Doctored Vegetarian Moussaka Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETARIAN MOUSSAKA - CLASSIC GREEK CASSEROLE



Vegetarian Moussaka - Classic Greek Casserole image

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. So delicious!

Provided by Edyta

Categories     Casserole     Dinner     Main Course     Main Dish     Vegetarian

Time 2h

Number Of Ingredients 29

1 Eggplant (Large)
1 Zucchini (Large or 2 small ones)
4 Russet Potatoes (Medium, sliced)
2 tbsp Olive Oil (Extra Virgin)
Pinch of Salt and Pepper (on sliced veggies)
3 cups Baby Spinach
1/2 Sweet Onion (Chopped)
2 cloves Garlic (Chopped)
2 tbsp Fresh Dill (Chopped)
2 Eggs (Beaten)
1 cup Feta Cheese (Crumbled)
1 tbsp Olive Oil (Extra Virgin)
Salt and Pepper (to taste)
1/2 Sweet Onion (Chopped)
1 clove Garlic (Chopped)
1/2 teaspoon Oregano (Dry)
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 cans Tomato Pure (14.oz each)
1 teaspoon Sugar
Salt and Pepper to taste
1 tbsp Olive Oil (Extra Virgin)
4 tbsp Butter (Unsalted)
5 tbsp Flour (All-purpose)
3 cups Milk (Whole or 2 %)
1/4 teaspoon Nutmeg
2 Eggs (+ 1 egg yolk)
1/2 cup Parmesan Cheese (Grated)
Salt and Pepper to taste

Steps:

  • Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Pat it dry. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool;
  • Slice up your zucchini, and season with salt and pepper. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool;
  • Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool;
  • To prepare your spinach/feta layer, start off by chopping some onions and garlic;
  • In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent;
  • Add garlic and cook for an additional minute;
  • Add spinach and let it cook down until totally wilted;
  • Then add fresh dill, salt, and pepper and set aside to cool off. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix.
  • In a bowl beat 2 eggs, add feta, salt, and pepper;
  • Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside.
  • To make a tomato sauce you'll start off the same way as above with spinach/feta layer:
  • Heat up some olive oil, add onions and cook until translucent;
  • Add garlic and cook for one more minute;
  • Then add spices: cinnamon, nutmeg, & oregano;
  • Add pureed tomatoes, sugar, salt and pepper. Then cover and cook for approximately 20 minutes;
  • Adjust seasoning (salt and pepper) as needed.
  • In a skillet, melt butter; then add flour and whisk vigorously;
  • Gradually start adding milk and mixing it in, until the sauce is smooth;
  • Season with salt, pepper, and nutmeg;
  • Turn off the heat;
  • Add Parmesan cheese and mix well;
  • This would be the time to check for seasoning and adjust accordingly;
  • Beat 2 eggs and 1 egg yolk and add them to the béchamel sauce, mixing thoroughly.
  • Preheat the oven to 350F;
  • Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray;
  • Add slices of eggplant and top them with slices of zucchinis;
  • Then add tomato sauce;
  • Add another layer of eggplant;
  • Add a layer of spinach/feta mix;
  • Add sliced potatoes;
  • Top it all of with your béchamel sauce;
  • Sprinkle it with some more Parmesan Cheese;
  • Bake it in the oven for 50-55, minutes until golden brown and bubbly;
  • Let it cool off for about 20 minutes before serving. Enjoy!

Nutrition Facts : Calories 419 kcal, Carbohydrate 40 g, Protein 15 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 125 mg, Sodium 465 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving

BEAUTIFUL VEGGIE MOUSSAKA



Beautiful veggie moussaka image

I've taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden - this dish is one of her favourite foodie memories from her childhood and it's pretty damn good!

