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🍽️ Vegan Gyros Moussaka with Baked Eggplant

634 kcal · 30 min · 4 servings

Vegan Gyros Moussaka with Baked Eggplant Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Peel the potatoes and slice them into thin rounds.
  3. 3. Wash the eggplant and slice it into thin rounds as well.
  4. 4. Sprinkle the eggplant slices with salt and let them drain in a colander.
  5. 5. Peel the garlic and chop it finely.
  6. 6. Place the potato slices on a baking sheet lined with baking paper.
  7. 7. Bake the potatoes in the oven for about 10 minutes.
  8. 8. Heat 3 tablespoons of oil in a frying pan over medium heat.
  9. 9. Fry the eggplant slices on both sides for about 5 minutes until golden brown.
  10. 10. Remove the potatoes and eggplant from the pan and set them aside.
  11. 11. Sauté the vegan gyros meat with the onions in the same pan for about 5 minutes.
  12. 12. Deglaze the pan with red wine.
  13. 13. Add the chopped tomatoes and let the sauce simmer for about 5 minutes.
  14. 14. Season the sauce to taste with salt and pepper.
  15. 15. Heat garlic, margarine, and flour in a pot over medium heat and mix them together.
  16. 16. Stir in oat drink gradually until a smooth sauce forms.
  17. 17. Season the sauce with salt, pepper, and nutmeg, then set it aside.
  18. 18. Spread the tomato gyros sauce into a baking dish.
  19. 19. Layer the pre-baked potatoes and fried eggplant slices over the sauce.
  20. 20. Pour the prepared sauce evenly over the vegetables.
  21. 21. Sprinkle the casserole with grated vegan cheese alternative (Vemondo Reibegenuss).
  22. 22. Bake the casserole in the oven for about 15 minutes until golden brown.
  23. 23. Portion the moussaka onto plates and serve hot.
  24. 24. Enjoy your meal!

Nutrition per serving