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Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
88: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 5 Servings
480 g Vegusto Vegan-Mince [Order No: 155]
200 g No-Moo, Pizza Sauce [Order No: 409]
50 g No-Moo, Piquant, grated [Order No: 403]
3 aubergines
600 g waxy potatoes
2 onions (80 g), chopped
50 ml olive oil
800 g chopped tomatoes (tin)
1 Tbsp tomato purée
1 tsp Xylit/sugar
½ tsp cinnamon
1 ½ tsp oregano, dried
rock salt
Treat yourself with Vegusto: Recipe No. 88
Moussaka is for the Greek, like lasagne for the Italians. With Vegusto this delicious dish can be enjoyed as a vegan dish in no time.
Ingredients for 5 Servings
480 g Vegusto Vegan-Mince [Order No: 155]
200 g No-Moo, Pizza Sauce [Order No: 409]
50 g No-Moo, Piquant, grated [Order No: 403]
3 aubergines
600 g waxy potatoes
2 onions (80 g), chopped
50 ml olive oil
800 g chopped tomatoes (tin)
1 Tbsp tomato purée
1 tsp Xylit/sugar
½ tsp cinnamon
1 ½ tsp oregano, dried
rock salt
Preparation
Cut the eggplant into 5 mm thick slices, sprinkle with rock salt and leave for 30 minutes. Then rinse off the slices under running water and pat dry with kitchen paper.
Boil potatoes whole in salt water for 20-25 minutes until they are just done. Drain and set aside to cool.
In a large frying pan add 2 Tbsp of olive oil and sauté onions until translucent. Add Vegan-Mince and cook about 1 minute.
Add crushed tomatoes and tomato paste to pan and allow to simmer and reduce a bit before adding cinnamon, oregano, sugar and pepper.
Heat a large frying pan over medium-high heat and add 2-4 Tbsp of olive oil. Cook eggplant, in batches, for 2 to 3 minutes each side or until browned. Leave to drain on kitchen paper.
Peel potatoes and cut into 5 mm thick slices. Lightly grease a large deep baking pan and place a layer of potatoes on the bottom.
Add half of the Vegan-Mince-tomato sauce on top of the potato layer. Top with a layer of eggplant slices and then add the rest of the Vegan-Mince-tomato sauce. Top again with the eggplant slices.
Pour the No-Moo sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan.
Bake Moussaka in a 190°degree oven (confection oven 170°) for 45 minutes or until No-Moo sauce is a nice golden brown colour.
Sprinkle with grated No-Moo, Piquant before slicing and serving.
