Vegetarian Moussaka
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- Опубліковано 1 січ 2018
- My Classic Moussaka Recipe: • Moussaka
Get this recipe with exact measurements on my website: www.dimitrasdishes.com/recipes...
Serves 10-12:
bread crumbs, unseasoned
3 large eggplants cut into 1/2 inch slices
10 Russet potatoes peeled and cut into 1/2 inch slices
3 zucchinis, sliced
1 cup shredded parmesan
olive oil for brushing on vegetables
salt
pepper
dried oregano
For the red sauce:
28 ounces crushed tomatoes, pureed tomatoes, or canned tomato sauce
1/4 cup olive oil
1 finely chopped onion
3 garlic cloves, minced
1 pound mushrooms, chopped
pinch of crushed red pepper flakes
8-1o Kalamata olives, sliced
1/4 cup chopped fresh parsley
For the Béchamel sauce:
5 cups whole milk
3/4 cup olive oil
3/4 cup all purpose flour
salt and pepper
1/4 teaspoon nutmeg
1 cup grated parmesan cheese
2 whole eggs
2 egg yolks
Preheat the oven to 475 degrees.
Place the sliced eggplant, zucchini, and potato slices on baking pans.
Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano.
Bake 15-20 minutes or until cooked and golden. Do not over cook the eggplant or it will fall apart and begin to melt. Make sure that it becomes golden. The potatoes may take a bit longer to cook so it is best to bake those on a separate tray.
While the vegetables are roasting, make the tomato sauce.
Cook the onions and olive oil over medium heat about 15 minutes until soft and golden. Add the garlic and cook 3 more minutes until fragrant.
Add the chopped mushrooms and cook 2- 3 minutes on high heat until slightly browned.
Pour the tomato puree over the mushrooms. Season with salt, pepper, a pinch of crushed red pepper flakes, some crushed oregano and a little sugar if needed. Sometimes the tomatoes can be acidic and a little sugar mellows the sauce out. (Most canned tomato sauce already contains sugar so taste before adding it)
I also add about 1 cup of water. My favorite way to do this is to add the water in the tomato cans to get out whatever tomato puree is left inside. No waste and all flavor!
Bring the sauce to a boil then reduce to a simmer and cook until it is nice and thick. About 10 minutes.
Remove the sauce from the heat. Taste and adjust seasoning to taste.
Add sliced olives and chopped parsley. Mix and set aside to cool a bit while preparing the Béchamel sauce.
Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.
Heat oven to 400 degrees Fahrenheit,
Sprinkle a thin layer of bread crumbs on the bottom of a 9 by 13 inch baking pan (a lasagna pan is perfect for this recipe)
Create a layer of the roasted potato slices over the bread crumbs. Cover with a layer of roasted eggplant slices. Sprinkle with a little bit of shredded parmesan cheese.
Top with the roasted zucchini slices.
Pour half of the tomato sauce over the zucchini.
Top with the remaining eggplant slices then with the potato slices and some parmesan cheese.
Pour all of the béchamel sauce on top and spread evenly.
Bake for about 45 minutes or until the cream sauce becomes golden brown on top.
Remove from oven and allow the moussaka to cool at least 30 minutes before slicing. This will make it much easier to serve and it wont fall apart.
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2024 now...I still refer back to this recipe every time I make mousakka...it is the best!! I just made it agian for my family...x
Me too!!!! Lol 😂
Saw your video when you were showing your home ravaged from the flood. Was heartbreaking . I know thousands of other people were too, as you expressed in your video. So happy for you with the reconstruction of your kitchen . It’s beautiful. So glad this tragedy hasn’t stopped your wonderful spirit, and your cooking vlog. Looking forward to your new cooking videos, from your beautiful new kitchen.
Hello to you !!!welcomed………as always you have nice recipes…..thank you for sharing, showing….teaching us …all!!…to eat veggies…..they are delicious ….as you show us…..with all the deliciousness you have….and more importantly all the tips each time you share any all of your creations…for that and more….thank you Dimitra……stay safe…stay blessed….be happy…..❤….Rebeca…..Canada❤
Dimitra, I made it yesterday for our New Yearseve gathering because one of the guests is vegetarian. It’s so good that everyone meat lovers had a big bite. Thanks for the great tips, such as keep the sauce thick, and the moussaka was so delicious,. I added kalamata olives, which I felt enhanced the flavour. I was impressed by myself. Thanks a lot!
