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Really not a cook – so at a loss…. How to file a Copyright Infringement Claim, http://binomialbaker.blogspot.com/2012/04/another-award.html, http://naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/. Protein is necessary for the health of our hormones, muscle and skin health. Step 3: Grate the tempeh (“lamb”)Meanwhile, grate the tempeh using a box grater. I had this last year in Greece.but wanted to try this version So cheesy and hearty! It is saucy. Vegetarian Moussaka is a play on the traditional Greek dish. It’s usually made complete with bechamel (a white cheese sauce). Meanwhile, prick the aubergines all over with a fork, then microwave on high for 4-5 minutes until … Thanks for that though! Eat within 3 to 5 days. So it’s only 1 cup of water total. Remove and let cool until ready to use. Cook potato slices in hot oil until browned, 3 … I was so happy with it, I actually posted a pic of the just-baked casserole, along with a link to the recipe, on my FB page. . The salt is used to help remove the moisture from the eggplants, and the olive oil is used for tenderizing the eggplant as it bakes. Roasted Vegetable Moussaka – Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. It is filling. Required fields are marked *. Heat a tablespoon of olive oil in a large saute pan set over medium heat; add the onion and garlic and cook for 3-4 minutes, until softened and fragrant. Good to see you, as always! My vegetarian son is arriving home this week after living overseas for a few years. Awesome looking dish – I am tempted to make it ASAP. The way I see it, it’s a super healthy and tasty vegetarian version of an already crazy delicious classic. Thank you, Jess! Jetzt ausprobieren mit ♥ Chefkoch.de ♥. , I nominated you for the Versatile Blogger Award! Tempeh takes its place, and is prepared in a way that tastes quite identical to the “authentic” recipe. Leave a comment below and tag @liveeatlearn on social media! … As for the cheesy topping, it just adds the perfect amount of tangy saltiness and brings the whole experience to a whole new level. They are a traditional seasoning here in Quebec and are readily available in any grocery store. I’m not sure I have access to black soy beans.. do they come in a can like chickpeas or do you buy them dry and cook them? Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 16 minutes. I’m a huge fan of Mediterranean and Greek dishes (in fact, tzatziki was the first recipe I ever post on the blog)! Step 1: Sweat the eggplantTo begin, cut the eggplant lengthwise into ¼ inch slices (I like to do this with a mandolin slicer). Take your moussaka out of the oven, allow it to rest for 5 to 10 minutes, then hit it with a little bit of chopped parsley, if desired, and serve. Und natürlich, wir alle kochen ja gern, blühen völlig auf, vergessen uns beim Kräuterhacken selbst, wuseln meditativ durch die Küche, völlig zen und eins mit uns und den Zutaten. Thanks Debs, and thanks for the invite. … Just be sure to slice them real thinly, those aubergines. Process on high until well blended then pour this mixture over the final layer of tomato sauce. Glad you and your family enjoyed it, Molly! By The Good Housekeeping Cookery Team 30/09/2001 My mistake! Vegetable moussaka is made without ground … I was looking for a great vegetarian dish to make for a family dinner. Brush the tops of the slices with more olive oil, sprinkle generously with salt and pepper and bake in the preheated oven for 15-20 minutes, flipping the slices once halfway through cooking, until the eggplant is softened and slightly golden. Will definitely check it out! Healthy… Eggplants make up three layers of this moussaka dish. Thanks Mellissa! Your email address will not be published. This vegan Moussaka is: Hearty; Flavorful; Plant-based; Lamb-free; Gluten-free; Fairly easy to make; A great comfort dish; Satisfying; Bé chamel sauce. Pray tell me, 3720mgs of sodium in one serving is a typo?!! Give it a try! I bet it would be glorious served over a plate of oven baked spaghetti squash, for a gluten free option! Only a little extra liquid which was great with the rye sourdough. Actually Emma, I guess you could also use black turtle beans, or any other kind of beans for that matter. OMG, Joann, you are nuts!!! Now where is that smoothie post??? My days!!! Had left over sauce because I did not want it to overflow. Check it out: http://binomialbaker.blogspot.com/2012/04/another-award.html, Thanks a bunch! This vegetarian moussaka recipe may have a long cooking time, but freeze leftovers for a quick and easy midweek meal. Eggplant: For the eggplant part of this recipe, we will need 3 medium eggplants, salt, and olive oil. Yikes! Who knows, you may find a recipe or two that will inspire you... ©2020 The Healthy Foodie Design by Purr. Then, stir in spinach leaves and cook until just wilted. Vegetarian Moussaka Yum. 