🍽️ Vegan Moussaka

Name: Vegan Moussaka
Total time: 30 min
Yield: 4 servings
Ingredients: eggplants 2 pcs.; salt pinch; onions, yellow 1 pcs.; garlic cloves 1 pcs.; potatoes, mainly firm 800 g; Vemondo vegan mince 275 g; olive oil 5 tbsp; tomatoes, chopped 400 g; tomato paste 50 g; thyme, ground 1 tsp; oregano, dried 1 tsp; pepper, black ground pinch; Vemondo grating delight 150 g

594 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

eggplants 2 pcs.
salt pinch
onions, yellow 1 pcs.
garlic cloves 1 pcs.
potatoes, mainly firm 800 g
Vemondo vegan mince 275 g
olive oil 5 tbsp
tomatoes, chopped 400 g
tomato paste 50 g
thyme, ground 1 tsp
oregano, dried 1 tsp
pepper, black ground pinch
Vemondo grating delight 150 g

Instructions

1. Wash the eggplants thoroughly.
2. Slice the eggplants into thick rounds.
3. Salt the eggplant slices and let them sit for a short time.
4. Halve the onion and peel it.
5. Peel the garlic.
6. Peel the potatoes and wash them.
7. Place the potatoes in the mixing container.
8. Chop the potatoes for 8 seconds on speed 5.
9. Transfer the chopped potatoes into a bowl.
10. Add the onion and garlic to the mixing container.
11. Chop the onion and garlic for 4 seconds on speed 8.
12. Scrape down the sides with a spatula.
13. Add the vegan mince and 2 tablespoons of olive oil.
14. Cook the mixture for 5 minutes on the sauté setting.
15. Add the prepared potatoes to the meat mixture.
16. Add the chopped tomatoes.
17. Pour in 100 milliliters of water.
18. Stir in the tomato paste.
19. Add thyme and oregano.
20. Season the sauce with 1 teaspoon of salt.
21. Season the sauce with some pepper.
22. Cook the sauce for 15 minutes at 100 degrees Celsius on speed 1.
23. Pour the sauce into the prepared baking dish.
24. Pre-bake the sauce for about 15 minutes.
25. Preheat the oven to 200 degrees Celsius with top and bottom heat.
26. Pat the eggplant slices dry.
27. Heat 2 tablespoons of olive oil in a pan.
28. Fry the eggplant slices one by one until golden brown.
29. This takes about 3 minutes per side.
30. Arrange the fried eggplant slices on top of the sauce.
31. Bake the eggplants for about 15 minutes in the oven.
32. Mix the grated cheese alternative with 1 tablespoon of olive oil in a bowl.
33. Spread the cheese mixture evenly over the moussaka.
34. Bake the moussaka again for about 15 minutes.
35. Carefully remove the finished moussaka from the oven.
36. Serve the dish garnished with parsley if desired.

Nutrition per serving

kcal: 594
Protein: 23 g · Fett/Fat: 28 g · Carbs: 62 g