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Vegan Moussaka

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Vegan Moussaka


A moussaka is a casserole dish that originally came from the Arab world. Instead of the traditional preparation of minced meat and gratinated cheese, we used eggplant, chickpeas, tomatoes and soy bean for our vegan moussaka. The whole thing was seasoned spicy and baked with a fine béchamel sauce. The result is a moussaka that is in no way inferior to the original.

Ingredients for 2 servings

For the vegan Moussaka

  • 350 g Aubergine – Wash, cut across into 5 mm thick slices, place on a plate and sprinkle with salt
  • 250 g chickpeas from the glass – rinse thoroughly over a sieve and drain
  • 250 g of chopped tomatoes from the glass
  • 70 g organic soya granules
  • 1 garlic clove (optional) – finely chop
  • Finely chop 1 small onion (optional)
  • 1 tablespoon capers – finely chop

Liquid ingredients and spices

  • 100 ml of water
  • 2 tablespoons of coconut oil
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika powder
  • ½ tsp chilli powder
  • 1 Msp. Cinnamon powder
  • 1 Msp. Cumin
  • 1 tbsp thyme – finely chop
  • crystal salt
  • black pepper

For the béchamel sauce

  • 300 ml oat drink
  • 15 g spelled flour
  • 2 tablespoons of yeast flakes
  • 1 tbsp coconut oil
  • 1 Msp. Nutmeg
  • crystal salt
  • black pepper


Preparation time approx. 50 minutes

Briefly soak the soy granules in boiling water, drain and drain well. Then heat a pan with 1 tbsp coconut oil and fry the granules in it. Reduce the heat and, if necessary, add the onion and garlic to the soy bean and sauté.

Otherwise, immediately add the tomato paste, all the spices and the chickpeas and deglaze with 100 ml of water. Fold in the chopped tomatoes and simmer for 30 minutes without a lid. Then taste it.

For the béchamel sauce, add the coconut oil to a smaller pan, stir in the spelled flour and sauté briefly. Deglaze with oat drink, season with salt, pepper and nutmeg and then stir in the yeast flakes.

Simmer the sauce on a low flame for 15 minutes, stirring constantly, so that the flour taste disappears and the sauce is well bound.

Now preheat the oven to 200 ° C (circulating air with gratin function or just top heat).

In the meantime dab the aubergine slices with a paper towel and brush with 1 tbsp coconut oil from both sides (brush). Then heat a pan and fry the slices in it on both sides. Then season with a little salt and pepper.

Lightly grease a refractory gratin dish. Then add the soy mince, spread the aubergine slices on top and pour over the béchamel sauce evenly.

Gratin for about 20 minutes in the oven until the sauce is lightly browned.

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