have the same issue on Lauren’s blog. It was perfect! I bet it would be glorious served over a plate of oven baked spaghetti squash, for a gluten free option! So most of this week it rained, but it wasn’t to heavy. As a side note, I did NOT peel the eggplant (why dispose of all that fiber?? Total Time: 1 hour 25 minutes. We’ll be making what is essentially a bechamel sauce with egg. 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. Add in some crushed garlic, paprika, cumin, oregano, rosemary and cinnamon. =D. 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/. Set that aside for now. 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. 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. And remember, a happy gut = a healthy nervous system and a happy mood. Did you remove some of the liquid from the aubergine by salting them and weighing them down for a while? And thanks much for the awesome feedback; I really appreciate your taking the time to share your impressions and experience! It is filling. Join our Eatmail newsletter to get a free copy of our “Dinner Is Served” Cookbook, new recipes, exclusive meal plans, and more! Then, stir in spinach leaves and cook until just wilted. No wonder you ended up with a pool of liquid at the bottom! http://naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/. Vegan Lentil Moussaka. Step 6: BakeFinally, bake the moussaka for 30 to 45 minutes, or until the top is golden brown. Is it viewable on your fb page? 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! Good to see you, as always! This delicious vegetarian Moussaka is one of the best options for people who are looking for more vegetarian recipes. You can’t even begin to imagine just how bad I feel. Heat oil in a non-stick frying pan. Remove the sheet from the oven and let the eggplant slices cool until ready to use. OMG, Bonnie, you are so right! Vegetarian Moussaka is a play on the traditional Greek dish. Add in … Have yet to try..takes a looooooooog time to make. I used the authentic bechamel greek recipe and subbed put some roasted potatoes and eggplants. I’m a huge fan of Mediterranean and Greek dishes (in fact, tzatziki was the first recipe I ever post on the blog)! As for the cheesy topping, it just adds the perfect amount of tangy saltiness and brings the whole experience to a whole new level. Thank you for the recipe I really enjoyed making it and eating it and will defiantly be making it again. We will need milk, unsalted butter, all-purpose flour, grated pecorino romano or parmesan, salt and pepper, nutmeg, and eggs. Sprinkle with the grated cheddar cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown. ), and I substituted black beans for the soy beans. 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. Grease a 9×9 inch (or similar size) casserole dish. Continue whisking and cooking until the mixture thickens, about 2 to 3 minutes. . 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. Prep Time: 50 mins. Remove the pan from the heat source; You are now ready to start assembling your moussaka! Cover with more sauce, followed by another layer of eggplant slices. Glad you and your family enjoyed it, Molly! I teamed up with my favourite vegan cheese brand Violife Foods to create a vegan … Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes. Sounds lovely Judith! Since cheddar melts better, it can be a mixture of cheeses, making for a lovely texture AND taste. Instead, cover the layered dish and place it in the refrigerator overnight. Thanks Debs, and thanks for the invite. Easy vegetarian recipes, one ingredient at a time. Vegan moussaka is an eggplant lover’s delight This recipe combines elements of the Egyptian and Lebanese versions of moussaka. Brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it. Roasted Vegetable Moussaka – Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. Moussaka - Wir haben 115 leckere Moussaka Rezepte für dich gefunden! 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. , MMMMMMM this looks incredible! Each portion of this recipe is easy to make! Your Moussaka looks wonderful! Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Heat oil in a large skillet over medium heat, and then add the tempeh. It’s always such a pleasure to hear from you! I love seeing what you’ve made! 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. 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. Cook potato slices in hot oil until browned, 3 … I am truly flattered! Remove and let cool until ready to use. Ooooh I haven’t had moussaka for donkeys years! Can I just add a whole bunch more cheese? . Thanks once again for a great recipe! Moussaka is a casserole-style dish commonly made with either an eggplant or a potato base. The addition of feta cheese to the top gave a slightly tangy flavor to the dish. Veggie Moussaka Moussaka Recipe Vegetarian Clean Eating Snacks Healthy Eating Dinner Healthy Healthy Food Healthy … Tempeh is used in place of the lamb that is included in the traditional recipe. But first off, what the heck is moussaka? Prep Time: 10 minutes. Can’t wait to hear your impressions! Just for that, you’ll get your smoothie post tonight, promised! Add onion, garlic, tomato paste, and spices, continuing to cook for another 5 minutes. It came to a consistency very similar to bolognese. Just made this recipe and was really disappointed with the results. Remove from heat. Hey! In the midwest, even if one found it, not vegetarian! When finished, remove the eggplant from the oven and increase the temperature to 400°F (204°C). Introducing the Ultimate Vegan Moussaka! While whisking, slowly drizzle milk into the paste until completely combined. I definately wouldn’t be able to cut nice slices like yours. Can’t wait to see how it turns out! Let cool slightly before serving. 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. Nothing like a good piece of bread to take care of extra yummy liquid…. Cook Time: 1 hour 15 minutes. It looks nice. The addition of egg in this bechamel gives it structure when cooked! Also.. what are salted herbs? Maybe this is too late for you to see it, but have you tried it with Just Egg Carey? By grating, we give the tempeh the texture of ground meat (just like with tempeh taco meat). Who knows, you may find a recipe or two that will inspire you... ©2020 The Healthy Foodie Design by Purr. I am “retraining” my diabetic partner on how to eat right, and he loved this dish. Well, the Moussaka was fantastic! Honestly, I don’t think that the “real deal” has anything on this veggie version. 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. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Add the canned tomatoes (crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. You’re simply awesome! Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Dinner Healthy Recipes. 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. Then, stir in the baby spinach leaves and cook until they are just wilted. 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. 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