Ingredienser

Til grønssagslagene:

3 auberginer, skåret i skiver
3 medium kartofler, skåret i skiver
2 peberfrugter, skåret
2 zucchini, skåret
Salt og peber

Til soya-‘kødet’:

2,5 dl soya-kød
1,5 dl majskorn
2,5 dl champignon, fint hakket
2 løg, fint hakket
2 stk hvidløg, knust eller fint hakket
1peberfrugter, fint skåret
2 tomater, mosede
2,5 dl tomatjuice
3 spsk olivenolie
0,5 dl vand
1/2 tsk oregano
1/2 tsk basilikum
Smag til med salt og peber

Til béchamel saucen:

1 liter rismælk
7 spsk hvedemel
2 spsk gærflager
4 spsk vegansk ost, revet
1/4 spsk muskatnød
Smag til med salt
Rasp (valgfrit)

 

Fremgangsmåde

Vegetable layer:

Place the sliced eggplants in a colander over a plate, sprinkle with salt and set aside for an hour, so that their bitterness is drawn out. Wash them with water and pat them dry with paper towels.

Soya Mince:

Put soya mince in a bowl with hot water that covers it and set aside for 10-15 minutes.  Drain and squeeze the soya mince with your hands, a handful at a time. Squeeze again if necessary to drain any remaining water.

Sauté the bell pepper and mushrooms for a few minutes. Add the onions, garlic, sweet corn and soya mince, continue sauteing, until onions become translucent. Add the tomatoes and the tomato sauce and water. Lower the heat, add salt, black pepper, oregano and basil and stir for a few more minutes until the consistency of the sauce becomes thicker.

Béchamel sauce:

In a saucepan, heat the milk and the flour. Add the nutritional yeast, the cheese, the salt and nutmeg, stir until smooth and then remove from the heat.

Layer potatoes and zucchini in a deep baking dish, add one layer of mince (using half of the mince), then add another layer of vegetables using the peppers and the eggplants, and on top layer the rest of the mince. Cook in the oven for 40 minutes at 150C. Remove from the oven and add the béchamel sauce on top, and sprinkle breadcrumbs to cover the surface of the mousaka. Bake the mousaka in the oven for 30 minutes at 150C until it gets a light brown colour.

Kilde: Vegan Gastronomy

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