Sbd Veggie Moussaka Recipes

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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

VEGAN MOUSSAKA



Vegan Moussaka image

This version of moussaka is loaded with roasted eggplant and zucchini and has a lovely pine-nut tofu topping. It is out of Veganomicon (such a fabulous book). I wanted to try this from day one of owning the book and finally got round to it today. Like any moussaka I've ever made, it's fairly time consuming because you have to prepare 3 parts...but they're all fairly simple steps. The amount of dishes to do afterwards is probably the biggest issue! I made a nice big casserole which could have fed 6 easily with a salad, maybe even 8. I found that the amount of potatoes this calls for weren't enough for two layers of potato, just one. So I'm not sure if I was off in weight, or if I cut them too thick. But one layer of potato was just fine. You have some leeway to increase the eggplant & zucchini a bit as well, I used 2 medium eggplant and 2 medium zucchini which is well over 1 lb. Well - if you give it a go, I hope you enjoy!

Provided by magpie diner

Categories     < 4 Hours

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 22

1 lb eggplant (italian sort, not the long japanese type)
1 lb zucchini
1 1/2 lbs russet potatoes
1/4 cup olive oil
1/4 cup olive oil
4 large shallots, thinly sliced
3 garlic cloves, minced
1/3 cup vegetable broth (or wine)
28 ounces crushed tomatoes
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
1 bay leaf
sea salt
1 lb soft silken tofu
1/2 cup pine nuts
3 tablespoons lemon juice
1 teaspoon arrowroot
1 garlic clove
1 pinch nutmeg
1 1/4 teaspoons sea salt (or to taste)
pepper
1/2 cup breadcrumbs

Steps:

  • Preheat your oven to 400 degrees F. Lightly oil 3 baking sheets.
  • Veg: Slice the eggplant into 1/4 inch thick slices lengthwise. Places them into a colander and sprinkle with salt -- rub the salt around so that it reaches all sides on all pieces. Set the colander aside to sweat for about 15 minutes (takes away any bitterness).
  • In the meantime slice the zucchini into similar 1/4 inch slices lengthwise. Peel the potatoes then slice the same way.
  • Rinse the eggplant and pat dry.
  • Place each vegetable onto it's own baking sheet. Sprinkle the 1/4 cup of oil over all the veg, rubbing around so that all sides get covered. The eggplant will need a little more oil, and it does stick more easily. Sprinkle the zucchini and potato with salt. Spread out the veg, overlapping is OK and probably necessary to fit everything on. Roast all the veg until lightly browned around the edges - roughly 15 minutes for the eggplant and zucchini and 20 minutes for the potatoes.
  • Tomato Sauce: Combine the remaning 1/4 cup oil and garlic in a large pan. Heat over medium heat and let the garlic sizzle for about a minute and then add in the shallots. Cook until transulcent, about 5 minutes. Add in the tin of crushed tomatoes (entire tin, no straining). Add the oregano, cinnamon and bay leaf. Leave that covered, to simmer for about 15 minutes. The sauce will thicken slightl and reduce. Turn off the heat and adjust salt to taste. Remove bay leaf.
  • Topping: Using a food processor, blend the pine nuts and lemon juice into a paste. Add the tofu, garlic, arrowroot, nutmeg, salt and pepper. Blend until creamy and smooth.
  • Putting it together: Lightly oil a casserole dish (ie 9 x 13). Reheat the oven to 400. Spread about 1/2 cup of the sauce in the bottom of the dish, followed by a layer of eggplant, a layer of potatoes another 1/2 cup of sauce and half of the breadcrumbs.
  • Assess how much eggplant and potato you have left. If you can do 2 more layers, then do another sequence of sauce/eggplant/potato/sauce. If you can only do 1 more layer then move on to the next zucchini step.
  • Spread all of the zucchini over this, then top with another layer of eggplant/potato/sauce, and the rest of the breadcrumbs.
  • Spread the pine nut topping on last, using a spatula to spread it out as best you can without disturbing the layers underneath.
  • Bake for 40 minutes until the top is lightly browned and a few cracks have formed in the topping. Allow to set 10 minutes before slicing and serving.

SUPER MOUSSAKA



Super Moussaka image

This is really good moussaka that only needs a green salad or some whole-grain bread to round it out. You can replace the basil with parsley if you like; the important thing is to use FRESH herbs.

