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Vegan Moussaka

Name: Vegan Moussaka
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 pc eggplants; 1 pc onion, yellow; Pinch of pepper, freshly ground black; 50 g tomato paste; 5 tbsp olive oil; 1 tsp oregano, dried; Pinch of salt; 800 g potatoes, mainly waxy; 400 g tomatoes, chopped; 1 pc garlic cloves; 1 tsp thyme, rubbed; 275 g Vemondo vegan mince; 150 g Vemondo grated cheese alternative; 100 ml water

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 20 of 68 min for you

⁦30 min⁩Prep

⁦45 min⁩Cook

4Servings

Per serving · estimated

594 kcal12 g Protein67 g Carbs28 g Fat

No Monsieur Cuisine? Adapt it to your machine

Servings

Ingredients

Instructions

Monsieur Cuisine · 5By hand · 9

Prepare the ingredients

Preheat the oven in good time to 200 °C top/bottom heat. Wash 2 pc eggplants, cut into slices, sprinkle with salt and let stand. Halve and peel 1 pc yellow onion. Peel 1 pc garlic clove. Peel and wash 800 g potatoes.

By hand

Chop the potatoes

Place 800 g potatoes into the mixing bowl and chop for 8 sec / speed 5.

ChopTime00:08Speed5

Transfer the potatoes

Transfer the chopped potatoes to a bowl and set aside.

By hand

Chop onion and garlic

Place 1 pc yellow onion and 1 pc garlic clove into the mixing bowl and chop for 4 sec / speed 8. Scrape down with the spatula.

ChopTime00:04Speed8

Brown the mince

Add 275 g Vemondo vegan mince and 2 tbsp olive oil and sauté for 5 min / 130 °C / speed 1 / reverse, until the mince is browned.

SautéTime05:00Temp.130°Speed1Reverse

Cook the sauce

Return the chopped potatoes from the bowl to the mixing bowl. Add 400 g chopped tomatoes, 100 ml water, 50 g tomato paste, 1 tsp thyme, 1 tsp oregano, 1 pinch salt and 1 pinch pepper and bring to a boil for 15 min / 100 °C / speed 1 / reverse.

CookTime15:00Temp.100°Speed1Reverse

Transfer the sauce

Transfer the sauce into the prepared baking dish.

By hand

Pre-bake the sauce

Pre-bake the sauce in the preheated oven at 200 °C top/bottom heat for approx. 15 min.

Stove or oven

200°C · 15 min

Fry the eggplant

Meanwhile, pat the eggplant slices dry. Heat 2 tbsp olive oil in a pan on the stove and fry the eggplant slices in batches for approx. 3 min each until golden brown.

Stove or oven

180°C · 3 min

Bake the eggplant

Arrange the eggplant slices in the baking dish and bake in the oven at 200 °C top/bottom heat for approx. 15 min.

Stove or oven

200°C · 15 min

Clean the mixing bowl

Rinse out the mixing bowl and dry it.

By hand

Mix the cheese

Place 150 g Vemondo grated cheese alternative and 1 tbsp olive oil into the mixing bowl and mix for 10 sec / speed 3 / reverse.

MixTime00:10Speed3Reverse

Bake the topping

Spread the cheese mixture over the moussaka and bake again at 200 °C top/bottom heat for approx. 15 min.

Stove or oven

200°C · 15 min

Serve

Carefully remove the vegan moussaka from the oven and serve.

By hand

Step 2, as written for the Monsieur Cuisine

ChopTime00:08Speed5

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