Best 2 Vegetable Moussaka Recipes
Moussaka is a hearty and flavorful dish that is perfect for a vegetarian or vegan meal. It is made with layers of roasted vegetables, lentils, and a creamy vegan bechamel sauce. This moussaka recipe is also gluten-free, making it a great option for those with dietary restrictions.
The roasted vegetables in this moussaka are what give it its rich flavor. Eggplant, zucchini, and potatoes are roasted until tender and caramelized, then layered with lentils and a creamy vegan bechamel sauce. The bechamel sauce is made with almond milk, nutritional yeast, and spices, and it adds a delicious richness to the dish.
This moussaka is a great way to get your daily dose of vegetables. It is also a good source of protein and fiber, making it a filling and satisfying meal. The recipe is easy to follow and can be made in under an hour.
In addition to the main moussaka recipe, this article also includes recipes for a roasted red pepper sauce and a simple green salad. The roasted red pepper sauce is a great way to add a pop of flavor to the moussaka, and the green salad is a light and refreshing side dish.
VEGETABLE MOUSSAKA
Categories Milk/Cream Mushroom Tomato Vegetable Eggplant Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
- Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
- Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
- Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
- Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
- Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.
SB VEGETABLE MOUSSAKA
Steps:
- Heat the oven to 425 degrees F. Lightly coat eggplant slices with cooking spray and arrange on a baking sheet. Bake until softened and golden, 20 to 25 minutes. Reduce oven to 350 degrees F. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, eggs, 2 tblsp of the cheese, and nutmeg. Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tblsp cheese. Cover with aluminum foil. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm.
Tips:
- For the best results, use fresh, ripe vegetables.
- If you don't have a food processor, you can grate the vegetables by hand.
- Be sure to drain the vegetables well after grating them, to remove excess moisture.
- Don't overcook the vegetables, or they will become mushy.
- Add the seasonings to taste, and adjust the amount of salt and pepper accordingly.
- Serve the moussaka hot, with a side of yogurt or tzatziki sauce.
Conclusion:
Vegetable moussaka is a delicious and healthy dish that is perfect for a vegetarian or vegan meal. It is also a great way to use up leftover vegetables. The combination of vegetables, spices, and creamy béchamel sauce makes this a truly satisfying dish. Whether you are serving it as a main course or a side dish, vegetable moussaka is sure to be a hit.
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