A traditional Moussaka uses meat, but this Vegetarian Recipe is an absolutely fantastic «vegetarianized» variation of the famous Greek Moussaka. It will simply melt in your mouth... This recipe is so good that any meat eater would love it too!
A Moussaka needs quite a lot of prep time, so I have noted where it is OK to prep in advance. It also tastes amazing the next day, so if you need it for lunch, you might want to prep it and cook it a day in advance and then just heat it up in the oven and serve. The moussaka freezes well, but better before the Bechamel sauce has been added.
The Vegetable Layers:
The Tomato Sauce:
For between the Layers:
For the Béchamel Sauce:
Start by preparing the eggplants: Place the washed and sliced eggplants in a colander and sprinkle all over with sea salt. Cover and let stand for up to 2 hours.
Rinse the eggplants, and squeeze gently to get rid of some of the water. Lightly pat dry with paper towel before frying. Fry in hot oil until lightly browned on both sides. Put on a plate with paper towels after frying to drain away excess oil.
Next, prepare the
soy protein. Bring to a boil in double the amount of water, take off
the heat and let stand for 10 min. to absorb the water. Then drain and
squeeze out excess water. Now it’s ready to cook.
Assemble the Moussaka:
(Here you could cover and freeze the vegetarian moussaka. When you want to cook it, simply thaw it first.)
If you or your kids love spaghetti and meatballs, there is no reason not to continue to enjoy it as a vegetarian. Here is an easy vegetarian spaghetti recipe entirely without meat!
Enjoy a collection of Greek vegetarian recipes for the whole family. The recipes use simple, whole ingredients for the best taste and healthy cooking!
A Vegetarian Eggplant / Aubergine Schnitzel Recipe that's most elegant and easy to make. Enjoy it with a creamy mushroom sauce and rice for a delicious meal.