Moussaka vegan sunflowerMACK
Hearty, spicy, and simply delicious: This vegan moussaka with sunflower mince brings the taste of Greece straight to your kitchen—without any meat or compromises.
Layered with wafer-thin sliced potatoes, fried eggplant, and an aromatic tomato and mince sauce with our sunflower mince, topped with a creamy vegan béchamel sauce, this moussaka is real comfort food for special occasions or soul food Sundays.
SunflowerMACK, made with sunflower seeds, provides a wonderfully hearty texture, is high in protein and fiber, and free from soy and artificial additives. The whole thing is not only a visual highlight, but also a real taste sensation!
Video zum Rezept
So einfach geht’s
Verwendete Produkte
Zutaten
- 76 g sunflower mince
- 3 tbsp sunflowerFamily organic frying oil
- 1 red onion, sliced
- 1 tbsp vegetable stock
- 2 tbsp tomato paste
- 1 green chili
- 1 tbsp sweet paprika
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tbsp salt
- 1 tsp pepper
- 200 ml strained tomatoes
- 100 ml white wine or water
- 2 eggplants cut into slices (0.5 mm)
- 4 tbsp sunflowerFamily organic frying oil
- 2 medium-sized potatoes, peeled, washed, and cut into very thin slices
- 100 g margarine
- 4 tbsp almond flour
- 150 ml almond milk
- 100 g vegan Parmesan
- Decoration: fresh parsley 1 green chili
Zubereitung
1
Preheat the oven to 180°C (350°F). Combine all ingredients for the tomato sauce and simmer on medium heat for 20 minutes. Season to taste and let stand briefly.
2
Meanwhile, fry the eggplants. Briefly place the potatoes in cold water to extract the starch.
3
For the béchamel sauce, melt the margarine, add the flour, and mix well. Then add the milk and vegan Parmesan cheese and stir until creamy.
4
Layer the potatoes in a baking dish. Pour one-third of the tomato sauce over them, then the eggplant and the second part of the tomato sauce. Then add another layer of eggplant and the last part of the tomato sauce. Finally, top everything with béchamel sauce. Bake for 40 minutes until nicely crispy.