Vegetarian Moussaka is a flavorful, creamy and delish version of the original meat moussaka. time frame for this recipe is SO far off. Your email address will not be published. 2 tablespoons all-purpose flour 1 tablespoons butter 1 pinch ground nutmeg ground black pepper to taste 1 large egg, beaten Topping: cup grated Parmesan cheese Directions Sprinkle eggplant slices with salt; set aside for 30 minutes. Black beans are bigger in size, so it'll more about the texture. Once everything is ready, start building the layers inside a 9 x 13-inch pan or baking dish. Preparation 20 minutes. Cuisine: Greek, Middle East Diet: egg-free Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: Calories: 421kcal Author: Abril Macas Ingredients 9 oz eggplants (without the base) 1 tsp olive oil Add to a mixing bowl. Brush or spray with a little oil and sprinkle with salt. Cornstarch for rolling the phyllo Place the flour, olive oil and vinegar in the bowl of a standing mixer with dough hooks and pulse a couple of times, then as the mixer runs add slowly water on the side, enough to get a soft dough that is not sticky. She has culinary school training and teaches Greek cooking. Then whisk in the eggs. Remove from the heat and allow to cool. But if you are looking for a little something extra, add a big Greek salad or simple Shirazi salad to start. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Tip: if your olive oil and flour mixture is too dry and looks chunky, drizzle in a little more olive oil until it looks like a smooth paste. My home smells wonderful and I can't wait to get stuck in. Pour in the milk and reduce heat to medium. Pre-heat oven to 180C (356F). Place 1st layer of aubergine on top of potatoes, season well. They were delicious. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. Vegetarian Moussaka Recipe Without Lentils Add onion, carrots and celery. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Let the sauce cool down. Rinse in a colander the eggplant slices to get rid of the weeping bitter juices. Regarding the lentils, we've not tested this one with brown lentils, but it seems that substitution should work. Love this recipe - I've done it several times and it always comes out really well. Ladle a little bit of the lentil sauce on the bottom of a lightly oiled casserole pan. Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes. Assemble to moussaka. This roasted vegetable moussaka is easier to put together than you think. If you give your adaptations a try, we'd love to hear your thoughts! First-generation Greek American, Lynn Livanos Athan has published many recipes. Sprinkle the eggplant with sea salt and put them in a large colander. Add the onion and garlic and cook until golden in color. Many people think eating eggplant skin is a no-no, but the exact opposite is true. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. After a brief simmer, this sauce is hearty and creamy, you won't miss the meat. Slowly whisk in the milk and reduce heat to medium. Brie Passano. Slice the zucchini, eggplants and potatoes into -inch slices. Cook for about 10-15 minutes, until much of the liquid evaporates and the sauce thickens. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color. Smooth the bchamel on top with a knife and sprinkle the remaining grated cheese. I started this at 3:30 pealing and cutting eggplant (and salted) and zucchini. Filling and juicy recipe you can make at home! Do you think it will still have good flavor and texture? Subscribe for more recipes: https://www.youtube.com/channel/UCwpW93DcgaWrX42ev_kHCDQ?s. Now at this point, take it off the heat and add the hot milk whilst using a balloon whisk. Season the eggplants with salt and pepper and then deep-fry just like you did with the potatoes. Prepare the tomato-lentil sauce. I used one large zucchini and one same sized yellow squash, because I had them. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. They have a wonderful, creamy consistency; full-bodied and earthy flavor. Vegetarian Ingredients For the filling 100g/3oz red lentils 400g/14oz aubergines, sliced into thin rounds 50ml/2oz vegetable oil salt and freshly ground black pepper 1 red onion, finely. Yes, based on other reader's comments, it sounds like a plant-based milk does, indeed, work well here. This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipemashed chickpeas replace the ground meat, offering a similar texture. So happy you're hereLearn More, Your email address will not be published. Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. Serve it. It's spiked with caramel-forward bourbon . Drain. Italian Dessert Wines That Every Wine Lover Should Know + Classic Tiramisu Recipe. Cook the Moussaka for 30 minutes. (If you need to, you can partially peel the eggplant leaving just some of the skin on.). Cover with just-boiled water and set aside to rehydrate. We haven't really tested this with anything else, so it's hard to make suggestions here. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Cook for 5 min, stirring occasionally, until onion gets translucent. How to cook black lentils for this sauce? In a large heavy-bottomed saucepan on medium heat, add the olive oil and onions. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet. Stir in the nutmeg. Get our best recipes and all Things Mediterranean delivered to your inbox. Enjoy! Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. As it sits in the fridge, it will get very thick and slightly gelatinous. Place into the oven and bake at 350F for 25 minutes, turning the eggplant over at the halfway mark. Next. Starting with a layer of potatoes, then a layer of zucchinis, a layer of eggplants and a few slices of tomato on top along with the tomato sauce, and cover everything well by spreading the creamy Bechamel all over on top. Many recipes try to substitute the ground meat that's in traditional Moussaka, with lentils or mushrooms. Mix in the garlic and tomato paste, and stir for 1 minute. Place the eggplant and zucchini slices in a colander and salt them liberally. Now lay out each disc in a single layer over the oil. Top with a layer of eggplant slices. