VEGETARIAN MOUSSAKA
This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.
Provided by Anne Buchanan
Categories World Cuisine Recipes European Greek
Time 2h
Yield 7
Number Of Ingredients 20
Steps:
- Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
- Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
- Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in preheated oven for 25 minutes.
- Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.5 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.2 g, SaturatedFat 6.4 g, Sodium 425.7 mg, Sugar 9.3 g
VEGETARIAN MOUSSAKA
I had never really cooked hotdish, but my restaurant entered this moussaka in a local hotdish festival, so I think it qualifies! It's based on a Turkish version of the dish, with French lentils in place of ground meat.
Provided by Food Network
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
- Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
- Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
- Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
- Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
- Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
- In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
- Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
- Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.
ZEUS & CO. VEGETARIAN MOUSSAKA
This recipe comes from a restaurant in Santa Barbara, CA. It's a versatile dish for vegetable lovers. You can substitute other vegetables for the ones listed.
Provided by lynnski LA
Categories Greek
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- MOUSSAKA:.
- Brush potato, eggplant and zucchini slices with olive oil and grill until soft.
- Set aside.
- Saute onion in 2 tablespoons of olive oil until soft.
- Stir in garbanzo beans, tomato sauce,salt, pepper, cinnamon and nutmet to taste; and heat through.
- Preheat oven to 375 degrees F.
- Grease a 9 by 13-inch baking pan.
- Layer potatoes in prepared pan and sprinkle with bread crumbs.
- Spoon on a layer of tomato sauce.
- Add a layer of eggplant, then a layer of tomato sauce.
- Add a layer of zucchini slices, then remaining tomato sauce.
- Spread top with Bechamel Sauce.
- Sprinkle with Parmesan.
- Bake until top is firm and lightly browned,.
- about 1 hour. serve hot.
- Bechamel Sauce:.
- Mix flour with cinnamon and nutmeg to taste.
- Melt butter in saucepan.
- Stir in flour mixture and cook 2 to 3 minutes.
- Add milk and cook stirring, until thickened.
- Stir in cheese and keep warm until ready to use.
Nutrition Facts : Calories 314.7, Fat 16.1, SaturatedFat 9.6, Cholesterol 42.1, Sodium 648.1, Carbohydrate 34.9, Fiber 6.5, Sugar 7, Protein 10.2
MOUSSAKA (VEGAN OR VEGETARIAN, YOU CHOOSE.)
Better than lamb moussaka. We're not vegan but I love this recipe! By far the tastiest vegan meal I have ever eaten that typically uses meat and lots of dairy. I've pulled ideas from several vegan websites and regular recipes for moussaka to make this one. I hope you enjoy it as much as I do. If you do the vegan version, be sure to allow at least 2 additional days to prep the fake "feta". The pic I've shown is using all the vegan options.
Provided by Chef C.S.
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 28
Steps:
- Making fake feta: Cube tofu into 1" cubes.
- Submerge in boiling water & simmer for about 5 minutes. Drain.
- Whisk together water, miso, vinegar & salt. Add tofu to marinade. Stir gently and refrigerate. Marinate for at least 2 days - up to 1 week. Shake the container periodically.
- Before using, remove marinade from tofu & crumble tofu with fingers. Use within 2 weeks after it's been crumbled. Side note; my 2 year old actually likes this all by itself!
- From this point it should take about 3 hours:.
- "Sweat" your eggplant slices in a single layer on towels by sprinkling generously with salt (kosher or regular) for 45 min - 1 hour, blotting every 15 min or so, flip after 30 min and salt other side. Rinse after eggplant has begun looking brown in color. then squeeze with hands to remove as much water as possible, finishing with a squeeze from some paper towels. Small batches of squeezing is necessary. Dip dried off eggplant slices in flour to lightly coat both sides. Fry in 1/4" oil until edges are lightly browned on one side + 2 minutes on the flip side. Drain on towel or on cooling rack.
- While eggplant is sweating, preheat oven to 350. Line a baking sheet w/ parchment paper. Spread potatoes evenly and bake for 30 minutes.
- Also, while eggplant is sweating, for the "meat" sauce:.
- Add boiling water to the TVP. Add in the worcestershire sauce and gently stir. In a pan, saute onion in 1 tsp oil until tender. Add garlic, continue to cook for 1-2 minutes over med low heat. Add TVP, vinegar, tomato sauce, oregano, parsley, salt, pepper and cinnamon. Stir.
- To assemble: Preheat oven to 400 degrees.
- Grease or oil an 8x8 or 9x9 baking dish that's at least 2" tall.
- Cover the bottom with 1/2 of the eggplant, then 1/2 of the potatoes, then 1/2 of the zucchini (uncooked), then all the meat mixture and 1/2 of the fake feta.
- Finish by layering the rest of the eggplant, potatoes, zucchini and "feta". Bake for 1 hour.
- While it's baking, prepare the bechamel sauce which you will add to the moussaka and continue to cook until an hour is up:.
