I can hardly wait for dinner tomorrow. Set the béchamel sauce aside. Is there any substitution for the cashews? I have family in town and don’t want to be in the kitchen for too long…, Yes, absolutely. I’d like to receive new recipe emails and a link to your free e-book. The aromatic herbs and spices used in the traditional moussaka recipe penetrate the meat and give a really characteristic taste and smell which permeates the house, once put in the oven! I hope you’ll like it. So you may be pleased to know that this moussaka requires very little oil, but if you think I’m an oil-phobic freak, fair enough, feel free to override me. I never had moussaka before, but this definitely is a new favourite. Whisk quickly, in order to prevent the eggs from turning an omelette! Some people advocate salting the aubergine for an hour before cooking as the salt is meant to draw out the bitterness, but I’ve forgotten to do that a few times and never tasted any bitterness. The only things I would change next time are to have more potatoes and to sweeten the ragu a bit less. I will be making it tonight for dinner tomorrow night (and feeding my non-vegan in-laws). This is totally optional, but I crushed a garlic clove with some coarse salt with the edge of my knife against a chopping board (believe it or not, I do not own a garlic press ;)) and immersed it in some olive oil to brush the potatoes with. Accord musical. That said a very good recipe and I thank you for it. Oil is oil and no matter what plant it is extracted from, your body barely needs it if you consume other fat-rich foods like nuts, seeds and avocados. P.. Stay safe in all the craziness right now! The Pyrex dish I used for my moussaka had the following dimensions: 26 cm x 19 cm x 5 cm. Why don’t you also take a look at my favourite pastitsio and stuffed eggplants with mince (papoutsakia) recipes! Preheat you oven at 180-200C and bake your musaka for about 60 minutes or until its crust turns light golden brown. La moussaka est l’incontournable des plats grecs. J'ai dernièrement vu passer quelques recettes de moussaka végétarienne à base de lentilles corail ou autre légumineuses et toujours dans mon élan pour diminuer notre consommation de viande ou du moins en manger moins mais de meilleure qualité j'ai réalisé ce plat. Cook moussaka in a 175° C oven for about 45 minutes – until the top gets slightly golden. You are cooking with ‘modern’ aubergines – varieties and growing methods that produce much ‘sweeter’ fruit. Thanks, Stephanie! Ania, Ania you’ve done it again! Ania, Hi there! Prepare the béchamel sauce for the moussaka. Set aside when done. Looking forward to trying. Saler, poivrer, ajouter le persil haché. Served warm as well as hot, it’s wonderful with a side of Horta and a salad such as Cucumber "Feta" Salad or mixed wild greens with Toasted Hazelnut Vinaigrette." I used all the ragu & a little less of the bechamel coz I’m not a huge bechamel fan…but it was ALL just YUM! Thanks for the explanation, Hannah. I’m delighted to hear that, Ruth! Braise them in the olive oil. I followed your recipe and the dish came out delicious. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … 06.02.2012. I am delighted to hear that you and your husband enjoyed it! In fact, the sauce is also better made a day ahead as all the flavours will have a chance to ‘marry’ overnight and it will taste even nicer the next day. Pre-heat the oven up to 225° C / 440° F and line a large baking tray with a piece of baking paper. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. As for the amount of sugar added to the ragu, it really depends on how tangy your tomatoes are (canned ones tend to be quite acidic due to citric acid being used as a preservative) and on your taste buds too, of course! Your email address will not be published. Top the aubergines and cut them into 1.5 cm / 0.6″ slices lengthwise. It is filling. Anyways, thank you already for such amazing recipe! I particularly liked the way of cooking the aubergine as when I’ve made Moussaka before it can often be too greasy but this was perfect. Sounds fantastic! This looks scrumptious. Place the eggplant slices on a greased baking sheet and either brush lightly with olive oil, or spray with cooking spray. Some moussaka recipes also use sliced potatoes, so if you like potatoes, try adding a layer of sliced potatoes as the first layer to this amazing dish for some extra comfort during the winter months. Hope that helps! Take a look at my favourite eggplant dip and panfried battered eggplants and tagliatelle with eggplants and feta cheese recipes which I’m sure you’ll love