Bean substitute for lamb in moussaka?
I need a recommendation. I have had success substituting beans for meat in a number of baked-bean dishes using spice mixtures from cuisines around the world. I'd like to apply this idea to Greek moussaka, but I can't decide what (dry) bean to use. My gut instinct says, "black beans," but memories of the complete transformation of Navy beans in Boston-style baked beans gives me pause.
Any suggestions?
Best Answer
It's a while since I've made (vegetarian) moussaka but as Max says in the comments, lentils are a decent substitute here. I've used Puy lentils or lentilles vert*. You want something that holds a bit of texture/doesn't fall to bits too easily, unlike red lentils. A mix of red lentils and lentilles vert works well in other things for giving the sauce some body and maintaining texture. I haven't tried this for moussaka but do use this mixture for lasagne.
For flavour, I'd also add mushrooms, but you don't have to.
Another thing I'd be tempted to try is urid dal (the larger of two things called black lentils) as I have them for making dal makhani. These would need pre-soaking and longer cooking.
*yes, that is what they're called in my English supermarket; they also sell "green lentils" that are paler and larger.
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What is vegetarian moussaka made of?
Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy b\xe9chamel, marry together to create an unforgettable experience. So delicious! This post may contain affiliate links.Does moussaka contain potatoes?
Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. In other words, the ultimate comfort food.Is Greek moussaka healthy?
Yet, moussaka - a combination of potatoes, eggplants, zucchinis and minced meat in a rich, tomato sauce - is a much healthier choice than a highly processed, white bread sandwich. Extra virgin olive oil is a key component of the Mediterranean diet.Can you make moussaka ahead of time?
Moussaka can be assembled several days in advance and baked just before serving or frozen for up to a month and baked straight from freezer to oven \u2014 just add an extra 20-25 minutes to the baking time. It's the perfect entr\xe9e for entertaining or for a potluck gathering.How To Make Greek Moussaka | Akis Petretzikis
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Answer 2
Many years ago when I was a vegetarian I used to Swear by Sarah Brown's Vegetarian Kitchen', published by the BBC. Though long out of print, many recipes from it still circulate on the internet. There wasn't a 'moussaka equivalent' recipe, there was a take on Shepherds Pie called Red Dragon Pie whose filling was based on aduki beans. The filling for that became the foundation of many variants whenever I was making a dish that traditionally called for minced meat.
The Complete Wholefood Cuisine by Nikki and David Goldbeck includes a recipe for 'Bean Moussaka' which calls for 'lentils, chick-peas, fava or small white beans'. As I recall I used to use the aduki beans in that recipe.
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