Moussaka with soy mince

Ingredients for 4 servings:

• 600 g potatoes, mainly waxy
• Fat for the mold
• 125 g soy shreds, fine
• 500 ml boiling water
• 1 tbsp soy sauce
• Paprika powder, sweet
• Paprika powder, smoked
• 1 m.-sized onion(s)
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tbsp sugar
• 2 tbsp tomato paste
• 500 g tomatoes, pureed
• 1 small zucchini
• 2 carrots
• 2 tbsp oregano
• Paprika powder, sweet
• Paprika powder, smoked
• Cumin powder
• salt and pepper
• 50 g butter
• 50 g instant flour
• 500 ml whole milk
• nutmeg
• salt and pepper
• 1 pinch(s) cinnamon powder
• 50 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

vegetarian, without eggplant

Cook the potatoes with their skins on in salted water for 20-25 minutes. Drain and peel while still hot. Grease a baking dish and press the potatoes into the dish using a potato ricer. Place the soy shreds in a bowl, season with sweet and smoked paprika powder, and mix with the boiling water and soy sauce. Let them simmer according to the package instructions (I did for 10 minutes). Drain in a sieve and press dry. Peel and finely dice the onion and garlic cloves. Heat the oil in a large pot. Sauté the diced potatoes with the sugar and tomato paste. Add the soy shreds and fry for about five minutes. Peel and finely dice the zucchini and carrots. Add them to the pot. Deglaze with the passata and season generously with the paprika, salt, pepper, cumin, oregano, and a pinch of cinnamon. Simmer over low heat. Melt the butter in a pot. Make a roux with the flour and milk. Add more milk if needed, depending on the consistency. Season the béchamel sauce with salt, pepper, and nutmeg. Preheat the oven to 200°C (top/bottom heat). Place a rack in the center of the oven. Spread the tomato sauce over the mashed potatoes. Pour the béchamel sauce evenly over the potatoes and spread evenly. Sprinkle with grated Parmesan cheese. Place the dish on the rack in the oven and bake for 30 minutes until golden brown. Let stand for 10 minutes before serving. Tip: For a spicier finish, add pepper and salt to the potato mixture, along with a little grated Parmesan cheese. The soy strips can also be seasoned with a little chili powder or Pul Biber.