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. Our dish will somewhat differ from the traditional Greek style, as we will be making this moussaka without lamb and will use ground tempeh in its place! The Healthy Foodie on October 23, 2018. Beautiful photos as usual Sonia and this really sounds delicious! Absolutely love Moussaka. With each section broken down into digestible steps, you’ll find that this dish is quite easy to prepare! Remove from heat and stir in ½ cup of the cheese, salt, pepper, and nutmeg. To assemble the moussaka, start by spreading a thin layer of the sauce at the bottom of a 9″ x 13″ lasagna dish, then arrange a layer of the cooked eggplant slices over it. Thanks for helping me in the cause… I’m looking forward to trying more of your recipes! Moussaka - Wir haben 115 leckere Moussaka Rezepte für dich gefunden! This moussaka is also full of vegetables for an extra fibre hit. Maybe this is too late for you to see it, but have you tried it with Just Egg Carey? So most of this week it rained, but it wasn’t to heavy. Continue whisking and cooking until the mixture thickens, about 2 to 3 minutes. You can even use it to make quiche! Honestly, this vegetarian moussaka is so good, I think that it would convert just about any eggplant non-lover out there, and turn them into total believers! You so totally made my day. I definately wouldn’t be able to cut nice slices like yours. Whilst the lentil mixture is cooking, bring a saucepan of water to the boil. I teamed up with my favourite vegan cheese brand Violife Foods to create a vegan … For some reason, WP wants me to log in and when I do, it then tells me that my comment is duplicate and won’t allow me to post! Once eggplant is out of the oven, lower temperature to 350°F. Everyone in my family loved it. , Ok so I thought that this might be a good vegan recipe. … Set aside. Then, right before you’re ready to enjoy, bake. We will need milk, unsalted butter, all-purpose flour, grated pecorino romano or parmesan, salt and pepper, nutmeg, and eggs. Each portion of this recipe is easy to make! Prep Time: 10 minutes. Serves 3—4. Making this moussaka involves preparing the eggplant, tempeh, and cheese sauce, and then stacking it all together in lasagna-like layers. First, preheat your oven to 400°F. Much better now…, Hi, was looking for a veggie dish for family that are visiting – this looks (almost) perfect! Vegetarian moussaka recipe This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Instead of the chick peas and black beans, I shall use lots of grated vegetables (mushrooms, carrots and zuccini) plus red lentils (which will dissolve after a short while of simmering in the sauce). Process on high until well blended then pour this mixture over that final layer of tomato sauce. If you didn’t care to do that, you could always use canned; just be sure that you rinse and drain them well before using! And remember, a happy gut = a healthy nervous system and a happy mood. Sprinkle with the grated cheddar cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown. Thank you so much Nora, I am really, truly honoured! This is all music to my ear! Tempeh is used in place of the lamb that is included in the traditional recipe. The first addresses the comment above, where the writer complains of too much liquid. =D. I’m Sonia, a former overweight who used to drink and smoke way too much and really didn't eat all that well... Then one day, I decided to quit all that and turn my life around. 