Easy Way to Prepare Appetizing Veggie Moussakas

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Veggie Moussakas. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Veggie Moussakas Recipe. 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.

You can have Veggie Moussakas using 23 ingredients and 6 steps. Here is how you cook it.

Ingredients of Veggie Moussakas

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

Have a Greek-inspired dinner with this veggie moussaka-style bake, filled with chargrilled veg.See more Vegetarian recipes at Tesco Real Food.Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes, béchamel Vegetarian Moussaka recipe - The secret is in the sauce.To prepare a traditional Greek Moussaka.

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!!!!.

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.Amazing veggie moussaka by Jamie Oliver.

Slice the eggplant and the potato.Put a parchment paper sheet on a baking tray.Using whole-food ingredients to create simple plant-based recipes that are bursting with flavor.This post may contain affiliate links or sponsored content.An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce.