Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegetarian moussaka. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Impress Your Guests With Kraft Canada's Tasty & Easy Recipe Ideas For Every Occasion. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Eggplant, zucchini, potatoes and onion are layered with tomatoes and lentils, and baked with a bechamel white sauce.

Vegetarian moussaka is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegetarian moussaka is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have vegetarian moussaka using 18 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vegetarian moussaka:

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

Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. Melt butter in a saucepan over medium heat. Gradually add milk, stirring constantly with a whisk.

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.

Roasted Vegetable Moussaka - Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. This recipe has been updated from the archives with new photos and a how-to cooking video. Related Video A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. This classic Greek dish is made with aubergines, potatoes and courgettes with a creamy cheese topping. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later.

So that is going to wrap this up for this special food vegetarian moussaka recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!