- Melt the oil or butter, whisk continuously as you add the flour, then slowly add the milk. Keep at it until it begins to thicken which will happen all of a sudden. When this happens, turn off the heat and add 1/4 C egg beater (optional) and the salt. Whisk again just to mix.
- At this point it might be 20-30 minutes into cooking. Take out the moussaka and pour the bechamel sauce evenly to coat. Try to fill in any large gaps. If you have extra, just pour it on the middle, it should spread a little while cooking. Sprinkle lightly with cinnamon. Back into the oven it goes to complete the total of 1 hour cook time. Be sure the bechamel has a little bit of browning before taking it out just for looks.
- Let sit for 20 minutes before serving.
- If you want to make ahead, prepare dish and just don't make the bechamel sauce until you're ready to stick it in the oven. Same with freezing. No bechamel sauce for the freezer.
SORT OF VEGETARIAN MOUSSAKA
From Alison & Simon Holst "Very Easy Vegetarian Cookbook". Although I'm not a lover of eggplant OR mushrooms, I did enjoy this! Since I only had one small eggplant, I added in sliced zucchini (about 3 small, sliced lengthways), and because I love blue cheese, I added that to the cheddar cheese for the topping, using about half a cup of each. I'm posting the recipe as originally published, but I did enjoy my small changes! oh, also, the ingredient list separates the amounts of oil, salt, etc, I just add it as I need it! And I used the yoghurt option for the topping. As I typed, it occurred to me that a layer of thinly sliced tomatoes on top of the final eggplant layer (underneath the yoghurt topping), would probably be really nice! Try it!
Provided by Karen Elizabeth
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Slice eggplant into 1 cm thick slices, brush each side lightly with olive oil and arrange the slices on one or two baking trays. (Ditto for zucchini, although I sliced them lengthways).
- Place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly. Remove from oven.
- While the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened.
- Stir in sliced mushrooms and cook gently until mushrooms have wilted. Add pesto, salt and pepper to taste, cook for another moment or so and remove from heat.
- Lightly oil or non-stick spray a 25x30 cm casserole dish. Arrange half the eggplant (and zucchini) slices in a layer over the bottom of the casserole dish, cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices.
- Mix the sour cream or yoghurt with the egg and salt together in a small bowl. Pour and spread this over the layered mixture, then sprinkle the top with the grated cheese.
- Bake at 200 C for 20 mins or until the top is bubbly and turning brown. Remove from the oven and leave to stand for 5 - 10 minutes.
- Serving suggestion : salad and crusty bread.
Nutrition Facts : Calories 299.6, Fat 27.6, SaturatedFat 11.4, Cholesterol 91.2, Sodium 737.3, Carbohydrate 6.7, Fiber 1.3, Sugar 4.2, Protein 8.2
VEGETARIAN MOUSSAKA
This takes a bit of effort to make but is worth it for a really nice veggie meal. We served it on Christmas Eve for all our friends.
Provided by Sackville
Categories Lentil
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Boil spinach for one minute, drain and reserve the liquid.
- Put 450 ml of the water into a pan and add the lentils.
- Cover and cook over a medium-low heat for 20 minutes.
- Meanwhile, heat 1 tbs of oil in a large frying pan and cook the onion and garlic for about 10 minutes until soft and golden.
- Stir the mushrooms into the onions, increase the heat and season generously.
- Cook until juicy and darkened in colour.
- Add the tomatoes to the pan and cook briskly for 5 minutes until thickened but still quite liquid.
- Add the lentils and any cooking liquid, 1/2 teaspoon salt and 1 teaspoon cumin.
- Simmer gently for a few minutes.
- Squeeze all the liquid out of the spinach and stir it into the pan.
- Add a little water if the stew seems too dry.
- Boil the potatoes in salted water, drain, cool slightly and slice lengthways.
- Pre-heat the oven to 400 F or 200 degrees C.
- Trim the eggplant and slice lengthways about 1/2 cm thick.
- Smear a baking sheet with remaining oil, lay out the slices.
- Bake for 15 minutes, turn and cook the other side for a further 5 minutes until soft.
- Reduce the temperature to 360 F or 180 degrees C.
- Take a 2-litre capacity dish at least 5 cm deep and make a layer with half the potatoes, then half the eggplant, followed by the mushroom mixture, the rest of the eggplant and the rest of the potatoes.
- To make the topping, melt the butter in a saucepan, stir in the flour and gradually add the milk and bring it to the boil.
- Simmer for a few minutes, add the parmesan and the ricotta mixed with the egg.
- Remove from the heat, taste and adjust the seasoning.
- Pour the sauce over the moussaka and dust with nutmeg.
- Bake for 30 minutes or until the top is set and golden.