Provided by Jamie Oliver

Categories     Mains     Vegetables     Dinner Party     Mother's day     Sunday lunch     Greek     Potato

Time 2h30m

Yield 12

Number Of Ingredients 21

15 g dried porcini mushrooms
2 onions
2 cloves of garlic
olive oil
4 sprigs of fresh rosemary
4 sprigs of fresh sage
dried oregano
250 ml red wine
1 x 660 g jar of chickpeas
100 g dried brown lentils
4 fresh bay leaves
2 x 400 g tins of quality plum tomatoes
4 large firm aubergines
800 g potatoes
750 ml semi-skimmed milk
5 black peppercorns
75 g unsalted butter
75 g plain flour
50 g feta cheese
50 g kefalotyri or pecorino cheese
2 large free-range eggs

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Just cover the porcini with boiling water, then set aside to rehydrate.
  • Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
  • Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
  • Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
  • Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
  • Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
  • Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
  • Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
  • Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
  • Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
  • Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat - keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
  • Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
  • Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
  • To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
  • Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
  • Leave to stand for 30 minutes, then serve. Great with a Greek salad.

Nutrition Facts : Calories 311 calories, Fat 12.6 g fat, SaturatedFat 6 g saturated fat, Protein 12.6 g protein, Carbohydrate 35.4 g carbohydrate, Sugar 8.8 g sugar, Sodium 1 g salt, Fiber 5.8 g fibre

VEGETARIAN MOUSSAKA



Vegetarian Moussaka image

This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.

Provided by Anne Buchanan

Categories     World Cuisine Recipes     European     Greek

Time 2h

Yield 7

Number Of Ingredients 20

1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 ½ tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
¼ cup grated Parmesan cheese

Steps:

  • Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
  • Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
  • Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
  • Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
  • Cover and bake in preheated oven for 25 minutes.
  • Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
  • Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g

SORT OF VEGETARIAN MOUSSAKA



Sort of Vegetarian Moussaka image

From Alison & Simon Holst "Very Easy Vegetarian Cookbook". Although I'm not a lover of eggplant OR mushrooms, I did enjoy this! Since I only had one small eggplant, I added in sliced zucchini (about 3 small, sliced lengthways), and because I love blue cheese, I added that to the cheddar cheese for the topping, using about half a cup of each. I'm posting the recipe as originally published, but I did enjoy my small changes! oh, also, the ingredient list separates the amounts of oil, salt, etc, I just add it as I need it! And I used the yoghurt option for the topping. As I typed, it occurred to me that a layer of thinly sliced tomatoes on top of the final eggplant layer (underneath the yoghurt topping), would probably be really nice! Try it!

Provided by Karen Elizabeth

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 large eggplant (I used 1 smallish and three smallish zucchini)
2 tablespoons olive oil
1 medium onion
1 tablespoon olive oil
1 -2 minced garlic clove
250 g mushrooms, sliced
1 -2 tablespoon basil pesto
1/2 teaspoon salt
ground black pepper
1 cup sour cream or 1 cup unsweetened plain yogurt
1 large egg
1/2 teaspoon salt
1/2-1 cup cheddar cheese (tasty)

Steps:

  • Preheat the oven to 200°C.
  • Slice eggplant into 1 cm thick slices, brush each side lightly with olive oil and arrange the slices on one or two baking trays. (Ditto for zucchini, although I sliced them lengthways).
  • Place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly. Remove from oven.
  • While the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened.
  • Stir in sliced mushrooms and cook gently until mushrooms have wilted. Add pesto, salt and pepper to taste, cook for another moment or so and remove from heat.
  • Lightly oil or non-stick spray a 25x30 cm casserole dish. Arrange half the eggplant (and zucchini) slices in a layer over the bottom of the casserole dish, cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices.
  • Mix the sour cream or yoghurt with the egg and salt together in a small bowl. Pour and spread this over the layered mixture, then sprinkle the top with the grated cheese.
  • Bake at 200 C for 20 mins or until the top is bubbly and turning brown. Remove from the oven and leave to stand for 5 - 10 minutes.
  • Serving suggestion : salad and crusty bread.