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool; Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool; To prepare your spinach/feta layer, start off by chopping some onions and garlic; In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent; Add garlic and cook for an additional minute; Add spinach and let it cook down until totally wilted; Then add fresh dill, salt, and pepper and set aside to cool off. In a cooking pot whisk together the olive oil and flour. I'm Suzy, cookbook author and creator. Vegetarian Yes. Consuming raw and lightly cooked eggs poses a risk of foodborne illness. This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. The components of this vegetarian moussaka recipe are not hard to make. Prep Time 1 hr 20 mins Cook Time 40 mins Total Time 2 hrs Course: Main Course Cuisine: Mediterranean Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. 1 website for modern Mediterranean recipes & lifestyle. Ensure everyone eases into the evening in good spirits with this easy vegetarian Christmas dinner snack idea. Place the sliced eggplants on them in a single layer and spray cooking spray on them. "This is a classic Syrian dish even though Veggie moussaka. Add onion and oregano, and saut 5 minutes. First, bring to a boil, then reduce the heat and let lentils simmer covered for approx. Just thinking head start. Lost most of the flavour what a shame after all that work , What happens with the potatoes in this recipe, I don't see them mentioned, or in the images? Take the eggplant and slice into 1/2 inch pieces. Spanish Style Tuna Stew with Potatoes, Peppers and Tomatoes, Mushroom Pork Chops Recipe with Garlic & Butter, Brown Sugar Pork Loin with Garlic & Herbs, This post may contain affiliate links. I believe the worst part of this meal is waiting the 20 minutes after its taken out of the oven to allow the white sauce to settle. When cool, whisk in the egg yolk. Well.. NO! 1 1/2 pounds eggplant, 2 to 3 eggplants, cutlengthwise into 1/4-inch slices, 1 1/2 pounds zucchini, cutlengthwise into 1/4-inch slices, 4 egg whites, reserving the yolks for bchamel, 1(15-ounce) can chickpeas, drained, rinsed, and mashed, 1(15-ounce) can diced tomatoes with liquid, 3/4 cup grated Kefalotyri, or Parmesan cheese. 12 x 7 inches). This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. Each layer stays distinct and bakes into a truly luxurious dish. What is a Moussaka? Wrap the top in plastic, with the plastic layer touching the top to help with freezer burn. Then bake for around 20 minutes, until soft and lightly browned. And, even better, you can prepare parts of this recipe ahead of time. 3941 views. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. I shared my earlier moussaka recipe, made with a juicy meat sauce, earlier, and many of you have tried it and loved it! I'm Fotini and cooking is my job as well as my passion. This popular Greek dish can be easily made without meat and still tastes amazing. Lightly brush a . Preheat oven to 400. My moussaka was good-enough golden without broiling. Vegan Mince Add walnuts to the food processor and process into crumbles. Brush with olive oil and arrange on baking sheets. Slice the aubergines into rounds about cm thick. large eggs 2, lightly beaten. Let's walk through them some more: For this vegetarian eggplant moussaka recipe, eggplant remains the star. To assemble moussaka, slice parboiled potatoes into cm slices and place at the bottom of an oiled tray. Eggplant needs a little extra TLC. Ingredients For the lentil mixture: 1 tablespoon oil 1 medium onion diced 4 cloves garlic minced 1 medium aubergine diced 250 g potatoes I didn't bother peeling, diced 150 g red lentils 400 g tin chopped tomatoes 2 tablespoon tomato puree 300 ml hot water teaspoon dried thyme teaspoon dried oregano teaspoon dried mint Salt Black pepper Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes. Hello! Required fields are marked *. Brush olive oil on the top of the potatoes. If not, we do have a meaty version of moussaka with no lentils involved. Sprinkle salt and pepper and flip each slice to the other side. Then turn each one over to coat both sides with a little oil. Second, eggplant tends to be a little bitter and the salt counteracts that bitterness. Just mix the olive oil with a bit of flour (creating a roux) like you would do with a classic Bechamel, and then pour in the milk that's in room temperature (again helps to avoid crumbles in the cream) and cook until cream thickens. Be sure to check out my step-by-step tutorial and grab my make-ahead tips. Letthe flour cook for 1 minute but do not allow it to brown. And set aside to cool before you whisk in the eggs. Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. 236K views, 7.3K likes, 514 loves, 172 comments, 829 shares, Facebook Watch Videos from Recipe30: Vegetarian Lentil Moussaka. Enjoy. Moussaka, a unique dish that from Greece manages to make the whole world fall in love, a mix of lasagna and parmigiana, a masterpiece of flavors, . If you cook eggplant without salting and patting dry with paper towels, your moussaka can get watery and make your dish soggy and less flavorful. In a bowl beat 2 eggs, add feta, salt, and pepper; Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside. Add the . And secondly do you have to use black lentils or can I use the traditional brown lentils what is the difference. Still want some meat? 1-cm/0.4-in thick and transfer to a baking sheet. Add sliced mushrooms to the food processor and process until finely chopped. Season with salt and pepper. This one was no exception. Spread the breadcrumbs on a flat plate. Set aside for 30 minutes then rinse off the salt. It's a vegetarian extravaganza for special gatherings. Let it brown a tad, add in warm milk (bit-by-bit), whisk, season, and add in tempered eggs, while continuing to whisk a little bit more until nice and smooth. Portions 4. Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Season with salt and pepper. Cut into 12 squares. Although bechamel sounds scary and intimidating, it is fairly easy to make (we've done it before in this pastitsio recipe.) Now lightly salt the eggplant and place in a colander for about 30 min. ), fry the eggplant slices until they are golden on each side - place on kitchen roll to drain off the oil. Add the rest of the sauce ingredients except spinach complete with boiling water and spices. I love making healthy, homemade dishes completely from scratch + sharing them with you 10 Greek Recipes To Give A Vegan All The Protein And Energy He/She Needs, How To Make Grape Molasses (reduced grape must), How To Tie A Roast (easy tutorial with pictures), What Is Olive Oil And Everything You'll Ever Need To Know About It, Never miss a recipe. Brush the eggplant with olive oil and sprinkle on salt and pepper. Lay the zucchinis evenly on top and then do the same with the eggplants. 5. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. If you dont want to worry about this, just make the bechamel right before you are going to assemble. Hi, Joyce. You can use them sliced or diced. So, Im going to cook up black beans as a substitute. You bake them and layer them as you do with the eggplant and zucchini. Are you looking to stay strictly vegetarian? Heat 2 Tbs. Pat dry on a clean tea towel or kitchen roll. Cook for about 20-25 min, stirring a few times. Add in the cinnamon and nutmeg, giving it a good stir to release all the aromatics from the spices and then add in the tomato paste. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. Pealing??? When eggplant is cooked, the skin becomes tender and soft and is great to eat. Instructions. Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Balsamic Glazed Brussels Sprouts with Bacon, Kolokhitokeftedes Greek Zucchini Fritters, Brown Sugar Pork Chops with Garlic & Herbs + VIDEO, Slow Cooker Turkey Breast Easy Crockpot Recipe. Bake for 45 minutes or until bchamel sauce is a nice golden brown color. 1. Hi, Linda! Place the sliced eggplant, zucchini, and potato slices on baking pans. A simple Vegetarian Moussaka recipe. Amount is based on available nutrient data. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. To assemble the moussaka, place halve the tomato and lentil mixture on the base . Mix until creamy and smooth. NEVER MISS A RECIPE! Updated: Jun 27, 2020 This post may contain affiliate links. 1 Tbsp oil (if oil-free, sub twice the amount in water or vegetable broth) 1 cup white or yellow onion, chopped 3 cloves garlic, minced 1 (15-oz) can green or brown lentils, drained and rinsed (1 can yields ~1 1/2 cups cooked) 1 (15-oz) can crushed tomatoes 1/4 tsp each sea salt + pepper, plus more to taste 1 tsp dried oregano (or 2 tsp fresh) At this point just hoping this was worth the effort. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce vegetarian moussaka recipe without lentils. That way its fresh and requires no extra steps. Not to mention, they're a great source of protein, polyphenolas, iron, and fiber(find black lentils here.). Season with nutmeg and black pepper. Here is a great recipe for moussaka, a greek dish. Lately, I've been making it over and over again. Almost two hours plus baking time. Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. Place on paper towels. Thanks for the recipe, I have been looking for a wonderful veg moussaka for a while. Then cover and cook for approximately 20 minutes; Adjust seasoning (salt and pepper) as needed. Drizzle with olive oil, and stir together well. I was not able to find black lentils, even at Wegmans. Don't season lentils with salt before cooking them. Sprinkle the chopped fresh parsley all over and then spread the Bechamel cream evenly. Easy Authentic Falafel Recipe: Step-by-Step, Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil). Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. Meaty without meat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Your email address will not be published. Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Add mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper. Season with salt, pepper, and the ground nutmeg. 1 tablespoon olive oil, or more as needed, 1 (14.5 ounce) can whole peeled tomatoes, chopped, (14.5 ounce) can lentils, drained with liquid reserved. I used a 9 x 13 Pyrex casserole. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. Bourbon-Brown Sugar Nuts. 1 small non-stick saucepan (for the bechamel) Whisk Spatula Here's how: Heat the oven to 180 degrees Start by preparing the aubergine; cut each aubergine into 2cm discs. You can make part of this dish ahead but stop before making the bchamel sauce and refrigerate. Nobody wants that! Allow the sauce to simmer uncovered so that excess liquid can be cooked out. Every one of your recipes Ive made has been perfect! Keywords: Vegetarian Moussaka, Vegetable Moussaka, Vegetarian Eggplant Moussaka, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish, I'm Suzy; born and bred right on the shores of the Mediterranean. Stir well. Youill need a deep sautepan to make the spinach layer; Another deep saute panis needed to make a tomato sauce; Sheet Pans, to bake eggplants and zucchinis; Mixing bowl,for spinach with feta layer; A Set of knives (These are my favorites,.. Add flour to the melted butter, whisking continuously to make a smooth paste. If you need to freeze your leftovers, it is a perfect solution for making the vegetarian moussaka last longer. This lentil sauce is my vegetarian replacement for meat sauce. Add the lentils, fresh tomato and all the spices. Season with salt and black pepper. Add onion and saut until translucent, about 5 minutes. Layers of roasted eggplant, a "meaty" and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible vegan . Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. Learn how your comment data is processed. Fill. This will help the taste and texture of the eggplant. Mushrooms. Sprinkle eggplant slices with salt; set aside for 30 minutes. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool; Slice up your zucchini, and season with salt and pepper. Repeat the layers finishing with the eggplant slices, the rest of the cheese sauce and Parmesan. Plus, no thawing needed, it can be baked right away from freezer to oven! 3 tablespoons vodka (optional) About 1 cup water, as needed. Server a few Keftedes or a couple skewers of souvlaki along. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! Cut the zucchinis into 1 cm ( inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels. Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. You can also follow this process with individual servings by wrapping the cut pieces in plastic, then foil. Baking tin size 25 cm. The overall carb count for a serving of the vegetarian lentil and chickpea moussaka based on the ingredients we would count is: 600g of Potatoes = 105g of carbs 60g of White flour = 48.5g of carbs 400ml of Semi-Skimmed Milk = 18.8g of carbs Now add all the carbs together - 105+48.5+18.8= 172.3 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 entre for friends and family. Add a second layer of eggplants, top with the bchamel sauce and smooth out with a spatula. Heat olive oil over medium-high heat. P.S, never thought to add nutmeg to the white sauce, oh my, delicious tease to the taste buds. Then drain in a strainer. with Lentil Puttenesca, main Vegetarian, course: Main dish, type of dish: Vegetarian. There is really no need for this. Serve with salad. Remove from heat and let sit for at least 20 minutes before cutting and serving. Prepare a lined baking tray with a drizzle of olive oil. You are left with a much sweet and milder slice of eggplant after salting. Slice eggplant length-wise. Cut the zucchinis into 1 cm ( inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels. Ingredients Units Scale Vegetables 1 medium eggplant, cut into 1 cm slices 1 tsp salt 2 large potatoes, peeled and cut into 1 cm slices 1 - 2 tbsp olive oil Lentil ragu 1 tbsp olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 bay leaf 1 tsp thyme This type of eggplant casserole is a full meal in and of itself. Place breaded eggplant slices on the baking sheet and bake for 30 minutes, turning them once during cooking. To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. Eggplants from my daughters garden. Juicy, creamy and absolutely delicious! Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Preheat your oven to 400 degrees F and salt the eggplant. Vegetarian Moussaka. To do this, remove the stem of the aubergine and cut about 0.5 inch (1 cm) thick slices lengthways. Lets dive more into this vegetarian eggplant moussaka, what's in it, and how to make it! Vegetarian moussaka is a flavorful, creamy and delish version of the original meat moussaka. This roasted vegetable moussaka is easier to put together than you think. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. The internet's No. You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency. In a large pot over medium heat, heat remaining 2 tablespoons oil. Since then, I have gotten many requests for a meatless version. In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch of nutmeg and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. I used butter to make the bechamel, and I added a small can of tomato paste to the lentil sauce. Ingredients for a vegetarian moussaka Eggplants. This is not the case with this Vegetarian Moussaka. It incorporates cooked black bluga lentils with crushed tomatoes and aromatics like minced garlic, onions, a pinch of nutmeg and cinnamon. If you don't mind that, they should work. Make the bechamel. Put the eggplant and zucchini on a baking tray and brush with 2 tablespoons of the olive oil then bake in the oven for 20 minutes, or until browned. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Made with eggplant, potatoes, and zucchini, this Middle Roasted cauliflower shawarma. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Pour in the mushroom sauce and even out. Wrap the top in foil. 1/2 cup all-purpose flour 3 cups milk, warmed 4 large egg yolks, beaten 1 pinch ground nutmeg For Assembly: 3 tablespoons breadcrumbs 3/4 cup grated Kefalotyri, or Parmesan cheese Steps to Make It Prep the Vegetables Gather the ingredients. It's easier to use too, as it will help with avoiding the cream getting crumbly. Colorful! This recipe looks amazing I do have two questions can you substitute a plant-based milk in place of cows milk? You have made it, time to put it all together! If you decide to make the bechamel in advance, you will need to warm it up in pot before you can pour it on the top of your moussaka. Reap the benefits of the Mediterranean diet no matter where you live! Saute until they start to turn a little translucent. Set aside on paper towels to drain excess oil. Which European country will inspire your culinary journey tonight? Pat it dry. Preheat the oven to 400 degrees. I am going to make this today. You can store the different components in separate containers in the fridge, and when you are ready, assemble and bake! Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. Preheat oven at 400-degree Fahrenheit and prepare 2 large baking sheets with parchment paper. Despite the number of steps involved, this vegetarian moussaka is not too complicated to prepare. The first step I take whenever I work with eggplant, whether to fry or roast it, is salting it. I'm still waiting for this to be done so can not comment on whether or not it's good. Looks amazing, any suggestions for those with lentil allergies. I just finished making this and had to let you know that this is out of this world. Another way to recreate shawarma without using Lentil shepherd's pie. I'm all about easy, healthy recipes with big Mediterranean flavors. (-) Information is not currently available for this nutrient. It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy bechamel. 