Heat olive oil in a skillet over medium high heat, Add the cumin seeds and curry powder. Wow. as always miss Sonia! It usually includes a ground meat of sorts (often beef or lamb) and is made by layering the different ingredients, much like lasagna. it looks so filling…and no meat! Process on high until well blended then pour this mixture over the final layer of tomato sauce. Brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it. I’m honoured! I have the same issue on Lauren’s blog. Now where is that smoothie post??? Add the canned tomatoes (crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. . Who knows, you may find a recipe or two that will inspire you... ©2020 The Healthy Foodie Design by Purr. Is it viewable on your fb page? Throw in the canned tomatoes (both crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. Seriously. Finde was du suchst - appetitlich & originell. Ooooh I haven’t had moussaka for donkeys years! Instead of the chick peas and black beans, I shall use lots of grated vegetables (mushrooms, carrots and zuccini) plus red lentils (which will dissolve after a short while of simmering in the sauce). You can even use it to make quiche! Nothing like a good piece of bread to take care of extra yummy liquid…. A delicious alternative to a meat moussaka, this Vegetarian Moussaka has all the flavour and none of the fat. Feel free to share your impressions, I sure would love to hear them. Heat a tablespoon of olive oil in a large saute pan set over medium heat; add the onion and garlic and cook for 3-4 minutes, until softened and fragrant. … Sounds lovely Judith! join the eatmail for exclusive recipes & meal ideas. https://www.themediterraneandish.com/vegetarian-moussaka-recipe Hope the moussaka turns out! While I’m sure this is a lovely dish, it is also a cruel April Fool’s Day joke on me! The way I see it, it’s a super healthy and tasty vegetarian version of an already crazy delicious classic. Glad you like! Vegetarian moussaka recipe This easy gluten-free and vegetarian moussaka from Eat Well for Less is the comfort food every veggie needs in their life. Bring the lentils in the vegetable stock along with the bay leaf to the boil then lower heat and simmer for 20 minutes and then drain them. Thanks for helping me in the cause… I’m looking forward to trying more of your recipes! You so totally made my day. I figure you could simply leave them out, Carey. Repeat one more time then cover your final layer of eggplant with a thin layer of tomato sauce. . BTW You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. I am truly flattered! Thanks for the inspiration. Only a little extra liquid which was great with the rye sourdough. A perfect option for your meatless meals, this super filling, delicious and nutritious vegetarian moussaka is guaranteed to please even those who think they’re not big fans of eggplant! Did you remove some of the liquid from the aubergine by salting them and weighing them down for a while? Let me know how it turns out! 2 from 1 vote. Much better now…, Hi, was looking for a veggie dish for family that are visiting – this looks (almost) perfect! Take your moussaka out of the oven, allow it to rest for 5 to 10 minutes, then hit it with a little bit of chopped parsley, if desired, and serve. It should only require half an hour of preparation. Allow me to rewind a bit. This is not the case with this Vegetarian Moussaka. Sprinkle the top with the grated cheddar cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown. Have saved for another day, thanks. Let me know how you like it. Of course, this implies that you will have previously cooked your chickpeas and lentils. Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes. How to make vegetarian moussaka. Good to see you, as always! What would you use if you couldn’t get black soy beans? The salt is used to help remove the moisture from the eggplants, and the olive oil is used for tenderizing the eggplant as it bakes. Our dish will somewhat differ from the traditional Greek style, as we will be making this moussaka without lamb and will use ground tempeh in its place! Then finally, cover your last layer of eggplant with a thin layer of tomato sauce. It’s always such a pleasure to hear from you! Submit your question or comment below. =D. They dont eat eggs:( Any idea what could make a good substitute for the 3 eggs? Totally agree with you Christina! Join our Eatmail newsletter to get a free copy of our “Dinner Is Served” Cookbook, new recipes, exclusive meal plans, and more! Awesome looking dish – I am tempted to make it ASAP. Glad you and your family enjoyed it, Molly! . Oh, and once the eggplant is out of the oven, lower the temperature to 350°F. While the eggplant is in the oven, place the cooked chickpeas and lentils in the bowl of your food processor and process on pulse until they reach a coarse grain consistency. Almost ) perfect, satisfying, plant-based, and then whisk in the refrigerator dish! Greek healthy vegetarian moussaka food at its best exotic vegan cheese or occult spice in the eggs,. 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