Moussaka with soy mince

Ingredients for 3 servings:

• 650 g eggplant(s)
• 700 g potatoes
• 1 large onion(s)
• 100 g soy mince
• 450 g tomatoes, peeled
• 1 tbsp, heaped tomato paste
• 125 ml dry white wine
• 450 ml soy milk (soy drink)
• 50 ml soy cream (Soy Cream Cuisine)
• 150 ml water
• 50 g margarine
• 2 tbsp, heaped flour
• 1 tbsp lemon juice
• 1 pinch of nutmeg
• 1 small bunch of parsley
• 1 tbsp oregano, dried
• 1 tbsp sugar
• 1 tbsp cinnamon
• herbal salt
• pepper
• salt and pepper
• 100 g Parmesan, grated

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

vegan, with vegetarian option

Let the soy mince simmer in salted water for about 10-15 minutes, then drain in a sieve and season with herb salt. Wash the eggplants and cut into thin slices, sprinkle with salt, and let simmer for about 15 minutes. Fry the eggplants in olive oil in a pan and drain on kitchen paper. Peel and thinly slice the potatoes, fry in olive oil and season with salt. Finely dice the onion and fry in a large pan until golden brown. Add the soy mince and fry. Add the tomato paste and tomatoes. Crush the tomatoes with a wooden spoon. Cook briefly, then deglaze with the white wine and bring back to the boil. Finely chop the parsley and add it. Add the oregano, sugar, and cinnamon, and season with salt and pepper. For the vegetarian version, stir in 50g of Parmesan cheese. Preheat oven to 170°C (top/bottom heat). Melt the margarine or butter in a saucepan. Add the flour and mix with a whisk. While stirring constantly, alternately add the soy milk, soy cream, and water. Bring to a boil and whisk until thickened. Season with lemon juice, nutmeg, salt, and pepper. For the vegetarian version, stir in 50g of Parmesan cheese. Layer the eggplant, soy mince mixture, and potatoes alternately in the baking dish. Finally, spread the thick béchamel sauce evenly over the casserole. Bake on the middle rack for approximately 50-60 minutes. Let it rest for approximately 5-10 minutes before serving so that the moussaka can be easily cut into portions without collapsing.