Does anyone have a tried and tested Vegetarian Moussaka recipe please?!
Answers:
I am a former chef and have made it a number of times, and make it as you would a meat based one, all I do differently is make the sauce with TVP/Seiten or Qouran instead of meat and the white cream sauce with a non dairy base, adding soya cheese and elimnating the egg yolks in the sauce!.
For a topper I use a soya based mozzerella, with a few breadcrumbs, if you are using or use dairy then parmesan cheese and a milk based sauce is fine!. Cook it slowly in the oven, I season and bake the potatos, eggplant and bake them first to soften them, make my sauce and layer it EP, Potatos, sauce and repeat, the last layer is sauce anthe the white sauce topping and a sprinkle of cheese, them bake for 60-75 minutes at 325 d F until brown and bubbling!.Www@FoodAQ@Com
For a topper I use a soya based mozzerella, with a few breadcrumbs, if you are using or use dairy then parmesan cheese and a milk based sauce is fine!. Cook it slowly in the oven, I season and bake the potatos, eggplant and bake them first to soften them, make my sauce and layer it EP, Potatos, sauce and repeat, the last layer is sauce anthe the white sauce topping and a sprinkle of cheese, them bake for 60-75 minutes at 325 d F until brown and bubbling!.Www@FoodAQ@Com
This always gets raves from everyone!. Meat eaters never even realize it's vegetarian!
Vegetarian Moussaka
1 eggplant, thinly sliced
1 T olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 T white vinegar
14!.5 oz can chopped tomatoes
1/2 (14!.5 oz) can lentils, drained, juice reserved
1 t dried oregano
2 T chopped fresh parsley
salt and pepper to taste
1 cup crumbled feta
1 1/2 T butter
2 T flour
1 1/4 cups milk
black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan
1!. Sprinkle eggplant slices with salt and set aside for 30 minutes!. Rinse and pat dry!.
2!. Preheat oven to 375 degrees F (190 degrees C)!.
3!. Heat oil in a large skillet over medium-high heat!. Lightly brown eggplant and zucchini slices on both sides; drain!. Adding more oil if necessary, brown potato slices; drain!.
4!. Saute onion and garlic until lightly browned!. Pour in vinegar and reduce!. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley!. Cover, reduce heat to medium-low, and simmer 15 minutes!.
5!. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta!. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini!.
6!. Cover and bake in preheated oven for 25 minutes!.
7!. Meanwhile, in a small saucepan combine butter, flour and milk!. Bring to a slow boil, whisking constantly until thick and smooth!. Season with pepper and add nutmeg!. Remove from heat, cool for 5 minutes, and stir in beaten egg!.
8!. Pour sauce over vegetables and sprinkle with Parmesan cheese!. Bake, uncovered, for another 25 to 30 minutes!.Www@FoodAQ@Com
Vegetarian Moussaka
1 eggplant, thinly sliced
1 T olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 T white vinegar
14!.5 oz can chopped tomatoes
1/2 (14!.5 oz) can lentils, drained, juice reserved
1 t dried oregano
2 T chopped fresh parsley
salt and pepper to taste
1 cup crumbled feta
1 1/2 T butter
2 T flour
1 1/4 cups milk
black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan
1!. Sprinkle eggplant slices with salt and set aside for 30 minutes!. Rinse and pat dry!.
2!. Preheat oven to 375 degrees F (190 degrees C)!.
3!. Heat oil in a large skillet over medium-high heat!. Lightly brown eggplant and zucchini slices on both sides; drain!. Adding more oil if necessary, brown potato slices; drain!.
4!. Saute onion and garlic until lightly browned!. Pour in vinegar and reduce!. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley!. Cover, reduce heat to medium-low, and simmer 15 minutes!.
5!. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta!. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini!.
6!. Cover and bake in preheated oven for 25 minutes!.
7!. Meanwhile, in a small saucepan combine butter, flour and milk!. Bring to a slow boil, whisking constantly until thick and smooth!. Season with pepper and add nutmeg!. Remove from heat, cool for 5 minutes, and stir in beaten egg!.
8!. Pour sauce over vegetables and sprinkle with Parmesan cheese!. Bake, uncovered, for another 25 to 30 minutes!.Www@FoodAQ@Com
I make it layered like a lasagna!.
1 layer of potatoes
1 layer of tomatoes
1 layer of onion
spread cheese sauce over the top then
1 layer of capsicum
1 layer of eggplant
1 layer of zucchini
more cheese sauce
and bake it!.
Depends how deep your baking dish is as to how many layers you can fit!.
Its really yummy though, give it a go!.Www@FoodAQ@Com
1 layer of potatoes
1 layer of tomatoes
1 layer of onion
spread cheese sauce over the top then
1 layer of capsicum
1 layer of eggplant
1 layer of zucchini
more cheese sauce
and bake it!.
Depends how deep your baking dish is as to how many layers you can fit!.
Its really yummy though, give it a go!.Www@FoodAQ@Com
Yes, I substitute the meat sauce with a mushroom sauce and use a variety of mushrooms such as button, portabello and shitake ( all three) !.!.!.!. YUM!.!.!. It's really goodWww@FoodAQ@Com