Moussaka, gluten-free/organic/vegan
I was probably just as surprised as you are now when I realized by a happy coincidence that the gluten-free organic baking mix for oat bread is an absolutely delicious meat substitute for minced meat. Yes exactly, MINCED! (also called minced meat in Germany)
Not only does it look confusingly like meat, it also convinces with its consistency. With the right spices, you can take this vegan meat substitute to a new level.
For this you need the following ingredients:
- 1 pack of wholemeal oat bread baking mix from KUSTURA
- 2 kg of potatoes
- 1 eggplant
- 2-3 onions
- 3-5 cloves of garlic
- Salt
- Spices such as onion powder, garlic powder, marjoram ground, ground pepper, ground paprika, ground cayenne pepper, ground allspice, ground mustard seeds, ground mint, rosemary powder
- olive oil
- coconut oil
Put a pack of gluten-free organic whole grain oat bread in a bowl, salt to taste and add dry spices (e.g. onion powder, garlic powder, marjoram, pepper, paprika, cayenne pepper, allspice, mustard seeds, mint). Mix the dry ingredients well with a whisk. After that, finely chop 2-3 fresh onions, crush 3-5 cloves of garlic and add them to the mixture. Then add 500ml water and mix with a hand mixer with dough hook until the mixture is homogeneous.
Heat a large pan (I used an uncoated one) with coconut oil, for example, spoon in about half the “minced meat” and fry everything over high heat. As soon as the "minced" comes off the bottom, turn it over and mash and chop it with a whisk. Fry the mass as usual, season it with paprika powder and stir well. Prepare the other half of the minced meat in the same way and set the minced meat aside in a bowl.
For the moussaka, peel about 2 kg of potatoes and cut them into even slices (3-4 mm, e.g. with a food slicer). Cut a large eggplant lengthwise into even slices and place in a large bowl with the potatoes. Season the potato and aubergine slices with salt, olive oil, paprika powder, rosemary powder, marjoram and mix well. In a large baking tray (approx. 6 cm high) place two layers of potatoes so that you can no longer see the bottom of the tray. Then distribute about ¼ of the "minced meat" and place the next layer of potatoes on top. It follows again ¼ "minced" and then aubergine slices come on top. Another layer of “minced” and then potato slices until all the potatoes are used up.
Put the moussaka in an oven preheated to 180 °C and bake it on the middle rack. After about 45 minutes, you should lower them down one rail. Then bake for another 30 minutes.
Cut the moussaka into pieces with a knife and serve while still hot! A mixed salad tastes best.
I wish you good luck and bon appetit!
Elizabeth KUSTURA