POTATO MOUSSAKA WITH BROCCOLI
Classic potato moussaka with broccoli and vegan minced meat
Ingredients
- 160 gr of finely chopped red onion;
- 1 vegetable broth cube;
- 3/4 tsp. of ground black pepper;
- a pinch of salt;
- 2 tbsp. of oil;
- 300 gr of vegan minced meat (I used Naturli minced shapable);
- 2 dcl of water;
- 940 gr of peeled off and thinly sliced potatoes;
- 150 gr of broccoli florets;
- some oil to grease the pan and to drizzle over moussaka;
- a bit of salt to sprinkle over the potatoes;
- a bit of parsley to decorate the dish.
To pour over moussaka:
- 4 tbsp. of fine corn flour;
- 1.3 dcl of water or plant milk;
- a good pinch of black salt;
- 4-5 tbsp. of homemade cashew cream or store bought vegan cooking cream.
Instructions
- In a non-stick pot saute onions with 2 tbsp. of oil and a pinch of salt for 4 min. Add vegan minced meat and vegetable crumbled broth cube and stir well. Add water and cook over medium to high temperature until the whole water evaporates. Remove from the stove, season with pepper and set aside.
- Turn on the oven at 190 degrees Celsius. Mix together ingredients that should be poured over moussaka and then set them aside.
- Grease the baking tray and put half amount of potatoes in it by covering the whole bottom. Put half of the amount of broccoli florets between potatoes. Season with salt.
- Take a whole amount of sauteed vegan minced and spread it over the surface of the potatoes. Now add the rest of the potatoes and arrange them over the whole surface of the minced meat. Put the rest of broccoli florets between potatoes. Season with some salt.
- Pour the liquid mixture over moussaka. Bake for 35 min at 190 degrees Celsius. Cover with alu foil and bake for an additional 10-15 min. at 210 degrees. Serve warm with seasonal salad.