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voula_slat

Active member
I was at the supermarket yesterday, brainstorming ideas for a vegetarian Greek-inspired meal, and stumbled across some "Impossible" brand plant-based ground beef. It got me thinking—has anyone here tried making moussaka using something like this instead of the traditional meat?

I’ve made the classic version before, but this will be my first time trying a vegetarian spin. I’d love tips on how to get the flavors and textures just right with the meat substitute. Should I treat it the same as ground beef when cooking, or are there special tricks to making it work better in a layered dish like moussaka?
 
DO NOT use commercial meat substitutes! Don't be fooled that they are plant-based. It's a highly processed food and usually contain higher amounts of PUFAs ( polyunsaturated fatty acids => seed oils {grape seed, sunflower, walnut, soybean, cottonseed ,sesame, peanut , canola and various cooking sprays}...blah,blah,blah ) which cause inflammation especially in blood vessels. Find a good vegetarian website and make your own whole food "meat "substitute. Suggestions off the top of my head, would be mixtures of quinoa, chickpeas, lentils, finely-chopped mushrooms and finely chopped walnuts; add some tomato paste and spices , good to go ! You can let your imagination run wild with ideas that are healthy and tasty. It's challenging to shop and eat healthy but you don't want to turn into a neurotic trying to do it. Lots of great websites out there to buy organic grains .
 
I’ve made vegetarian moussaka using plant-based ground "meat," and it turned okay - but it wasn't the same! If you must do it, the key is to focus on building rich, traditional flavors that complement the meat substitute. Start by sautéing the plant-based ground with olive oil, onions, and garlic, just like you would with ground beef. Add spices like cinnamon, allspice, and nutmeg to mimic the warm, earthy flavors of classic moussaka. A splash of red wine or vegetable broth can add depth.

Since plant-based ground doesn't release fat like beef, you may need a bit more oil to prevent it from drying out. Also, it tends to cook faster, so keep an eye on it while browning. For the béchamel, consider adding a pinch of nutmeg to tie everything together.

Layer it with roasted eggplant, zucchini, and potatoes as usual. The end result is hearty and satisfying without missing the meat.
 

Stifado Recipe (Made with Beef)

Ingredients:​

  • 2.2 lbs beef chuck or stewing beef, cut into large chunks
  • 3 ½ cups pearl onions (or small shallots), peeled
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ¾ cup red wine
  • 1 ¾ cups (14 oz can) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground allspice
  • ½ tsp ground cumin (optional)
  • Salt and black pepper to taste
  • 1 tsp sugar (optional, balances acidity)
  • 1 cup beef broth or water

Instructions:​

1. Prepare the Beef:​

  • Pat the beef dry with a paper towel and season with salt and pepper.
  • Heat 2 tbsp olive oil in a large pot over medium-high heat.
  • Sear the beef in batches until browned on all sides, then remove and set aside.

2. Cook the Onions:​

  • Add the remaining 1 tbsp olive oil to the pot.
  • Sauté the pearl onions until caramelized (about 5-7 minutes).
  • Add the garlic and cook for 1 more minute.

3. Deglaze and Simmer:​

  • Pour in the red wine vinegar and red wine, scraping up any browned bits from the bottom of the pot.
  • Let the alcohol cook off for 2-3 minutes.
  • Stir in the chopped tomatoes, tomato paste, beef broth, and all spices (cinnamon, cloves, bay leaves, oregano, allspice, and cumin).
  • Return the beef to the pot, mix well, and bring to a boil.

4. Slow Cook:​

  • Reduce the heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally.
  • If the sauce thickens too much, add a little more broth or water.
  • The stew is ready when the beef is fall-apart tender and the onions are soft.

Can you cook with Ouzo?

I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?

Your favorite foods for lenten fasting?

With Lent approaching, I’m looking for some delicious and satisfying meals that fit within the traditional fasting guidelines. I know Greek cuisine has a lot of great options for this time of year, but I’d love to hear your go-to Lenten dishes!

I already know about classics like fava, fasolada (bean soup), and taramasalata, but I’d love to discover more recipes—especially ones that are easy to prepare and keep me full. Do you have any favorite legume-based meals, seafood dishes, or creative veggie recipes that work well for fasting?

Also, any favorite desserts or snacks that are Lenten-friendly? I’ve heard of halva and olive oil-based baked goods, but I’d love to try new ideas.

Looking forward to your recommendations! Thanks

What is your favorite way to cook loukaniko?

I recently picked up some loukaniko from a local Greek market, and I’m looking for the best way to cook it. I’ve had it grilled at tavernas before, but I want to know how you guys prepare it at home to get that perfect balance of crispy outside and juicy inside.

Do you:
  • Grill it whole over charcoal for that smoky flavor?
  • Pan-fry it with a little olive oil and maybe some wine or ouzo?
  • Roast it in the oven with potatoes and herbs?
  • Slice it up and add it to stews, lentils, or pasta dishes?
Also, do you have any favorite seasonings or sides that pair well with it? I’m thinking of serving it with some tzatziki or maybe some sautéed greens. Would love to hear your go-to methods!

Tips for Making Greek Easter Bread?

I know Lent is just starting soon, but I’m already planning ahead for Greek Easter and want to perfect my Tsourekirecipe. I’ll be making a lot of loaves this year, so I’d like to do some test runs to get it just right.

My biggest challenge is getting the bread to be soft and fluffy rather than dense. I’ve heard that kneading and proofing are key—how long should I knead the dough, and how many times should I let it rise? Also, what’s the best flour and yeast to use?

I know traditional Tsoureki has mahlepi and mastiha—do you grind them fresh or use pre-ground versions? And any tips for getting that beautiful, shiny crust on top?
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