Vegan moussaka
Difficulty
Easy 👌Ingredients
| 200 g | potatoes |
| 250 g | eggplant |
| 100 g | tomatoes |
| 2 | shallots |
| 1 | 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 |
How-To Videos
Utensils
- large saucepan
- casserole dish
- oven
- cooking spoon
- cutting board
- knife
- small bowl
Enjoy with
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.
Nutrition per serving
278
10g
13g
24g
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 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.
in Berlin