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Vegetarian Moussaka

Simple to make Vegetarian moussaka recipe, the list of ingredients may look long but most of it is just spices.

I added lentils but you could replace them with chickpeas or simply add more Quorn mince, or of course, any other meat-free mince.

Vegetarian Moussaka

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Vegetarian Moussaka Recipe

Traditional Greek Moussaka is usually made with lamb but it can easily be made into a veggie delight and the addition of lentils adds another texture and makes it go further too.

Can you Freeze Vegetarian Moussaka?

Personally, I've never tried but I have Googled it and yes you can - no worries!

However, like anything you pop into the freezer, be sure that they are sealed tight in air-tight containers or plastic bags to prevent freezer burn.

To peel the potatoes you will need a good quality vegetable peeler. I use the OXO Good Grips Y Peeler. I've had it an absolute age and it's still as sharp as it ever was.

Vegetable peelers are a brilliant time saver especially when doing a Sunday roast or Christmas dinner - you'll wonder how you ever managed without one.

Back to the all-important Moussaka!

Oh my goodness the rich meat-free mixture is cooked with onions, spices and tomatoes before adding the lentils. I used canned lentils since they are already cooked and just makes life easier.

Quorn mince mixture cooking in a pan

Once you've cooked your meat-free mixture until it reduces down you can add the well-drained tin of lentils.

You start by adding a layer of sliced cooked potatoes to the bottom of the baking dish. Then you add half of the meat-free mixture. 

Add a layer of sliced cooked aubergine (eggplant) followed by the rest of the mixture. Add another layer of aubergine.

Top the lot with the B├ęchamel sauce and sprinkle over grated Parmesan and a little Cheddar (not traditional) but it tastes good!

Vegetarian moussaka ready for the oven

Serve with a nice Greek salad.

Easy Vegetarian Moussaka Recipe

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