Time of preparation: 40+ min
200 g portobello mushrooms
5 garlic cloves
2 cups tomato puree
200 g minced soya
2 pinches of salt
bunch of fresh herbs (parsley, marjoram, chives, thyme, etc.)
1 tsp olive oil (for the baking tray)
Ingredients for white sauce:
100 g plant based cheese
1,5 cup soy cream
2 tbs mustard
1,5 cups water
Cut potatoes, zucchinis, leek, and onion into rounds of the same thickness. Slice the mushrooms and chop the garlic and herbs.
Coat the baking tray with oil and add a layer of potatoes to the bottom of the tray, pour over tomato puree, add the herbs, and a layer of onions and mushrooms. Coat with garlic and minced soya. Cover with a layer of zucchinis and salt. Repeat until you run out of the ingredients or there is no space left in the tray.
For the white sauce, heat the soy cream, mustard and grated plant-based cheese (for the thickness of the sauce you may also use flour or nutritional yeast instead of cheese).
Add water while stirring until you get a consistent mixture. Pour over the moussaka.
Preheat the oven to 180°C and bake for 1 hour.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.