Vegetarian moussaka. Discover More Quality Results Related To Vegetarian Meal Plan. Save Time & Get Quick Results. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread.

Sprinkle salt on both sides of eggplant. 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. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. You can have Vegetarian moussaka using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vegetarian moussaka

Prepare 1 kg of fresh large eggplants.
It's 375 g of mushrooms or two large cans.
You need 3-4 of mature tomatoes diced or 1-2 cup of tomato sauce.
It's 2 of medium onions.
It's 1/2 cup of oil.
It's 1-2 of cinnamon sticks.
Prepare of oil for frying.
You need 1 1/2 cup of dried breadcrumbs.
It's of salt and pepper.
It's of For the cream.
You need 5 cups of water.
Prepare 3/4 of potato purée flakes.
You need of purée flakes.
Prepare 1/2 cup of oil.
It's 3/4 cups of flour.
It's of salt.
You need of ground nutmeg.
It's 1 of bit of white pepper.

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. Heat oil in a large frypan over medium-high heat. Just cover the porcini with boiling water, then set aside to rehydrate.

Vegetarian moussaka instructions

Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste..
Drain them well and wipe them dry..
Fry them lightly in oil and place them on a sieve so that the oil drains out..
Wash and chop the mushrooms and let them drain..
Sauté the chopped onion and add the mushrooms. Let them simmer till there is no water left and add the tomato, salt, pepper and the cinnamon stick. Let everything boil till the sauce thickens..
Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs..
Layer out the eggplants on the tray and put the mushrooms on top..
Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand..
Heat the oil over high heat and add the flour. Stir continuously until the flour gets a golden color (about 5 minutes). Lower the heat and add the potato mixture. Continue to stir to avoid curdling. Boil the cream until it thickens and Add the salt, pepper and the nutmeg..
Stir well and pour it over the food..
Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour..

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! 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.