Vegan moussaka

Vegan moussaka

Based on 107 ratings
In app
Difficulty
Easy 👌
Preparation
25 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
MetricImperial
100 g
potatoes
125 g
eggplants
50 g
tomatoes
1
shallots
½
carrot
½ clove
garlic
g
parsley
125 g
tofu
1 tbsp
olive oil
200 ml
tomato sauce
tsp
sugar
25 ml
soy cream
75 ml
red bell pepper paste
salt
pepper

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Utensils

cutting board, knife, cooking spoon, saucepan (large), Veggie Wunder seasoning, oven, bowl (small), baking dish

Nutrition per serving

Cal278
Fat13 g
Protein10 g
Carb24 g
  • Step 1/7

    Cut potato, eggplant, and tomato into slices. Finely dice shallots and carrots, mince garlic, and roughly chop parsley. Cut tofu into small cubes.
    • 100 g potatoes
    • 125 g eggplants
    • 50 g tomatoes
    • 1 shallots
    • ½ carrot
    • ½ clove garlic
    • g parsley
    • 125 g tofu
    • cutting board
    • knife

    Cut potato, eggplant, and tomato into slices. Finely dice shallots and carrots, mince garlic, and roughly chop parsley. Cut tofu into small cubes.

  • Step 2/7

    Heat olive oil in a large saucepan. Sauté chopped shallots, garlic, and carrots until translucent. Add tofu and continue to sauté for approx. 3 – 5 min.
    • 1 tbsp olive oil
    • cooking spoon
    • saucepan (large)

    Heat olive oil in a large saucepan. Sauté chopped shallots, garlic, and carrots until translucent. Add tofu and continue to sauté for approx. 3 – 5 min.

  • Step 3/7

    Add tomato sauce to the saucepan, stir to combine, and season to taste with sugar and salt and pepper. Gently bring to a simmer.
    • 200 ml tomato sauce
    • tsp sugar
    • salt
    • pepper
    • Veggie Wunder seasoning

    Add tomato sauce to the saucepan, stir to combine, and season to taste with sugar and salt and pepper. Gently bring to a simmer.

  • Step 4/7

    Stir in chopped parsley and set aside.

    Stir in chopped parsley and set aside.

  • Step 5/7

    Preheat oven to 180°C/355°C. In a small bowl, mix together soy cream and bell pepper paste.
    • 25 ml soy cream
    • 75 ml red bell pepper paste
    • oven
    • bowl (small)

    Preheat oven to 180°C/355°C. In a small bowl, mix together soy cream and bell pepper paste.

  • Step 6/7

    To assemble the moussaka, place a layer of eggplant on the bottom of a casserole dish. Place potato slices on top of the eggplants and cover with soy cream mixture. Top with tomato slices.
    • baking dish

    To assemble the moussaka, place a layer of eggplant on the bottom of a casserole dish. Place potato slices on top of the eggplants and cover with soy cream mixture. Top with tomato slices.

  • Step 7/7

    Cover the moussaka with the reserved tomato sauce. Bake in a preheated oven at 180°C/355°C for approx. 45 min. until bubbling and lightly brown. Enjoy with a fresh salad on the side.

    Cover the moussaka with the reserved tomato sauce. Bake in a preheated oven at 180°C/355°C for approx. 45 min. until bubbling and lightly brown. Enjoy with a fresh salad on the side.

  • Enjoy your meal!

    Vegan moussaka

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