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?
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?