Vegan Moussaka with Creamy Bechamel Sauce

Summary

Ingredients

For the bechamel sauce:

• 300 g cashew nuts
• 300 ml water
• 4 tablespoon yeast flakes
• 1 tablespoon miso paste
• 1 tablespoon tapioca starch
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ nutmeg
• 1 clove garlic

For the filling:

• 3 eggplant (s)
• 6 potato (s)
• 1 onion (s), red
• 4 garlic clove (s)
• 400 g smoked tofu
• 120 ml red wine
• 800 g tomatoes, chunky
• a bit salt
• some olive oil

For seasoning:

• 2 teaspoons cinnamon
• 1 teaspoon oregano
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ chilli flakes
• 0.25 teaspoon ¼ clove powder
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon raw cane sugar

Also:

• 3 tablespoon olive oil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ oregano
• 0.5 teaspoon ½ thyme

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Instructions

1. For the bechamel sauce, pour boiling water over the cashew nuts and soak for at least 30 minutes. Just before the sauce is on the casserole, drain the cashew nuts, add 300 ml of fresh water and the remaining sauce ingredients to a blender and puree until a creamy sauce is obtained.
2. Cut the aubergines lengthways into 1.5 cm thick slices and place on a baking sheet. Sprinkle with salt and let steep for 10 minutes. Then dab off the salt and the leaked water with a kitchen towel. Brush the aubergine slices on top with olive oil and bake at 225 ° C top / bottom heat for about 25 minutes until they are soft and slightly brown on top. Take the aubergine slices out of the oven and let them cool.
3. In the meantime, peel the potatoes and cut lengthways into 0.5 cm thick slices. Pre-cook the potato slices in salted water for 10 minutes and then drain.
4. For the tomato mince filling, finely dice the onion and garlic cloves. Put the spices, salt and sugar in a bowl. Pat the smoked tofu dry and use a blender or a food processor to chop it.
5. Heat some oil in a large pan and sweat the onion until translucent. Add the garlic and sauté briefly. Add the minced soy and fry until it starts to get slightly crispy. Then stir in the spices and fry for another minute. Stir in the wine and tomatoes and let the lid boil down until the liquid has almost completely evaporated. Stir regularly in between so that nothing burns. Finally, season again with salt and remove the bay leaf.
6. Mix the 3 tablespoons of olive oil with salt, pepper, oregano and thyme before layering. Brush the bottom of the baking dish with some of the oil you just mixed and put a layer of potato slices on top. Brush these with the oil as well. Pour the rest of the potato slices over it and brush with oil as well. Then put a layer of eggplant slices on top of the potatoes. Put the tomato and mince filling on top of the eggplant, followed by another layer of eggplant. Press everything down so that the casserole is nice and compact and the sauce still fits over it. Finally, distribute the béchamel sauce on the moussaka and bake in the oven at 160 ° C top / bottom heat for about 40 minutes.
7. Serve the moussaka while it is still warm.
8. Note: The amount of ingredients given here fits exactly into a rectangular baking dish.

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