Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, veggie moussakas. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Veggie Moussakas is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Veggie Moussakas is something that I have loved my whole life. They’re fine and they look wonderful.
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. Golden aubergines, soft potatoes & veg ragù.
To begin with this particular recipe, we have to prepare a few components. You can have veggie moussakas using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Veggie Moussakas:
- Take Aubergines sliced
- Make ready Red bell peppers of choice
- Prepare Large potatoes sliced
- Take Zucchinis sliced
- Make ready Parsley chopped
- Get Olive Oil
- Take Salt and Pepper
- Prepare Yogurt Bechamel Sauce:
- Get Cooking Butter
- Take All purpose flour
- Prepare Milk
- Get Yogurt (greek style)
- Prepare Egg Yolk
- Make ready Bread crumbs
- Get Parmesan Cheese
- Make ready Tomato Sauce:
- Get fresh Tomatoes cubed
- Take Olive Oil
- Make ready Garlic Cloves diced
- Get Onion chopped
- Make ready large Carrot grated
- Take Sugar
- Get Salt and Pepper
This is a great dish to make in advance and put in the fridge till later. I'm aware this is not the traditional greek recipe, but that's how my moroccan grand mother used to make it for me. 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. What could be joyous than a rich and flavoursome veggie moussaka?
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!!!!
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. 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 is going to wrap this up for this exceptional food veggie moussakas recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