3. Freeze. In a skillet, melt butter; then add flour and whisk vigorously; Gradually start adding milk and mixing it in, until the sauce is smooth; This would be the time to check for seasoning and adjust accordingly; Beat 2 eggs and 1 egg yolk and add them to the bchamel sauce, mixing thoroughly. Then add fresh dill, salt, and pepper and set aside to cool off; To make a tomato sauce youll start off the same way as above with spinach/feta layer: In a skillet, melt butter; then add flour and, If your eater absolutely requires meat, then you can serve it alongside some easy, Or you can add a salad as a side dish, like this. This gluten-free, plant-based Greek recipe is a great comfort meal for dinner. Season with salt, pepper and nutmeg. Preheat the oven to 200C (400F/Gas 6). SHOP OURONLINE STOREFOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. I tweeked it a little. Pour in a splash of red wine and wait until it evaporates. Pyrex should not be placed in the broiler as it could explode. Top with another layer of eggplant slices and sprinkle once again with grated cheese. Other Vegetarian Greek Dishes You May Like: Want to serve your family and friends a Greek dinner? Add your already COOKED black lentils, tomatoes, and broth. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. The recipe is plant-based, gluten-free, and fairly easy to make. Thank you for the recipe. BECHAMEL (or nut-free bechamel) 300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 30 min) 1 large garlic clove 1 heaped tbsp white miso paste 4 tbsp / cup nutritional yeast tsp ground nutmeg, adjust to taste tsp salt, adjust to taste pepper (I used white pepper), adjust to taste 1 slighly heaped tbsp tapioca starch METHOD Give the veggies a brush of extra virgin olive oil. How to Make this Vegetarian Moussaka - Step-by-Step 1. Prepare the potatoes and eggplant by slicing them into thin circles, then transfer to a large mixing bowl. Turn the heat down and simmer for 15-18 minutes until just tender. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Cut them into 1 cm ( inch) long slices. And if you ever wondered what is it that makes Moussaka really flavorful is this combination of ingredients that you bake all together, along with the deep-frying of the vegetables. Vegan moussaka with lentils and eggplant! Add onion and mushrooms and cook until tender, 5 minutes. Melt the butter in a saucepan, add the flour and cook for 1 minute, then gradually add the milk, whisking constantly until the sauce is thick and smooth. NOT TRUE!! Allow to cool for 15 to 20 minutes before slicing and serving. Cook the bchamel sauce right before you intend to bake the moussaka. Pour in the tomato juice, the spices, and a cup of water. I got them from my husband for my birthday); To assemble the vegetarian moussaka you will need a 9X13 Casserole Dish. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano. Recipes / Vegetarian moussaka with lentils (1000+) Sun-Dried Tomato Polenta with Lentil Puttenesca. Bake until lightly browned and just beginning to soften, about 15 minutes. Then remove the pot from heat and set aside. Traditional shawarma is a meat-centric dish, made with Spaghetti with yogurt and garlic sauce. But if you've ever made it, you know that it's totally worth the effort for a special family dinner. Serve this Vegetarian Moussaka along with these Crusty Feta Bread Rolls, Homemade Pita Bread, or this Fried Feta Cheese Saganaki. Which means dinner will be at almost 8:00PM! Bake until tender, 12 minutes. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender. They should not get too soft, just enough to be tender. Season to taste and mix well. Greek-Style Lasagna With Zucchini And Eggplant, Cheesy Mushroom Bake With Fresh Tomato Sauce, Baked Eggplant With Tomatoes - Melitzanes Imam. Herb flavored lentil tomato sauce is spread between layers of vegetables, topped with Bchamel Sauce and baked. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg. 40 g dairy-free block margarine 60 g plain flour 500 ml dairy-free milk unsweetened 50 g dairy-free cheese grated nutmeg to your taste Instructions Preheat the oven to 180C (fan) / 350F / Gas Mark 4. In a medium saucepan, melt butter over low heat. Rinse the dried mushrooms and place in a bowl. Subscribe to our Newsletter and get our top 10 recipes! To get that cheesy goodness on the top of the Moussaka, first bake the cream for a while until it starts to get golden on top, and then sprinkle the cheese on top! Get lentil salad recipe from food network deselect all 3 cups lentils 1 cup onion, diced 1 cup carrots, small diced 3 tbs. The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven. Potatoes. I've been playing around with different ingredients, and I finally have the BEST vegetarian moussaka that is as scrumptious and tasty as my meat-lovers' version. Saut onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Taste and adjust salt and pepper. Layer the eggplants. Cooking 1 hour. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Brush with oil on both sides, season with salt and black pepper and lay on baking trays. Cover and bake in the preheated oven for 25 minutes. Simmer over low heat until it thickens a bit but does not boil. 4. Lightly grease a 9x 13 x 3-inch baking pan. In the empty pot, heat the oil over medium heat and saut the onions for 2-3 minutes, until soft. 4.60 from 5 votes Print Pin Rate Course: Dinner Cuisine: Greek fusion, vegetarian Prep Time: 10 minutes Cook Time: 1 hour 20 minutes ), The 6 Best Vegetarian Meal Delivery Services, Greek Pastitsio: Baked Pasta With Meat and Bchamel, Kolokithia Yemista Recipe (Papoutsakia-Style), Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Turkish Eggplant and Ground Beef Casserole, Spanish Eggplant With Tomato Vinaigrette Recipe. Heat a skillet with 1-2 Tbsp of water, add chopped onions and garlic. First, saute the onions and garlic briefly until they smell delicious. Pour the bchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. When eggplant is finished cooking, lower the oven temperature to 350 F. Heat olive oil in a large saut pan. You would use cooked or canned black beans, drained of course. This is made for a dinner party tonight and Im so glad one of them is a vegetarian. 