as well! The alcohol in the wine cooks out when the sauce is being reduced, but you can swap it out for extra stock and yes, maybe a dash of good balsamic vinegar (or vegan Worcestershire sauce) would be nice here. This dish is a legend! Add flour on the heated oil and stir to make a paste. I made this with lentils yesterday and it was superb. Macademia nuts behave in a similar way (they have a similar fat content), but if you want to avoid nuts altogether then I am afraid not. This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. I can already sense it will be fabulous! Thank you so very much for the recipe , Aw, thank you so much for your lovely feedback! Yasu Eli, Éplucher l'oignon, l'émincer finement et le faire fondre dans une poêle avec l'huile d'olive. I had to look up to convert most. In my corner of the world nutritional yeast is prohibitively expensive and can’t be found easily. My hubby had to have a taste too & had major food envy. Finally, spread béchamel on top. Stir over medium heat for a minute. You never fail to deliver the good stuff & this dish with its cinnamon, clove & nutmeg smells took me right back to all the yiayia’s kitchens of my times in Greece. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Are you a vegetarian? Sprinkle with grated cheese. Ania. You could make a regular vegan bechamel instead – like the one in my earlier recipe (link here). Wanted to take a pic for Insta but it was too tempting to wait, maybe next time Thanks for another great recipe! ; Roast in a 400F oven until golden, 20-30 minutes, rotating pan halfway through, careful not to blacken. Drain and set aside to cool. Add cinnamon, nutmeg and cloves, coating the onion-garlic mixture in the spices. Fields marked as * are mandatory. x Ania, Oh My!!!!! And thank you for taking the time to rate the recipe – much appreciated! Absolutely loved this recipe! Ania. Nadam se da ce vam se svidjeti! Food And Drink. This vegan version of moussaka looks like a great option for people who can’t eat meat! Trust me, if you had a ‘natural’ aubergine and cooked it without salting you’d know about it. Set aside. I have been looking for a vegan moussaka and this magically appeared on my facebook feed. 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 is thick enough. Ania. I would suggest that you make these no more than 2-3 days ahead of time. Preperation took longer than you said, but I did mince my own lamb. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. Remember to give the sauce a good stir from time to time. Ania, I used a classic Pyrex dish with the following dimensions: 26 cm x 19 cm x 5 cm. 60 g (¼ de tasse) de beurre 45 g (1⁄3 de tasse) de farine 500 ml (2 tasses) de lait Moussaka. Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. Hope that helps! Sure, you can omit miso paste – it simply gives the bechamel a little bit more flavour, but it will be still tasty without it. Bake in a 160° C / 320° F fan oven (or 20° C / 70° F more for non fan) for about 40 minutes – until the top gets golden. Miso paste add saltiness and ‘umami’, you can skip it if you wish, but I would recommend giving it a go, it’s not overpowering at all. Thank you! Pendant ce temps laver l'aubergine et la couper en fines rondelles. Season with some salt and set them aside when done. This one although vegan is very close to the original one dare I say better since it’s vegan. Recette traditionnelle 350 g de viande de boeuf hachée à 5% de matière grasse 2 aubergines 1 boîte de tomates pelées appertisées 1 cube de bouillon de volaille dégraissé 2 cuillères à soupe d’huile d’olive 1 oignon graines de cumin cannelle noix de muscade râpée persil sel poivre Béchamel : … I know they will love it already. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection.. To prepare the meat sauce for this moussaka recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. It says to top them, but I’m not sure with what. In a pan, heat up 2 tbsp of olive oil. Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! Vegetarian? It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all. The smells as it was baking were just too much to resist so I skipped the carbonara & ate 2 serves of this, it was THAT good. A food blog with plant-based recipes from all over the world, comfort food, gluten-free, Greekgo to recipe. Yes, mushrooms would also work, I agree! It all depends on context and a little goes a long way with these so add judiciously. Much appreciated. Lots of love, I’m glad you are planning to make this dish and I really hope it goes down well. Stir in the chopped onions and sauté, until softened and slightly colored. I used frozen soya mince as I couldn’t get the dried type so added it after frying the onions and spices rather than later in the process as specified in the recipe and it worked well. Not to worry, there is always a way to enjoy this delicious dish! À accompagner de salade verte pour le supplément fraîcheur. Ania, Sorry by regular I meant brown Miso, I have brown rice and soy miso, so it is brown. You cannot go wrong with taste testing as you cook. When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. You can also make the meaty filling and béchamel and freeze them until ready. Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca. I will be using lentils instead of soya mince. Hope that helps! Thanks for letting me know, as always! Which way do you cut the aubergine? Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. Thanks, Marybeth and good luck with the dinner party! Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Cut the peeled potatoes into ½ cm / 0.2″ slices and boil them for 5 minutes. Brush the potatoes with a bit of oil (or some garlic oil if you love garlic like me), sprinkle with a little salt and pepper and some Greek herbs (I used oregano and thyme). Thanks so much for your kind words, Roni and I fixed the rating. plat à gratin; Quelques mots sur la recette. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. I will pop it the fridge tonight and cook it tomorrow. Season with salt to taste. Thanks so much and I will let you know how it turns out. Remove from heat and add a small amount of milk stirring. This looks like a great vegan moussaka recipe, and I can’t wait to try it. Set aside when done. I have not tried making it with a hand-held blender, but I am pretty sure it will work fine. I just finished putting this all together tonight for a pot luck tomorrow. It is saucy. 20*30 cm). Béchamel : piquer l'oignon de clous de girofle. La moussaka, c’est un plat vraiment gourmand, j’aime beaucoup ça. But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. Very excited to have left overs for lunch tomorrow. Even though it will be really hard, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. Pour in the red wine to deglaze the meat juices and wait to evaporate. Thanks in advance! A few small questions before I embark on the journey to the perfect moussaka (as it definitely seems so!) Ania, Made this today, moussaka was my favourite when we ate meat so I had high expectations and it definitely lived up to them. Add in the garlic and fry for another minute. My veggie moussaka recipe was made just for you! Explore. Bring a kettle of water to the boil and place your soy mince in a medium size bowl. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Am making it again for dinner tonight. I hope you’ll enjoy my take on moussaka if you do give it a go. Ania. Yup, I feel that way, for sure. Ania, Omg! Thank you so much for a wonderful recipe and a wonderful time working through it. My moussaka uses lentils and walnuts in place of meat, layers of eggplant and zucchini, and a cozy mashed potato crust topped with vegan Béchamel. I look forward to trying it, and thanks for bringing back memories of Greece and moussaka. It’ll probably mainly change the color I imagine, Brown miso has a stronger taste than white miso so I would use less, but go by your taste buds! Thanks so much!! Bake in a 160° C / 320° F fan oven (or 20° C / 70° F more for non fan) for about 40 minutes – until the top gets golden. Clean Eating Lunch And Dinner Recipes. The Greek version typically includes minced meat and is made with a béchamel sauce. It tastes best the day after it has been made so make it in advance if you can. Ania. This sure looks yummy. This Moussaka is one of the favorite dinner choices that I like in Greek Recipes when I'm having dinner guests. Love eggplants? Follow with another layer of potatoes, again brush with oil and season. After a few very underwhelming meals, I decided that I’d rather cook until we see a new place worth trying, so we ended up alternating going out for dinner with staying in. Seconds before topping moussaka add tapioca starch into the blender and give it a good whizz. I’m delighted to hear that it went down so well with everyone including keen meat-eaters. I hope your friend will enjoy their birthday treat! Hope that helps! Great to hear, Lynn. That’s so lovely to hear, Elle! Place the aubergine slices on a parchment-lined baking tray (no need to grease them) and into the hot oven for 25 minutes – until they are soft and lightly browned. The very best traditional Greek Moussaka recipe. Add