Delicious Moussaka
Gang/Type: Main Dish
Ergibt/Yield: 4 servings
For the tomato sauce:
  • 1 tsp oil
  • 1 small onion
  • 1 clove garlic
  • 2 tbsp tomato paste
  • 400 g chopped, tinned tomatoes
  • 400 ml (1 2/3 cups) veggie stock
  • 70 g (1 cup) soya mince
  • 1 tbsp Italian herbs
  • 1/2 tsp paprika powder, hot
  • 1 pinch cinnamon
  • salt
  • pepper
For the béchamel:
  1. Slice the eggplant. Cook the potatoes in water for about 15 minutes and also slice them. Finely chop the onion and press the garlic.
  2. For the tomato sauce heat the oil in a big pan and sauté the onion in it until translucent. Then add the garlic and briefly fry. Add the tomato paste and also sauté, then deglaze with chopped tomatoes and veggie stock. Stir in the soya mince and season with Italian herbs, paprika powder, cinnamon, salt and pepper.
  3. For the béchamel heat the butter in a pot and whisk in the flour. Let sauté until it slightly browns. Pour in the milk and vibrantly whisk while bringing it to boil. Season with salt and nutmeg. Stir occasionally while simmering.
  4. Heat the oven to 200° C (390° F).
  5. Arrange half of the eggplant slices in a baking dish and pour over half of the tomato sauce. Pour over about 1/3 of the béchamel and then cover with half of the potato slices. Add the rest of the eggplant slices, the tomato sauce, the potato slices and at last the béchamel. Season with salt and pepper and sprinkle yeast flakes over, if you like. Bake in the oven for 30 minutes.
With my V-mandoline I slice the eggplant and potatoes in no time and they all have the same size.
Recipe by Blueberry Vegan at