Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, veggie moussakas. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Veggie Moussakas is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Veggie Moussakas is something that I have loved my whole life.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook veggie moussakas using 23 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Veggie Moussakas:
- Make ready Aubergines sliced
- Take Red bell peppers of choice
- Make ready Large potatoes sliced
- Prepare Zucchinis sliced
- Make ready Parsley chopped
- Take Olive Oil
- Get Salt and Pepper
- Make ready Yogurt Bechamel Sauce:
- Take Cooking Butter
- Make ready All purpose flour
- Prepare Milk
- Make ready Yogurt (greek style)
- Prepare Egg Yolk
- Take Bread crumbs
- Make ready Parmesan Cheese
- Get Tomato Sauce:
- Prepare fresh Tomatoes cubed
- Take Olive Oil
- Make ready Garlic Cloves diced
- Make ready Onion chopped
- Prepare large Carrot grated
- Make ready Sugar
- Take 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!
Steps to make Veggie Moussakas:
- 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.
- In a small blender add in the garlic, onion, sugar, salt, pepper and tomatoes and blend.
- 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.
- 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.
- 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.
- 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.
So that’s going to wrap it up for this special food veggie moussakas recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
