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VEGETARIAN MOUSSAKA RECIPE WITH MUSHROOM SAUCE

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Veggie Moussaka recipe – Prepare the Béchamel sauce
Unit Conversions and useful substitutions
Preparing the béchamel sauce is probably the trickiest part for this vegetarian moussaka recipe. To
achieve the perfect texture for your béchamel sauce, make sure the milk is lukewarm and add it in
the pan with the flour/butter mix just a little bit at a time whilst constantly stirring. My personal trick is
to use a hand mixer with the whisk attachment to save some of the effort while stirring, and it always
works at treat

The perfect béchamel sauce for your vegetarian moussaka should be smooth and creamy. First of all,
the key is to whisk the sauce constantly while pouring just a little milk at a time, allowing plenty
of time for the flour to absorb the milk, so that sauce doesn’t turn lumpy. Secondly, cook the sauce
over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan. But
be careful to cook it enough, until you can’t taste the flour and it has a thick consistency. If you are
feeling a little lazy or don’t have too much time, you can skip the whole béchamel and try topping with
good quality grated cheese instead!

So go ahead, give this delicious vegetarian Moussaka recipe a try and amaze your friends and family
with this extra tasty hearty dish!

Vegetarian Moussaka Recipe with Mushroom Sauce

Author: Eli K. Giannopoulos Prep Time: 40 min Cook Time: 25 min

Total Time: 1 hour 5 minutes Yield: 8 pieces 1x Category: Main
Method: Baked Cuisine: Greek Diet: Vegetarian

(523 votes,
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average: 4.89 out of 5)

Description

Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes,
béchamel and a delicious mushroom sauce! The ultimate veggie moussaka!

Ingredients SCALE
1X 2X 3X

Base ingredients

6–7 large eggplants

vegetable oil (for frying the eggplants)

For the mushroom sauce

600–700g mushrooms, chopped (25 oz.)

1 medium red onion, finely chopped

1–2 cloves of garlic, chopped

1/4 of a cup white wine

1/4 of a cup olive oil

1 tin chopped tomatoes

1 tsp sugar

one cinnamon stick

salt and freshly ground pepper

chopped parsley (optional)

For the béchamel sauce

875ml milk (3 and 1/2 cups)

100g butter (3.5 ounces)

100g flour (3.5 ounces)

a pinch of nutmeg

2 egg yolks

100g Parmigiano-Reggiano or Kefalotyri (3.5 ounces)

salt to taste

Instructions

1 To prepare this vegetarian moussaka recipe, begin by preparing your eggplants. Remove the

stalks from the eggplants and cut them into slices, aprrox.1 cm thick. Season with salt and
place in a colander for about half an hour.

2 Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the

excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried
eggplants on some paper, in order to absorb the oil. For a healthier version of this vegetarian
moussaka recipe try drizzling the eggplants with some olive oil and bake them for 15 minutes
at 200C instead of frying them.

3 Now it’s time to prepare a delicious mushroom based sauce for your vegetarian moussaka.

Heat a pan to medium-high heat and add the olive oil. Stir in the chopped mushrooms and
sauté, until most of the juices have evaporated. Add the chopped onions and garlic and
sauté. Pour in the wine and wait to evaporate. Add the tinned tomatoes, mushing them with a
wooden spoon, the sugar, cinnamon and a good pinch of salt and pepper. Bring to the boil,
turn the heat down and simmer for about 15 minutes until most of the juices have evaporated
and the sauce thickens.

4 Lastly prepare the béchamel sauce for the vegetarian moussaka. Use a deep pan to melt the

butter over low-medium heat. Add the flour whisking continuously to make a paste and add
warmed milk in a steady stream. Keep whisking in order to prevent your sauce from getting
lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove
the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the
grated cheese. Whisk really quickly, season with salt to taste and set aside while you
assemble the dish.

5 For this vegetarian moussaka recipe you will need a large baking dish, approx. 20*30 cm.

Butter the bottom and sides of the pan and sprinkle with some breadcrumbs (this will help
absorb the extra juices). Layer the eggplants. Pour in the mushroom sauce and even out.
Add a second layer of eggplants, top with the béchamel sauce and smooth out with a spatula.

6 Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-

200C for about 25-30 minutes, until crust turns light golden brown. Even though it will be
really hard.. you should wait for the moussaka to cool down for a while before cutting into
pieces.

7 Serve this delicious vegetarian moussaka with a refreshing Greek salad aside. Enjoy!

Nutrition

Serving Size: 1 piece Unsaturated Fat: 12.6g

Calories: 473kcal Trans Fat: 0g
Sugar: 24.9g Carbohydrates: 47.5g
Sodium: 671.5mg Fiber: 14.7g
Fat: 26.5g Protein: 18.2g
Saturated Fat: 12.1g Cholesterol: 87.5mg

Did you make this recipe?

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Eli K. Giannopoulos

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20 COMMENTS

C.J. Cannon
April 27, 2017 at 05:20 · Reply

Hi, I usually don’t post, but I am with all the other non-Chefs/cooks whose English is imperfect when
I say to Monsoon Eddy that if he/she wants a website to perfect, it ought to be his/her own. There is
no excuse for flaming someone as nice and courteous, as good a writer, & chef/cook as Eli. Please
go away until you learn to play nicely with others. — cjc

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