Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegetarian moussaka. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to. Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures.

Vegetarian moussaka is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Vegetarian moussaka is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegetarian moussaka using 18 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vegetarian moussaka:

1. Take 1 kg fresh large eggplants
2. Get 375 g mushrooms or two large cans
3. Get 3-4 mature tomatoes diced or 1-2 cup of tomato sauce
4. Prepare 2 medium onions
5. Take 1/2 cup oil
6. Make ready 1-2 cinnamon sticks
7. Prepare oil for frying
8. Prepare 1 1/2 cup dried breadcrumbs
9. Take salt and pepper
10. Get For the cream
11. Make ready 5 cups water
12. Take 3/4 potato purée flakes
13. Make ready purée flakes
14. Take 1/2 cup oil
15. Make ready 3/4 cups flour
16. Get salt
17. Take ground nutmeg
18. Take 1 bit of white pepper

This classic Greek dish is made with aubergines, potatoes Enter: Delicious Creamy Ricotta Vegetarian Moussaka with Extra Carbs or Vegetable Moussaka for. Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. It is a layered casserole traditionally made with eggplant, cheese, meat sauce, and béchamel, a white sauce where warm milk. We make the most of meaty aubergines in this creamy vegetarian moussaka, an ideal comforting recipe to feed the family midweek.

Instructions to make Vegetarian moussaka:

1. Wash and slice the eggplants and put them in cold salted water to get rid of their bitter taste.
2. Drain them well and wipe them dry.
3. Fry them lightly in oil and place them on a sieve so that the oil drains out.
4. Wash and chop the mushrooms and let them drain.
5. Sauté the chopped onion and add the mushrooms. Let them simmer till there is no water left and add the tomato, salt, pepper and the cinnamon stick. Let everything boil till the sauce thickens.
6. Oil a medium baking tray and sprinkle it with 3 tbsp of dried breadcrumbs.
7. Layer out the eggplants on the tray and put the mushrooms on top.
8. Boil the water and remove from heat. Slowly add the potato flakes till they are fully incorporated and let the mixture stand.
9. Heat the oil over high heat and add the flour. Stir continuously until the flour gets a golden color (about 5 minutes). Lower the heat and add the potato mixture. Continue to stir to avoid curdling. Boil the cream until it thickens and Add the salt, pepper and the nutmeg.
10. Stir well and pour it over the food.
11. Drizzle with the rest of the breadcrumbs and bake in medium temperature for about an hour.

This Vegetarian Moussaka is a meatless version of the classic Greek dish. Traditionally, moussaka is made with meat as well as vegetables. It's actually a layered casserole dish, very similar to lasagna. Vegetarian moussaka - a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food!

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