Vegan Potato, Savoy Cabbage & Soy Granule Moussaka

Filling, Sauce, and Assembly Instructions

1. Preheat your oven to 200°C.
2. Prepare the “marinated TVP soy granules in tomato sauce” according to its recipe (you’ll mix it into the cabbage filling).
3. Peel the potatoes and slice them into thin rounds (about 3–4mm).
4. Parboil the potatoes: bring a pot of salted water to a boil, add the potato slices, and cook for 4–5 minutes. Drain well (they should be slightly softened, not fully cooked).
5. Finely chop the onion and savoy cabbage.
6. Heat 2 tbsp olive oil in a large pan over medium heat. Add the onion and sauté for about 5–7 minutes until translucent.
7. Add the savoy cabbage and cook for 8–10 minutes, stirring occasionally, until softened. If it looks dry, add a small splash of water.
8. Stir in the prepared marinated soy granules and cook for 2–3 minutes so everything is hot and well combined. Set aside.
9. Make the cream sauce: in a bowl, mix vegan sour cream, vegan cooking cream, garlic powder, onion powder, 2 tsp of the salt, and a pinch of black pepper until smooth.
10. Grease a baking dish (about 20 × 30cm) with the remaining 1 tbsp olive oil.
11. Assemble: layer half of the potatoes on the bottom. Spread the cabbage + soy mixture evenly over the potatoes. Top with the remaining potatoes.
12. Pour the cream sauce evenly over the top and smooth it out.
13. Sprinkle vegan mozzarella over the top.
14. Bake for 45–55 minutes, until the top is golden and the potatoes are tender when pierced with a fork.
15. Let it rest for 15–20 minutes before slicing (it sets up and holds together much better).
16. Store in an airtight container in the fridge for up to 3 days.