Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, veggie moussakas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. We make the most of meaty aubergines in this creamy vegetarian moussaka, an ideal comforting recipe to feed the family midweek.
Veggie Moussakas is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Veggie Moussakas is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook veggie moussakas using 23 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Veggie Moussakas:
- Get 5 Aubergines sliced
- Take 3 Red bell peppers of choice
- Prepare 4 Large potatoes sliced
- Get 4 Zucchinis sliced
- Prepare 1/4 cup Parsley chopped
- Take Olive Oil
- Make ready Salt and Pepper
- Take Yogurt Bechamel Sauce:
- Prepare 5 tablespoons Cooking Butter
- Make ready 8 tablespoons All purpose flour
- Prepare 4 cups Milk
- Make ready 1 cup Yogurt (greek style)
- Prepare 1 Egg Yolk
- Make ready 1 cup Bread crumbs
- Prepare 1 cup Parmesan Cheese
- Get Tomato Sauce:
- Prepare 5 fresh Tomatoes cubed
- Get 5 tablespoons Olive Oil
- Take 2 Garlic Cloves diced
- Prepare 1 Onion chopped
- Make ready 1 large Carrot grated
- Make ready 2 tablespoon Sugar
- Get Salt and Pepper
Slice the eggplant and the potato. Put a parchment paper sheet on a baking tray. Agree with previous reviewer.don't fry each veggie.just roast them all together! If you don't have one already, get a mandolin - Pampered Chefs new one is.
Instructions to make Veggie Moussakas:
- 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.
- In a small blender add in the garlic, onion, sugar, salt, pepper and tomatoes and blend.
- 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.
- 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.
- 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.
- 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!!!!
Amazing veggie moussaka by Jamie Oliver. We all want hearty, filling meals at this time of year, much like this moussaka. To help you do that at the end of a long day, try and buy in. Have a Greek-inspired dinner with this veggie moussaka-style bake, filled with chargrilled veg. See more Vegetarian recipes at Tesco Real Food.
So that’s going to wrap this up with this exceptional food veggie moussakas recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
