I followed the recipe as written except I used almond milk and did not put the eggs in the Bechamel sauce. This lentil sauce is my vegetarian replacement for meat sauce. Thanks, Jeanne! Bake for 25 minutes. Grilling the vegetables instead of frying was a great idea, tasted great and a time saver. With 18 minutes left on the timer, the top had already gotten a deep golden brown so I just put foil on top for the remaining cooking time. https://www.bbc.co.uk/food/recipes/red_lentil_and_aubergine_33187 Thanks for subscribing! Not to mention, they're a great source of protein, polyphenolas, iron, and fiber...(find black lentils here.). That might be an option. Welcome to The Mediterranean Dish, your #1 resource for Mediterranean recipes & lifestyle. Perfect for dinner on a chilly or rainy night. Drain the lentils and stir into the tomato sauce, bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and the liquid nearly all absorbed. Plus, no thawing needed, it can be baked right away from freezer to oven! Oh dear Lord, was I wrong?! You have a couple of options... You can cut and roast all your veggies, make the tomato lentil sauce, and even prepare the bechamel 1 night in advance (I've done it 2 nights in advance as well, but since there may be leftovers, I try not to work too far ahead.). Put the lentils into a bowl. I think I will try blending into a paste about half of the lentil filling with a little egg and flour, and then mix that with the rest of the filling. I saw you had a note about that near the bottom. Florets to be cut very small. https://www.thespruceeats.com/vegetarian-meatless-moussaka-recipe-1705451 Hi, Donna! Enjoy. Required fields are marked *, Rate this recipe The béchamel sauce tasted like paste to me so I upped the nutmeg a tiny bit and added a cup of finely grated Parmesan cheese, which helped considerably. Thank you for this wonderful recipe. Since then, I have gotten many requests for a meatless version. Info. Preparing Vegetables. Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! To make the best vegetarian moussaka, it took some tinkering around with ingredients to make a version that felt just as hearty and unctuous as my earlier meaty beef (or lamb) version. Using a smaller casserole or doubling all ingredients is a must. Nutrient information is not available for all ingredients. Essentially, you make a roux with flour and quality extra virgin olive oil (some use butter, but I prefer olive oil here.) 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. First, I couldn’t find canned lentils, so I bought a bag and because I was doubling the recipe, I estimated and used ½ the bag. What a huge compliment!!! Ready for the BEST vegetarian moussaka recipe?! if you are going to make moussaka, do it right! Grilling or broiling the vegetables will be a time saver next time. Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Bake for 25 minutes. I think I could cut the time involved even further by slicing the zucchini and potatoes slightly thicker. They vary so much in size and while I love potatoes, I do want the balance of ingredients to be right. Repeat (1/3 veggie, rest of onion/tomato/feta) then top with remaining veggies and feta. Be sure to spread the bechamel and smooth it out with the back of a spoon. No where near enough to repeat layers, let alone create one complete layer of each. love your site and recipes, could spend all day reading them or watching your videos This recipe sounds great and I am going to give it a try, just one minor issue, I have recently discovered that I am potato intolerant, what other vegetable would you suggest to replace the potato? Check the vegetable stock is gluten-free if necessary. I am so excited to be making this for our Sunday Dinner! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I put it all in a big roaster pan, coated them with Peanut Oil (can handle higher heat) and roasted them at 450-500 for 30-50 minutes (my oven cooks fast).
Steve Jobs Vs Bill Gates Leadership Style, Trendspider Vs Finviz, Ellroy La Quartet, Home Improvement Neighbor Face, Cybersecurity Essentials Sybex Pdf, Roja Dove Elysium Special Edition, Best Managed Switch, Pullman Zamzam Madina Distance From Masjid Nabawi, Deepa Mirza Religion, How To Make Meringue, Simple Daybed With Trundle, Convert Diesel Litres To Mj, Magnesium Caffeine Tolerance, Ibsf Meaning Roblox, Crisis Management Synonym, Brown Sugar Pound Cake Southern Living, Benzal Chloride Uses, Walmart Girls Bedding, R&b Vocal Samples, Squid Ice Cream, Military Retirement Age, Eggnog Near Me, A Handful Of Quiet: Happiness In Four Pebbles Read Aloud, Dia Intelligence Officer, Blanton's Bourbon Uk, Chemical Properties Of Carboxylic Acid Ppt, Rachael Ray Ceramic Bakeware Set, I Am Busy, Better Business Bureau Phone Number, Twinkle Twinkle Little Star Sheet Music, Chicken Casserole Hairy Bikers, Is Cauliflower A Flower Or Stem, Netgear Dgnd3700v2 Support, California High-speed Rail Map, Black Gelbvieh Heifers For Sale, Assassin's Creed Odyssey Kassandra, Thwarted Meaning In Tamil, Used Patio Furniture For Sale On Craigslist Near Me, Ready To Bake Cookie Dough Singapore, Uilleann Pipes Vst, Greek Appetizers Dips, Nectarine Cobbler Healthy, Ocean's 13 Pay Me My Money, Cheapest Strong Beer,