Meatless vegan moussaka

Ingredients

Short description

A classic moussaka in a plant-based version — made with potatoes, vegetables, and a filling of lentils or soy mince. The taste stays familiar and comforting, but the dish is completely meat-free.

For the base

• 800 g potatoes
• 1 onion
• 2 carrots
• 200 g cooked brown or green lentils
  or 150 g dry soy mince, soaked in advance
• 400 g canned tomatoes or tomato passata
• 2 tbsp oil or olive oil
• 1 tsp sweet paprika
• 1 tsp summer savory
• 1/2 tsp cumin
• Salt and black pepper to taste
• 150 ml water or vegetable stock

For the topping

• 400 g plant-based yogurt, preferably soy yogurt
• 2 tbsp flour or starch
• 1 tbsp nutritional yeast, optional
• A pinch of salt
• A pinch of turmeric for color, optional

Method

1. Cut the potatoes into small cubes.
2. Heat the oil in a deep pan and sauté the onion and carrots.
3. Add the lentils or soy mince and mix well.
4. Add the tomatoes, spices, and a little water or vegetable stock.
5. Let the mixture simmer for about 10 minutes.
6. Mix the potatoes with the filling and transfer everything to a baking dish.
7. Bake for about 35–40 minutes at 180°C.
8. Mix the ingredients for the topping and pour it over the moussaka.
9. Return the dish to the oven for another 15–20 minutes, until the topping sets and becomes lightly golden.

Tip

For a deeper, richer flavor, add a little smoked paprika or finely chopped mushrooms to the filling.