Nutrition Facts : Calories 748.3, Fat 34.2, SaturatedFat 17, Cholesterol 126.8, Sodium 455.9, Carbohydrate 85.2, Fiber 20.6, Sugar 13.8, Protein 32
VEGETARIAN MOUSSAKA
This is a wonderful dish from Meals.com which I've slightly tweaked. It looks fabulous, feeds 8-10, and has gotten great reviews from meat-lovers and vegetarians. For those who like to make things ahead, I prepare the entire dish and set in the frig; then pour the Alfredo/ricotta sauce over at the last minute before baking.
Provided by quikgourmet
Categories Potato
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375. Place eggplant on a baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once.
- Boil potatoes 5 minutes until crisp tender.
- Combine Alfredo sauce, ricotta, eggs, and nutmeg in a medium bowl and set aside.
- In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
- Heat 2-3 T. olive oil in a large, nonstick skillet over medium-high heat. Saute onion until it begins to soften (about 3 minutes). Add mushrooms and saute until soft (about 7 minutes). Add tomatoes, tomato paste, oregano, and cayenne pepper. Simmer until thickened, about 15 minutes.
- Lightly butter a 13x9 baking dish. Sprinkle 1/3 of the bread crumb mixture on bottom; add the potatoes as the next layer. Cover with half the eggpalnt and half the mushroom/onion mixture. Repeat layers with 1/3 of the bread crumbs, remaining eggplant, and remaining mushroom mixture.
- Pour egg mixture over all and top with the remaining bread crumb mixture. Bake for 45 minutes (1 hour if made ahead) or until top is golden. Let stand for 10-15 minutes before serving.
Nutrition Facts : Calories 280, Fat 11.6, SaturatedFat 2.9, Cholesterol 75.3, Sodium 510.6, Carbohydrate 36.3, Fiber 10.9, Sugar 8.1, Protein 12.2
VEGETARIAN MOUSSAKA
A vegetarian version of the classic. The original version called for a sauce made of 1 cup ricotta cheese and 2 eggs, whisked into the hot milk instead of the mozzarella that I used and parmesan cheese between the layers, which you certainly could use if you liked.
Provided by Sackville
Categories Low Cholesterol
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a heavy saucepan over medium high heat.
- Sauté onion 4-5 minutes until lightly browned. Stir in mushrooms and zucchini and sauté 2 minutes.
- Stir in next 6 ingredients and salt and pepper to taste. Reduce heat to medium low and simmer 15 minutes, stirring occasionally.
- Remove from heat and set aside.
- Turn on broiler.
- Arrange eggplant slices on an oiled broiler rack. Broil 3-4 minutes per side until browned. Set aside.
- Meanwhile, make the sauce by scalding milk in a heavy saucepan over medium high heat until tiny bubbles appear.
- Remove from heat.
- Melt butter in a heavy saucepan over medium heat until just bubbling. Do not brown. Slowly whisk in the flour, stirring constantly until smooth. Do not brown.
- Slowly whisk in hot milk, followed by half of the mozzarella cheese, stirring constantly 2-3 minutes until mixture is thickened.
- Remove from heat.
- Stir in seasonings and set aside to cool slightly.
- Preheat oven to 400°F in a fan oven or slightly higher in a normal oven.
- Lightly grease a 9x13 inch baking pan and sprinkle the bottom with 2 tablespoons breadcrumbs.
- Place a layer of eggplant in the pan. Spread a layer of tomato mixture over top. Sprinkle with breadcrumbs and some mozzarella cheese.
- Repeat layering as long as ingredients last.
- Pour the sauce over the top and bake 30-40 minutes, or until top is golden.
- Transfer moussaka to a wire rack and let stand 15-20 minutes before slicing.
Nutrition Facts : Calories 623.1, Fat 30.9, SaturatedFat 14.6, Cholesterol 72.2, Sodium 1018.4, Carbohydrate 60.9, Fiber 14.4, Sugar 15.6, Protein 25.7
LOW FAT VEGETARIAN MOUSSAKA
Am I vegetarian? Nope. But I love veggies, especially when they're fresh. Here's to healthy hearts and full stomachs!
Provided by The Savory Truffle
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place eggplant slices on baking sheets coated with cooking spray and sprinkle with salt. Bake at 450 until tender and somewhat brown (about 7 minutes, flipping them halfway).
- Meanwhile heat olive oil, onions and garlic in a skillet on medium heat. After 5 minutes, add mushrooms, tomatoes, chickpeas, cinnamon, all spice and red wine. Put the lid on and let simmer for 10 minutes.
- In a 13x9 dish, place on layer of eggplant on the bottom, then spoon half the tomato mixture on top. Repeat layers. There will probably be liquid left in the pan, but that's okay. Just discard it because the flavors are distributed in the veg mixture. However, you may want to reduce the liquid and pour if over the dish. It will just take more time.
- Mix together the yogurt, egg, egg whites, nutmeg and cheese. It won't be completely smooth. Season with salt and pepper to your liking and pour over the tomato mixture.
- Bake at 350 for about 40 minutes, or until the top looks set.
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