Vegan moussaka

Step 1/7

• 200 g potatoes
• 250 g eggplant
• 100 g tomatoes
• 2 shallots
• 1 carrot
• 1 clove garlic
• 5 g parsley (fresh)
• 250 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

• 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

• 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.

Step 5/7

• 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

• 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.