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Veg(etari)an group

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sallykate Jul 2023 12:23pm, 12 Jul 2023 11,796 posts	Quote Pin sallykate I saw this meatless moussaka while scrolling through Instagram the other day - am going to try it, it looks great & will bring Greece to me this year (as I'm not going on holiday anywhere). I'll use ricotta & egg rather than bechamel on top; it could easily be made vegan by making a vegan bechamel too. thehomepage.co.uk
Garfield Jul 2023 1:26pm, 12 Jul 2023 17,375 posts	Quote Pin Garfield Thanks for that recipe sallykate, it looks good.
LindsD Jul 2023 1:31pm, 12 Jul 2023 62,876 posts	Quote Pin LindsD Looks lovely
Little Miss Happy Jul 2023 5:17pm, 12 Jul 2023 6,572 posts	Quote Pin Little Miss Happy I make a much simpler version sallykate: Moussaka Casserole For the lentil mixture: 1tbsp oil 1 medium onion, diced 4 cloves garlic, minced 1 medium aubergine, diced 250g potatoes, diced (I didn't bother peeling) 150g red lentils 400g tin chopped tomatoes 2tbsp tomato puree 300ml hot water 2 tspn dried mixed herbs For the white sauce: 150g natural yoghurt, one egg (beaten), 100g crumbled feta, little milk. Heat the oil in a very large saucepan; add the onion, garlic and diced aubergine. Cook over a fairly low heat for 5 minutes, until the vegetables are nearly soft. Next, add the diced potatoes, lentils, chopped tomatoes, tomato puree and hot water, along with the dried herbs and plenty of seasoning. Bring to a simmer, and leave to cook fairly gently for around 15 minutes, stirring every few minutes. It doesn't matter if the potatoes and lentils aren't fully cooked in this time, since they will finish off in the oven, but they should be nearly soft. While the lentil mixture is simmering, make the white sauce by mixing all ingredients together. Heat the oven to 190°C (Gas Mark 5 / 375°F). When the lentils and potatoes are nearly soft, transfer the mixture to a deep baking dish (mine measured 8 x 8 inches), and spread it out into an even layer. Top with the white sauce, and gently spread it out with the back of a spoon to ensure that the whole dish is covered. Top with a few slices of tomato, and bake for around 30 minutes, until the top is golden brown and the mixture is bubbling.
Mrs Jigs (Luverlylegs) Jul 2023 5:46pm, 12 Jul 2023 38,431 posts	Quote Pin Mrs Jigs (Luverlylegs) Ooh, that recipe can easily be made vegan, thanks Little Miss Happy
Mrs Jigs (Luverlylegs) Jul 2023 5:46pm, 12 Jul 2023 38,432 posts	Quote Pin Mrs Jigs (Luverlylegs) and yours sallykate
sallykate Jul 2023 6:02pm, 12 Jul 2023 11,799 posts	Quote Pin sallykate That looks good too LMH - though I do like the idea of layers. Another lovely Greek veggie dish is Briam; I think I had this first in Crete, many many years ago: mygreekdish.com
Red Squirrel Jul 2023 9:05pm, 12 Jul 2023 22,962 posts	Quote Pin Red Squirrel I’ve used that briam recipe. It’s the first dish I look for in a restaurant when I arrive in Greece on a holiday. Had some really memorable melting ones in Kefalonia and Kos and often make it for friends.
LindsD Jul 2023 9:19pm, 12 Jul 2023 62,886 posts	Quote Pin LindsD Do you really not parboil the potatoes first?
sallykate Jul 2023 9:28pm, 12 Jul 2023 11,801 posts	Quote Pin sallykate Not if they are sliced thinly (say pound coin) and cooked a long time - at least an hour. Bit like Spanish tortilla, they cook slowly and soak up all the flavours.