Provided by Alison

Categories     World Cuisine Recipes     European     Greek

Time 1h40m

Yield 8

Number Of Ingredients 13

5 cups water
1 teaspoon salt
2 ½ cups bulgur
1 eggplant, sliced into 1/2 inch rounds
2 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
½ cup chopped fresh basil
1 pinch ground nutmeg
salt and pepper to taste
3 ½ cups peeled roma (plum) tomatoes
1 egg, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large saucepan, bring the water and the 1 teaspoon salt to a boil. Add the bulgur, cover the pan. Remove the pan from the heat and let the bulgur sit for 10 minutes.
  • Lay the eggplant slices on one or two lightly greased baking sheets. Bake them in the oven for 15 minutes or until the eggplant has softened but is not browned. Remove the eggplant from the oven, and lower the temp to 350 degrees F (175 degrees C).
  • While the eggplant is baking, make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it , stirring often for 1 minute. Add the flour, and stir constantly for 1 minute. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. Simmer the mixture, stirring frequently, for 5 minutes. Remove the pan from the heat.
  • Sprinkle the basil, nutmeg, salt and pepper into the saucepan of bechamel sauce.
  • Spoon the bulgur into a 9x11 inch casserole dish, and pat the bulgur down well. Lay the eggplant slices on the bulgur, overlapping them in rows.
  • Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.
  • Gradually pour the bechamel sauce into the beaten egg, whisking constantly. Pour the sauce over the tomatoes.
  • Bake the moussaka, uncovered, for 45 minutes. Slice it as you would lasagna, and serve.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 47.1 g, Cholesterol 38.2 mg, Fat 6.3 g, Fiber 11.4 g, Protein 11 g, SaturatedFat 3.4 g, Sodium 374.9 mg, Sugar 8.2 g

VEGETARIAN MOUSSAKA



Vegetarian Moussaka image

A vegetarian take on a Mediterranean classic, this eggplant-based dish is topped with a thick Parmesan béchamel sauce.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 12 servings

Number Of Ingredients 15

1 eggplant (1 lb.), cut into 1/2-inch-thick slices
3 Tbsp. olive oil, divided
1 small onion, chopped
1 clove garlic, minced
1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles
1/4 tsp. dried oregano leaves
2 Tbsp. dry bread crumbs
1 can (15 oz.) tomato sauce
1/4 tsp. ground cinnamon
1/3 cup butter
1/3 cup flour
1/8 tsp. pepper
2 cups milk
2 eggs, beaten
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat broiler.
  • Brush both sides of eggplant slices with 2 Tbsp. oil; place in single layer on rimmed baking sheet. Broil, 4 inches from heat, 5 to 7 min. on each side or until tender.
  • Meanwhile, cook and stir onions and garlic in remaining oil in large skillet on medium heat 5 min. or until crisp-tender. Add next 5 ingredients; stir. Cook 3 min. or until heated through, stirring occasionally.
  • Heat oven to 375°F. Place eggplant slices in single layer on bottom of 13x9-inch baking dish sprayed with cooking spray; top with veggie crumbles mixture.
  • Melt butter in medium saucepan on medium heat. Add flour and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk. Add eggs; cook and stir until sauce is thickened. Remove saucepan from heat. Stir in cheese; pour over ingredients in baking dish.
  • Bake 40 to 45 min. or until heated through.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

SB VEGETABLE MOUSSAKA



SB VEGETABLE MOUSSAKA image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 15

1 large eggplant (about 1 1/4 lbs), ends trimmed, cut widthwise into 1/4-inch thick rounds
2 tsp extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1 (15-oz) can lentils, drained
1 (15-oz) can diced tomatoes, with juices
1/4 cup chopped parsley
1 tsp dried oregano
1/4 tsp ground cinnamon
1/4 tsp salt
Freshly ground black pepper
1/2 cup fat-free half-and-half
2 large eggs
1/4 cup freshly grated Parmesan cheese
1/8 tsp freshly grated nutmeg

Steps:

  • Heat the oven to 425 degrees F. Lightly coat eggplant slices with cooking spray and arrange on a baking sheet. Bake until softened and golden, 20 to 25 minutes. Reduce oven to 350 degrees F. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, eggs, 2 tblsp of the cheese, and nutmeg. Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tblsp cheese. Cover with aluminum foil. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm.

VEGGIE MOUSSAKA



Veggie moussaka image

Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping

Provided by Sara Buenfeld

Categories     Dinner

Time 1h10m

Number Of Ingredients 15

140g dried green lentil
2 onions , halved and sliced
2 garlic cloves , chopped
2 bay leaves
1 tsp dried oregano
½ tsp cinnamon
½ tsp allspice
400g can chopped tomato
1 reduced-salt vegetable stock cube
200g sweet potato , thinly sliced
1 large aubergine , sliced and the biggest slices halved again
250g low-fat fromage frais
1 large egg
50g feta cheese , crumbled
4 tomatoes , thickly sliced

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
  • Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
  • Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.

Nutrition Facts : Calories 213 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

SBD VEGGIE MOUSSAKA



Sbd Veggie Moussaka image

Moussaka is Delish, but it's SOO fattening. SBD not only cuts the carbs out of it, but also lowers the fat to make it a HEALTHY dish! (healthy and moussaka in the same sentence, how do you like that?)

