Vegan moussaka

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!