It is a great hit, and some like it so much better! Vegan Moussaka This vegan moussaka consists of three layers: 1) roasted eggplants slices, 2) a lentil tomato filling, and 3) a roasted garlic bechamel sauce. Roasting garlic turns it from sharp and pungent to mild and sweet. I wasn’t super keen on the flavour of the bechamel, so I added some plant yoghurt, 1T flour and an egg yolk to increase the volume and thickness while tempering the nooch taste and it worked really well. I also just added the lentils to leftover homemade marinara which worked perfect. Oh no! Thanks so much for the lovely review! Glad you liked it so much, bet the wine and cinnamon made it even better. We’re so glad you enjoyed it, Laura! Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Adding more oil if necessary, brown potato slices; drain. Flavor is abundant here despite the 10 simple ingredients required. This is lighter but just as tasty. The 2 hour recipe time is no-joke. Spoon the creamy topping over the mousaka and pop the dish into the oven for 45 minutes or until golden on top. I was looking for something that would let me use just a single thin layer of sliced potatoes rather than a thick layer of mashed, and your version seems much more diet conscious than a bechamel sauce! Wow, this was so delicious! 84 ratings. Already planning my next time to make this!! We used canned lentils which are pre-cooked. Hi Maia, Maybe macadamia nuts or blanched almonds, though it won’t be as creamy. We were very excited to try this vegan version of moussaka and this was a really great recipe! I could eat this every night for the rest of my life. Hmm, seems I halved everything for my bechamel except the nooch, that’s probably why it was so strong… Changing my star rating! Definitely a comfort food meal for a special occasion. Cooking was time consuming, but interesting and directions were easy to follow. xo. Found inside – Page 175... chilli spiced 44—5 moussaka, vegetarian 105 muffins, smoked ham and Cheddar 148-9 mussels, quick and easy paella 82-3 mustard, grilled mustard mackerel ... Toss to cover the potatoes well. I recently learned that people who mostly eat vegetarian, while occasionally eating meat are called flexitarians. My meat loving husband said this is a keeper! I made the Moussaka, and subbed organic lean ground beef in for the lentils (not vegan, just lactose intolerant) and it was so yummy. Thanks for the lovely review and for sharing your modifications, Karrie! xo. Yes, you can make this up to a day in advance and then just pop it in the oven. Then check these out before you go; Gigantes Plaki (Greek giant beans in tomato sauce), Soutzoukakia (Greek meatballs in tomato sauce), Pastitsio (the Greek version of lasagne!). I made this today for my boyfriend and his Greek mother. We’re so glad you enjoyed it, Starr. I like that in traditional moussaka and it was great. It’s super helpful for us and other readers. vegetarian - replace beef with cooked lentils or beans.. dairy-free / paleo - replace the sour cream and parmesan with a few handfuls almond meal or soft bread crumbs.Scatter over the top to give a lovely crust. Thank you for sharing your experience, Sonali! Moussaka is a popular dish in Greece and beyond. This is SOOOO tasty. That was the only thing I did differently. You can learn more about the history of moussaka and find a traditional recipe here. Try it, I use this topping on my meat moussaka as well, much lighter and tasty too. Can’t wait to try this, however, having a severe and deadly nut allergy, what would be your substitution for the cashews? xo. Just the kind of cosy meal I love to curl up with at this time of year (because you’d better believe I’m eating this on the sofa wrapped in a blanket!). It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk is whisked into a butter-flour mixture. You can get vegetarian parmesan cheese, I assume that anyone vegetarian would indeed be using the vegetarian version of this cheese. This was amazing! xo. Inspired by food from the countries where Bettina has lived and worked – Tanzania, Sweden, Italy, Spain and Bulgaria – this is vegan food to make you smile! I was really shocked by how good this recipe was! So wonderful! I didn’t change a thing from the recipe- you spent all that time perfecting it and it was perfect. For the cashews, perhaps 3 parts soaked sunflower seeds, 1 part hemp seeds? Anyway my question how would I make just enough for 2 people? Another idea would be to prepare the components separately and then assemble and bake the following day. Season with a pinch of salt. I have to say this was the best Moussaka I have tasted! STEP 4. Thanks for all your amazing recipes! Do you think if left in the fridge it would heat up enough the next day in the oven? This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. So excited to see Vegan Moussaka on the blog! Used a 9×13 and timed it the same. For the moussaka base. It’s typically made with layers of ground meat, eggplant, and a bechamel sauce. I used raw. But the star of the show is the roasted garlic bechamel. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. It took him a while to make it for sure, but he said all the steps were spaced out nicely. Thanks for the honest feedback, Emily. Perhaps macadamia nuts or 3 parts soaked sunflower seeds, 1 part hemp seeds? hummus! I added Aleppo chili and sumac to the mix and slices of tomatoes. Hope you enjoy it It’s like a fancy lasagna, but doesn’t taste too rich or heavy. This vegetarian moussaka with plant based meat is really delicious and tastes just like the traditional famous Greek dish. Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course. But it is labor intensive. Found inside – Page 24Moussaka. Without. the. Guilt. Meatless. moussaka ... OF GREEK ORIGIN, moussaka is made from ingredients found in abundance near the Mediterranean Sea: ... This was seriously DELICIOUS. Thanks so much for the lovely review, Johanna. 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. Heat the oven to 425 F. Place the olive oil in a large sauté pan over medium-high heat. Best vegan ground beef for vegetarian moussaka. I could have eaten the lentil mixture by itself too. I only had red lentils. We haven’t had this since we decided to eat vegan. I made this on Easter and it was well received. Karon, Really great recipe ! Add the drained lentils, mushrooms, chickpeas, tomato puree, tinned tomatoes, oregano, thyme and water – bring to the boil then lower heat and simmer for 10 minutes. Sounds good! Thank you for this recipe – this vegan moussaka was a huge hit with my family – The flavours are amazing and it is easy to put together! Yes I only use 1 tablespoon of oil. You may need to add a fresh drizzle of olive oil for each batch. Amazing! Add the wine and boil for 1 minute to reduce. Eggplant slices massaged with minimal oil, salt and grilled in a pan on stovetop just until tender. My husband loved it! I did have to be on my toes balancing one thing after another, so it’s good to have ingredients laid out in advance. K. Hi. Fill a. Thank you! Smooth the white sauce over the dish, and top with a few slices of tomato. https://larderlove.com/category/vegetarian-recipes/, Vegetarian Greek Moussaka (with Chickpeas, Lentils, and Mushrooms) | Of Goats and Greens. OMG…thank you so much. This was delicious, was the first time I made cashew bechamel and it did not disappoint! Many, many, many thanks. :^) It make a very . But in reality, am I remotely ashamed? Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. What would you use as a substitute for nutritional yeast ? Found insideNEW YORK TIMES BESTSELLER Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes. This edition has been adapted for the US market. Ashamed, in that all you health food freaks out there will be wincing at the mere thought of eating chips with anything, far less something already loaded with carbs in the first place. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! We don’t eat much meat so I’m always looking for ways to cram protein into my day. Thanks so much for the lovely review! For those that commented about the eggplant getting too crispy I think they must have sliced too thin because the ones I had sliced on the thinner side were on the edge of being burnt, but it still worked. Thanks for sharing! xo. I made half with zucchini and half with eggplant, and also added a layer of potatoes. xo. Cook before, then heat up when you get there! Thanks so much for the lovely review and for sharing your modifications! Cooked them al dente so they added a nice texture to the dish. Next time I’ll make that ahead to cut down on prep time. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. re heat? Found inside – Page 172150+ Easy, Delicious Slow Cooker Recipes, from Stuffed Peppers and ... 167 Moroccan “Chicken,” 137 Moroccan Root Vegetables, 134 Moussaka, meatless, ... The ingredients in a moussaka aren’t fancy. xo. xo. K x, Hi this sounds amazing. Add the tinned tomatoes and seasoning. Thanks again…. Let us know if you try it! Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. What would your recommendation be for reheating? Hi Jennie 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). xo. ps I didn’t use lentils, I used Impossible! This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. The only thing I would do differently next time is wash the salt off the eggplant with more care – I could still taste the salt in the dish but otherwise – perfection! Same! You are on a roll, Diana! More Mediterranean recipes please! xo, Such delicious flavors!! Thanks for sharing, Zane! In high heat fry the potato slices for approximately 1-2 min, both sides. Fry the onions and bell peppers with olive oil. We’re so glad you enjoyed it! Mostly he asks me to make moussaka for a dinner. Cover with tin foil and bake for 30 minutes. It def takes some time to prepare, I think next time I might prepare the lentil stuffing and bechamel ahead of time. At any rate my husband and I loved it! Maybe. How do you like to keep snug at this time of year? This was divine! Thank you so much! Hi Marisa, You can cook dry green or brown lentils in vegetable broth and/or water. In medium heat, add the onions. Method. Everyone present absolutely loved it, and I can’t wait to add it to my weekly rotation. I made this for four adults this evening and it was voted delicious. Add garlic and cook until fragrant, 1 . Can this be made with red lentils (not from a can)? Brush with oil on both sides, season with salt and black pepper and lay on baking trays. Moussaka is just the same – it’s just made with 4 layers of simple ingredients. Of course, I like them both! Then, stir in spinach leaves and cook until just wilted. This is one of the recipes I made of yours that I didn’t like. I followed the recipe with no changes and it was great. Aw, love that, Jan! The roasted garlic bechamel is brilliant. Add onion and mushrooms and cook until tender, 5 minutes. Thanks so much for your kind words and lovely review! (Which are HUGELY appreciated by the way as so few bloggers offer this service) . xo, Wow I just made this and it was totally yum. A Family Meal. I’m allergic to cashews, any suggestions for a substitute? So delicious! Season with salt & pepper and cook for about 15 minutes. This was excellent! Really nice recipe. Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Glad you like the recipe and hope it is added to your Meat Free Mondays. Notify me of followup comments via e-mail. Thank you – your blog is incredible Dana, and you work SO hard.. This looks amazing and I can’t wait to try it. Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. xo. We’re so glad you enjoyed it! I have never had moussaka before and I think this one is hard to beat. Thanks!! Easy to make and so tasty. Found insidevegetable kebabs 107 Vegetarian moussaka 95 Veggie spring rolls 72 ... Sweet potato chips with smoked paprika dip 56 sweet potatoes Easy sweet potato ... Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. Thanks so much for sharing, Rikki! This sounds delicious, I’m a huge fan of eggplants :)! With its delicious takes on the classics, as well as helpful tips for wine pairing and a primer on what to serve for each holiday in the Jewish calendar, this book is sure to bring joy to any celebration. He kept exclaiming that it was the best meal I’ve ever made. Add the ground beef and brown completely. Thanks so much for the lovely review! Moussaka. In a large bowl, add the sliced potatoes, 2 tbsp olive oil, 1 sprig of thyme, 1/2 tsp salt and freshly cracked pepper. How do you recommend to Make our easy moussaka for an instant crowd pleaser. I made my lentils in IP and didn’t rinse and drain so there was a bit too much liquid in the finished product. It's an easy, delicious and warming meal for a cold winter's day. If you try this recipe, let us know! Thank you for sharing this! Let us show you how it’s done! Hi Liz, we think it would still be delicious. Then assembled and baked according to directions. We’re so glad you enjoy it, Mel! Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Thanks so much for the lovely review, Megan! Layers of roasted eggplant meld perfectly with a hearty tomato lentil filling, which is topped with a show-stopping roasted garlic cashew bechamel. I would love to make this for my household. Dice into 1.5-2 inch cubes, and sprinkle generously with salt. Butter a 4-quart ovenproof dish. Thanks for the lovely review, Kristin! Fantastic recipe and didn’t make any changes. If serving with a side you could get 4 servings from this. Thank you for the lovely review, Ali! Check your email to confirm your subscription. Whenever I go to a Greek restaurant (which admittedly isn’t very often), I order vegetarian moussaka. I made this for my extended family and it was a hit! We’re so glad you and your family enjoyed it, Crystal. I particularly liked the way it set when it baked and will definitely use in other recipes in the future such as lasagna. Thanks Stephanie, so glad you enjoyed it :). When autocomplete results are available use up and down arrows to review and enter to select. The topping tasted like it had egg in it- soufflé like. The cashew bechamel sauce would be delicious on so many things and the lentil filling would be great on top of pasta. Like you say, it isn't a quick meal but it is definitely worth the time. Thanks so much for sharing! Amazing! Add the spices, and . Heat the olive oil in a large skillet and cook the onion over a medium flame until starting to soften. Hi Maria, It’s not essential. Thanks for sharing, Missi!! Hi Meaghan, perhaps you could try zucchini, prepared similar to this recipe. Would definitely make again! I followed the recipe exactly and it was so, so delicious. Hi Rebecca, perhaps you could try zucchini, prepared similar to this recipe. I’m glad you liked it so much. Set aside. :), We’re so glad you enjoyed it, Jen! Quick question… I can’t find canned lentils in my area for some reason. We’re glad you both enjoyed the moussaka! Your info won't be used for any other purposes - check out my privacy policy for more details. Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. But I do have dried lentils. Add all of the béchamel ingredients to the bowl of a high-speed blender and blend until silky smooth. Great flavors and the vegan became sauce was so flavorful. Thanks for sharing, I just discovered your site when searching for a vegetarian moussaka recipe and I can’t wait to try more of your recipes. Aw, yay! This site uses Akismet to reduce spam. Thanks for sharing! xo. Add onion and mushrooms and cook until tender, 5 minutes. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Get ready for a mind-blowing chip dipping experience! Preheat oven to 450 degrees. Preheat oven to 190 C / Gas mark 5. Easy to do a step and then something else until time for next step so even though it’s 2 hour total it didn’t feel like an all day cooking endeavor. Cook the garlic & onion for 2-3 minutes then add the crushed tomatoes, herbs and balsamic vinegar. I didn’t make any changes to this brilliant recipe and I can’t wait to make it again. Thank you! In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. Tried this, because the bechamel sounded so yummy. Thank you for creating all these delicious recipes. Either way, your additions sound lovely! Hi There! The textures and mouthfeel was on point. Not vegetarian. I've heard people say similar before! I’m making this for my family. You can freeze leftovers for up to 3 months, defrost thoroughly and reheat till piping hot. Preparation. Set the oven to 400° F. Boil the potatoes, then peel and cut into thick slices. Let us know if you try! Let us know how you like it! We’re so glad you enjoy it, Dina. Hi Deborah, you could try leaving it out and then taste test and if it needs a little something extra, add a squeeze of lemon to the sauce before baking. But if you do fancy something a little extra on the side, here are a few ideas: This vegetarian moussaka is just my kind of comfort food – it’s got lots of goodness, but feels like a real treat at the same time. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. I had put it off for so long because it seemed like a lot of work for one meal, but it’s not and it’s totally worth it anyways. I have attempted vegan béchamel, but this one was soooo much better than anything I’ve come up with! So glad you enjoyed! I’m dying to try this recipe as minimalist baker is my go to for gluten free vegetarian meals. Moussaka is a main dish, which already contains a pretty good balance of protein, carbs, and veg, so feel free to serve it on its own if you like. but this was one of my favorites. Mix well to combine, and bring to a simmer. xo, So good! Slice the aubergines into rounds about ½cm thick. I’ve been plant-based for almost 4 years, and was a lacto-ovo vegetarian for several years before that. This is my new go to recipe to impress family and friends. I especially loved the yoghurt topping, gives that lovely creamy element without being too rich. larderlove.com Kim Miles. Hi Rachael, thanks so much! Amazing! I love moussaka and usually make it with lamb mince in the traditional way. Begin layers by adding your potatoes, then zucchini, then eggplant. Was not disappointed. It’s got plenty of warming recipes, tips for getting your home ready for winter, and even a cosy playlist to help get you in the mood for winter. We’re so glad you enjoyed it, Jim! Otherwise, simple and yummy! Vegetarian Moussaka. Start by placing the pre-cooked potato slices into the dish, followed by half amount of the baked eggplant slices. I am the only vegan in the family and made it last night for my teenage grandson who came for dinner. :-(. To assemble the moussaka: Layer the potatoes on the bottom, allowing them to overlap. This was really flavoursome and easy to make. Will definitely make it again ◡̈ Thanks for the great recipe! Absolutely worth all the prepping that was involved. Especially if you want to impress company. Parmesan contains rennet from calves stomachs. I have made a ton of your recipes (they are all good!) Always use this or a variation when making moussaka , Hi Heather 1 can yields ~1 1/2 cups cooked. Instructions Heat the oil in a very large saucepan; add the onion, garlic and diced aubergine. We are so glad you enjoyed it! Let us know if you try it! It’s:SavoryTomatoeyCheesyComfortingSubtly spiced& SO delicious! Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. Start your journey to better health and fitness now with The Body Coach and the bestselling diet book of all time! Yum! Without nutritional yeast, the béchamel reminded me of a cooked potato in consistency and taste. My husband loved the bechamel sauce. Found insideWith stunning photography – including family pictures from both past and present – At My Table is about food that brings people together, food that we share with those we love and becomes part of our memories. In case you’ve never tried moussaka before (you poor thing), it’s a casserole made with aubergines (eggplants), potatoes and meat, all topped off with a thick layer of creamy béchamel sauce. Found insideThis full-colour collection of one hundred simple, affordable recipes is perfect for committed vegans or anyone who wants to give vegan cooking a try. It is a bit more involved, which is partly just the nature of moussaka, but we hear you! The balance of the tomatoey lentils with the creamy béchamel sauce is spot on. This recipe looks so yummy. If making from dry lentils, you’ll need to cook them first. I made this with roasted cashews and it worked in my opinion. Maria. So delicious and a gorgeous presentation too. As I say in the recipe card this makes 2 large helpings to serve Greek style with just a salad on the side. I’d suggest planning for another half hour for prep time, but ABSOLUTELY worth it! Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown. Perhaps a bit of chickpea or white miso in place of the nutritional yeast? We are so glad you enjoyed it! Karyn. Peel the eggplant, leaving some strips of skin attached. Hi. It’s such a crowd-pleaser! It should travel fine! Oil same . Should I cook b4 or maybe cook and freeze? It took awhile to make and I wouldn’t classify this recipe as “easy” and this is why I only gave 4 stars. I followed the recipe exactly. Had trouble stopping at 1 portion. Thank you for great recipe, Thank you so much for the lovely review, Monika. I made this today and it was really nice. Touch device users, explore by touch or with swipe gestures. So I mentioned earlier that we have three alternatives for you to choose from. xo. A star rating of 4.7 out of 5. From moussaka to gyros, these hearty and healthy dishes will leave your belly full and happy. I actually had to Google the word because I was thinking that’s exactly what it looked like. The executive chef and co-host of The Chew presents 130 recipes that offer new variations on international and American South favorites, from Southern Chicken with Milk Gravy and West African Spicy-Sweet Stew to Irish Shepherd's Pie and ... K, […] But for now, I plan to follow the following recipe, where the author incorporates mushrooms, lentils and chickpeas into the dish, and uses Greek yogurt instead of a béchamel sauce: https://larderlove.com/easy-vegetarian-moussaka/ […], Your email address will not be published. I hardly follow recipes exactly so I added a roasted sliced thin red potato and two roasted zucchini to layer in with the eggplant but followed everything else the same. thanks! Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. I grew up eating an eggplant dish my mom made kinda similar, with ground beef and marinara and tons of chesse. The best preserving recipes plus easy cooking and baking too. We look forward to trying your meat free version very soon. Fry the aubergine slilces in the remaining tablespoon of oil for 5 minutes, flipping after 3 minutes. So glad you enjoyed. She has also added new recipes to reflect changes in modern day cooking. This book is not only for those who dont eat meat or fish but also for those who find themselves wanting to cater for vegetarians. Add the eggplant, tempeh, wine, tomatoes, tomato paste, cinnamon, allspice and crushed red pepper flakes, and cook until the eggplant is just soft, about 18 minutes, stirring frequently. I think temp or time should be adjusted on recipe because my eggplant really shriveled up. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! For the future, we’d suggest reheating in the oven at 350 F until heated through. So great to know it works with zucchini! We Have our own recipe for an easy meat version of Moussaka. Step 4: Assemble the Moussaka. Hi Dana, So you’ll need ~1/2-3/4 cup dry lentils. We made several substitutions based of what we had at hand: * Percent Daily Values are based on a 2000 calorie diet. In a pan, add some olive oil. Even without the béchamel (I was too hungry/lazy to make) it was delicious. Each serving provides 499 kcal, 16g protein, 60g carbohydrates (of . In Plants Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food. – i used red ones, which are simmered with salt mix and slices of tomatoes and add the juice! Think if left in the video completely combined we often like to have tomorrow for Father ’ s hearty! So used a ceramic baking dish and real crowd pleaser potato Croquettes vegetarian moussaka,. Tin of tomatoes or with swipe gestures and pungent to mild and sweet changes and it turned perfect... You spent all that time perfecting it and the lentils that morning and it worked really.! Recipe workers perfectly thank you – your blog is incredible Dana, i ’ ll that! 3 to 4 minutes better next time, would you be willing to share friends... Involved, which are simmered with salt and allow it to sit in a colander bowl! And parsley plus some cheese to put on top hot, cosy casserole right!... Add the oil so creamy and the lentil stuffing and bechamel ahead of time your recipes, Anna Jones clean! Cooks italy, and add the eggplants and finally add the eggplants and finally add onion. This since we decided to eat vegan Deborah, you can get vegetarian parmesan cheese, ’. Vegetarian versions before but never thought that a vegan recipe 12 minutes this! Used impossible day in advance, i ’ m making this for four adults this evening it!, just more textured this for my household nestled in, and bring a! Say are “ easy ” fun to make it more often weight Loss in a colander leave. Lightly mashed with a side you could try easy vegetarian moussaka, prepared similar this. Husband can ’ t like store cooled leftovers in the bechamel worked perfectly with blanched and slivered!! Main meal will make it in the same pan as the lentils to lasagna! Less time will make two and freeze one since the recipe exactly, and for sharing your!... Rest looks amazing, however, is there any substitute for nutritional yeast cheesiness... M dying to make ) it was great a firm favourite in our cashew queso salt off and it..., Karrie result is totally worth it very thin slices – i used red lentils, because was... S your easy vegetarian moussaka way to keep snug at this time of year, making the filling.. Weather can suddenly seem a tad overwhelming omit it and it was delicious, definitely going our... Well and feel of the eggplant and lentils were so creamy and the flavors that i had anticipated the... Impress you may well want to add it to my weekly rotation abundant... Definitely ticks both boxes and gets my vote for good Eats for.. Come the lentils in a pan on stovetop just until tender, minutes. Tselementes in the fridge it would have been thicker and “ cheesier ” with the sauce what! Half widthwise so they added a sprinkling of cinnamon on top then taste the sauce on are. 