Sweet Potatos Mousaka

For the soy kebab

1. Put the soy kebab in a bowl.

   Cover it with plenty of water, till it covers the ingredient at least at two fingers depth, so that it absorbs it and softens. Let it sit for about two hours or even from the night before so that it soaks properly.

2. Then, strain it and put the kebab in a pot with water and  let it boil just for 5 minutes.

   Strain carefully so that you get rid of all of the water that has been absorbed.

3. Let the strainer aside and start cooking it exactly as you would cook meat.

   Pour some olive oil in a hot pot and start with the onion, garlic and laurel.

   Continue with sautéing the kebab. There is a chance that it leaves liquids as you cook it so stir until they evaporate. 

   Keep sautéing and add the tomato paste and spices, the vegetable cube and salt and pepper.

4.  

   Extinguish your dish with the red wine and add half a cup of hot water.

   Stir after lowering the fire and let it cook slowly, not completely covered, for about 20 minutes until all of the liquids are mostly gone.

For the vegetables

1. Wash, peel and cut the potatoes and eggplants in washers or thin, long pieces as thick as about a finger. 

   Λαδώνουμε καλά το σκεύος (πυρέξ ή μέτριο ταψί, μικρότερο απ΄ του φούρνου) που θα μαγειρέψουμε τον μουσακά.

   Drizzle olive oil on your cooking pot of choice (Pyrex or medium sized pan, smaller than the typical oven ones)  and make sure it goes everywhere.

   Place the potatoes one next to another covering each others side so that they hold the kebab and it won't break.

   

2. Once you are done with the potatoes, add salt and pepper, drizzle with olive oil and spread the kebab evenly on top.

   

3. Continue with the eggplants which you will also be drizzling with olive oil and adding salt and pepper on top.

   Cover your pan with some aluminum foil and bake for 40 minutes in the air setting on 190C degrees, on the lower rack in the oven.

   

For the béchamel sauce

1. Once the pan is in the oven you can start prepping your béchamel. 

   In a medium pot,  pour some olive oil and add the flour slowly while simultaneously stirring so that the final product won't have lobes.

2. Continue by pouring the almond milk slowly and mix with fast stirring moves. 

   Put the fire on 6 so that it is more manageable. 

   Keep doing the same until you are done with the milk. at the same time add salt, pepper and nutmeg.

   Lower the fire on 5 so that it doesn't stick to the pot and keep stirring till it turns thicker. once it does, draw away form the fire.

   Once the musaka is ready and out of the oven add the béchamel on top.

   Sprinkle the shredded cashews on top and put it back in the oven till it turns brown for about 30 more minutes at 170C degrees, on the middle rack and in the air setting.

3. Serve it warm out of the oven after letting to rest for 5-10 minutes. You can even eat it cold though it's equally enjoyable.