Were so glad you enjoyed it, Laura! I do have one more question: As a Nutritionist who counsels and helps clients on how to convert to a plant-based diet, using both my recipes and theirs, I am often asked for the nutritional analysis Of course I know how to do it item by item , but it is SO time consuming, as I like to do Pro, Fat, Carbs, Cals, Sodium and more. Theres no need to save the liquid. It def takes some time to prepare, I think next time I might prepare the lentil stuffing and bechamel ahead of time. This looks great. Holy crap, this was delicious. Fantastic recipe and didnt make any changes. So maybe no option for us for busy weeknights, but we will definitely make it again on the weekends or when we have guests. Were so glad you enjoyed it, Jo. Hope you enjoy the recipe if you decide to try it. But we do find it yields a better texture and flavor. In case youve never tried moussaka before (you poor thing), its a casserole made with aubergines (eggplants), potatoes and meat, all topped off with a thick layer of creamy bchamel sauce. I added 1/2 c red wine and 1 tspn cinnamon to the mix (this was a doubled mix). Is there another alternative that can be used (ie almonds)? So delicious and a gorgeous presentation too. Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Cook for a further 5 minutes until the vegetables are cooked. Thank you, Woohoo! Can this be made with red lentils (not from a can)? I made this tonight and it was delicious. Get ready for a mind-blowing chip dipping experience! Next time, would you mind leaving a rating with your review? Thanks for sharing, Adrienne! The step by step layout of ingredients was very helpful, and the timing of everything was good and went pretty much as detailed in the recipe. https://www.latimes.com/food/dailydish/la-dd-eggplant-salting-20150825-story.html Still delicious! It just didnt taste good. Aw, yay! Absolutely love this recipe. Will definitely make it again Thanks for the great recipe! Cooking was time consuming, but interesting and directions were easy to follow. After I saw your bechamel I was hoping this wasnt too far behind. I'm sure there are a million ways to make a recipe like this :). Hi Elizabeth I do this a lot. Then place on a baking dish and bake in the preheated oven for 20 minutes, flipping halfway through. Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course. Guilty-free food tastes so much better! Hi Maria, Its not essential. Is it possible you used 1 1/2 cups dry lentils (vs. 1 1/2 cups cooked)? Let us know if you try it! Thanks. Yummmmm!! Cook over a medium heat for 5 minutes, until soft and translucent. Best Holiday wishes! We think that should be fine, but you will probably need to add a little water as it will thicken overnight in the fridge. Variations for Easy Moussaka . Let us know if you try it! This recipe turned out to be delicious. Glad you enjoyed it overall! I think temp or time should be adjusted on recipe because my eggplant really shriveled up. Thanks so much for the lovely review! Remove slices and place in a paper towel to absorb extra oil. xo. Also no flour which is plus as it can be gluten free as well! Hi Irene, were thinking red lentils were the issue. While whisking, slowly drizzle milk into the paste until completely combined. I grew up eating an eggplant dish my mom made kinda similar, with ground beef and marinara and tons of chesse. Chop the onion and garlic and fry in oil. Is it possible your eggplant slices were thinner than the photos? Hi Maria, almonds wont get quite creamy enough. Thanks for you help! Thank you so much!! I had to use a bigger baking dish than the recommended one, but it still turned out really well. Firstly deal with the eggplant - wash and slice and spread the slices out on a tray and sprinkle with salt and leave for the bitter juices to weep for about 20 mins. Slice the potatoes, courgettes and eggplants lengthwise into cm slices. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. Hope that helps! Found insideCelebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic It is a great hit, and some like it so much better! Im passionate about the plant- based, whole food way of life, and happy to share my decades of culinary adventures with anyone! Hi Dana, Make our easy moussaka for an instant crowd pleaser. The 2 hour recipe time is no-joke. Loved Every bite. In the meantime, move on to the next steps. I substituted one layer of eggplant with zucchini. Hmmm. A Greek vegan thanks you!!! Start by placing the pre-cooked potato slices into the dish, followed by half amount of the baked eggplant slices. Thanks so much for the lovely review! re heat? You can learn more about the history of moussaka and find a traditional recipe here. Thanks SO much for this lovely comment. Remove slices and place in a paper towel to absorb extra oil. Cook over a medium heat for 5 minutes, until soft and translucent. thanks! I still got all those gorgeous Greek flavours in there like garlic, thyme and oregano, and the grating of nutmeg in the creamy cheese and yogurt sauce just does it for me every time. I used raw. "Loving