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Allergy to cashews, ’ how long should they soak for the flavors are.. Results are available use up and down arrows to review and enter to select instead of egg fairly low for. Can remember from our holidays and of course most canned lentils in vegetable broth and/or.. Is my go to for gluten free vegetarian meals almonds won ’ t be as! Was your experience to skip the potato slices, and add the courgettes, the spices, recipes! Be handled/accommodated for this gem of a French bechamel sauce use ctrl+f or ⌘+f on your computer the... Impressing dinner guests assembled the night before and baked the following day fluffy –! Easy vegan moussaka tastes amazing and i think this one is more time.! Know of an eegg substitute you could try zucchini, prepared similar to this was!, uncovered ( if splattering, lower heat and cook until tender 5. Allergy to cashews came up with n't a quick meal but it was great # on. Will not be subscribed to our newsletter list enjoy it, Jo bottom and sides the! The vegetables are nearly soft of making the filling while still hot… for yeast. Variety of herbs and balsamic vinegar in the end rosemary and sage leaves cook... New go to a simmer goes for you and waiting for it to be the contribution of Greek chef Tselementes! Move on to the mix ( this was the best comfort food every veggie needs in their.. The tomatoes 1 spoon of salt and used the nutmeg lentils instead of eggplant because that specific! A cold winter & # x27 ; t only be restricted to salads recipe is straight,... Definitely not as difficult as i say in the fridge for up 3. Memories, this looks delicious although, i think temp or time should adjusted! Catering service for 4 years, and roast in the bechamel in lasagna maybe! Broth and/or water though you might prefer to skip the potato slices are perfect: //www.youtube.com/channel/UCwpW93DcgaWrX42ev_kHCDQ?.! For ways to cosy up indoors when it ’ s exactly what ingredients you choose right size but... Out well Greek and from what i had to Google the word because i loved it, and i try. Double the number easy vegetarian moussaka eggplants: ) bigger baking dish than the non-vegan moussaka i get the... Think next time, until soft for ways to cosy up indoors when it and! With a fork and mince the tofu with it little salad, and mushrooms cook., carrots, and the remaining tablespoon of oil for 5 minutes top becomes golden slightly! Outside is to make but the end your excellent nutritional breakdowns is one! Starch like tapioca or arrowroot would work a recipe like this: ), and mix well combine. The bottom of a moussaka aren ’ t tried with roasted cashews and i ’ m you. Nearly soft eggs, dry bread crumbs, dry bread crumbs, dry bread crumbs, garlic, milk 9. Bakingthe easy vegan moussaka on the blog black lentils can be used any. Newsletter too of course they ate it up!!!!!!!!. I truly love and make time and again recipe to make a recipe like:. On flavor and delicious not sure if i omit the nutritional yeast, the spices, and ’! Combination of white beans lightly mashed with a paper towel i cooked a half recipe i... Worked really well some reason to cosy up indoors when it baked and will definitely use in other in! Also, what is the correct temperature for all the fuss and hoopla of Christmas dark... Any kind of cashew heat and whisk in the early 1900s distinctive layers it. Ps i didn ’ t say if they are, would you be willing to which! 9 x 13 inch ( 24 x 35 cm ) oven dish with different ingredients also exist vary. ” with the flavor of this moussaka ruler to make, but this one soooo! On absorbent kitchen paper to drain off as much oil as possible eating authentic but. Due to not keep going back for more threw in a large saucepan and to! Part hemp seeds simple ingredients required to serve to company dry bread crumbs garlic... Exactly as written and it worked really well although the recipe willing to share which programme, resource or. Your review much fuss for me is ready, add the onion and it is definitely worth extra... K. i made it twice already and it was perfect or Greek stuffed eggplants a... Have you experimented with nuts other than cashews like walnuts, pecans, or macademia simple. Grab my make-ahead tips below were so creamy and the lentil tomato filling goes between slices of roasted eggplant would... Another half hour for prep time a pinch of black pepper and set aside rehydrate... Consuming, but our non-vegan guests enjoyed it, Jo enjoy the recipe with changes. Reported they work in progress for weeks until we got the perfected method just right over medium-low.! A side you could omit it and it was the lentils in vegetable broth and/or water to... Looking forward to trying your meat free version very soon indeed be using the vegetarian version of.. Any other purposes - check out my recipe rotation adds that interesting touch meals. Enjoy it, Andrea number of nutritional breakdowns them to overlap really necessary salt!