Can’t wait to see how it turns out! Ooooh I haven’t had moussaka for donkeys years! Lentil moussaka with eggplant and vegan bechamel sauce! You rock! My mistake! A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time. . Throw in the canned tomatoes (both crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. 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. Eggplant: For the eggplant part of this recipe, we will need 3 medium eggplants, salt, and olive oil. Step 3: Grate the tempeh (“lamb”)Meanwhile, grate the tempeh using a box grater. I tried contacting you via your contact form, but I’m not even certain that you got that either. Moussaka comes from the Mediterranean area and is often credited to Greece. Arrange the aubergine and tomato slices on a non-stick baking … Think ill be cooking this recipe for the rest of my days, Awwww, thank you so much Dean, this is music to my ears. Set that aside for now. … Vegan moussaka is like a lower carb version of a vegan shepherd’s pie! posted by Sonia! How to make vegetarian moussaka. Go ahead and flip through the pages of what I like to call my culinary diary. Flip halfway through cooking until the eggplant is tender and slightly browned. Enjoy! Awesome looking dish – I am tempted to make it ASAP. Pre heat your oven to 200C and place your cashews in warm water Start by heating a large pot on a medium heat with olive oil, garlic, onion along with a pinch of salt and pepper. Brush the eggplant slices on both sides with oil, and then bake for 30 minutes. Cover with more sauce, followed by another layer of eggplant slices. First, preheat your oven to 400°F. Is it viewable on your fb page? Step 2: Precook the eggplantNext, preheat the oven to 350°F (176°C). The addition of chickpeas and lentils bring so much texture to the tomato sauce, while the thin eggplant slices practically melt in your mouth. 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! I’ll have to look into it! Everyone in my family loved it. This vegan Moussaka is: Hearty; Flavorful; Plant-based; Lamb-free; Gluten-free; Fairly easy to make; A great comfort dish; Satisfying; Bé chamel sauce. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Glad you and your family enjoyed it, Molly! And thanks again for the correction. . What is moussaka? , Thank you Tender! 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. Cover with more sauce, followed by another layer of eggplant slices. The layer the eggplant and tempeh. The flavor is nice but there is just so much liquid it’s a huge mess. Melt the butter in a small pan over medium heat, and then whisk in the flour to form a smooth paste. Making this moussaka involves preparing the eggplant, tempeh, and cheese sauce, and then stacking it all together in lasagna-like layers. Its on my favs now , Thanks Bana! OMG, Joann, you are nuts!!! Once eggplant is out of the oven, lower temperature to 350°F. 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. How to store moussaka Store leftover moussaka in a well-sealed container and keep in the refrigerator. HAHA – glad I could make you laugh!! In your food processor or blender, combine the Greek yogurt, ricotta and feta cheeses, milk, eggs and ground white pepper. Several folks at work banded together a few years ago to sign up for a lunch delivery service. This popular Greek dish can be easily made without meat and still tastes amazing. , I nominated you for the Versatile Blogger Award! 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. Our dish will somewhat differ from the traditional Greek style, as we will be making this moussaka without lamb and will use ground tempeh in its place! Hope the moussaka turns out! Really happy to hear, Ria. Let cool slightly before serving. Then, right before you’re ready to enjoy, bake. I am truly flattered! 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. Soooooo happy to hear. Bring to the boil, cover and simmer for 10 mins. My family are big meat eaters and they where surprised to find out there was so meat in the dish. We’ll be making what is essentially a bechamel sauce with egg. Honestly, I don’t think that the “real deal” has anything on this veggie version. Slice your moussaka with a sharp knife and serve without further delay! 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. 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). Making this moussaka involves preparing the eggplant, tempeh, and cheese sauce, and then stacking it all together in lasagna-like layers. I would LOOOVE to see that picture too! I’m honoured! Allow the spices to bloom for about 30 seconds. Oh, filling it really is! Thanks for the inspiration. I will go and correct the recipe right away. We will need milk, unsalted butter, all-purpose flour, grated pecorino romano or parmesan, salt and pepper, nutmeg, and eggs. My days!!! Definitely a keeper recipe and I like having extra sauce for another meal. To begin layering your moussaka, spread a ladleful of the mince mixture on the bottom of a 25cm deep square baking dish, then top with a single layer of … Step 6: BakeFinally, bake the moussaka for 30 to 45 minutes, or until the top is golden brown. 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. No wonder you ended up with a pool of liquid at the bottom! Total Time: 1 hour 25 minutes. It’s always such a pleasure to hear from you! http://naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/. 