Vegetarian moussaka. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Add the remainder of the lentil sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon.

Sprinkle salt on both sides of eggplant. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. 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. You can have Vegetarian moussaka using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vegetarian moussaka

You need 1 kg of fresh large eggplants.
You need 375 g of mushrooms or two large cans.
You need 3-4 of mature tomatoes diced or 1-2 cup of tomato sauce.
It's 2 of medium onions.
It's 1/2 cup of oil.
It's 1-2 of cinnamon sticks.
It's of oil for frying.
It's 1 1/2 cup of dried breadcrumbs.
Prepare of salt and pepper.
It's of For the cream.
It's 5 cups of water.
It's 3/4 of potato purée flakes.
Prepare of purée flakes.
You need 1/2 cup of oil.
It's 3/4 cups of flour.
Prepare of salt.
You need of ground nutmeg.
Prepare 1 of bit of white pepper.

Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. This is not a recipe for a busy weeknight as it is still quite time-consuming, but when you have the time to devote to prepping the vegetables and baking the dish, it will make an excellent dinner. Related Video Roasted Vegetable Moussaka - Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce.

Vegetarian moussaka step by step

Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste..
Drain them well and wipe them dry..
Fry them lightly in oil and place them on a sieve so that the oil drains out..
Wash and chop the mushrooms and let them drain..
Sauté the chopped onion and add the mushrooms. Let them simmer till there is no water left and add the tomato, salt, pepper and the cinnamon stick. Let everything boil till the sauce thickens..
Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs..
Layer out the eggplants on the tray and put the mushrooms on top..
Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand..
Heat the oil over high heat and add the flour. Stir continuously until the flour gets a golden color (about 5 minutes). Lower the heat and add the potato mixture. Continue to stir to avoid curdling. Boil the cream until it thickens and Add the salt, pepper and the nutmeg..
Stir well and pour it over the food..
Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour..

This recipe has been updated from the archives with new photos and a how-to cooking video. Just cover the porcini with boiling water, then set aside to rehydrate. So you could cook more and use them the next day for something else. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookhams.com Vegan moussaka is like a lower carb version of a vegan shepherd's pie! Instead of mashed potatoes on the top you have bechamel sauce.