Vegan moussaka with eggplant and sweet potato

• 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

• 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.