John Myers
Sweet Potato Moussaka
The perfect sweet potato moussaka recipe with a picture and simple step-by-step instructions.
- 2 Sweet potatoes
- 1 small Zucchini
- 0,5 Eggplant fresh
- 200 g Natural tofu, crumbled
- 1 Onion
- 1 size Clove of garlic
- 2 Cans Chopped tomatoes
- 1 pack Called oat cream or see product
- 1 tsp Almond butter
- 2 Handful Grated Violife pizza cheese, vegan
- Cinnamon, oregano, rosemary
- 2 tsp Smoked paprika powder
- 2 tbsp Tomato paste
- 2 Tl Mediterranean vegetable broth
- Olive oil
- Finely chop the onion and garlic. Finely chop the herbs. Slice the zucchini, aubergine and sweet potatoes (peeled) separately. Salt the eggplant a little and set aside.
- Fry the onion, garlic and tofu in olive oil.
- Stir in tomato paste and paprika powder, sauté briefly. Add tomatoes and herbs. Let simmer a little, stir in the vegetable stock (otherwise salt, pepper, possibly a few more dried herbs). Add 2-3 pinches of cinnamon.
- Put a ladle of sauce in a baking dish. Layer a layer of sweet potatoes, a layer of zucchini and another layer of sweet potatoes like a roof tile. Next ladle of sauce on top, layer again like this.
- Spread half of the cooking cream on top. Dab eggplant slices and spread on top.
- Mix the remaining cooking cream with the almond mint. Spread the cheese on the aubergines, spread the cooking cream over them.
- Put in the oven at 200 ¤ C for approx. 30 minutes, after 15-20 minutes cover with aluminum foil if necessary.
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