Recipe: Delicious Veggie Moussakas

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. We make the most of meaty aubergines in this creamy vegetarian moussaka, an ideal comforting recipe to feed the family midweek.

Looking for a vegetarian moussaka recipe? Try our mini veggie moussakas made with aubergines, Puy lentils an carrots instead of traditional moussaka. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish Honestly, I don't think that the "real deal" has anything on this veggie version. You can have Veggie Moussakas using 23 ingredients and 6 steps. Here is how you cook that.

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. Prepare 1/4 cup of Parsley chopped.
6. Prepare of Olive Oil.
7. It's of Salt and Pepper.
8. Prepare of Yogurt Bechamel Sauce:.
9. It's 5 tablespoons of Cooking Butter.
10. You need 8 tablespoons of All purpose flour.
11. You need 4 cups of Milk.
12. Prepare 1 cup of Yogurt (greek style).
13. Prepare 1 of Egg Yolk.
14. Prepare 1 cup of Bread crumbs.
15. Prepare 1 cup of Parmesan Cheese.
16. You need of Tomato Sauce:.
17. It's 5 of fresh Tomatoes cubed.
18. It's 5 tablespoons of Olive Oil.
19. Prepare 2 of Garlic Cloves diced.
20. You need 1 of Onion chopped.
21. You need 1 of large Carrot grated.
22. It's 2 tablespoon of Sugar.
23. Prepare of Salt and Pepper.

Using whole-food ingredients to create simple plant-based recipes that are bursting with flavor. This post may contain affiliate links or sponsored content. 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. Agree with previous reviewer.don't fry each veggie.just roast them all together!

Veggie Moussakas instructions

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!!!!.

What could be joyous than a rich and flavoursome veggie moussaka? Try this vegetarian Moussaka recipe version of the classic Greek dish, Moussaka, which tastes as good as the traditional version with minced lamb. 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.