Provided by CHRISSYG

Categories     Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 large eggplant, ends trimmed, cut widthwise into 1/4-inch thick rounds (about 1 1/4 lbs)
2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1 (15 ounce) can lentils, drained
1 (15 ounce) can diced tomatoes, with juices
1/4 cup chopped parsley
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
fresh ground black pepper
1/2 cup fat-free half-and-half
1/2 cup egg substitute (such as egg beaters)
1/8 cup freshly grated parmesan cheese
2 tablespoons grated parmesan cheese
1/8 teaspoon freshly grated nutmeg

Steps:

  • Heat the oven to 425 degrees F.
  • Lightly coat eggplant slices with olive oil (I use a pastry brush, dipped and give each side one quick swipe) and arrange on a baking sheet. Bake until softened and golden turning once, 15 to 20 minutes. Reduce oven to 350 degrees F.
  • In a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes.
  • While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, egg beaters 1/8 cup of the cheese, and nutmeg.
  • Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tbsp cheese. Cover with aluminum foil.
  • Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm. (if you're freezing this, cut the moussaka into portions prior to freezing) reheats beautifully.

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VEGETARIAN MOUSSAKA - THE VEGGIE TABLE
This vegetarian / vegan moussaka recipe uses portobello mushrooms and seitan instead. A rich and delicious main course. Yield: 6 servings: Time: 2 hours: Tools: 2 baking sheets; paper towels ; pastry brush; 2 plates; medium frying pan; wooden spoon; knife; food processor or blender; small bowl; deep baking dish; Ingredients: 1½ pounds eggplant (1 medium), sliced into ¼-in …
From theveggietable.com


LIGHT VEGGIE MOUSSAKA RECIPE | MYRECIPES
Bring to a boil. Turn heat down, and simmer for 20 minutes. Step 3. Meanwhile, warm the milk with the 1 halved shallot and black pepper. After 5 minutes, remove the shallot. Mix cornstarch with 1/2 cup water, and stir into milk. Turn the heat up, and stir until thickened. Remove from heat, and mix in both cheeses.
From myrecipes.com


SOUTH BEACH DIET PHASE 1 MOUSSAKA, DIäT, DIäTEN, SCHWäCHUNG, …
Find the recipe for SB VEGETABLE MOUSSAKA and other vegetable South Beach Phase 1 1 15-oz can diced tomatoes, with juices. by~lander~sea food tales south beach diet vegetable moussaka. South Beach Diet Vegetable Moussaka. From The South Beach Diet Super Charged Cookbook For Phase One. south beach diet phase one recipes round-up from june …
From diat-plan.com


EASY VEGAN MOUSSAKA | FOODBYMARIA
2020-06-09 To assemble your Moussaka grab a deep casserole dish and lightly grease with olive oil. Begin layers by adding your potatoes, then zucchini, then eggplant. Then add a generous layer of “meat” sauce and top with your bechamel. Cover with tin foil and bake for 30 minutes. Remove tin foil and bake for another 10-15 minutes.
From foodbymaria.com


VEGETABLE MOUSSAKA RECIPE | TILDA
Preheat the oven to 180degC/gas 4 Heat the oil in a large pan and add the onions, garlic, oregano and allspice and fry on a medium heat for 6-8 minutes until softened
From tilda.com


VEGETARIAN MOUSSAKA - AUBERGINE RECIPE - PENNY'S RECIPES
2014-02-04 Simmer gently for 5-7 minutes. Meanwhile make the topping. In a large bowl mix the ricotta cheese and yoghurt. Stir in the eggs until thoroughly combined. Season with the nutmeg. Place 1/3 of the lentil mix in a pie or lasagne dish. Add a layer of aubergines, followed by a further layer of lentil mix and aubergine and so on.
From pennysrecipes.com


SBD VEGGIE MOUSSAKA FOOD- WIKIFOODHUB
1 large eggplant, ends trimmed, cut widthwise into 1/4-inch thick rounds (about 1 1/4 lbs) 2 tablespoons extra virgin olive oil: 2 teaspoons extra virgin olive oil
From wikifoodhub.com


SOUTH BEACH DIET VEGETABLE MOUSSAKA - ONE OF OUR FAVORITE …
Jul 10, 2017 - South Beach Diet Vegetable Moussaka - one of our favorite recipes. Jul 10, 2017 - South Beach Diet Vegetable Moussaka - one of our favorite recipes . Jul 10, 2017 - South Beach Diet Vegetable Moussaka - one of our favorite recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


VEGETABLE MOUSSAKA | RECIPES BY SOUPOLOGIE
2020-03-30 Preheat the oven to 175°C/350°F. Line a tray with baking paper. Place the sliced aubergine on the tray in an even layer. Using a pastry brush or similar, lightly brush the aubergine slices with some oil.
From soupologie.com


SOUTH BEACH DIET EGGPLANT PARMESAN - ALL INFORMATION ABOUT …
South Beach Diet Allowed Food :: South Beach Diet 101 new www.south-beach-diet-101.com. South Beach Diet food to avoid — Phase 1: grain products: all starchy food — bread, all types, croutons,cereal, oatmeal, rice, pasta, pastry and baked goods, all types meat: all fatty cuts — beef — brisket, liver, rib steaks, fatty cuts, poultry — chicken, wings and legs, duck, goose, poultry ...
From therecipes.info


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