Vegetarian Moussaka, a recipe I came up with since many of my friends are vegetarian!

It is a great hit, and some like it so much better! Guilty-free food tastes so much better!

Of course, I like them both!

Vegetarian Moussaka
Vegetarian Moussaka

OK, here are the ingredients for the substitute meat sauce!

You will need:

3 large eggplants sliced

8 large potatoes sliced

2 containers mushrooms sliced

1 red pepper cubed

1 green pepper cubed

2 large onions cubed

3 cloves garlic mashed

Vegetarian Moussaka
Vegetarian Moussaka

Dill-mint-parsley according to your taste, but on the generous side!

1 cup crushed tomatoes

1 tbsp tomato paste

1/2 cup olive oil

Salt, pepper, oregano, and a touch of sugar, any kind


In a heavy pan, add the oil and sauté the onions for a few minutes!

Add all the cut-up vegetables, and continue cooking for 3-4 minutes more

Add the crushed tomato and tomato paste, making sure that the paste dissolves well

Season the vegetable medley and lastly add the herbs

Let it cook for a few more minutes, and it is ready to use

Cut the eggplants into slices, place them in a shallow pan, drizzle them with olive oil, season with salt, pepper, and garlic powder

You can lightly broil them or use the BBQ

Cut the potatoes into thin slices and season them with a touch of salt and pepper, fry them and place them on kitchen paper

To assemble the Vegetarian Moussaka!

You start by layering the potatoes, eggplant, and then your marvelous sauce

Again potatoes on top of the sauce and finishing with eggplant

And now the Cheese Béchamel


6 cups hot milk

3/4 cup butter

1 cup flour

Salt and pepper to taste

Pinch of Nutmeg

3 eggs lightly beaten

1 cup grated cheese, like Parmesan

Here is how

In a heavy pan add the butter, when it melts add the flour, salt, and pepper.

Keep whisking for 2-3 minutes to prevent lumps.

Cook until flour is cooked, and it has a nice golden color (medium heat).

At this point add the hot milk being very careful, continue whisking and in no time your béchamel will be nice and thick.

Remove from the heat and let it cool for a few minutes.

Pour eggs into the sauce stirring briskly, add the cheese, taste and see if it needs any adjustments.

Ready to use over your Vegetarian Moussaka. This is the last layer. Sprinkle with a little cheese and bake for 45 minutes in moderate heat (350).

The end result should be a nice golden color.

Let cool for 30 minutes before serving. Easier to cut and serve.

Even the next day, it’s crazy delicious!

AH how nice, Vegetarian Moussaka all done, Bonne Appetit!



Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on reddit
Share on email

Leave a Comment

Your email address will not be published. Required fields are marked *