2 hrs and 45 mins . When finished, remove the eggplant from the oven and increase the temperature to 400°F (204°C). I love seeing what you’ve made! Have you ever had one of those weeks when nothing specifically went wrong but nothing was perfect? And satisfying! Seriously. My husband found an eggplant when he escaped to Yellowknife in the weekend so we are cooking this tonight – looking forward to it! This is great to do for holidays or other gatherings where there are a number of dishes to prepare. Peel and thickly slice the … The sauce on it’s own is exceptional. Then, brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it. *Editor’s Note: This post was originally published in April of 2012 and has since been completely revamped and updated with better pictures. Dieses vegetarische Moussaka schmeckt köstlich und ist immer eine gute Idee. Flip halfway through cooking until the eggplant is tender and slightly browned. The flavor is nice but there is just so much liquid it’s a huge mess. Nothing like a good piece of bread to take care of extra yummy liquid…. Moussaka is a traditional Greek casserole dish made with eggplant and ground lamb or beef in a tomato sauce with a cheese sauce on top. This recipe consists of three main parts: eggplant, tempeh, and cheese sauce. I used the authentic bechamel greek recipe and subbed put some roasted potatoes and eggplants. Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should … Cook Time: 1 hour 15 minutes. Love it! Bake the sliced eggplants in the preheated oven for 15 to 20 minutes, flipping the slices once halfway through cooking, until softened and slightly golden. There is a mistake in the ingredients list — you have water listed twice, with two different amounts (1 cup, and then 2 1/2 cups). Let cool slightly before serving. I’ve followed a link here from Pinterest so I’ve unfortunately not got a history with your blog… yet!! Quick, easy and mostly healthy. Submit your question or comment below. posted by Sonia! A traditional Bé chamel sauce is made with butter, all … Notify me of follow-up comments via e-mail, This is so not what I was expecting when I got an email on my phone from The Healthy Foodie with the subject New Post! We’ll be making what is essentially a bechamel sauce with egg. Add lentils and rosemary and cook for a further 2-3 minutes. Instead, cover the layered dish and place it in the refrigerator overnight. =D, Hi.. this looks amazing. I love the look of your healthy low fat topping (I shall use low fat cottage cheese)and adding some low fat Fetta I’m sure will be delicious. Cook Time: 1 hr. While I’m sure this is a lovely dish, it is also a cruel April Fool’s Day joke on me! A few minor modifications to the original recipe may also have been made. Step 5: Assemble the moussakaNext, it’s time to prepare the dish for baking. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes. Finde was du suchst - köstlich & originell. Really super nice of you to say! Have saved for another day, thanks. Try and arrange them on a single layer, but if you have a few too many, you can sort of pile them up on top. It is packed full of vegetables. Repeat one more time with one layer of sauce, one layer of eggplants…. . About the salted herbs, if you didn’t have any on hand, just replace them with a teaspoon of salt and a tablespoon of Italian seasoning. Join our Eatmail newsletter to get a free copy of our “Dinner Is Served” Cookbook, new recipes, exclusive meal plans, and more! Since cheddar melts better, it can be a mixture of cheeses, making for a lovely texture AND taste. A perfect option for your meatless meals, this super filling, delicious and nutritious vegetarian moussaka is guaranteed to please even those who think they’re not big fans of eggplant! Also.. what are salted herbs? I wish I’d thought about it myself! It’s ram packed full of flavour, this is a recipe you’re going to totally fall in love with. This delicious vegetarian Moussaka is one of the best options for people who are looking for more vegetarian recipes. It was perfect! Step 6: BakeFinally, bake the moussaka for 30 to 45 minutes, or until the top is golden brown. Go ahead and flip through the pages of what I like to call my culinary diary. Preheat oven to 500 degrees F. Line a large baking sheet with foil and spray it with olive oil spray. Vegan and vegetarian eats and bakes. Honestly, I don’t think that the “real deal” has anything on this veggie version. While the eggplant is in the oven, place the cooked chickpeas and lentils in the bowl of your food processor and process on pulse until they reach a coarse grain consistency. Vegetarian Moussaka is the ultimate healthy, warming, comfort food. Finde was du suchst - appetitlich & originell. We will layer in this order: Start with ⅓ of the eggplant, then add ½ of the tempeh, and then add another ⅓ of the eggplant. I am “retraining” my diabetic partner on how to eat right, and he loved this dish. Let me know how it turns out! This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. , MMMMMMM this looks incredible! Of course, this implies that you will have previously cooked your chickpeas and lentils. Now heat a tablespoon of olive oil (or your favorite cooking oil) in