Easy Way to Make Favorite Veggie Moussakas

Veggie Moussakas Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Veggie Moussakas” recipe we have found until now. This will be smell and look delicious.

Ingredients of Veggie Moussakas

1. Make ready 5 of Aubergines sliced.
2. Prepare 3 of Red bell peppers of choice.
3. It’s 4 of Large potatoes sliced.
4. You need 4 of Zucchinis sliced.
5. Prepare 1/4 cup of Parsley chopped.
6. Make ready of Olive Oil.
7. Take of Salt and Pepper.
8. It’s of Yogurt Bechamel Sauce:.
9. It’s 5 tablespoons of Cooking Butter.
10. It’s 8 tablespoons of All purpose flour.
11. Take 4 cups of Milk.
12. It’s 1 cup of Yogurt (greek style).
13. It’s 1 of Egg Yolk.
14. Take 1 cup of Bread crumbs.
15. You need 1 cup of Parmesan Cheese.
16. Prepare of Tomato Sauce:.
17. Take 5 of fresh Tomatoes cubed.
18. Take 5 tablespoons of Olive Oil.
19. Prepare 2 of Garlic Cloves diced.
20. Make ready 1 of Onion chopped.
21. Make ready 1 of large Carrot grated.
22. Make ready 2 tablespoon of Sugar.
23. You need of Salt and Pepper.

What could be joyous than a rich and flavoursome veggie moussaka?A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans.Using whole-food ingredients to create simple plant-based recipes that are Vegan Moussaka Recipe.This post may contain affiliate links or sponsored content.

Veggie Moussakas step by step

1. 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..
2. In a small blender add in the garlic, onion, sugar, salt, pepper and tomatoes and blend..
3. 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..
4. 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..
5. 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..
6. 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!!!!.

If you don't have one already, get a mandolin - Pampered Chefs new one is.Vegan moussaka is just as tasty as the traditional one, but much healthier.It makes a satisfying meal and goes superbly well with a glass of red wine.

Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce.The perfect healthy vegetarian comfort food!Vegan moussaka with lentils and eggplant!This popular Greek dish can be easily made without meat and still tastes amazing.Have a Greek-inspired dinner with this veggie moussaka-style bake, filled with chargrilled veg.