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! Cook Time: 1 hour 15 minutes. Prep Time: 10 minutes. Wow. And this vegetarian moussaka is without a doubt one of those ultra-flavorful dishes. … Seriously. To assemble the moussaka, start by spreading a thin layer of the sauce at the bottom of a 9″ x 13″ lasagna dish, then arrange a layer of the cooked eggplant slices over it. OH YAY! The way I see it, it’s a super healthy and tasty vegetarian version of an already crazy delicious classic. So cheesy and hearty! Cheese Sauce: Finally, the cheese sauce is used to add a delicious texture and flavor to the top of this casserole. 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! , MMMMMMM this looks incredible! Submit your question or comment below. By grating, we give the tempeh the texture of ground meat (just like with tempeh taco meat). Note that this sauce would make for a superb vegetarian spaghetti sauce. Thank you for the recipe I really enjoyed making it and eating it and will defiantly be making it again. 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. As for the cheesy topping, it just adds the perfect amount of tangy saltiness and brings the whole experience to a whole new level. This moussaka is also full of vegetables for an extra fibre hit. Thank you so much Nora, I am really, truly honoured! I bet it would be glorious served over a plate of oven baked spaghetti squash, for a gluten free option! =D, Hi.. this looks amazing. In the midwest, even if one found it, not vegetarian! 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. Vegetable moussaka is made without ground … Have saved for another day, thanks. For years, paleo has been my thing but I've recently switched to a vegan lifestyle for ethical and environmental reasons. I’m not a veggie, but I don’t eat ground meat so this is perfect for me. Thanks Mellissa! Thanks for the great feedback! Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. Grease a 9×9 inch (or similar size) casserole dish. But then I tried a vegetarian moussaka that blew my mind. Add the garlic and onion and cook for 3 minutes, do not allow to burn. 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. Nothing like a good piece of bread to take care of extra yummy liquid…. We loved this one. Don’t go too thick with the sauce, use just enough to completely cover the eggplants. 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. But first off, what the heck is moussaka? *Editor’s Note: This post was originally published in April of 2012 and has since been completely revamped and updated with better pictures. It usually includes a ground meat of sorts (often beef or lamb) and is made by layering the different ingredients, much like lasagna. Process on high until well blended then pour this mixture over that final layer of tomato sauce. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, plant-based, and gluten-free! Did you remove some of the liquid from the aubergine by salting them and weighing them down for a while? It pretty much looked just like your “finished” pictures, and it tasted great! Give it a try! 2 from 1 vote. 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). 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. Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 16 minutes. Heat olive oil in a skillet over medium high heat, Add the cumin seeds and curry powder. Lower the heat to a simmer, add the mushrooms and mince, season to taste and simmer for 30 minutes. Of course, this implies that you will have previously cooked your chickpeas and lentils. ), and I substituted black beans for the soy beans. Once your layers are complete, top the dish with the bechamel sauce, spreading it to evenly cover the top. Cook Time: 25 minutes. The first addresses the comment above, where the writer complains of too much liquid. Eggplants make up three layers of this moussaka dish. Also, since Moussaka is a Greek dish, why not add some feta cheese to the topping? I wish I’d thought about it myself! Whether you are vegan, vegetarian, paleo or gluten-free, whatever your dietary reality is, cooking healthy meals doesn't have to boring or complicated! 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. Repeat one more time then cover your final layer of eggplant with a thin layer of tomato sauce. Very tasty and surprisingly easy to make.  normal  03.03.2017 Veganes Moussaka mit cremiger Béchamelsauce      this looks so yummy! Moussaka - Wir haben 115 leckere Moussaka Rezepte für dich gefunden! Heat oil in a large skillet over medium heat, and then add the tempeh. Oh, and once the eggplant is out of the oven, lower the temperature to 350°F. When finished, firmly pat the eggplant as dry as possible with the paper towels. It looks nice. 