I like your béchamel sauce . Looking for a healthier sauce . You nailed it .
I just tried to make this last night, and it turned out perfect. I love how you explain every step very clearly. Thank you so much!
I tried making Béchamel your way - with olive oil. It's the best! I'll make this Moussaka again soon for guests. Delish - thanks Dimitra!
A blessed and Happy New Year!
My mom used to shoo me away from the kitchen and I never really knew how the recipes came together...lol. I’m sooooo glad to have come across your channel. I would cook many Greek dishes for my own family but you helped me perfect many of my recipes.
Δόξα τω θεώ (Dóxa to theo) you all are ok! Things can be replaced, people not so much. ❤️ dimitra
Welcome back! Your kitchen looks great. Love your recipes.
Good to see you back.
Recipe looks nice and healthy.
Hope to try this soon.
I love your recipe thank you. I watch it over and over. X
Happy New Years, Dimitra. So, glad to see you back. Moussaka, looks delish & the kitchen, looks great. Tons of blessings & thanks for sharing.
I recently discovered you and I am a vegetarian! Love love your recipes! Thank you for sharing!
Made this last night, used butter for my sauce and different spices not a great fan of
oregano or cinnamon in my dishes! Do use a very small amount of oregano in my pasta sauce!
We just reheated for lunch today and as in all foods tastes better the next day!
Will tell my sister to use olive oil or veg oil to make bechamel sauce and vegan milk as she has a few vegans in her extended family and leave out the eggs! Good recipe for vegetarians and vegans!
I do eat meat, but didn't have any on hand, but just as delicious i think!
Hi Dimitra! I'm really enjoying binge watching your channel🥰😁 I can't believe how much Greek food and cooking is similar to middle eastern cooking! I love that you take your time and cook through your ingredients. I cant stand it when chicken and meet aren't cooked thoroughly 🙂 keep those delicious recipes coming!
This looks so yummy Dimitra, I will have to try it one day soon! Glad to see you back and with your new kitchen! Happy new year to you! 😍
Use this every time, perfect and beautiful moussaka. Cheers
So happy i found u. Love from Cyprus.
So glad you made this recipe, I will definitely be trying it out! Also your new kitchen looks beautiful (is that a teapot collection? So cool!)
OMG! I love the olive oil bechamel. Made this evening. A little tummy ache because I couldn't stop tasting. I love watching you cook and how you speak. My pastitsio of 35 years is getting the new way of bechamel. Thank you!
Literally gonna start watching all the time so I can learn how to cook
ME TOO. I WANT TO LEARN TO COOK. I WANT TO LEARN TO COOK EVERYTHING.
LOL
I think it's wonderful that you should want to cook ...Very exciting 👌🇿🇦
Yum - thank you Dimitra, Happy New Year from Melbourne Aust.
That looks delicious! I’m definitely trying this soon 🤤
Can't wait to try this recipe. Thank you😁
That looks delicious!!😊
Χρόνια πολλά
I cant wait til I make this!!!!!Thank you
I came back again as I have through the years, I love it. Thank you. This time I used feta cheese with a little pecorino. I also didn't have any aubergine or courgette so I just used potatoes, I added roasted red pepper to the tomatoes sauce. Also as I had guacamole I mashed that up with some paprika and layered that in too. I think it's going to work. X
Just found your channel and subbed to you! Never heard about this dish but definitely looks good!
Love this and will become a favourite in our household. Yummy can't wait to make this tomorrow Sunday lunch 👌👌🇿🇦
This dish is delicious, and easy to make. My family loves it.
A really tasty dish. My whole family loved it.
Thanks for the recipe 😊
Hi Dimitra. WOW, your new kitchen is gorgeous. The light colors of the cabinets and floor really open up the space to make it look larger. I am sure you are over the moon with the new kitchen and glad your home is back in order after the effects of the hurricane. I have really missed seeing you and your lovely recipes and am so glad you are back. Can't wait to see what delicious recipes you have in store for us in the coming weeks and months. Welcome back, Dimitra. You are a very sweet and special person. Would you please give us a new tour of the kitchen and living room/family room area that was redone?