Nutrition Facts : Calories 299.6, Fat 27.6, SaturatedFat 11.4, Cholesterol 91.2, Sodium 737.3, Carbohydrate 6.7, Fiber 1.3, Sugar 4.2, Protein 8.2

DOCTORED VEGETARIAN MOUSSAKA



DOCTORED VEGETARIAN MOUSSAKA image

Categories     Mushroom     Tomato     Vegetable     Bake     Sauté     Casserole/Gratin     Winter     Thyme

Yield 8-10 people

Number Of Ingredients 27

3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds
1/2 cup (about) olive oil
1 large onion, thinly sliced
1 cup finely chopped peeled carrots
1 cup finely chopped celery
4 garlic cloves, minced
12 ounces portobello mushrooms, cut into 1/2-inch pieces
1 teaspoon dried oregano
1+ tsp thyme
1 tsp allspice
1/2 tsp cumin
1 Tbls ground cinnamon
1 28-ounce can crushed tomatoes with added puree
1 small can tomato paste
1 tbs sugar
1/2 cup white wine
1/4 cup chopped fresh Italian parsley
1 cup grated Parmesan cheese
1 cup feta
Sauce:
1/2 cup parmesan cheese.
1tsp salt and pepper (each)
6 tablespoons (3/4 stick) butter
7 tablespoons all purpose flour
3 1/2 cups whole milk
4 large egg yolks
Hot sauce - about 4 drops

Steps:

  • Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes. Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Rinse and Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F. Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in thyme, cumin, allspice oregano and cinnamon. Add tomatoes and parsley, wine, paste and sugar. Cook until mixture is cooked, about 45 minutes. Season with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 1/2 feta/parm mixture. Repeat layering with remaining eggplant, tomato mixture and cheese. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend - whisk in slowly. Gradually whisk in 4 drops hot sauce. Add cheese and plenty of salt and pepper. Pour sauce over vegetables in dish. (Can be made 1 day ahead. Cover; chill.) Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

More about "doctored vegetarian moussaka recipes"

QUICK AND EASY VEGETARIAN MOUSSAKA RECIPE - LARDER LOVE
quick-and-easy-vegetarian-moussaka-recipe-larder-love image
2015-01-07 This easy vegetarian moussaka recipe is a lighter version of this classic dish and one that I truly love and make time and again. Vegetarian …
From larderlove.com
4.4/5 (31)
Total Time 1 hr 35 mins
Category Savoury
Calories 307 per serving
  • Slice the aubergine into rounds approximately 0.5cm/1/4" wide and layer in a colander with salt for 30 mins, then rinse and pat dry.
  • Bring the lentils in the vegetable stock along with the bay leaf to the boil then lower heat and simmer for 20 minutes and then drain them.


MY VEGGIE MOUSSAKA | JAMIE OLIVER VEGETARIAN RECIPES
my-veggie-moussaka-jamie-oliver-vegetarian image
2019-07-15 Preheat the oven to 200°C/400°F/gas 6. Place the mushrooms in a blender with half the feta and the eggs. Pour in the milk, finely grate in half the …
From jamieoliver.com
Servings 8
Calories 311 per serving
Total Time 2 hrs 40 mins
  • Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic.
  • Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly.Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.Scrub the potatoes and slice just under ½cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms.


VEGETARIAN MOUSSAKA - TAMING TWINS
vegetarian-moussaka-taming-twins image
2019-05-09 A simple vegetarian Moussaka recipe. Made with aubergines, potatoes and courgettes, topped with a creamy cheese sauce. this delicious …
From tamingtwins.com
4.7/5 (20)
Total Time 1 hr 30 mins
Category Main Course
Calories 618 per serving


BEST VEGETARIAN MOUSSAKA RECIPE - THE MEDITERRANEAN DISH
best-vegetarian-moussaka-recipe-the-mediterranean-dish image
2020-01-24 The components of this vegetarian moussaka recipe are not hard to make. There are three components as I mentioned earlier: vegetables, sauce, …
From themediterraneandish.com
4.8/5 (48)
Total Time 1 hr 30 mins
Category Vegetarian
Calories 209 per serving


VEGETARIAN MOUSSAKA WITH MUSHROOMS SAUCE RECIPE BY ARCHANA ...
vegetarian-moussaka-with-mushrooms-sauce-recipe-by-archana image
2016-01-20 The Vegetarian Moussaka with Mushrooms Sauce Recipe is a super delicious wholesome dish that is packed with the goodness of …
From archanaskitchen.com
4.9/5