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 bchamel sauce on top. It will keep well for up to 1 month in the freezer. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Using only whole plant-based ingredients. 2. Cook for 5 to 7 minutes, periodically stirring. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. To prepare your Vegan Moussaka recipe lentil sauce, you'll firstly need to soak your dried mushrooms in 500ml / 2 cups of boiling water. Easy to make, but takes time. Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens. All the veggies are sliced the long way to create our different layers. And preheat the oven to 350F (175C). This Easy Vegan Moussaka With Lentils is packed with flavour and easy to assemble! Set the zucchini aside with the potatoes. While the veggies bake and the lentils cook, place potatoes into a medium pot and cover with water. Youre likely to have leftovers, which is great because it tastes just as good the next day. Vegetarian moussaka with lentils Difficulty Normal. When ready, pat excess moisture.2. if you are going to make moussaka, do it right! Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. You have a couple of options You can cut and roast all your veggies, make the tomato lentil sauce, and even prepare the bechamel 1 night in advance (I've done it 2 nights in advance as well, but since there may be leftovers, I try not to work too far ahead.). Add zucchini slices next. Still in the process of making this dish. Spread the tomato sauce all over on top and then add the tomato slices here and there. Peel the potatoes and boil them whole for about 10 minutes. But. recipe says 1hour 30 minutes. I guess I'll post a follow up if this was worth it. Remove from the oven and let it set for 30 minutes before cutting and serving! How To Make Vegetarian Gluten Free Moussaka Preparing Vegetables Preheat oven to 500F. Leave to sweat for 30 minutes, then pat dry with a paper towel. While the lentil sauce is simmering, take your dry eggplant and place it with the potatoes and zucchini on lightly-oiled baking sheets (you'll need more than one baking sheet to spread the veggies in one layer.) Preheat your oven to 400 degrees F and salt the eggplant. Garlic. In a saucepan melt the butter over medium-low heat and stir in the flour with a wooden spoon and cook the mixture for a couple of minutes and add the salt. * Percent Daily Values are based on a 2,000 calorie diet. Saucy, zesty and surprisingly delicious, these moroccan stewed lentils are easy to make and sure to please as a vegetarian entree or side. I hope to have left overs! You can read my disclosure policy, Casserole, Dinner, Main Course, Main Dish, Vegetarian. This is important for two reasons: First, it allows a lot of the moisture in the eggplant to release. Made with lentils and eggplants. Return to heat and stir until sauce thickens, being careful not to let it scorch. Slice eggplant and zucchini into long slabs, about inch thick. Place the colander in the sink and let sit for at least 15 to 20 minutes. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Take a small amount of the milk mixture and combine it with the eggs. It packs lots of vitamins, minerals, and fiber. Roast in heated oven for 15 to 20 minutes. Alternatively, you can use Puys lentils Carrots + onions + celery (celery is optional). We can all agree that moussaka is Greek comfort food at it's finest! A Moussaka is a layered casserole dish with minced meat in between layers of vegetables, usually eggplants and potatoes. How to make vegan Moussaka Step 1: Cook the eggplant and potatoes for your lasagna Start to slice the eggplants lengthwise into 1.5-cm thick slices and arrange them on a baking sheet lined with parchment paper. 20 minutes. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Pour the egg mixture over the lentils layer and even it out. In a single layer, lay eggplant rounds out on paper. 1 garlic clove, finely chopped 1 medium red pepper, finely chopped 2 medium carrots, cut into small rounds 400g lentils, (Puy,brown or green lentils) 2 medium onions, finely chopped bunch of fresh thyme bunch of fresh parsley, roughly chopped 4 springs rosemary 1 bay leaf 2 tablespoons paprika 1 x 400g tin of chopped tomatoes 10 tablespoons tamari Place the eggplant and zucchini in a colander and sprinkle with salt. Let eggplant "sweat" for 20 to 30 minutes or so, while you work on other things. Vegetarian Moussaka Ingredients 100g / 3oz red lentils 2 tablespoons olive oil 1 large aubergine (about 350g), thinly sliced 1 red onion, peeled and sliced 1 red pepper, deseeded and sliced 2-3 cloves garlic, peeled and sliced 1 teaspoon cinnamon 1 x 400g tin chopped tomatoes 2 tablespoons tomato puree 125g / 4oz ricotta cheese Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) Stir in of the grated cheese and let cream stand for 15 minutes. Be sure to check out my step-by-step tutorial and grab my make-ahead tips below! Prep and grease two baking sheets. Heat a good splash of olive oil in a saucepan over medium-high heat. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and bchamel, a white sauce where warm milk is whisked into a butter-flour mixture. Dietetics No. Instructions I skipped the butter and used olive oil instead, for a more light and refined cream. Cool completely. Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. First of all, make a Bechamel cream. Heat over high heat. Have a taste and add a little more salt if you think it needs it. Ingredients 1 cup (250 mL) dried red lentils 5 tsp (25 mL) extra-virgin olive oil, divided, plus extra 2 tsp (10 mL) chopped fresh rosemary 3 cups (750 mL) low-sodium vegetable stock 2 lb (1 kg) Japanese eggplant, sliced into 1/4 in (6 mm) thin rounds (about 3 eggplants) 1/4 tsp (1 mL) sea salt, plus extra Freshly ground black pepper Method. Hi Suzy, I just made your vegetarian moussaka and it is delicious. Layer the roasted veggies on top Now add the rest of the tomato lentil sauce Add bechamel on top. You will also need butter, flour and milk to make the bechamel sauce, plus some cheese to put on top. To assemble the moussaka, spread of the lentil sauce over the bottom of a rectangular 9X13 inch baking pan, then top with half of the cheese sauce and sprinkle with of the grated Parmesan. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. So delicious! Add garlic and cook until fragrant, about 1 minute. Spoon in cooled down tomato sauce. Vegetable Moussaka (Mushrooms, Lentils) This vegetarian moussaka is made using layers of baked eggplant and zucchini, a rich, flavourful mushroom-and-lentil filling mixture and creamy bechamel topping. And as one other commenter noted, it took me a while to make. Cover, reduce heat to medium-low, and simmer for 15 minutes. Jul 14, 2021 - Vegan moussaka with a creamy bechamel sauce. Sprinkle the bottom of the pan with breadcrumbs. Black Beluga lentils. To make the bchamel sauce, melt the butter in a small saucepan, and add the flour. Peel the potatoes and cut them into 1 cm (about inch) thick slices. Let it come to a boil and then over part way with a lid, turn the heat down, and simmer for 15-20 minutes. Slice eggplant length-wise. The verdict? In the meantime, prepare the top layer. You're looking for the top bechamel layer to turn a nice golden brown (if needed, place it under the broiler for a tiny bit, watching very closely to make sure you get the color you want.). Then after you seasoned the cream with ground nutmeg, salt, and pepper, whisk in the grated cheese while it's still hot. Easy Vegetarian Moussaka Karon Grieve An easy recipe for a meat free and healthy mousaka 4 from 50 votes Print Recipe Comment Bookmark Pin Recipe Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Course savoury Cuisine Greek Servings 6 people Calories 205 kcal Ingredients Metric US Customary 1 aubergine 300 ml vegetable stock 1 bay leaf all-purpose flour 2 c. milk 3/4 c. freshly grated Parmesan, divided 2 large egg yolks Directions Save to My Recipes Step 1 Preheat oven to 400. SO without the preemptive eggplant and zucchini this meal is still taking 3 1/2 hours to complete. This will help the mushrooms hydrate! 2 large free-range eggs Method Preheat the oven to 180C/350F/gas 4. Roast the Vegetables. Pour sauce over vegetables and top with Parmesan cheese. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese. Gluten free and can be modified for those following the Slimming World plan. For all recipes, visit us here. Parallelly cook lentils with the double amount of water in a second pot over medium heat. ** Nutrient information is not available for all ingredients. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. Bake! I want to add one tip. Thank you. Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream. It is now 7:15 and according to the recipe steps with the wait time after taking out of the oven I still have 35 minutes to go. I'm thinking of trying beluga lentil sauce in lasagne, too. And of course to top our eggplant casserole is none other than creamy bechamel sauce! Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce). Preheat the oven to 375 degrees F (190 degrees C). JOIN MY FREE E-MAIL LISTHERE. Using a large frying pan, heat about 6 tablespoons of olive oil to a medium high heat (not too high! Get our best recipes delivered to your inbox. Sprinkle the zucchini and potatoes with salt (eggplant is already salted.). Black lentils are petite and cook fairly quickly. Interestingly enough, there was once a timesomewhere back in the distant '70swhen people were actually excited about cook. Marinated champignons with lentils and cashew sauce. Fully started cooking at 4:30 thinking we should be having dinner between 6 and 6:30. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of bechamel. Slice up your zucchini, and season with salt and pepper. Lightly grease and prep a casserole dish. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Since it's already loaded with delicious vegetables + a hearty tomato sauce that's flavored with allspice, nutmeg, and cloves, and then topped with a creamy bechamel sauce. Drain, cool, and cutthem into 1/4-inch slices. 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. So we start with giving our eggplant slices a sprinkle of kosher salt and leave it alone for 20 to 30 minutes to "sweat out" any bitterness. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix. Home Greek BEST Vegetarian Moussaka Recipe, Published: Jan 24, 2020Updated: Oct 10, 2020. Instructions. Add garlic and cook until fragrant, 1 . Vegan No. Use about 3 medium Italian eggplants. Crack 4 eggs and separate the yolk, retaining them for the bchamel. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease. Get our cookbook, free, when you sign up for our newsletter. Remove the tops and bottoms of the eggplants. Season with salt and pepper and deep-fry them until deep golden in color. To really knock this recipe out of the park, I had to find the PERFECT meat substitute that held up well in the sauce and provided a great hearty texture. Slowly add your warmed milk, while whisking continuously. Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Add more oil to the skillet if needed and let it get hot. 6. That's not something we've tested before, so it's hard to say. Add in the garlic and saute for a further 1-2 minutes. To make a tomato sauce you'll start off the same way as above with spinach/feta layer: Heat up some olive oil, add onions and cook until translucent; Then add spices: cinnamon, nutmeg, & oregano; Add pureed tomatoes, sugar, salt and pepper. