How to Cook Tasty 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. Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping. Golden aubergines, soft potatoes & veg ragù.

This post may contain affiliate links or sponsored content. Looking for a vegetarian moussaka recipe? Try our mini veggie moussakas made with aubergines, Puy lentils an carrots instead of traditional moussaka. You can have Veggie Moussakas using 23 ingredients and 6 steps. Here is how you cook that.

Ingredients of Veggie Moussakas

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

Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes, béchamel and a delicious mushroom sauce! I baked the veggie moussaka for about half an hour or so until browned on top and hot all the way through. This is a great dish to make in advance and put in the fridge till later. 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.

Veggie Moussakas instructions

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!!!!.

A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. Check out our easy alternative to oven-baked moussaka. This vegetarian moussaka recipe from Jamie Oliver is perfect for weekends. What could be joyous than a rich and flavoursome veggie moussaka? Slice the eggplant and the potato.