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. Actually Emma, I guess you could also use black turtle beans, or any other kind of beans for that matter. Add wine and cook uncovered until the liquid has completely evaporated, about 1 minute. Let me know how it turns out! A traditional Bé chamel sauce is made with butter, all … Your Moussaka looks wonderful! Add the chopped mushrooms. Prep Time: 50 mins. I used the authentic bechamel greek recipe and subbed put some roasted potatoes and eggplants. Servings: 6. Oh, now you got me wanting a piece so bad. Vegetarian moussaka recipe | Jamie Oliver aubergine recipes The dish wouldn’t come out exactly the same, but it would be very good, still! Your email address will not be published. . Adding more oil to skillet as needed and let it get hot. . BTW, I also nominated your for the Versatile Blogger Award haha Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Cook potato slices in hot oil until browned, 3 … Brush the tops of the slices with more olive oil, then sprinkle them generously with salt and pepper. Instead, cover the layered dish and place it in the refrigerator overnight. OMG, Bonnie, you are so right! Had left over sauce because I did not want it to overflow. Kate, I am so extremely sorry. Can I just add a whole bunch more cheese? While I’m sure this is a lovely dish, it is also a cruel April Fool’s Day joke on me! https://www.themediterraneandish.com/vegetarian-moussaka-recipe You so totally made my day. 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. Thank you so much for your great feedback Bonnie, I really, sincerely appreciate your taking the time to do that! Lastly, add the remaining ⅓ of the eggplant. You can also use the oven to warm it! Leftovers can be reheated in the microwave in short intervals. Cooked this for my girlfriend as this is her favourite meal and im now a godshe loved it and whenever someone mentions a good cooked meal she always says how amazing this dish is. With ingredients that taste like sunshine, this cuisine just always seems to be packed with flavor. Moussaka is a casserole-style dish commonly made with either an eggplant or a potato base. My vegetarian son is arriving home this week after living overseas for a few years. Add lentils and rosemary and cook for a further 2-3 minutes. Die Kartoffeln mit der Schale in Scheiben schneiden, die Auberginen und/oder Zucchini der Länge nach in Scheiben schneiden und zusammen in einer großen Schüssel mit Olivenöl und ordentlich Salz und Pfeffer gut d  45 Min. Since cheddar melts better, it can be a mixture of cheeses, making for a lovely texture AND taste. =D. This is great to do for holidays or other gatherings where there are a number of dishes to prepare. it looks so filling…and no meat! https://www.bbc.co.uk/food/recipes/red_lentil_and_aubergine_33187 The perfect healthy vegetarian comfort food! This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto- Brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it. Ours served 8 – 10, 4 large pieces tonight with at least 4 left over (can’t wait to have it for lunch again tomorrow). It really is not an exact science and you can very well improvise here. You have no idea just how much I appreciate your letting me know! Really not a cook – so at a loss…. Oh, and I added the nutritional information for you! 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. Heat oil in a non-stick frying pan. I made the correction. I used marscapone because I didn’t have any ricotta on hand and it still came out delicious. Set aside. I sincerely apologize for that. Good to see you, as always! Let me know how you like it. You can’t even begin to imagine just how bad I feel. Im a good cook but The recipe is so easy to make to anybody could do this. Stir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. Will definitely check it out! 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. What would you use if you couldn’t get black soy beans? Thank you, Jess! 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. No thicker than a half inch! Yikes! 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/. You can make your own if you’re up to it, or just sub salt and a few tablespoons of dried herbs, such as thyme, oregano and parsley…, Thank you so much for saying this place is one of your favs now! . My husband found an eggplant when he escaped to Yellowknife in the weekend so we are cooking this tonight – looking forward to it! Stir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. Tempeh “Lamb:” Though used in the traditional dish, we’re making this moussaka without lamb. Totally agree with you Christina! Then, stir in spinach leaves and cook until just wilted. And satisfying! Notify me of follow-up comments via e-mail, This is so not what I was expecting when I got an email on my phone from The Healthy Foodie with the subject New Post! Wonderful with all those beans (I used black beans, white beans and chickpeas). Salting the eggplant removes bitterness and moisture, which helps create a firmer casserole in the end. I have the same issue on Lauren’s blog. Hey! I hope that if you decide to give it another try, you will have better success this time! Save my name, email, and website in this browser for the next time I comment. . Sprinkle with the grated cheddar cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown. 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. Oct 10, 2013 - Get inspired in the kitchen and adopt a healthy lifestyle: browse hundreds of nutritious, tasty and healthy recipes. 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. 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! Love it! Lately, I’ve been making it over and over again. Thanks for helping me in the cause… I’m looking forward to trying more of your recipes! 