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  • Writer's pictureAgnes Plantalech

MOUSSACA OF PUMPKING

Aubergine and pumpkin are two vegetables that complement each other very well and are not usually found together in many recipes.



Usually only pumpkin is used to make creams or soups, but the truth is that this fruit offers us a very wide range of possibilities to be creative in the kitchen. Pumpkin can be baked, steamed, battered and fried, sautéed with other vegetables, grilled, grated and raw in salads, and so on. On this occasion, I present a mossaca made with pumpkin that will give it a sweet spot different from the traditional mussaca.



INGREDIENTS

  • 3 ripe tomatoes

  • 1 large fig onion

  • 200 grams of organic tofu

  • A clove of chopped garlic

  • 1 aubergine

  • 1/2 small pumpkin

  • 1 tablespoon tamari

  • Coconut oil and / or extra virgin olive oil

  • Salt and pepper to taste


For the béchamel sauce

  • Spelled flour (2 tbsp)

  • 1 cup vegetable drink (oats)

  • 1.5 tablespoons extra virgin olive oil

  • Salt and pepper to taste

  • 1/4 teaspoon grated nutmeg dessert.

  • Parmesan cheese ------------- Vegan option: cashews with brewer's yeast and chopped salt.


This recipe can be varied according to your taste, adding more spices or putting different vegetables in the filling.





PREPARATION


How to make mussaca


First of all we will cut the aubergine into 0,5 cm slices and put it with salt so that it loses its bitterness for about 15 minutes. We will cut the onion into small cubes and cook it in a pan with a little oil until the onion is a little transparent. Then add the chopped tomato and after about 30 minutes add the chopped garlic. Then let it cook all together for about an hour. Meanwhile, wash the aubergine and put it in the oven, preheated, at 180 degrees for about 15 minutes until it begins to brown. At the same time cut the pumpkin into 0,5 cm pieces and steam for about 20 minutes. When the stir-fry is almost done, add the tofu that you will crumble with your hands and a spoonful of tamari, let it cook for about 7 minutes, stirring constantly and season to taste. After cooking, take a tray and grease it with coconut oil. We will put the aubergine in the base, the tofu filling in the middle and on top of the pumpkin. Season with salt and pepper and place the béchamel sauce in the oven at 180 degrees for about 10 minutes. After this time, add the Parmesan or vegan cheese and leave it for about 5 minutes until it is all over.



How to make béchamel sause


Dilute the flour with a little cold water, at the same time heat the olive oil in a frying pan and then add the solution. We stir it so that the mixture is well cooked and when the flour starts to turn golden, we put the vegetable drink in it. We mix it constantly so that no lumps remain for a good while over low heat. When it has the desired texture, add salt, pepper and nutmeg.



 
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