I have just made one, super delicious indeed
That looks really good. Going to try it
I love it
Very delicious vegetarian moussaka. Tempting dish! Love eating and preparing moussaka in any kind of way! :)
Dear Dimitra, I made this recipe today, it was delicious. Thank you for sharing.😋🙋♀️🇳🇱
Dimitra, I have been watching your channel for some time and you are magnificent. You have a job, family and I am amazed of how you also put time to your beautiful meals on youtube. I love all your Greek and American recipes. Be safe and good health to you and your family. Also, I love your vegan Moussaka.
Where is the recipe for the vegan moussaka?
Thanks for this recipe, Dimitra. Looks delicious. Will try it soon. Love all your delicious recipes.
Thanks for being here :)
Nice recipe of vase mousaka ❤❤
my family gave this meal a 10/10.I had some roasted peppers and sweet potatoe so used this in place of the courgette. the red sauce was delicious.
Love it, l love veggies more than meat . I use to cook the Greek Moussaka with mince meat, potatoes and eggplant.
Your dish is more healthy . Perfect 👌🏻 and 😋😋😋😋
Keep on cooking with veggies dishes .
Good luck 😉
I made the bechamel sauce using plant based milk, oat milk, it tasted delicious. I loved the Dimitra's red tomato and mushroom sauce.
40years ago one of the first dishes I learnt to cook was Vegie mousaka made with brown lentils in a rich tomato sauce. So good your back.
Really? How cool! Give this version a try and let me know what you think. Take care Malcolm!
I've never used olive oil for bechamel and can't wait to try that. Olive oil so much healthier than butter. Thank you!
She wastes too much time talking in the beginning of the video. Who wants to hear about the flood in her old kitchen? Avoid irrelevant chatter and get cracking with the job.
I have the exact same olivewood salt-cellar! My mom bought it for me years ago at her church's Greek festival; that and a set of worry-beads (to help me quit smoking cigarettes). I use the salt more than the beads.
Great channel! Keep up the good vibes :)
Wow this sounds and looks so so amazing can’t wait to make.
@dimitri would this work frozen before baking?
Im going to use millet with a sprinkling of mushrooms to keep it vegan. The bechemel is my special pizza 'cheese' made from cassava shavings - I think oat milk would add to that umami with a piinch of hing for that eggy taste. Cant wait to try this. Yum!
Euxaristo polli! Going to make this tomorrow 😊
Enjoy!
Awesome! Liked subbed
Love this I am mainly vegetarian I do eat fish but that is my limit so I am sure this dish will become a favourite. Thank you so much Dimitra 👏👍🤗
Me too!
lovely i will try this tomorrow looks super yummy ;)
what a great recipe we have it again tonight it was very tasty thank you ;)
Welcome back Dimitra...Moussaka is my favorite. I prefer the vegetarian version, it's a good break from all of the meat dishes..
I agree. I prefer this version too!!
wow! amazing recipe from an amazing cook. I love love your channel, especially, you taken the time to write out the recipe
Thank you! I really appreciate your support. Looking forward to writing a cookbook someday :)
Superb as usual, I truly enjoy all your recipes 🇿🇦👌
Thanks so much 😊
Thx!😋I hope to try this but will leave out the eggs. Maybe I’ll need to make the white sauce thicker?
Thank you so much Good Luck
Thank you!
So many iayers, that looks delicious. I will try your recipe for my first moussaka ever. I am vegan what can i replace the eggs in the bechamel with? I will try some TVP in the red sauce for added protein too. I wish to be your guest. 😊 Thank you. 😋💛💫
wondrful cooking
This black dress is gorgeous
👌
Great new kitchen. Sorry about Harvey hitting you..Love Vegitarian Moussaka..
Sent you a message on FB! Wondering if Cinnamon can be added to the sauce or red wine?
Hi Dimitra have you tried to freeze the vegetarian mousaka before?.If you did,how did it taste?.I cooked this recipe and had very tasty results.Thank you.But when I froze some pieces,it did not taste well.Please reply,Thank you.Have a nice week.
