Vegan moussaka

Based on 56 ratings
Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

Servings:-4+
200 g potatoes
250 g eggplant
100 g tomatoes
shallots
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

Utensils

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

Nutrition per serving

Cal
278
Protein
10 g
Fat
13 g
Carb
24 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.
    • 200 g potatoes
    • 250 g eggplant
    • 100 g tomatoes
    • shallots
    • 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

    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.