05/01/2017Gratins - Main courses - Tofu, legumes and seitan

Greek Vegan Moussaka

Name: Greek Vegan Moussaka
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 4-5 serv.
Cuisine: Vegan
Ingredients: 500 g vegan ground beef; 3 eggplants; 1000 g tomatoes; 2 onion; basil; 1 tbsp tomato paste; 80 g plant-based margarine; 80 g cornstarch; 500 mL soy milk; paprika; cayenne pepper; nutmeg; 4 tbsp breadcrumbs; olive oil; salt; pepper

Spring / Summer Blender-free Gluten-free Lunchbox

For: 4-5 serv.Difficulty: EasyPreparation: 30 minCooking: 1h25

We're a bit early for the season, but we couldn't wait to tell you about our Greek moussaka :-D Yeah, because we've already cooked up its Lebanese cousin (our little favorite) exactly a year ago, so it completes the collection of superduperdeliciouseggplantrecipes ;-)

Alright, so it's our moussaka, huh, so we're taking some liberties with tradition, don't get offended ;-) For example, we don't grill or fry the eggplants before, so it's less greasy and you can stuff yourself even more while still fitting into your clothes!

A little secret just for you: you can put it in the oven before making the béchamel sauce, so you save some time on cooking and then you add it on top as soon as it's ready!

Servings

Ingredients

Cups

-vegan ground beef 500 (g)
-eggplants 3
-tomatoes 1 (kg)
-onion 2
-basil
-tomato paste 1 (tbsp)
-plant-based margarine 80 (g)
-cornstarch 80 (g)
-soy milk 500 (mL)
-paprika
-cayenne pepper
-nutmeg
-breadcrumbs 4 (tbsp)
-olive oil
-salt
-pepper

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Steps

Peel the onions and thinly slice them. Wash the tomatoes and roughly chop them.
In a large casserole dish, heat a drizzle of olive oil. Sweat the onions for 2 minutes, then add the tomatoes. Pour in a small glass of water, cover, and simmer for about 20 minutes, keeping an eye on it.
Wash the eggplants and slice them into thin strips lengthwise.
When the tomato sauce is ready, add the tomato paste, paprika, chili, and minced fresh basil. Season to taste.
In a frying pan, sauté the vegetarian mince with a little oil. Add it to the tomato sauce.
Preheat the oven to 200°C (392°F).
Lightly oil your baking dish and start by pouring a little tomato sauce into it. Make a layer of eggplants with a pinch of salt and pepper on top. Pour half of the remaining tomato sauce. Make another layer of eggplants, season again. Pour the rest of the tomato sauce, followed by a final layer of eggplants, with a little more salt and pepper as always.
Make the béchamel sauce: Melt the margarine in a saucepan, add the cornstarch and whisk. Let it cook for 2 minutes, then deglaze with soy milk, whisking gradually as you go along. Bring to a boil to thicken the sauce well, then season with salt, pepper, and nutmeg. Pour this over your moussaka and finish with a bit of breadcrumbs to create a gratin topping.
Bake for approximately one hour of cooking time.