Vegan moussaka with eggplant and sweet potato from Isabel Boerdam Isabel Boerdam can be prepared in 30 minutes. You make this dish with Fleur de sel & Gula Java Safran from Amanprana. This recipe from the Greek kitchen is delicious as Main dish & Casserole. It also fits perfectly in a Vegetarian & Vegan diet.

Ingredients for vegan moussaka with eggplant and sweet potato

Ingredients for the vegan moussaka:
  • 2 aubergines
  • 2 sweet potatoes
  • 1 Veggie Minced Meat
  • 1 tablespoon Gula Java Safran
  • 1 teaspoon cinnamon
  • ½ teaspoon paprika powder
  • 1 can diced tomatoes
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • salt and pepper to taste
Ingredients for the cashew cream:
  • 150 grams raw cashews
  • 1 lemon, the juice
  • 5 tablespoons of hot water
  • pinch of fleur de sel

Preparation of vegan moussaka with eggplant and sweet potato

  1. Preheat the oven grill to 220 degrees Celsius, and soak the cashews in a bowl of boiling water (make sure all nuts are submerged).
  2. Cut the aubergines and sweet potato into slices of about 1 centimeter. Line a baking tray with baking paper and place the slices on it. Drizzle with a little olive oil, salt and pepper.
  3. Grill the aubergine and sweet potato for about 20 minutes, until golden brown and cooked through. Then set the oven to the hot air setting and lower the temperature to 180 degrees Celsius.
  4. Loosen the minced seitan by hand.
  5. Heat oil in a frying pan and fry the onion until it starts to become translucent.
  6. Add the minced meat, garlic, tablespoon Gula Java Safran, cinnamon and paprika powder and stir-fry briefly.
  7. Add the diced tomatoes and let it simmer on low heat for a few minutes. Season with salt and pepper.
  8. Then build the moussaka. Grease an oven dish and place half of the tomato mincemeat sauce on the bottom, top with a layer of aubergine and sweet potato slices (alternating side by side), the other half of the tomato mincemeat sauce and finally aubergine again. and sweet potato slices.
  9. Place the dish in the oven and bake the moussaka for 25 minutes.
  10. While the moussaka is in the oven, make the cashew cream. Drain the cashews and put them together with the juice of the lemons, hot water and a pinch of Fleur de Sel in a blender or mixer. Blend to a smooth, creamy sauce and use this as a topping on the moussaka.

Isabel Boerdam Isabel Boerdam

Isabel Boerdam is vegetariër sinds haar negende. In 2013 startte ze haar blog dehippevegetarier.nl dat inmiddels door 100.000 unieke bezoekers per maand wordt bezocht. Haar blog leidde in april 2016 tot haar gelijknamige boek de hippe vegetariër en heeft ervoor gezorgd dat ze nu van haar passie haar werk kan maken. Isabel treedt op als gastschrijver voor diverse lifestyle-magazines en bedrijfsbladen, adviseert bedrijven over hoe ze kunnen inspelen op de flexitarische consument, geeft kookworkshops en presentaties, en ontwikkelt zichzelf zo tot de vegetarische food-expert van Nederland. Van 5-11 maart 2018 lanceert Isabel de Nationale Week Zonder Vlees in Nederland. Op naar heel Nederland een dagje minder vlees!