Vegan low-carb Moussaka

We got a box full of Dutch eggplants and asked you what we should make out of it. We got stuck with the Moussaka idea and went straight to work. And you know what, it also fits perfectly to our weekly theme beauty. I, Alex, don't eat any starchy carbohydrates at the moment and pay special attention to my acid-base balance. All the more I was happy to have developed such a great Moussaka recipe.

Ingredients (for 2-3 people)

Tofu tomato stew:
500 ml strained tomatoes
200 g smoked tofu
2 stems rosemary
3 cloves of garlic
1 small onion
1 tbsp rapeseed oil
1 bay leaf

Sweet potatoes:
1 sweet potato
1/2 tsp turmeric
1/2 teaspoon salt
1- 2 tbsp rapeseed oil

​Eggplants:
1 large eggplant
1-2 tablespoons rapeseed oil
salt

Cauliflower "Béchamel":
1/2 cauliflower head
100 ml almond milk
1 Msp. nutmeg
1/4 lemon
1 tablespoon almond or cashew butter
salt
pepper

Other:
ovenproof baking dish

Preparation

1. For the tofu base, finely chop the onions, garlic and rosemary.
2. At best, crumble the smoked tofu and cut into very small cubes.
3. Heat the oil in a pan. Brown the onions and garlic for about 2 minutes.
4. Add the tofu and rosemary and brown 5-8 golden brown over medium heat. 
5. Deglaze with the puréed tomatoes, add the bay leaf and simmer for 10 minutes.
6. Stir from time to time so that nothing burns. Then remove from the hot plate and set aside.
7. Clean the cauliflower and simmer in hot salted water for about 15-20 minutes. As soon as the cauliflower is soft, add a sieve, put it back into the pot and puree it together with the remaining ingredients using a hand blender to a cream.
8. In the meantime, slice the sweet potato and the eggplant.
9. Marinate the sweet potatoes with turmeric, salt and rapeseed oil.
10. Salt the aubergines on both sides and brush with oil.
11. Place the sweet potato slices and the eggplant slices on a baking tray lined with baking paper and place in the oven at 180°C circulating air for 15-20 minutes. As soon as they are lightly roasted and soft, remove from the oven.
12. Now we fill the baking dish.
13. First spread the tomato tofu mixture on the bottom of the baking dish.
14. Spread the sweet potato slices on top and a layer of aubergines on top.
15. Finally, carefully spread the cauliflower cream over the top. Garnish as desired with rosemary stalks, sesame seeds and aubergine slices.
16. Place in the oven at 200°C for 15-20 minutes.
17. Spread some olive oil on top and serve.