This vegetarian moussaka recipe from chef Alfred Prasad uses black quinoa to create a hearty filling for these moussaka rolls served with a fresh tzatziki dip.
If you've wondered how to make a vegetarian moussaka recipe, this is a great one to use. Filled with aubergines & lentils, as seen on Friday Night Feast.
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Leftovers can be refrigerated tightly covered for three to four days. Reheat the moussaka in a 350°F oven for approximately 30 minutes until warmed all the way through. I test it with an instant read thermometer inserted into the center. It should read 160°F. If the top begins to darken...
This recipe was created by tinkering with the traditional ingredients to make a lighter,lacto-vegetarianmoussaka recipe—mashed chickpeas replace the ground meat, offering a similar texture. This is not a recipe for abusy weeknightas it is still quite time-consuming, but when you have the time ...
is NOT designed for a patty – it’s too mushy to form a firm burger. What it’s fabulous for is as a substitute when you need ground beef for a recipe and you’re a vegetarian or vegan. I’ve used it successfully in shepherd’s pie, burritos,tamale pie, and Greek moussaka. ...