Vegan moussaka

Vegan moussaka

23 ratings

Justus, developer


„Healthy and easy, yet loaded with delicious flavors – this moussaka has made its way into my cooking repertoire in no time!“

Difficulty

Easy 👌
25
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g
potatoes
250 g
eggplant
100 g
tomatoes
2
shallots
1
carrot
1 clove
garlic
5 g
parsley (fresh)
250 g
tofu
2 tbsp
olive oil
400 ml
tomato sauce
¼ tsp
sugar
50 ml
soy cream
150 ml
bell pepper paste
salt
pepper
Metric
Imperial
  • 200 g potatoes
  • 250 g eggplant
  • 100 g tomatoes
  • 2  shallots
  • 1  carrot
  • 1 clove garlic
  • 5 g parsley (fresh)
  • 250 g tofu
  • 2 tbsp olive oil
  • 400 ml tomato sauce
  • ¼ tsp sugar
  • 50 ml soy cream
  • 150 ml bell pepper paste
  • salt
  • pepper

Utensils

  • large saucepan
  • casserole dish
  • oven
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.

Nutrition per serving

Cal
278
Protein
10g
Fat
13g
Carb
24g

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.
  • 200 potatoes
  • 250 eggplant
  • 100 tomatoes
  • 2 shallots
  • 1 carrot
  • 1 clove garlic
  • 5 parsley (fresh)
  • 250 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.
  • 2 tbsp olive oil
  • large saucepan
  • cooking spoon

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.
  • 400 ml tomato sauce
  • ¼ tsp sugar

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.
  • 50 ml soy cream
  • 150 ml bell pepper paste
  • oven
  • small bowl

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.
  • casserole 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. 25 - 30 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. 25 - 30 min. until bubbling and lightly brown. Enjoy with a fresh salad on the side.