Boil potatoes for 5min in salted water. Corina Blum. Rinse and pat dry. Cover and cook over a medium-low heat for 20 minutes. Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. This moussaka is filling, rich and delicious, and really needs very little accompaniment. Which is always a plus. Moussaka is a Greek dish traditionally made with lamb or beef. Vegetable moussaka is made without ground meat, and instead uses vegetarian ingredients such as mixed diced vegetables or lentils instead. Boil spinach for one minute, drain and reserve the liquid. Serves 4 10 mins to prepare and 40 mins to cook; 501 calories / serving Moussaka is a traditional Greek casserole dish made with eggplant and ground lamb or beef in a tomato sauce with a cheese sauce on top. Masterchef Vegetarian Moussaka Recipe. Serves 4. Instructions. Maybe just a green salad or a few fresh veggies. With roasted eggplant, seasoned ground tempeh, and creamy bechamel sauce, this vegetarian moussaka recipe is Greek comfort food at its best! Garnish with chopped fresh parsley. With ingredients that taste like sunshine, this cuisine just always seems to be packed with flavor. Place the sliced eggplant, zucchini, and potato slices on baking pans. 383 Cals Per serving. 12 x 7 inches). Vegetarian Moussaka. To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. This delicious vegetarian twist on a classic Greek moussaka recipe, made with Quorn Mince and aubergine is a delicious weekend treat that the whole family will enjoy. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it’s made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka! Vegetarian keto moussaka with feta cheese Moussaka is a traditional dish of the Greek cuisine, most commonly prepared with fried eggplants, fried potatoes, minced meat and bechamel sauce. Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions. Repeat with another layer of breadcrumbs, zucchini, tomato sauce and top with the remaining bechamel sauce. Inside Smashed, Mashed, Boiled and Baked From this vegetarian Moussaka recipe, made with both Russets and Yukon Golds and a fiery Fingerling filled Patatas Bravas, to a delectable Irish Lamb stew made with red potatoes and sweet, Sweet Potato Cinnamon Rolls — you simply won’t be able to get enough! Moussaka – serve with a simple salad. Sprinkle aubergine slices with salt and set aside for 30 minutes. Your family will beg you to make it again! See method. Pre-heat oven to 190°C. (This Vegetarian Moussaka recipe uses Russets and Yukon Golds.) 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