Vegetarian Moussaka Recipes

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


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


  • 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 image

I had never really cooked hotdish, but my restaurant entered this moussaka in a local hotdish festival, so I think it qualifies! It's based on a Turkish version of the dish, with French lentils in place of ground meat.

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 20

3 medium eggplants (3 to 4 pounds)
1/2 cup extra-virgin olive oil
Kosher salt
2 cups dried French lentils
Vegetable oil, for frying, plus more for the pan
4 large russet potatoes, peeled and sliced 1/4 inch thick
1 1/2 sticks (12 tablespoons) unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
3 cups tomato puree
2 tablespoons tomato paste
1 teaspoon dried oregano
Freshly ground pepper
1 cinnamon stick, broken into pieces
2 cups milk
3 cups heavy cream
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
6 large egg yolks
1 cup crumbled sheep's milk feta cheese


  • Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
  • Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
  • Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
  • Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
  • Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
  • Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
  • In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
  • Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
  • Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.


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


  • 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


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


  • 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


Vegetable Moussaka image

Categories     Milk/Cream     Mushroom     Tomato     Vegetable     Eggplant     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

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
1/2 teaspoon ground cinnamon
1 28-ounce can crushed tomatoes with added puree
1/4 cup chopped fresh Italian parsley
1 cup grated Parmesan cheese
6 tablespoons (3/4 stick) butter
7 tablespoons all purpose flour
3 1/2 cups whole milk
4 large egg yolks


  • 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. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup 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 oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 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 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons 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. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (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 "vegetarian moussaka recipes"

vegetarian-moussaka-recipe-bbc-food image
A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Each serving provides 347 kcal, 17g protein, 45g …
Cuisine Greek
Category Main Course
Servings 4-6

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, …
4.8/5 (48)
Total Time 1 hr 30 mins
Category Vegetarian
Calories 209 per serving

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 …

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 nutmeg, then whiz until smooth. Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish. Cover with half the aubergines, drizzle over 4 ...

Method. print recipe. 1. To make the moussaka sauce, add the olive oil to a large pan and warm through over a low heat. Sauté the garlic and bay leaves for a few minutes until fragrant, then add the chilli flakes and paprika, cooking for a further 30 seconds to combine. 2 tbsp of olive oil. 6 garlic cloves , chopped. 4 bay leaves.

Delia's Vegetarian Moussaka recipe. There is 1 oz (25 g) lentils in this recipe, which is a very small amount to cook in one go. So you could cook more and use them the next day for something else. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd.

2019-08-20 Our vegetarian Moussaka recipe is simple to make serving 4 people and ready in just 55 mins. The Greek classic tastes as good made with vegetables as it does with the usual minced lamb. This traditional bake is made with layers of aubergine, a rich tomato sauce and plenty of cheese. It’s a great way of sneaking vegetables into your family’s diet too as the …

2018-09-26 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.

Recipes; Vegetarian Moussaka; Vegetarian Moussaka. Rating: 4 stars. 29 Ratings. 5 star values: 14 4 star values: 6 3 star values: 3 2 star values: 4 1 star values: 2 Read Reviews Add Review 29 Ratings 24 Reviews In this meatless version of the classic Greek dish, bulgur wheat stands in for ground meat in a spiced-tomato filling surrounded by eggplant layers and topped …

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 disappointed and have you really missing that meat inside. This is not the case with this Vegetarian Moussaka. Lately, I’ve been making it over and over again. Many recipes try to substitute the …

2019-05-09 A simple Vegetarian Moussaka recipe. This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. Gluten free and can be modified for those following the SlimmingGo To Recipe

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 Moussaka. The new year means January and that means pretty cold and miserable weather here in Scotland. After all the fuss and hoopla of Christmas the dark nights and cold weather can suddenly seem a tad overwhelming. …

2022-01-20 Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy béchamel sauce on top. Each layer stays distinct and bakes into a truly luxurious dish.

2020-02-21 Add onion and mushrooms and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add lentils, tomatoes, and water. Season with oregano, salt, and pepper. Simmer until ...

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 …

Add the garlic, mushrooms and dried spices and cook for another 10 minutes. Add the white wine (if using) and crushed tomatoes. Cook until the sauce thickens slightly – about 15 minutes. Make the cheese sauce topping. Pre-heat a saucepan over medium heat. Melt the butter and add the flour, whisking for about 2 minutes.

2021-05-18 Moussaka is a traditional Middle Eastern and Greek recipe. It is cooked in a vegetarian way or with ground meat - with or without bechamel. Here …

2022-01-12 This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipe—mashed chickpeas replace the ground meat, offering a similar texture. This is not a recipe for a busy weeknight as it is still quite time-consuming, but when you have the time to devote to prepping the vegetables and baking the dish, it will make …

Par-boil the potatoes for 5 minutes, then drain and divide between 2 roasting tins with the aubergine, onion, garlic and peppers. Sprinkle with the herbs, drizzle with the olive oil and roast for 20 minutes, turning halfway. Add the tomatoes and cook for 5 minutes, until tender and scorched at the edges. Reduce the oven to 200°C/fan180°C/gas 6.

2019-11-27 Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Cook over a medium heat for 5 minutes, until soft and translucent. Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Mix well to combine, and bring to a simmer.

2022-01-06 Put on the aubergines in a single layer and bake for 30 minutes or until completely soft. Turn down the oven to 180C/fan 160C/gas 4. Step 2. Fry the onion in a little olive oil in a frying pan for 5 minutes until soft, then add the garlic and cook for 1 minute. Add the soy sauce, cinnamon, oregano and mint, and cook for another minute.

2019-10-10 Roasted Vegetable Moussaka – Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. Healthy, flavorful and nourishing! This recipe has been updated from the archives with new photos and a how-to cooking video. Moussaka originated in the Balkan …

The Best Vegetarian Greek Recipes | Allrecipes hot If you're a full-time vegetarian, looking to eat a healthy Mediterranean Diet, or are focusing on a more plant-based diet, you'll love veggie-friendly Greek cuisine. With these top-rated Greek recipes, vegetables and legumes take the spotlight. See more result ›› See also : Meatless Recipes For Beginners , …

Vegetarian Moussaka recipe – The secret is in the sauce. To prepare a traditional Greek Moussaka recipe, luscious layers of mince beef (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden. For this veggie moussaka recipe mince beef/lamb is replaced with a delicious juicy mushroom …

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #casseroles     #main-dish     #beans     #eggs-dairy     #vegetables     #greek     #oven     #european     #vegetarian     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #lentils     #healthy-2     #low-in-something     #equipment     #4-hours-or-less

Related Search