Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, veggie moussakas. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Veggie Moussakas is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Veggie Moussakas is something which I’ve loved my entire life.
This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping. We make the most of meaty aubergines in this creamy vegetarian moussaka, an ideal comforting recipe to feed the family midweek. Using whole-food ingredients to create simple plant-based recipes that are bursting with flavor.
To get started with this particular recipe, we must first prepare a few components. You can cook veggie moussakas using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Veggie Moussakas:
- Prepare 5 Aubergines sliced
- Take 3 Red bell peppers of choice
- Make ready 4 Large potatoes sliced
- Prepare 4 Zucchinis sliced
- Get 1/4 cup Parsley chopped
- Prepare Olive Oil
- Take Salt and Pepper
- Get Yogurt Bechamel Sauce:
- Prepare 5 tablespoons Cooking Butter
- Make ready 8 tablespoons All purpose flour
- Take 4 cups Milk
- Prepare 1 cup Yogurt (greek style)
- Prepare 1 Egg Yolk
- Make ready 1 cup Bread crumbs
- Take 1 cup Parmesan Cheese
- Take Tomato Sauce:
- Take 5 fresh Tomatoes cubed
- Make ready 5 tablespoons Olive Oil
- Take 2 Garlic Cloves diced
- Make ready 1 Onion chopped
- Get 1 large Carrot grated
- Take 2 tablespoon Sugar
- Make ready Salt and Pepper
I baked the veggie moussaka for about half an hour or so until browned on top and hot all the way through. This is a great dish to make in advance and put in the fridge till later. Slice the eggplant and the potato. Put a parchment paper sheet on a baking tray.
Steps to make Veggie Moussakas:
- Oil brush a large baking pan, and then toss in all the vegetables sprinkle Olive oil, salt and pepper, and bake at 180 degrees for 40 minutes. Once the vegetables are ready top with olive oil, parsley, cheese and set aside.
- In a small blender add in the garlic, onion, sugar, salt, pepper and tomatoes and blend.
- In a small sauce pot simmer for 1/2 hour at low heat and then add in the chopped parsley, a sugar stir and simmer for another 20 minutes. Once the sauce is ready start the layering process, vegetables, then add tomato sauce, then the second layer of vegetables and tomato sauce and continue until vegetables and sauce are finished.
- Start the Bechamel sauce by adding in the butter to melt, and then the flour Stir in slowly the milk, egg yolk. (I usually add in a handful of cheese) and stir until it starts to thicken.
- Once the sauce has thicken pour onto the vegetables..top off with the breadcrumbs and cheese by spreading the cheese first, and then the breadcrumbs. Bake at 180 degrees for 1 hour and until golden brown.
- It took me just under two hours to make this dish, due to the baking process. But it was worth it…I hope you enjoy, if you decide to make this dish let me know how it turned out. Kali Orexi!!!!
Slice the eggplant and the potato. Put a parchment paper sheet on a baking tray. Amazing veggie moussaka by Jamie Oliver. Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes, béchamel and a delicious mushroom sauce! What could be joyous than a rich and flavoursome veggie moussaka?
So that is going to wrap it up with this exceptional food veggie moussakas recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
