Meatless Day: Vegetarian Moussaka

Vegetarian and vegan recipes, besides being delicious and tasty, are good for you and the planet. What 


Meatless Day Vegetarian Moussaka
Vegetarian Moussaka


more? Each week, we offer you a new veggie recipe to take you on a foray into this world, mysterious for some. Soon, veggie cooking will have no secrets for you!


Vegetarian moussaka


Lentil preparation

  • 1 small yellow onion
  • 2 cloves garlic
  • 1 punnet of white mushrooms
  • 1 can of diced tomatoes
  • 1/4 cup tomato paste
  • 1/2 tsp. tablespoon of dried parsley
  • 1 C. 1/2 teaspoon dried basil
  • 1 C. 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1 large pinch of ground nutmeg
  • 2 cups brown or green lentils, cooked

Peel the onion and garlic. Finely chop the garlic, onion, and mushrooms. Mix together.
In a medium saucepan, brown the mushroom mixture over medium-high heat until reduced by half.

Add the canned tomatoes, tomato paste, herbs, spices, and lentils. Stir everything well. Simmer over low heat for about 10 minutes. Add salt and pepper to taste.


Moussaka

  • 2 medium eggplants
  • 1 large or 2 medium russet potatoes
  • 1/3 cup unsweetened almond drink or milk
  • 1/2 tsp. garlic powder

Preheat the oven to 375 ° F. Line two large baking sheets with parchment paper. Cut the eggplants into slices about 1 cm thick. Spread over the baking sheets in a single layer and drizzle with oil. Bake for about 15 minutes.

While the eggplants cook, peel and cut the potatoes into large cubes. Place the cubes in a saucepan, cover with cold salted water and bring to a boil. Cooking should take about 15 minutes. Drain.

Coarsely mashed potatoes. Add milk or almond drink and garlic powder. Season with salt and pepper to taste, then add the cheese of your choice if desired. Continue to mix until the mash is smooth.

In a square or rectangular dish of about 20 cm, spread the first layer of eggplants. Distribute half of the lentil mixture. Cover with another layer of eggplant, then pour in the remaining lentil mixture. Finish with the remaining eggplants. Spread the mashed potatoes, then bake for 25 minutes.

Leave to rest for a few minutes before cutting and tasting.




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