the flour whisking continuously to make a paste. Many thanks! As it typically contains both meat and dairy, we only had it once during our stay on Crete (a vegan moussaka that is) and while we were super chuffed to find it, I wasn’t blown away by it so I decided to tinker with the idea in my own kitchen again. I know it’s important to give flavour because I have made cashew white sauce earlier without, and it was just meh. Ania, This recipe has been written by Ania. Not really, but there are other ingredients that add depth of flavour you might want to use instead: white / shiro miso paste, umeboshi paste, mushroom powder (you can make it by grinding clean dried porcini or shiitake into fine powder). With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! I wish you would have put the total weight required. The flavours came out great on every layer. Recette Moussaka végétarienne : découvrez les ingrédients, ustensiles et étapes de préparation Prepare the meat sauce for the moussaka. . What is the quickest and tastiest way to reheat single portions? Moussaka végétarienne - Retrouvez cette savoureuse recette sur lidl-recettes.fr. And thank you for taking the time to rate the recipe and give feedback – that means a lot! And thanks so much for letting me know – it’s great to know which recipes are liked/enjoyed for future creations. I’m delighted to hear that you enjoyed it so much!! What you are after is very small (as small as minced meat pieces) defatted soy crumbles/mince. I consent to having Lazy Cat Kitchen collect my name and email, 2 x 400 g tins quality chopped tomatoes (or 5 large ripe tomatoes, peeled and chopped), 300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 30 min), pepper (I used white pepper), adjust to taste. Having said that, it’s just a guess. The ‘mince’ layer looks especially delicious. Then top the vegan mince with the remaining sliced eggplant. Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Béchamel sauce : 1. , The quickest would probably be microwave, but I don’t own one so cannot advise on settings. You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες). Your email address will not be published. I didn’t want to argue, but I personally feel like this message has been taken out of context and a little bit too literally. I sincerely hope it will hit the spot. Ingrédients (4 personnes) : 2 aubergines, 2 tomates, 2 courgettes... - Découvrez toutes nos idées de repas et recettes sur Cuisine Actuelle Thank you for the recipe! Hmmm, I suspect so although I have not tried that. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Oui les puristes vont râler, la moussaka toussa toussa, ceci n’est pas une moussaka et patati et patata. Je suis particulièrement contente de vous présenter cette recette de moussaka végétarienne que je voulais tester depuis longtemps. Saved from cuisinez.telequebec.tv. My bechamel sauce was maybe a little too runny but it actually firmed up in the oven *phew* and this recipe is one I’m going to continue using and will be sharing! x Ania. Ania. Moussaka sa béchamel Jednostavno; 4 osobe; 120 min /slika/899587/ NikoSo. I did oil the eggplants and I also felt that the potatoes would benefit from being roasted in the oven, I will try it that way next time. lidl-recettes.fr. Plus, my body doesn’t appreciate greasy food and most veggie taverna dishes are liberally drizzled with olive oil. Elle plait autant aux enfants qu’aux adultes avec ses aubergines et pommes de terre grillées recouvertes de sauce béchamel et … (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). What is really fun and interesting to me is that I looked up 1cm for the thickness of the eggplant and lo and behold, it is exactly the same thickness that my mother and grandmother used (Italian, not Greek). Place moussaka in the oven for 20 minutes to bake at 375 degrees F. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. Keywords: How to make moussaka, Moussaka with potatoes, Béchamel sauce for Moussaka, Moussaka recipe, Traditional Greek moussaka, Post it on Instagram and tag @mygreekdish. Blend until super creamy and smooth. She is the cook, stylist and photographer behind Lazy Cat Kitchen. I used agave nectar for the sweetener and used a vegan sausage-I think it was the Beyond brand instead of the soya mince. You may need to do it in two goes (SEE NOTES with regards to salting). A … Special Diet. Peel the potatoes and cut them into thin slices. Portobello mushrooms work especially good for this. I reheat mine, covered with tinfoil so that it doesn’t dry out, in a low oven (120° C / 250° F) for about 45 minutes. I used 2 tbsp to make the ragu and an extra one to brush the baking tin and the potatoes with. With a creamy Bechamel Sauce topping, this is one delicious popular pick in Greek Recipes for a definite tasty winner in good foods. Season with salt and place in a colander for about half an hour. That’s great to hear, Maya! I love seeing your takes on my recipes! Take one spoon full of béchamel and stir it in the meat sauce. I’m making this recipe now for Greek friends coming to dinner tomorrow. Some eggplants may be bitter, so it is very important to remove the bitterness by seasoning with salt and letting them stand for half an hour in a collander. