Vegan moussaka

Vegan moussaka

Based on 97 ratings
Julia Stephan

Julia Stephan

Community member

Difficulty

Easy 👌

Preparation

25 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
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
MetricImperial

Utensils

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

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

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

    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

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!