Sunday, August 25, 2013

Vegetarian Mousakka Recipe

Hello everyone.  I had wanted to share this recipe with you last week but I ran out of time.  I enjoy vegetarian food and I also enjoy making up new recipes that are vegetarian.  With so many soy products out there today, it's really quite easy to be creative.

So, here is the recipe I promised to post for Vegetarian Mousakka.  You will need the following:
2 medium size eggplants
2 to 3 medium potatoes
1 16 ounce can kidney beans, or pinto beans, or beans of your choice, drained
1 large onion, chopped
1/2 to 1 cup sliced mushroms (you can use canned or fresh)
2 Tablespoons fresh chopped parsley
2 Tablespoons tomato paste
salt & pepper
1/4 tsp cinnamon

For Bechamel sauce:
1/3 cup margarine
1/2 cup flour
2 cups + unsweetened soy milk
salt and pepper
dash nutmeg

shredded soy cheese for topping
First you will need to peel the eggplant, slice it approximately 1/4" thickness and place in a colander.  You can salt each layer of eggplant and let it sit in the colander for a couple of hours until you see liquid in the plate. 

Take a large baking sheet and line it with foil paper.  Pour a little oil in a plate and dip each side of the eggplant in the oil and place on foil.  (You can brush each eggplant slice if  you want to do that instead)  Fill tray with eggplant slices and broil under the broiler until eggplant becomes golden brown.  Turn each slice over and broil other side.

Here's a picture of the broiled eggplant.  Now it's time to make the filling.  Take the chopped onion and saute in a nonstick pan in a little oil.  Saute until golden brown.  Add in the can of beans (drained), mushrooms, 2 Tablespoons of tomato paste and cinnamon.  Add a little water (1/4 cup or so) if needed.  Bring to a boil and lower heat and simmer for about 5 to 7 minutes.  You can adjust the seasoning by adding salt and pepper if needed.  Remove from heat and lastly, add in chopped parsley. 

Here's a picture of the cooked filling.  It shouldn't be dry but it shouldn't be watery either.  It should have a little bit of thick sauce.  Now it's time to layer the casserole together.  

Take a medium sized oven proof baking dish and grease it well and sprinkle with breadcrumbs.  

 Take the potatoes (you can keep the skins on them if you wish) and microwave them until they are tender.  I like to precook them this way so that they will be thoroughly cooked in the casserole.  After precooking them, slice them in thin slices.

Take the potato slices and layer the bottom of the casserole dish with them.  Only do one layer of the slices.  Sprinkle with salt and pepper.

Add a layer of the broiled eggplant slices on top of the potato slices.

Place all of the filling mixture on top of the eggplant layer and spread evenly.

Add another layer of potatoe slices on top of the filling.  Sprinkle potato slices with a little salt and pepper.

Add the last layer of eggplant slices on top of the potato slices.

Now it's time to make the bechamel sauce.  Classic bechamel sauce is made with milk and butter with beaten eggs added in last for richness.  This is a vegan style sauce but it is very tasty.  Be sure to use "unsweetened" soy milk.  

Take a medium sauce pan and melt the butter in it.  Add in flour and whisk flour into the melted better.  Gradually add in soy milk, stirring constantly so that you won't get any lumps.  Continue stirring and adding in a little milk as needed until mixture begins to bubble and mixture is medium thick.  Add in salt and pepper to taste along with a dash of nutmeg.

Remove sauce from heat and pour sauce over the top of the eggplant slices.  Spread sauce to edge of casserole dish.  Sprinkle top with grated soy cheese if desired.

Bake casserole in preheated 365 degree oven for approximately 40 minutes or until it starts to bubble around the edges.  Remove from oven and let cool 5 to 10 minutes and serve with plain rice if desired.

You can adjust this recipe to your liking.  You can use less potatoes and more eggplants or add your favorite item to the filling.  

I hope you will enjoy this recipe.  It's tasty and the bechamel sauce makes it creamy.

Be sure to stop by  Handmade Harbour where you will find some wonderful creative ideas!

Have a great week.

Pat :)


  1. This looks delicious. Wish I could order one ready-made....

    1. And, I'd love to make one for you if you were here! Thanks for visiting my site.

  2. It looks and sounds gorgeous - thank you for sharing the recipe with us. Hope you have a good week.

    Jill, Christmas Pie Crafts

    1. Thank you Jill. It's a bit time consuming but the taste is great. You too have a wonderful week.

  3. Yummy! Thanks for sharing the recipe, and the pictures too (I always like to see what I'm supposed to be doing) I can't wait to try this out.

    1. I hope you have fun making it. I'm happy that the photos can show you how it's suppose to look. Have a wonderful week. :)

  4. Thanks so much for sharing this - can't wait to have a go. x

    1. You are welcome. I hope it turns out well for you. Thanks for stopping by.

  5. Looks yummy. I love egg plant (or aubergine as its know here in the UK) so will have your recipe xx


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