Delicious Greek oven dish with potatoes, vegetarian minced meat and vegan bechamel sauce
Vegan béchamel sauce:
Preheat the oven to 180 degrees. Cut the aubergines into large thin slices with a knife or mandolin. Heat a good splash of oil in a pan. Place a few slices of aubergine in it and fry for 2 to 3 minutes on both sides and let it drain. Repeat until the aubergines are gone. Boil the potato slices in the microwave or pan with water for 5 minutes. Then season them with a pinch of salt.
Meanwhile, chop the onion and garlic. Fry it in another pan and add the vegetarian mince. Add the tomato puree, oregano, pepper, salt and cinnamon and stir-fry briefly. Then add the diced tomatoes and season the sauce with salt and pepper. Let the sauce simmer for about 10 minutes. Meanwhile, add the water to keep the sauce smooth. If you need more water, this is also possible.
Meanwhile, make the béchamel sauce: melt the margarine in a saucepan. Add the flour and stir with a whisk. Cook the roux for a few minutes. Gradually add the almond milk and stir with the whisk. Let it thicken to a creamy sauce. Season with salt, pepper and nutmeg.
Grease the baking dish with oil or margarine. Spread half of the potato slices over the bottom. Place half of the fried aubergine on this. Cover with the meat mixture. Divide potatoes and aubergine slices over this again. Finally, pour the vegan béchamel sauce over it.
Bake the vegan moussaka in the oven for 45 minutes. Delicious with a Greek salad.
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