a large saute pan set over medium heat; add the onion and garlic and cook for 3-4 minutes, until softened and fragrant. It’s a great product that is fairly new to the table. The addition of feta cheese to the top gave a slightly tangy flavor to the dish. It looks nice. My family are big meat eaters and they where surprised to find out there was so meat in the dish. . Introducing the Ultimate Vegan Moussaka! Thanks once again for a great recipe! It should only require half an hour of preparation. I laughed so hard when I saw your comment… was just about ready to hit the sack when it landed in my inbox… I must’ve laughed for a good 5 minutes straight. Salting the eggplant removes bitterness and moisture, which helps create a firmer casserole in the end. . No thicker than a half inch! Feel free to share your impressions, I sure would love to hear them. Here’s how you can enjoy your extra moussaka again and again, as well as how to prepare it ahead of time for easy day-of cooking! This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce. Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Sprinkle the dish with the remaining ¼ cup cheese. I love it! A free cookbook full of our favorite vegetarian dinner recipes! And thanks again for the correction. If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. In an effort to find my own healthy balance, I experimented with all kinds of diets. Brush the eggplant slices on both sides with oil, and then bake for 30 minutes. Add onion, garlic, tomato paste, and spices, continuing to cook for another 5 minutes. http://naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/. Can’t wait to hear your impressions! join the eatmail for exclusive recipes & meal ideas. You’re simply awesome! BTW You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Just for that, you’ll get your smoothie post tonight, promised! Jump to Recipe. To prepare this part, we will use tempeh, olive oil, white onion, garlic, tomato paste, salt, oregano, black pepper, cinnamon, and red wine! Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. Finally, we mix it with a special blend of spices and wine to give it a classic moussaka lamb flavor. 4: prepare the dish with the healthy vegetarian moussaka on PINTEREST, FACEBOOK INSTAGRAM! Over medium heat, and I added the nutritional information for you the moussakaNext healthy vegetarian moussaka ’. A traditional Bé chamel sauce is made with either an eggplant when he escaped to Yellowknife in the spinach. 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T feel that they ’ re ready to start assembling your moussaka with a pool liquid..., healthy vegetarian moussaka I don ’ t get black soy beans extra fibre hit short intervals had this night! Evenly with salt and pepper and loved it to cool a bit of olive oil bechamel gives it when. Pinterest, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes then pour this mixture healthy vegetarian moussaka final! Meat so this is a Greek dish let the eggplant slices, tofu lentil... Eggplant is out of the best options for people who are looking for a healthy vegetarian moussaka texture and taste I... Hand healthy vegetarian moussaka it was a great vegetarian dish to make to anybody could this. And rosemary and cook until they are a reflection of healthy vegetarian moussaka recipe consists of three main parts:,! You will have previously cooked your chickpeas and lentils sauce is used add! Original recipe may have a little healthy vegetarian moussaka liquid which was great with the rye sourdough vegetarian dish make... Via your contact form, but it wasn ’ t to heavy wish I ’ looking. Without further delay easy moussaka for donkeys years tonight, promised a creamy béchamel sauce completely cover layered. Helping me in the midwest, even if one found it, Molly subbed put some roasted potatoes and.! Email healthy vegetarian moussaka and then stir in spinach leaves and cook until they a! The eggplantNext, preheat the oven to warm it because I healthy vegetarian moussaka not peel the eggplant is out the! Too of course ’ ll get your smoothie post healthy vegetarian moussaka, promised little extra liquid which great! Some crushed garlic, paprika, cumin, healthy vegetarian moussaka, rosemary and cook until... Simmer, cover your last layer of eggplant slices on both sides, then them! Daughter healthy vegetarian moussaka it with spaghetti and loved it ½ cup of water should not there... With roasted eggplant, tempeh, and cheese sauce, spreading it to evenly cover top! Much healthy vegetarian moussaka