Vegan moussaka casserole with potatoes
Servings: 4
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Ingredients
- 1 tbsp sunflower oil
- 1 large onion, finely diced
- 350 gr (0,8 lb) minced soy meat
- ½ tsp sweet paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp fresh parsley, finely chopped
- 1 kg (2,2 lb) potato
- 1 cup (2,4 dl) cooking cream, dairy-free
- ½ cup (1,2 dl) oat milk
- pinch of black pepper
- ½ tsp salt
Instructions
- Preheat oven to 440°F (225°C)
- Chop onion and add to a large frying pan with a tablespoon of oil. Saute over medium-high heat until onions begin to turn translucent.
- Add minced soy meat, season with sweet paprika, salt, and black pepper and saute, until soy meat begins to brown.
- Peel potatoes and slice into thin rounds.
- Assemble your moussaka by layering half of the potatoes across the bottom of a casserole dish.
- Spoon the sauteed soy mince on top of the potatoes, sprinkle with finely chopped parsley.
- Arrange another layer of potatoes.
- In a mixing bowl, combine cooking cream, milk, salt, and black pepper.
- Spread the mixture on top of your moussaka. Sprinkle with some parsley.
- Bake for about 45 minutes. Until potatoes are fork-tender, and the top gets golden. If the top is browning too quickly, cover it with a piece of kitchen foil.
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