Recipe: Tasty Vegetarian moussaka

Vegetarian moussaka. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Add the remainder of the lentil sauce. In a single layer, lay eggplant rounds out on paper towel-lined baking sheets.

A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. This recipe has been updated from the archives with new photos and a how-to cooking video. You can have Vegetarian moussaka using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian moussaka

1. It's 3 cups of Boiled Pasta.
2. You need 1 of Zucchini cut in sliced.
3. Prepare 3-4 of Eggplant cut in sliced.
4. You need 1-2 of Tomato cut in sliced.
5. You need of For the red sauce:.
6. Prepare 3 of Tomato.
7. Prepare 1 tsp of Oregano.
8. You need 1 tsp of Cumin Seed.
9. It's 1 cup of Chopped Olives/Mushroom/ or both.
10. It's 1 cup of Chopped Parsley/ Kale or Spinach.
11. You need 1 tsp of Corn flour.
12. You need 3-4 of Green Chilli finely chopped(no or less depending on taste).
13. You need 1 tsp of Olive Oil.
14. You need of For the Béchamel sauce:.
15. It's 5 cups of whole milk.
16. Prepare 1 tsp of Olive oil.
17. You need 3/4 cup of All purpose flour.
18. It's 1 cup of Parmesan cheese/ Mayonnaise.
19. Prepare of Salt and pepper As per taste.

Heat oil in a large frypan over medium-high heat. Just cover the porcini with boiling water, then set aside to rehydrate. 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 an excellent dinner. Vegan moussaka is like a lower carb version of a vegan shepherd's pie!

Vegetarian moussaka instructions

1. Baked sliced vegetable at 425 Fahrenheit till golden almost 7-10 mins.
2. For red sauce: can use ready pasta sauce or tomato, but here I blend 3 tomatoes with Oregano, black pepper.
3. Now heat 1 tsp oil, add cumin seeds, then roast olives for 3-4 mins and add tomato purée along with corn flour and chilles.
4. Add spinach,salt and cook mix well and cook till thick like pasta sauce.
5. For Bechamel Sauce: In pan take oil, add flour, salt and pepper mix well then add milk and cheese or mayo, whisk well on slow flame.
6. Once it cook well and pretty much thick, off the flame. In baking tray spray it with oil then add pasta,layer of baked vegetables then tomato sauce and layered with bechmel.
7. Again place some veggies and oregano and baked till golden brown at 425 F in oven..

Instead of mashed potatoes on the top you have bechamel sauce. It's also a little like lasagna in that you have layers. It starts off with a layer of roasted eggplant and then you have a layer of homemade vegan mince, then more eggplant, and it's topped off with a. Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. So you could cook more and use them the next day for something else.