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. But it was worth it! Enjoy! But lentils (full of proteins) and walnuts make for a great substitute. Your daily values may be higher or lower depending on your calorie needs. Add 1 cups water. Keep stirring until cream starts to thicken. Make the moussaka. To a medium bowl, add eggs, yogurt, garlic powder, salt, and black pepper. Hi, TJ. Add warmed milk to the mixture in a steady stream, whisking continuously. Rinse and pat dry with paper towels. To save time in this recipe, as you saw in the step-by-step above, I start by salting the eggplant then move on to working on the bechamel etc. In the meantime, slice eggplants approx. Ready for the BEST vegetarian moussaka recipe?! Place in a bowl with cold water and soak them for 30 minutes to remove their bitterness. It won't get too thick on the stovetop as it is going to get baked as well. Whisk in the flour, salt, and pepper, cooking until it turns golden brown. Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy. Remove bay leaf and cinnamon, and pure lentils . There are typically several layers and a few steps involved. I agree it would be good to have metric measurements in your recipe as we usually weigh ingredients in g/ml rather than measure with cups. Preheat the oven to 375 degrees F (190 degrees C). This healthy high protein vegetarian moussaka is a true veggie delight with Greek soul and full of flavour and texture! GET RECIPE HERE:. GO , Copyright 2021 Real Greek Recipes on the Brunch Pro Theme. Take out of the oven and sprinkle the remaining of grated cheese on top. Heat olive oil in a large skillet over medium-high heat. This will drain the eggplant and prevent the moussaka from becoming too watery. Cover with an inverted plate weighted down by a heavy can or jar. Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray; Add slices of eggplant and top them with slices of zucchinis; Sprinkle it with some more Parmesan Cheese; Bake it in the oven for 50-55, minutes until golden brown and bubbly; Let it cool off for about 20 minutes before serving. Drain and let cool. Press them a bit with your hands to make them stick together a bit. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. 1/2 tub of vegetarian soft cheese 100 g cheddar cheese, grated Instructions Preheat the oven to 180 C Line a baking sheet with a non stick liner and arrange the aubergine slices onto the sheet in a single layer (or as best you can) Lightly spray the aubergine slices with olive oil and sprinkle with a little salt We're not taking shortcuts here with this roasted vegetable moussaka. How to make vegan lentil Moussaka from scratch Roast the vegetables Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper. Pat it dry. This post may contain affiliate links. Season and add spices. To make vegetarian moussaka with lentils, you will need brown or green lentils (canned or Instant Pot Lentils ), along with onion, garlic, tomato paste, canned diced tomatoes, eggplant, fresh parsley and vegetable broth. And, yes, the popular flavor-packed eggplant casserole, topped with creamy bechamel sauce, is a labor of love. 520 15 lentils are a great sources of pro. Then bake for another 30 minutes. Set aside. I also add 2 to 3 russet potatoes and 2 zucchini. Preheat the oven to 200C fan/gas mark 7. Vegan seitan shawarma. Sprinkle with the Parmesan and transfer the . Cook for 2-3 minutes more from the moment bubbles start to form on the surface of the cream. 5 from 31 votes Print Recipe Pin Recipe Prep Time 30 mins The very top layer of creamy bechamel is essential, making this dish as scrumptious and comforting as they come! Cover with eggplant sliced. Traditionally a moussaka is made with minced lamb. 1950 views. Essentially, you make a roux with flour and quality extra virgin olive oil (some use butter, but I prefer olive oil here.) And be sure to view our collection of Mediterranean diet recipes. Serbian Ground Beef, Veggie, and Potato Bake. Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano. Then return all to the pan with the remaining bechamel mixture. Rinse and pat dry with paper towels. Put Together: Preheat oven to 170C / 338F. Just cover the porcini with boiling water, then set aside to rehydrate. To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes. You will need about 2.2 lb (1kg) potatoes, or about 4 medium white or yellow potatoes. Remove from heat, cool for 5 minutes, and stir in beaten egg. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomatosauce with a hint of cinnamon and cheesy bchamel, marry together to create an unforgettable experience. Start with creating the typical moussaka flavours; add nutmeg, cinnamon and oregano to sauted onions and garlic with a good amount of red wine, and tomatoes and leave to simmer (do not add the . This vegetable moussaka casserole is made of layers of quick-roasted vegetables; a tasty rich tomato sauce with black lentils in place of ground meat; and creamy bechamel to top it all. So delicious! Bring to a boil, then cover and reduce heat to medium-low. olive oil in saucepan over medium heat. When you are ready to eat it, defrost it on the counter. Ill get black lentils next time, but only had red ones today. Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. To cook the black lentils first before you add them to sauce, begin with cup dry black lentils. Vegan Moussaka with Eggplant and Lentils One of the most popular and beloved traditional Greek dishes, now done vegan! The lemon sauce adds another detention to it. Proceed on making the spiced tomato sauce which requires only 30 minutes of simmering, and deep-fry all the vegetables until they get a deep golden color. You can place them in an airtight container for about 3 days. Be sure to spread the bechamel and smooth it out with the back of a spoon. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Beluga lentils. Heat the oil in a large saut pan, add the onions and cook over a medium heat for 5-6 minutes until just softening. 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