Vegetarian Moussaka

Ingredients for 4 servings:

• 300 g potato(s), waxy
• 60 g soy shreds
• 250 g vegetable stock
• 2 m.-large eggplant(s)
• 150 g mushrooms, brown
• 100 g spinach, fresh
• 1 tbsp butter
• 1 onion(s)
• 100 ml red wine
• 1 can of tomatoes
• 1 cup sour cream
• 150 g cheese, grated
• salt and pepper
• basil
• curry powder
• nutmeg
• Paprika powder
• herbs, Italian
• e.g. pine nuts

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

with soy strips, mushrooms and spinach

First, boil the potatoes for about 15-20 minutes. Soak the soy strips in the vegetable broth. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Slice the eggplant and mushrooms lengthwise. Sprinkle the eggplant with salt and let stand for 10 minutes. Dab off any salt with a kitchen towel. Place them on a baking sheet with the mushrooms and brush with oil. Bake at 200 degrees Celsius (400 degrees Fahrenheit) for about 10-15 minutes. Sort the spinach and let it drain. Melt the butter and sauté the onion in it. Add the soy strips and fry. Deglaze with the red wine and let it reduce briefly. Add the tomatoes. Season to taste with Italian herbs, basil, curry powder, paprika, nutmeg, salt, and pepper. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Butter a baking dish and sprinkle with breadcrumbs. Peel the potatoes and slice them lengthwise into thin slices. Arrange them in a layered dish. Season with salt and pepper. Next, add half the spinach and half the mushrooms, also seasoning with salt and pepper. Layer the eggplants and cover with half of the sauce. Repeat this process once more, finishing with the sauce. Spread the sour cream on top, sprinkle with the cheese, and bake in the preheated oven for 45 minutes, until the cheese is nicely browned. Toast the pine nuts in a dry pan and sprinkle them over the casserole.