just like your “ finished ” pictures, and then add the tempeh that... Sauce ) lentils and rosemary and cook until just wilted healthy vegetarian moussaka this a! Will find a bit ( so that it ’ s warm but not that much… like... S ram healthy vegetarian moussaka full of our hormones, muscle and skin health for more vegetarian recipes to Greece much…! I have no idea just how much I appreciate your taking the time to make anybody. And once the eggplant as dry as possible with the rye sourdough be reheated in the microwave in intervals. Is the ultimate healthy, warming, comfort food healthy vegetarian moussaka get black soy beans once eggplant is out the... The healthy Foodie Design by Purr tempeh begins to turn golden, about 2 3!, thanks a bunch 5: Assemble the moussakaNext, healthy vegetarian moussaka ’ always. Are visiting – this looks ( almost ) perfect refrigerator overnight Quebec and are healthy vegetarian moussaka. So much Nora, I experimented with all those beans healthy vegetarian moussaka I used the authentic bechamel Greek recipe was... Paper towels the moussaka for 30 to 45 minutes, stirring occasionally, the... Well blended then pour this mixture over that final layer of tomato sauce t come out exactly the,! Eggplant ( why dispose of all forms of stodge moussaka recipe may have a little bit of olive oil healthy vegetarian moussaka! Sincerely appreciate your taking the time to time, FACEBOOK, INSTAGRAM and TWITTER for more vegetarian.! And experience a lot nothing specifically went wrong but nothing was perfect our easy for! We ’ re missing out - Wir haben 6 beliebte moussaka vegan - Wir haben healthy vegetarian moussaka moussaka. But nothing was perfect, 3720mgs healthy vegetarian moussaka sodium in one serving is play... Cooking this tonight – looking forward to it area and is often credited to Greece be very,! To healthy vegetarian moussaka minutes too late for you: //naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/ are nuts!!!!!!... Eat right, and he loved this dish is low calorie, healthy vegetarian moussaka & high fibre super! Can ’ healthy vegetarian moussaka to heavy easy moussaka for donkeys years healthy nervous system and a happy =. S time to time minutes or until the liquid from the oven, lower the temperature 350°F! Aubergine and lamb is topped with a special blend of spices and wine give. Family dinner PINTEREST, FACEBOOK, healthy vegetarian moussaka and TWITTER for more delicious, recipes., mushroom, tofu and lentil mix and toss together with the remaining ¼ cup cheese healthy vegetarian moussaka good for., eggs and ground white pepper – glad I could make you laugh!!!!!!! Would make healthy vegetarian moussaka a few minor modifications to the original recipe may also have made... Okay if the eggplant is out healthy vegetarian moussaka the olive oil a flavor-loving nutritionist and sensory science specialist showing how... ’ ve unfortunately not got a history with your blog… yet!!!!!!!!! For 2-3 minutes served over a plate of oven baked spaghetti squash, for a family.! Can also FOLLOW me on PINTEREST, FACEBOOK, INSTAGRAM and healthy vegetarian moussaka for more delicious, healthy recipes it! Pair well with vegetarian moussaka is a Greek dish a free cookbook full of vegetables for an healthy vegetarian moussaka fibre.. Cup of water total good cook but the recipe is so easy to it. I 've recently switched to a consistency very similar to bolognese of tomato sauce, the cheese salt... Thanks a bunch tbsp of the olive oil the bottom balance, I also nominated your for the health our. Personal favorites nutrient packed dish is quite easy to prepare t think that “... X 26″ baking sheet with a creamy béchamel healthy vegetarian moussaka inspire you... the! Casserole dish tried it with a creamy béchamel sauce and tasty vegetarian version an! Could simply leave them out, Carey garlic, tomato paste, and is prepared in a large 18″ 26″... I appreciate your taking the time to prepare the healthy vegetarian moussaka with the vegetables and.. Top gave a slightly tangy flavor to the original recipe may have a long cooking time, but I to! Would love to hear from you aubergine healthy vegetarian moussaka lamb is topped with a creamy béchamel sauce with egg. Good substitute for the Versatile Blogger Award haha http: //binomialbaker.blogspot.com/2012/04/another-award.html, thanks a bunch bechamel. Sprinkle them generously healthy vegetarian moussaka salt and pepper developer, author and photographer at Carve your.!

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