Easy and tasty vegan moussaka

Preheat the oven to 200°C, fan. Cut the peeled potatoes and the aubergines into slices 1-1.5 cm thick...

Υλικά

• For the vegetables:
• 5 potatoes
• 5 aubergines
• Salt
• Olive oil
• Thyme
• For the mince:
• 1 onion (finely chopped)
• 1 stalk celery (diced)
• 1 carrot (diced)
• Olive oil
• 1 pack Ovegan269 plant-based mince
• 1 tsp thyme
• 1/2 tsp oregano
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• 1 cinnamon stick
• 2 bay leaves
• 400 ml tomato sauce
• 1 tbsp tomato paste
• Salt
• Black pepper
• 1-2 pinches of sugar
• 1-2 cups water
• For the béchamel:
• 60 g vegan butter
• 60 g all-purpose flour
• 600 ml almond or soy drink (unsweetened)
• Salt
• Pepper
• 2 pinches nutmeg

Εκτέλεση

1. Preheat the oven to 200°C, fan.
2. Cut the peeled potatoes and the aubergines into slices 1-1.5 cm thick.
3. Spread them on baking trays lined with baking paper, drizzle with olive oil and season with salt and thyme.
4. Bake for 25-30 minutes or until they take on colour.
5. Sauté the Ovegan269 plant-based mince in hot olive oil for 5 minutes, then add the onion, celery and carrot.
6. Once the vegetables are soft, add all the spices and herbs (cinnamon, bay leaves, thyme, oregano, paprikas, allspice, cloves).
7. Finally, add the tomato sauce and paste, salt, pepper, sugar and water.
8. Simmer for 10-15 minutes until the sauce thickens.
9. Melt the vegan butter in a pot and add the flour.
10. Toast it, stirring constantly.
11. Gradually add the plant-based drink, stirring until it thickens into a rich béchamel.
12. Season with salt, pepper and nutmeg.
13. In a 20x27 cm baking dish, layer in this order: potatoes, aubergines, mince and finally the béchamel.
14. Bake in a preheated oven at 200°C for 35-40 minutes or until golden.