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Vegan moussaka
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, cooking spoon, saucepan (large), oven, bowl (small), baking dish
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Nutrition per serving
Step 1/ 7
- 100 g potatoes
- 125 g eggplants
- 50 g tomatoes
- 1 shallots
- ½ carrot
- ½ clove garlic
- 2½ 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
- 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
- 200 ml tomato sauce
- ⅛ tsp sugar
- salt
- pepper
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.
Step 5/ 7
- 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
- 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.
Enjoy your meal!
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