VEGETARIAN MOUSSAKA RECIPE | CDKITCHEN.COM
vegetarian-moussaka-recipe-cdkitchencom image
Turn on broiler. Arrange eggplant slices on an oiled broiler rack. Broil 3-4 minutes per side until browned. Set aside. Make bechamel sauce by scalding milk in a …
From cdkitchen.com
5/5 (2)
Total Time 2 hrs
Servings 8
Calories 343 per serving


VEGETARIAN MOUSSAKA RECIPE - BBC FOOD
vegetarian-moussaka-recipe-bbc-food image
Heat the oil in a large sauté pan, add the onions and cook over a medium heat for 5–6 minutes until just softening. Add the garlic, thyme, oregano and cinnamon …
From bbc.co.uk
Cuisine Greek
Category Main Course
Servings 4-6


MOUSSAKA | RICARDO
moussaka-ricardo image
2009-04-17 Bechamel. In a saucepan, melt the butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil, whisking constantly. Season with salt …
From ricardocuisine.com
5/5 (81)
Category Main Dishes
Servings 8
Total Time 1 hr 25 mins


LOW-CARB EGGPLANT GRATIN - RECIPE - DIET DOCTOR
low-carb-eggplant-gratin-recipe-diet-doctor image
2015-04-17 Place a layer of baked eggplant slices a baking pan, then half of the onions, mint, parsley and 2/3 of the feta cheese. Add a final layer of eggplant …
From dietdoctor.com
4.9/5 (29)
Total Time 45 mins
Category Meal
Calories 467 per serving


LOW-CARB GREEK MOUSSAKA - RECIPE - DIET DOCTOR
low-carb-greek-moussaka-recipe-diet-doctor image
2018-04-19 In a large frying pan, fry eggplant in olive oil on medium heat. Salt and pepper. Add onion, garlic and spices. Fry for a few minutes until the onion and …
From dietdoctor.com
4.8/5 (66)
Calories 765 per serving
Category Meal


GLUTEN-FREE MOUSSAKA RECIPE: LOW CARB, VEGETARIAN OPTION ...
2020-05-24 Gluten-Free Moussaka Recipe: Low Carb, Keto, Vegetarian Option. This gluten-free moussaka recipe made with lamb or beef (or kept vegetarian) is delicious, comforting, …
From thehelpfulgf.com
Reviews 1
Servings 6
Cuisine Mediterranean
Category Main Course
  • Fry the onion and garlic until cooked then add minced lamb and fry until cooked. Add tomato puree, cinnamon, herbs and cloves stir together well.Add the water or (wine if using) so the mixture isn't too thick then put it to one side.
  • Warm the cream cheese gently until it becomes liquid, add cream, nutmeg and stir together well


THE-MOST-SCRUMPTIOUS VEGETARIAN MOUSSAKA - REAL GREEK RECIPES
2020-06-27 Vegetarian Moussaka. Most of the times when you taste a very flavorful dish, like Moussaka for example, and then try its Vegetarian version, it might leave you a bit …
From realgreekrecipes.com
3.7/5 (24)
Category Main Course
Cuisine Greek
Calories 562 per serving
  • In a cooking pot whisk together the olive oil and flour. Heat over high heat. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color.
  • Heat a good splash of olive oil in a saucepan over medium-high heat. Add the onion and garlic and cook until golden in color. Pour in a splash of red wine and wait until it evaporates.


MEDITERRANEAN-STYLE VEGETARIAN MOUSSAKA RECIPE - RECIPES.NET
2021-06-30 In a soup pot, add potatoes and pour enough water to cover the potatoes. Bring to a boil and continue until potatoes are easily mashed with a fork, about 25 minutes. While waiting …
From recipes.net
Cuisine G
Total Time 2 hrs 5 mins
Category Crockpot
Calories 578 per serving
  • Rinse the potato slices and arrange them in a single layer on a shallow dish with 2 tablespoons of water.


