AFAIK, Moussaka doesn’t *have* to have mushrooms. I’d try little pearl onions if you’re looking to add some texture.
underwateroxygen on
I had mousakka with stewed tomatoes and eggplant. It was amazing!
Extreme-Nuance on
Not sure if you want this for Passover; if so, you might not be able to use beluga lentils. If not, I would do beluga lentils and chopped sunflower seeds.
ihavemytowel42 on
Twice frozen tofu will give a good texture to the dish and add some protein. After its been frozen you can marinade it to add flavors that will complement the dish.
The other thing you could add is seitan made from wheat gluten. If made from scratch (lots of recipes online or watch on youtube) you have endless possibilities on how to spice it.
doggfaced on
I’ve made it with beyond/impossible ground substituted for the ground beef and it came out amazing.
laner4646 on
Fun fact. Mushrooms are in fact vegetarian.
marpanini on
Red lentils
WazWaz on
Start with a normal moussaka recipe. Potato and eggplant. No mushrooms normally.
finewells on
Tofu
Fanfrenhag on
I make mine with a meatless tvp sauce that is dirt cheap and tastes like the real thing
14 Comments
Lentils!
AFAIK, Moussaka doesn’t *have* to have mushrooms. I’d try little pearl onions if you’re looking to add some texture.
I had mousakka with stewed tomatoes and eggplant. It was amazing!
Not sure if you want this for Passover; if so, you might not be able to use beluga lentils. If not, I would do beluga lentils and chopped sunflower seeds.
Twice frozen tofu will give a good texture to the dish and add some protein. After its been frozen you can marinade it to add flavors that will complement the dish.
The other thing you could add is seitan made from wheat gluten. If made from scratch (lots of recipes online or watch on youtube) you have endless possibilities on how to spice it.
I’ve made it with beyond/impossible ground substituted for the ground beef and it came out amazing.
Fun fact. Mushrooms are in fact vegetarian.
Red lentils
Start with a normal moussaka recipe. Potato and eggplant. No mushrooms normally.
Tofu
I make mine with a meatless tvp sauce that is dirt cheap and tastes like the real thing
One of my fave dishes. I sub olive oil for butter in the béchamel and freeze it in tray loads
Lentils to the rescue!
Make Lebanese mussaka instead, wayyy nicer and easier
Bulger can give a similar texture to ground meat or lentils