Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe or go to Suzie's page.
Moussaka |
By Sushi | On |
Ingredients |
| 3 eggplants, peeled, cut into 1/2 inch thick slices |
| salt |
| 1/4 cup olive oil |
| 1 tablespoon butter |
| 1 pound lean ground vegetarian beef |
| 1/4 teaspoon ground nutmeg |
| 1/2 tablespoon dried celery |
| 2 tablespoons dried parsley |
| 1 (8 ounce) can tomato sauce |
| 1/2 cup red wine |
| 1 egg, beaten |
| 4 cups milk |
| 1/2 cup butter |
| 6 tablespoons all-purpose flour |
| salt to taste |
| ground white pepper, to taste |
| salt to taste |
| ground black pepper to taste |
| 2 onions, chopped |
| 1 clove garlic, minced |
| 1/4 teaspoon ground cinnamon |
| salt to taste |
| 1 1/2 cups freshly grated Parmesan cheese |
| 1/4 teaspoon ground nutmeg |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. In a large skillet over medium heat, melt the butter and add the ground vegetarian beef, salt and pepper to taste, onions, and garlic. After the vegetarian beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the vegetarian meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the vegetarian meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese. Bake for 1 hour at 350 degrees F (175 degrees C).Enjoy! |
| SUCCESS! |
| “print” |