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. If you would like to … Please see the recipe NOTES for the exact dimension of the dish I used. Thank yoU! Clean Eating Recipes. 1. Moussaka végétarienne moussaka aubergines sauce tomate béchamel pomme de terre cuisine végétarienne. Pendant ce temps laver la tomate, la peler, l'épépiner et… Thanks so much for taking the time to leave feedback! Totally on the same page as you, regarding olive oil -oil in general. And thank you for taking the time to let me know too, I really appreciate it! Abby, I prefer this one, it’s really creamy and indulgent. Once the tomatoes break down fully and the sauce becomes more uniform, add the rehydrated soy mince and continue to simmer (lid off) until the excess moisture has evaporated and the sauce has thickened. The traditional Greek moussaka recipe calls for fried eggplants (and potatoes), but for a lighter alternative, try drizzling the aubergines (and potatoes) with some olive oil and bake them for 20 minutes instead of frying them. Keep the delicious recipes coming! Adjust seasoning to taste. Already made it a second time. x Ania. After two weeks of relaxation and soaking up the sun in Greece, I thought it’s time to treat you guys to some Greek inspired food again. Ajouter la muscade et l'oignon et porter à légère ébullition, en brassant au fouet pour éliminer le restant des grumeaux. Essayez cette recette de moussaka et donnez votre avis en commentaire ! I’m not even a vegan. Now its time to assemble the moussaka. Can we talk about this béchamel sauce for a minute, it has super creamy goat cheese. The bechamel is lovely….so smooth and creamy and my kitchen smells divine. Prep the eggplant. The first time I made it, I put sweet potatoes (I forgot to buy regular potatoes) and it was really good that way as well. How much dry lentils should I use? And not in the least because a vegan bechamel means I might be able to try to make my family’s pastiche recipe again. What I meant by top is ‘cut the top off’ as in ‘top and tail something’. Loved this recipe!! This moussaka may be healthier than the traditional, but it’s still rather indulgently crowned with a generous layer of cashew-based béchamel that rounds all the flavours off nicely. I think so although I have never come across this name before. I didn’t find organic minced soy but I replaced it with whole grain roasted buckwheat and it worked pretty well. Store the leftovers in the fridge. I was actually a little nervous about that last part, being not really sure if the potato Béchamel layer would taste good without the traditional feta cheese you find in traditional moussaka… musique. I feel your pain about going out for 2-3 meals per week on vacation……too much trouble! Add garlic, miso paste, nutritional yeast, nutmeg, salt and pepper. Simply add in small increments, to taste. I made this last night, and it was super delicious. – can I ommit the miso paste? Enfourner 40 minutes. If the top is browning too … This is a rich and decadent, close to a 30-minute version of a dish that can take hours to prepare. Made it exactly like in recipe Aubergines, champignons, tomates, oignons viennent côtoyer une béchamel au curcuma et un mélange […] x Ania. To prepare this Greek moussaka recipe, begin by preparing the eggplants. I don’t have a Vitamix-type one… I hope they will too! First off, my second take (first one here) on a world-famous Greek bake – moussaka. Just wondering which bechemel you prefer – this one or the one from your original vegan moussaka recipe. Although I did live on a Greek island for 4 years and gave up on salting their aubergines also and never had any issues with bitterness. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Continue adding the milk a little at a time, whisking all the time to make the sauce smooth. How do you suggest to keep it hot – do you re-heat it somehow after the “setting”? Jan 23, 2020 - Recette : Moussaka végétarienne. Mais c’est quand même lourd et gras. Simmer covered until the tomatoes break down completely. Made it and loved it! Hope that helps! I wasn’t able to find the white miso. We all absolutely loved it. So go ahead, indulge yourself to this little sin.. I’m from Cyprus so I’ve grown up eating Moussaka and this is on point! Hope that helps! PS: If you make my vegan moussaka, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Duncan felt for me, but I really didn’t mind so much as the produce was so nice and the kitchen equipment so minimal that simple dishes were the only ones I ever attempted: veggie stews, pastas and salads if it was particularly hot and I was feeling lazy. I just ate the last piece. Efcharisto poli, Aw, thank you so much for your kind words, Tova! 4. Place half of the eggplant along the bottom of a 9×13 oven-safe dish. Use a large pan to melt some butter over low-medium heat. Just one question: what do you put on top of the eggplants in step 2 of the eggplant section? Wish I could send a photo. I remember going out for a meal with a couple of Greek friends and they wanted to drizzle some extra olive oil on an already glistening mezze plate that we were about to share. Stir in the mince breaking it up with a wooden spoon and sauté. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. Moussaka végétarienne. Socna Moussaka na moj nacin! x Ania. I use it daily myself, but as opposed to the Greeks, I am rather vigilant about the quantities . Assemble your moussaka. What size baking dish I have all my ingredients ready to assemble but I don’t know what size pan to use! Cook potato slices in hot oil until browned, 3 … Ajouter la viande hachée, et l'ail finement haché. I’m delighted to that! Moussaka végétarienne aux aubergines, courgettes, feta et béchamel au fromage I’ll be making it for my young sister as well and was wondering if I could just use some soya sauce for extra flavour instead (I know it not the same) or maybe add a touch of vinegar? Very easy way to over-indulge. Découvrez la recette de Moussaka Végétarienne à faire en 35 minutes. 3. I have also seen recipes that substitute sautéed, finely chopped mushrooms instead of meat. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! And thank you so much for taking the time to leave feedback, much appreciated! Ania. Required fields are marked *. I’ve tasted miso soup of course but can’t quite imagine it translating to a Greek dish, although I’d be interested to try it. I haven’t made it with lentils in a long time, but I reckon about 3/4-1 cup for this amount of sauce. I stayed at a lovely vegetarian & vegan apartment complex with restaurant. Ania. We and our partners share information on your use of this website to help improve your experience. Hope that helps! Hope that helps! Thank you for taking the time to me know. Then add in all the vegan mince into a thick layer. Seriously, it’s like people have been given the green light to drink them?! Great recipe, thanks!! the day before and assemble and cook it the next day? Yay, that’s so nice to hear, Jackie! Cannot wait to make this!!!! Made this last Saturday and it was excellent. Once the water boils, pour enough boiling water over the ‘mince’ to rehydrate it (about 2 cups / 480 ml). If the top is browning too quickly, cover it with a piece of kitchen foil. My pleasure, hope it will hit the spot! BECHAMEL. Recette Moussaka sans béchamel. Ania, I should there anything I can use instead of tapioca starch (just don’t want to buy a bag just to use a tiny bit for one recipie), Hi Laura, try using cornstarch (cornflour in the UK) instead. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. The essence of this traditional Greek moussaka recipe can be summarised in three key stages: preparing the meat filling, preparing the béchamel sauce and cooking the eggplants. Hope you will enjoy this and thank you, you too! Ania. While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc. I plan to make it for my friend’s birthday this weekend. J’avais plutôt envie de légèreté et même si ce n’est pas une moussaka classique, cette version végétarienne nous a régalé et c’est bien là l’essentiel. 3 gousses d’ail, hachées 125 ml (½ tasse) d’huile d’olive 125 ml (½ tasse) de vin … I’m delighted to hear that, Thalia! Not sure what you mean by ‘regular’ miso, but as it’s not the main event and only just lends a bit of flavour to the bechamel, you should be fine. I once made that mistake with locally grown aubergines in Cyprus – I was cooking ratatouille and even doubling the quantity of all other ingredients wasn’t enough to make the powerfully metallic bitter taste palatable.