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🍽️ Vegan Moussaka with Plant-Based Mince

550 kcal · 30 min · 4 servings

Ingredients

• Cashew nuts 100 g
• Eggplants 2 pcs
• Salt pinch
• Oil 3 tbsp
• Potatoes, mostly waxy 500 g
• Onions, yellow 1 pc
• Garlic cloves 2 pcs
• Vemondo vegan mince 500 g
• Tomatoes, chopped 800 g
• Red wine, dry 200 ml
• Sugar 1 tsp
• Chili, ground 0.5 tsp
• Thyme, stripped 0.5 tsp
• Marjoram, dried 0.5 tsp
• Soy drink 400 ml
• Margarine, vegan 2 tbsp
• Wheat flour, Type 405 1 tbsp
• Pepper, black ground pinch
• Olives, black 100 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Soak the cashew nuts in hot water.
3. 3. Wash the eggplants thoroughly.
4. 4. Slice the eggplants lengthwise into slices about 1 cm thick.
5. 5. Place the eggplant slices on a baking sheet lined with baking paper.
6. 6. Brush the slices with 2 tablespoons of oil.
7. 7. Lightly salt the eggplants.
8. 8. Bake the eggplants in the oven for approx. 20 minutes.
9. 9. Peel the potatoes in the meantime.
10. 10. Wash the peeled potatoes.
11. 11. Slice the potatoes into 0.5 cm thick slices or shave them thinly.
12. 12. Boil the potato slices in a pot of salted water.
13. 13. Let the potatoes cook for approx. 5 minutes.
14. 14. Drain the potatoes in a sieve.
15. 15. Halve the onion and peel it.
16. 16. Dice the onion finely.
17. 17. Peel the garlic.
18. 18. Finely chop the garlic.
19. 19. Heat 2 tablespoons of oil in a frying pan on high heat.
20. 20. Fry the plant-based mince for about 5 minutes until crumbly.
21. 21. Add the diced onion and chopped garlic.
22. 22. Fry the vegetables for a further approx. 3 minutes.
23. 23. Deglaze the pan with the chopped tomatoes.
24. 24. Pour in the red wine.
25. 25. Season the sauce with 1 teaspoon of sugar.
26. 26. Add salt and chili.
27. 27. Stir in thyme and marjoram.
28. 28. Let the tomato sauce simmer gently on low heat for approx. 10 minutes.
29. 29. Drain the soaked cashew nuts.
30. 30. Blend the cashew nuts with 400 ml of soy drink until creamy in a tall container.
31. 31. Melt 2 tablespoons of margarine in a pot over medium heat.
32. 32. Add 1 tablespoon of flour and stir until smooth.
33. 33. Deglaze the flour mixture with the cashew sauce.
34. 34. Bring the béchamel sauce to a boil.
35. 35. Season the sauce with salt and pepper.
36. 36. Drain the olives.
37. 37. Slice the olives into rings.
38. 38. Grease a baking dish with oil.
39. 39. Place half of the potato slices in the dish.
40. 40. Place half of the eggplant slices on top.
41. 41. Spread the tomato sauce evenly over it.
42. 42. Place the remaining eggplant slices on top.
43. 43. Pour the cashew béchamel sauce over the moussaka.
44. 44. Bake the vegan moussaka in the oven for about 30 minutes.
45. 45. Take it out when it is golden brown.

Nutrition per serving

• kcal: 550
• Protein: 20 g · Fett/Fat: 27 g · Carbs: 65 g