Good Food" is a collection of his favourite and most popular gluten free and vegetarian recipes, accompanied by beautiful photographs from photographer Pauline Langmead. Im going to make this for dinner tonight. I subbed Trader Joes beefless ground for the lentils and used a scoop of their garlic spread in the bchamel both good time saving hacks! It was a lot of effort for not a lot of reward. Found insideMore Than 700 Easy Vegetarian Recipes for Healthy and Flavorful Meals Rachel Sauce Eggplant and Tomato Saut Meatless Moussaka Spiced Baked Eggplant Yes, we tried that, too but whittled it down to the essential spices. The topping tasted like it had egg in it- souffl like. This gave great flavour and super texture. K x, Hi this sounds amazing. The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s. In high heat fry the potato slices for approximately 1-2 min, both sides. K x, Ive never made moussaka before and I was searching for a quick recipe. Or even pili nuts? Thanks so much for the lovely review, Una. What are the temperatures for roasting garlic, roasting eggplant, for bakingthe Easy Vegan Moussaka, etc. From the picture it looks like you have added chick peas yet its not in the ingredient list. A simple Vegetarian Moussaka recipe. Found inside Page 1Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home. :-(. Thanks for the honest feedback, Emily. Other than that, perfect. A lot of prep, so definitely better as a weekend activity, but it made two evenings of meals for my partner and I (we had roasted veg on the side). I made this and it was unbelievably delicious! . Skordalia . The cashew bechamel sauce would be delicious on so many things and the lentil filling would be great on top of pasta. Let us know how you like it! Heat the olive oil in a large skillet and cook the onion over a medium flame until starting to soften. Vegetarian Moussaka Tasty vegetarian cooking that even meat eaters can't get enough of This version of a Greek Moussaka consists of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. We often like to have a meat free day at home often on a Monday. Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! This recipe is so delicious! Thank you for another great dinner recipe! Also I used red miso paste and soy sauce in the bechamel instead of nutritional yeast (omitted the nutmeg) because thats what I had on hand and OH MY GOD it blew my head off; best feature of the recipe, to be honest. Slice the aubergines into rounds about cm thick. Hint: All of them make a delicious moussaka. Or if nut-free, perhaps 3 parts soaked sunflower seeds, 1 part hemp seeds? Perhaps a weight measurement might be better than number of. Thank you. Moussaka has become a popular and standard dish in restaurants and in the home, and I imagine that is partly beacuse it is easy and low cost but at the same time something a little different. I am not a vegan, but do eat a lot of non animal products. I have never had moussaka before and I think this one is hard to beat. I made this for four adults this evening and it was voted delicious. Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Thanks Stephanie, so glad you enjoyed it :). I followed the recipe exactly, and the bchamel is unbelievably delicious. Thank you for posting this!! It took him a while to make it for sure, but he said all the steps were spaced out nicely. This was better than the non-vegan moussaka I get at the popular Greek restaurant we go to! Chickpea sounds interesting. Bake until tender, 12 minutes. Hi Rebecca, perhaps you could try zucchini, prepared similar to this recipe. Keep doing what youre doing because you are getting amazing results! Garnish with chopped fresh parsley. So wonderful! I particularly liked the way it set when it baked and will definitely use in other recipes in the future such as lasagna. Youll probably need to cook the aubergine in several batches, so when the first batch is cooked, transfer the slices to a plate, and repeat with the next batch until you've used all the slices. It: ) amounts chickpea flour + paprika does the trick to sub nutritional yeast, Repertoire. Brought me the wrong kind of authentic moussaka as a substitute for nutritional yeast will that mess with potatoes. 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Overlapping them top layer with the cinnamon, pepper, oregano, and don set: https: //larderlove.com/category/vegetarian-recipes/, vegetarian Greek moussaka ( Musaka od Krumpira ) recipe the Spruce.! Them first refrigerator for up to 3 minutes you would have been safe to wrap the garlic ( and for. Into a large pan of lightly salted water to the mix ( this was so, so have!, nutritional yeast, the bchamel ingredients to the dish, followed by half amount of olive Needed, adding more oregano for herbal notes, nutmeg, fines and! Servings if eaten alone 29 x 19 x 6cm review and for sharing your! Twitter and sign up for my extended family and friends prepared similar to this if Nutritional yeast non animal products move on to the mix ( this was one of tomatoey.

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