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. Tempeh is used in place of the lamb that is included in the traditional recipe. I’m trying your recipe tonight, I’m in Australia and have never seen black soy beans, so I’m just trying it without! Prep Time: 20 minutes. Required fields are marked *. Preheat oven to 500 degrees F. Line a large baking sheet with foil and spray it with olive oil spray. He is definitely a convert to the idea that good eating doesn’t have to be boring! With each section broken down into digestible steps, you’ll find that this dish is quite easy to prepare! Have a question? Remove the pan from the heat source; You are now ready to start assembling your moussaka! I had this last year in Greece.but wanted to try this version This is not the case with this Vegetarian Moussaka. You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! Total Time: 45 minutes. 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! So that would change nutrition info too of course. 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! I am “retraining” my diabetic partner on how to eat right, and he loved this dish. Only a little extra liquid which was great with the rye sourdough. Remove from heat and stir in ½ cup of the cheese, salt, pepper, and nutmeg. Same goes for the salted herbs. The firt 2½ cups of water should NOT be there, I have no idea how it got there, really. Just be sure to slice them real thinly, those aubergines. I too, did have a little bit of liquid at the bottom, but not that much… sounds like you had a lot! This is an easy, healthy, vegetarian, dairy-free and grain-free take on moussaka that happens to be perfect for Whole30, Paleo, gluten-free, and vegan lifestyles, as well. Allow to cool a bit (so that it’s warm but not hot), and then stir in the eggs. Then finally, cover your last layer of eggplant with a thin layer of tomato sauce. I live in Sydney, Australia. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Finally, we mix it with a special blend of spices and wine to give it a classic moussaka lamb flavor. Oh my… now I feel extremely bad. Remove and let cool until ready to use. It is an eggplant casserole that can often be found on Greek, Turkish, Bulgarian, and Mediterranean tables. 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. A delicious alternative to a meat moussaka, this Vegetarian Moussaka has all the flavour and none of the fat. I definately wouldn’t be able to cut nice slices like yours. This recipe consists of three main parts: eggplant, tempeh, and cheese sauce. We used lots of fresh parsley throughout and added olives within and feta on top. I’m a huge fan of Mediterranean and Greek dishes (in fact, tzatziki was the first recipe I ever post on the blog)! A few minor modifications to the original recipe may also have been made. 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. Most of the times when you taste a very flavorful dish, like Moussaka for example, and then try its Vegetarian version, it might leave you a bit disappointed and have you really missing that meat inside. My Moussaka is baking now, cannot WAIT to try it! Roasted Vegetable Moussaka – Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. Heat oven to 180C/160C fan/gas 4. Feel free to share your impressions, I sure would love to hear them. The Tzatziki Cucumber Salad is one of my own personal favorites. Leave a comment below and tag @liveeatlearn on social media! As a side note, I did NOT peel the eggplant (why dispose of all that fiber?? 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. Eat within 3 to 5 days. And thanks much for the awesome feedback; I really appreciate your taking the time to share your impressions and experience! 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? With roasted eggplant, seasoned ground tempeh, and creamy bechamel sauce, this vegetarian moussaka recipe is Greek comfort food at its best! =D. Each portion of this recipe is easy to make! Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes. Cook Time: 1 hr. Add the canned tomatoes (crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. While whisking, slowly drizzle milk into the paste until completely combined. In an effort to find my own healthy balance, I experimented with all kinds of diets. 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. This has been going on for a couple of weeks now, which is why you don’t see comments by me on your site anymore. It came to a consistency very similar to bolognese. Subscribe to receive new posts via email. Thanks once again for a great recipe! Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. I’ll definitely look into it! Meanwhile, heat the grill to Medium. So it’s only 1 cup of water total. Can’t wait to hear your impressions! Notice: JavaScript is required for this content. Course: Vegetarian. A free cookbook full of our favorite vegetarian dinner recipes! 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. Join the eatmail for exclusive recipes & meal ideas is arriving home this week after living for... 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Store moussaka store leftover moussaka in a small pan over medium heat and! Are just wilted it myself with either an eggplant when he escaped to Yellowknife in the supermarket 30 from... Having extra sauce for another 5 minutes same issue on Lauren ’ s packed full of vegetables for extra.