MEATLESS MOUSSAKA | RICARDO
2010-12-21 Béchamel Sauce. In a pot, melt the butter. Add the flour and cook for 1 minute while stirring. Add the milk and bring to a boil, stirring with a whisk. Remove from the heat and add …
From ricardocuisine.com
5/5 (26)
Total Time 1 hr 45 mins
Category Main Dishes
Calories 500 per serving
  • In a large skillet over medium heat, brown the eggplant on each side, a few slices at a time, with about 1/2 cup (125 ml) of the oil. Season with salt and pepper. Set aside on a plate.
  • In a pot, melt the butter. Add the flour and cook for 1 minute while stirring. Add the milk and bring to a boil, stirring with a whisk. Remove from the heat and add the cheese and nutmeg. Season with salt and pepper. Set aside.


VEGETARIAN MOUSSAKA RECIPE | RECIPELAND
1996-01-28 First make the tomato sauce: peel and mince onions. Sauté onions in about 2 tablespoon oil and about 2 tablespoon butter, over moderate heat, until they are soft and lightly colored (about 8 minutes).
From recipeland.com
Servings 12
Calories 375 per serving
Total Time 2 hrs


VEGETARIAN MOUSSAKA WITH MUSHROOM SAUCE - BIGOVEN.COM
For this vegetarian moussaka recipe you will need a large baking dish, approx. 20*30 cm. Butter the bottom and sides of the pan and sprinkle with some breadcrumbs Layer the eggplants. Pour in the mushroom sauce and even out. Add a second layer of eggplants, top with the béchamel sauce and smooth out with a spatula. Sprinkle with grated cheese and bake the vegetarian …
From bigoven.com
Reviews 1
Servings 1
Cuisine Not Set
Category Main Dish


VEGETARIAN MOUSSAKA RECIPE - VITALITY MAGAZINE
2012-12-01 1) Preheat oven to 350°F. 2) Place eggplant on lightly greased or parchment paper-lined baking sheet. Bake for 20 minutes, turning once, until browned. 3) Heat oil in large pot over medium heat. Cook garlic and onion for 5 minutes or until softened.
From vitalitymagazine.com
Estimated Reading Time 5 mins


LOW CARB MOUSSAKA - A LOW CARB CLASSIC - DITCH THE CARBS
2019-04-17 OMG, Libby! I usually make a moussaka recipe that was given to me by the mother of an old beau. Off the boat from Greece. This is better with half the work. My son raved and raved about the "bechamel." The entire family loved it. Easy enough for weeknight (I make it the day before), but special enough for guests. Reply. Libby www.ditchthecarbs.com. May 26, …
From ditchthecarbs.com
4.1/5 (136)
Total Time 40 mins
Category Dinner
Calories 300 per serving


VEGETARIAN MOUSSAKA RECIPE
Vegetarian moussaka recipe. Learn how to cook great Vegetarian moussaka . Crecipe.com deliver fine selection of quality Vegetarian moussaka recipes equipped with ratings, reviews and mixing tips. Get one of our Vegetarian moussaka recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 82% Vegetarian Moussaka Allrecipes.com …
From crecipe.com


DOCTORED VEGETARIAN MOUSSAKA RECIPE - EASY RECIPES
For this vegetarian moussaka recipe you will need a large baking dish, approx. 20*30 cm. Butter the bottom and sides of the pan and sprinkle with some breadcrumbs Layer the eggplants. Pour in the mushroom sauce and even out. Add a second layer of eggplants, top with the béchamel sauce and smooth out with a spatula.
From recipegoulash.com


DOCTORED VEGETARIAN MOUSSAKA RECIPES
Doctored Vegetarian Moussaka Recipes. VEGETARIAN MOUSSAKA. This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad. Recipe From allrecipes.com. Provided by Anne Buchanan. Categories World Cuisine Recipes European Greek. Time 2h. Yield 7. Number Of Ingredients 20. Ingredients; Nutrition; …
From tfrecipes.com


VEGETARIAN MOUSSAKA - EASY MEALS WITH VIDEO RECIPES BY ...
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. It’s bound with Pecorino cheese which is made from sheep’s milk. This dish will go fast, so make plenty, it also freezes …
From recipe30.com


VEGETARIAN MOUSSAKA - YOUTUBE
My Classic Moussaka Recipe: https://youtu.be/bjYsCRu5hRQGet this recipe with exact measurements on my website: http://www.dimitrasdishes.com/recipes/vegetari...
From youtube.com


Related Search