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Veg and Barley Moussaka

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Veg and Barley Moussaka

Prepare to revolutionize your dinner table with a mouthwatering vegetarian moussaka that will make even meat-lovers swoon! This innovative recipe transforms the traditional Greek casserole into a hearty, nutritious feast that's packed with flavor, texture, and wholesome ingredients. By replacing meat with protein-rich barley and layering vibrant vegetables, we've created a dish that's not just a meal, but a culinary adventure that will transport your taste buds straight to the sunny Mediterranean coast.

Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 4 servings

Ingredients

  1. 1 cup pearl barley
  2. 2 cups vegetable broth
  3. 1 large eggplant, sliced
  4. 1 zucchini, sliced
  5. 1 can diced tomatoes
  6. 1 teaspoon oregano
  7. 1/2 cup grated vegan cheese

Instructions

  1. Rinse the pearl barley thoroughly under cold water to remove any debris. In a medium saucepan, combine barley with vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes until barley is tender and liquid is absorbed.
  2. While barley is cooking, prepare the vegetables. Slice eggplant and zucchini into thin, uniform rounds approximately 1/4 inch thick. Sprinkle vegetable slices with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
  3. Preheat the oven to 375°F (190°C). Lightly oil a large baking dish. Arrange a layer of eggplant and zucchini slices, slightly overlapping. Sprinkle with dried oregano.
  4. Pour the canned diced tomatoes evenly over the vegetable layers. Spread the cooked barley as the next layer, creating an even distribution.
  5. Add another layer of vegetable slices on top of the barley. Sprinkle grated vegan cheese across the surface to create a complete coverage.
  6. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove foil for the last 15 minutes to allow the cheese to brown and crisp slightly.
  7. Remove from oven and let rest for 10 minutes before serving. This allows the moussaka to set and makes serving easier.

Tips

  1. Salt and drain your eggplant and zucchini slices to remove excess moisture, ensuring a perfect texture and preventing a soggy moussaka.
  2. Use a mandoline slicer for uniform vegetable thickness, which helps create even cooking and a beautiful presentation.
  3. Choose a high-quality vegetable broth to enhance the overall flavor of your barley base.
  4. For extra depth, consider adding a pinch of smoked paprika or a splash of red wine to your tomato layer.
  5. Allow the moussaka to rest after baking - this helps the layers set and makes serving much easier.
  6. If you're not vegan, you can substitute the vegan cheese with traditional feta or a blend of cheeses for different flavor profiles.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 45g

Protein: 8g

Fat: 6g

Saturated Fat: 2g

Cholesterol: 0mg

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