Plz share this recipe.
Thanks
Rims1
Can you use a Lenten friendly milk such as soy or almond milk for the bechamel?
Try plantins roasted as a diffent layer .
Ms. Dimetria... Do you think one could use yellow yams/sweet potatoes in this recipe? Thanx for your repy
I don't think so, they're too sweet. But if you try it, I would love to know how it turns out :)
Heresy maybe but I add a layer of lasagne to my Moussaka if the sauce is a bit thin!
Can u make sauce with lentils
How about a quick new kitchen tour? Tell what you changed and why?
What for is the bread crumbs???
@Dimitra's Dishes, are you related to the Pappas family?!
👍🙏🏻👏💕
Uh oh. I didn’t make a thick enough layer of bechamel. Can I make and add more even though I have had it uncooked in fridge over night? Thanks!
Yes of course :)
@@DimitrasDishes Thank you so much! I am relieved to hear that. 😋
I appreciate your quick response!🌹
Please advise if i can prepare 2 days ahead without cooking or better to cook ahead and just reheat???
I prefer cooking and reheating.
Oregano and cumin?
How can I make this dish vegan? Can I use almond milk and eggs substitute instead of whole milk and eggs and of course the cheese?
I've never tried that, but I have made this with a mashed potato topping and it was to die for! Just use my skordalia recipe: ua-cam.com/video/bGAmFAOxeLI/v-deo.html
Dimitra's Dishes, my best friend from high who I haven't seen over thirty years is coming from Germany to celebrate our birthday..yes we share the same birthday. And of course, she had to change her lifestyle and adapt veganism into her life. Now I am going nuts how to respect her way of eating. What a delicious idea! Mashed potatoes instead of the Bechamel on top.
Do you think I can prepare everything, put them together in the dish and cook it in the oven the next day?
esrajp yes, you can prepare everything a day ahead except for the bechamel sauce. That’s best made the same day. I’d live to know how it turns out! All the best.
esrajp j
¿Only parseley, no other herbs?
I definitely heard her say she was using oregano. I remember because I’m English and I corrected her pronunciation.
@@JulieWallis1963 Thank you so much!
Good morning 🙏 honey 🍯 😘 💛 💕 ❤ 💖 🍯 thanks 😊 😘 ☺ 💖 💕 💓
I never knew that Cremini mushrooms are baby Portobellos!
L9’’
A little tip when making your béchamel sauce add a teaspoon/or 2 of ready made English hot mustard the difference in taste is so fantastic. I dislike the traditional taste of the sauce it's bland
Sounds great! Can't wait to try that. I love mustard in cream sauces :) Thank you!
what's next Pork Baklava?
400 degrees??????
are you mad?
less eggs is much better
I thought you said it's a veg moussaka, then I saw eggs in that🙄
She _did_ say vegetarian. Nowhere did it say vegan. There’s a difference. Quit nitpicking.
oh then that is it, eggs are veggies😂. You are right I don't know the difference.🙏. I stopped nitpicking🤐.
Parmesan is not vegetarian! Let's imagine someone has a vegetarian friend and follows your recipe... Not so great...
Cheese can be vegetarian, and vegetarians can eat eggs, milk, butter, honey. It’s vegans who avoid _all_ animal products. As for your imagined scenario, what the eye don’t see, the heart Dont grieve!
Although what the relevance of having a vegetarian friend is, I’m unsure. I’m sure lots of people have vegetarian friends.
I make this for my vegetarian husband, we sometimes have vegetarian cheese in, if we don’t he gets ‘ordinary’ cheese.
@@JulieWallis1963 some people are vegeterian out of faith (hallal, kosher, hindu) or because of a medical requirement, having parmesan -- which doesn't fulfil vegetrian requirements -- could hurt their feelings or bodies. And the relevance of it is: you wouldn't want to serve such a thing to a friend. Someone who says "what the eye don't see..." in such a scernario doesn't sound like someone who I'd like to be a friend with. Actually, even if I just was vegeterian out of preference, still I would want my preference to be respected. Therefore adivisng parmesan is poor advice, if your husband is okay with non-vegetrian cheese this is fine for him. But it's not fine for everyone.