Vegan Patates Musakka Recipe
I made vegan potato moussaka, photographed it, sat down to write the recipe, then my husband called out from the kitchen and asked "Did you make a patates oturtma?" I could not answer. At that moment, I was dragged into an inexplicable spiral of thought. What is moussaka, what is oturtma, what separates the two from each other, why did I think of it as moussaka when making this recipe?
Let's start with the first question. What is patates oturtma? For me, it is an oven dish with minced meat made by slicing potatoes in a round shape. That's why when I cut the potatoes into cubes, it didn't occur to me to say oturtma to this dish. So, is just the way a vegetable is chopped enough to turn that dish into a different dish? I have written many times before. In fact, the ingredients for eggplant moussaka and karnıyarık are more or less the same. The only obvious difference is the shape of the eggplant. When it comes to these recipes, this difference was enough to give the dishes a different name. Then why not for oturtma and moussaka?
When I intended the recipe, I had in mind to make potato moussaka, so I didn't change the name. But if you wish, you can also call it patates oturtma. It's not something worth breaking a heart for.
You will say, "You took the ground beef out of the recipe and used mushrooms and walnuts instead. You are not talking about it and you're talking about whether the recipe should be called moussaka or oturtma." It is also right. But I solved it by adding the word vegan to the name of the recipe. If the name of the recipe is correct, of course, the rest will be taken care of.
By the way, as another change, I added peas to the recipe. I wanted to give it color and wanted it to be both nutritious.
If you have, you can also place vegan mozzarella slices on top. In this case, arranging the tomato slices on the cheese will make the dish even more colourful.
Enjoy the recipe...
Vegan Patates Musakka Recipe with Video
Ingredients
- 500 g of potatoes,
- 250 g oyster mushrooms,
- 1 onion,
- 1 green pepper,
- 1 carrot,
- 1 clove of garlic,
- 1 cup of canned peas,
- 1/2 cup of walnuts,
- 1 tablespoon of tomato paste,
- 1 tablespoon of paprika,
- 3 tablespoons of vinegar,
- Salt,
- Black pepper,
- 10 tablespoons of olive oil,
- 10-15 cherry tomatoes.
Preparation
- Peel and dice the potatoes and take them into a 20*26 cm baking dish,
- Pour 4-5 tablespoons of olive oil on them and mix,
- Bake in a preheated oven at 180 degrees until it turns brown in places,
- Meanwhile, chop the onion and pepper into small pieces and stir fry them in five tablespoons of olive oil, heated in a large pan, until soft,
- Add the tomato paste and stir fry until the smell is gone,
- Add the paprika and mix,
- Pulse the mushrooms and walnuts in a food processor until they become a fine-grained mixture,
- Add the mixture, crushed garlic and cubed carrots to the pan and mix,
- Add salt, pepper, vinegar and water, mix, close the lid and cook until it thickens,
- Add the peas last, mix and remove from the heat,
- Spread the sauce over the cooked potatoes,
- Slice the tomatoes and arrange them on top,
- Place it in the oven and bake until the tomatoes are roasted.
Enjoy your meal...