Soak 100g of soy flakes in warm water before you begin preparing the other ingredients.
Finely chop the onion and grate the carrot.
Sauté the onion and carrot in a little oil until they begin to stick to the bottom of the pot.
Add a bit of water (about 1/4 cup) and simmer until the water evaporates.
Repeat adding water two more times.
Now, add the soaked soy flakes (drained of excess water) to the onion and carrot mixture, and continue sautéing for another 10 minutes, adding water as needed.
Season the soy flakes, onion, and carrot with 1 tablespoon of Vegeta and 1/2 teaspoon of pepper.
While the soy flakes and carrot are cooking, peel and thinly slice the potato.
Season the sliced potatoes with 1 tablespoon of Vegeta, mix, and set aside to rest while the rest of the ingredients cook.
Beat 1 egg with a fork and add it to the soy flakes, onion, and carrot mixture, stirring until the egg is incorporated.
The filling is now ready.
Grease the bottom and sides of a deeper baking dish with a little oil.
Arrange a layer of potatoes to cover the bottom, pour the filling over the potatoes, and then add the remaining potatoes on top.
Beat 2 eggs with 1 tablespoon of sour cream and 1 teaspoon of Vegeta, then pour this mixture over the moussaka.
Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (356°F) for 30 minutes.
After 30 minutes, remove the foil and bake uncovered for another 30 minutes.
