Are you looking for a delicious and authentic vegetarian moussaka recipe that captures the essence of Greek cuisine? Look no further! Greek moussaka is a classic dish that combines layers of eggplant, zucchini, and a flavorful bechamel sauce, all baked to perfection. In this article, we will share with you a step-by-step vegetarian moussaka recipe that is sure to delight your taste buds and bring a touch of Greece to your kitchen.

Greek moussaka is a dish with deep roots in Greek culture, traditionally made with ground meat. However, with the rise of vegetarianism and plant-based diets, many variations have emerged, including the vegetarian moussaka recipe we are about to share with you. This version is a fantastic alternative that maintains the rich flavors and comforting texture of the original, while being kind to the planet and animal-friendly.

Here’s what you’ll need for this vegetarian moussaka recipe:

– 3 large eggplants
– 2 zucchinis
– 1 large onion
– 3 cloves of garlic
– 2 tablespoons of olive oil
– 1 can of crushed tomatoes
– 1 cup of vegetable broth
– 1 cup of grated Parmesan cheese (optional)
– 1 cup of grated mozzarella cheese (optional)
– 2 cups of plain flour
– 4 cups of milk
– 1 teaspoon of salt
– 1 teaspoon of black pepper
– 1 teaspoon of dried oregano
– 1 teaspoon of dried thyme
– 1/2 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– 1/4 teaspoon of ground cloves
– 2 eggs
– 2 tablespoons of flour
– 2 tablespoons of olive oil (for greasing the baking dish)

Now, let’s dive into the preparation steps:

1. Preheat your oven to 375°F (190°C).
2. Peel and dice the eggplants and zucchinis into 1/2-inch cubes.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until they are translucent.
4. Add the minced garlic and cook for another minute.
5. Stir in the crushed tomatoes, vegetable broth, salt, pepper, oregano, thyme, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer and let it cook for about 10 minutes.
6. In a separate bowl, combine the grated cheeses and mix well.
7. Grease a 9×13-inch baking dish with olive oil.
8. Spread a layer of the tomato and vegetable mixture at the bottom of the dish.
9. Arrange a layer of diced eggplants on top of the tomato mixture.
10. Sprinkle half of the grated cheese mixture over the eggplants.
11. Repeat the layers, adding zucchinis and the remaining tomato and vegetable mixture.
12. Sprinkle the remaining cheese mixture over the top layer.
13. In a separate bowl, whisk together the eggs, flour, and olive oil to create the bechamel sauce.
14. Pour the bechamel sauce over the top of the moussaka.
15. Bake the moussaka in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly.
16. Let it cool for a few minutes before serving.

This vegetarian moussaka recipe is a fantastic way to enjoy the flavors of Greece without sacrificing your dietary preferences. Serve it with a side of Greek salad and crusty bread for a complete meal that will transport you straight to the streets of Athens. Enjoy your homemade vegetarian moussaka and happy cooking!