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. Looking for a vegetarian moussaka recipe? What could be joyous than a rich and flavoursome veggie moussaka?

Golden aubergines, soft potatoes & veg ragù. Using whole-food ingredients to create simple plant-based recipes that are bursting with flavor. This post may contain affiliate links or sponsored content. You can cook Veggie Moussakas using 23 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Veggie Moussakas

1. You need 5 of Aubergines sliced.
2. Prepare 3 of Red bell peppers of choice.
3. It's 4 of Large potatoes sliced.
4. You need 4 of Zucchinis sliced.
5. You need 1/4 cup of Parsley chopped.
6. Prepare of Olive Oil.
7. Prepare of Salt and Pepper.
8. Prepare of Yogurt Bechamel Sauce:.
9. Prepare 5 tablespoons of Cooking Butter.
10. You need 8 tablespoons of All purpose flour.
11. Prepare 4 cups of Milk.
12. Prepare 1 cup of Yogurt (greek style).
13. Prepare 1 of Egg Yolk.
14. It's 1 cup of Bread crumbs.
15. You need 1 cup of Parmesan Cheese.
16. Prepare of Tomato Sauce:.
17. You need 5 of fresh Tomatoes cubed.
18. You need 5 tablespoons of Olive Oil.
19. It's 2 of Garlic Cloves diced.
20. You need 1 of Onion chopped.
21. Prepare 1 of large Carrot grated.
22. You need 2 tablespoon of Sugar.
23. Prepare of Salt and Pepper.

On top, sprinkle the grated parmesan. 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. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk.

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!!!!.

This vegetarian / vegan moussaka recipe uses portobello mushrooms and seitan instead. Moussaka is a Greek dish traditionally made with lamb or beef. 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. Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes, béchamel and a delicious mushroom sauce!