Vegan Moussaka
Add Preferred SourceVegan Moussaka is a hearty, plant-based take on the Greek classic, packed with layers of roasted eggplant, lentil sauce, and creamy dairy-free béchamel. It’s warm, filling, and perfect for a cozy meal any time of year. The combination of cinnamon-spiced lentils and nutmeg-infused sauce makes every bite rich and satisfying.
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This moussaka is a go-to for when I want something comforting but still packed with wholesome ingredients. The lentils make it protein-rich without the need for eggs or meat sauce, the vegan béchamel is smooth and creamy, and the eggplant gives it that classic moussaka texture. It’s especially perfect for autumn and winter but honestly, I could eat it all year round.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Moussaka
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how this casserole recipe comes together in layers, creating a rich and flavorful dish. Here’s how to do it:
Roast the Eggplant
Preheat the oven to 350°F (180°C). Brush the eggplant slices with olive oil, season with kosher salt and pepper, and arrange them on a baking tray. Roast for about 20 minutes, flipping halfway through, until tender and golden brown.
Cook the Lentil Filling
Heat olive oil in a frying pan and sauté the diced onion and carrot for a few minutes. Add garlic and cook until fragrant. Stir in cinnamon, oregano, and tomato paste. Mix in the lentils and balsamic vinegar, then bring everything to a gentle boil. Reduce the heat, add vegetable broth, and let it simmer until thickened.
Boil the Potatoes
Bring a saucepan of water to a boil. Add the sliced potatoes and cook for about five minutes until just tender. Drain and set aside.
Make the Creamy Bechamel Sauce
In a saucepan, melt dairy-free margarine, then whisk in the flour to make a roux. Slowly add the dairy-free milk, stirring constantly until smooth and thick. Season with a pinch of salt, black pepper, and a pinch of nutmeg, then stir in grated dairy-free cheese.
Assemble and Bake
Layer half of the roasted eggplant in a baking dish, followed by half of the lentil mixture. Repeat with the remaining eggplant and lentils. Arrange the boiled potato slices on top, then pour over the creamy béchamel sauce. Bake for 30-35 minutes until golden brown.
Rest and Serve
Let the moussaka rest for about 10 minutes before sslicing and serving. Garnish with fresh parsley, and enjoy!
Recipe Notes and Tips
I like to keep things simple, but here are a few extra tips to make this dish even better:
- Potatoes: Use Yukon Gold potatoes for the best texture.
- Rest: Let the moussaka rest for 10 minutes before slicing to help the layers hold together.
- Extra flavor: Add a splash of red wine to the lentil mixture for extra depth of flavor.
- Fresh herbs: Try different herbs like thyme or fresh parsley for extra freshness.
- Make ahead: Assemble the moussaka, cover with plastic wrap, and refrigerate overnight. Bake when ready to serve.
- Lentils: You can use canned lentils if that’s easier. Just drain and rinse them before adding to the pan. Reduce the cooking time since they don’t need to soften.
- Eggplant: If you’re not a fan of eggplant, try using zucchini or even mushrooms for a different texture.
How to Store Leftover Greek Moussaka
Once cooled, transfer leftovers to an airtight container and store in the fridge for up to three days. You can also freeze portions for up to two months—just thaw overnight in the refrigerator before reheating. To reheat vegan moussaka, pop it in the oven at 180°C (350°F) for 15-20 minutes, covering it loosely with foil to keep it moist. For a quicker option, microwave individual portions for 2-3 minutes, adding a splash of water if needed. The oven keeps the layers crispy, while the microwave is great for a fast, fuss-free meal!
What to Serve with this Greek Moussaka Recipe
Vegan moussaka is a hearty dish on its own, but a few tasty sides can make it even better! A crisp Greek salad with cucumbers, tomatoes, red onion, and olives adds a fresh contrast to the rich layers. Warm pita bread or a slice of crusty sourdough is perfect for scooping up every last bite. And don’t forget a drizzle of vegan tzatziki-style yogurt sauce or a spoonful of hummus for extra creaminess. For a full Greece-inspired feast, pair it with a refreshing lemony orzo salad or a bowl of comforting lentil soup!
More Recipes You Will Love
I have plenty of plant-based comfort foods to share:
- Vegan Lasagna
- Vegan Pot Pie
- Chickpea and Sweet Potato Stew
- Cheesy Broccoli and Rice Casserole
- Tuscan White Bean Skillet
Ingredients
- 2 eggplants sliced
- 2 tablespoons olive oil
For the lentil layers:
- 1 cup onion diced
- 1 carrot diced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon cinnamon
- 1 teaspoon dried oregano
- 2 tablespoons tomato purée
- 2 cups lentils rinsed and drained
- 1 cup vegetable broth
- 3 tablespoons balsamic vinegar
For the potato & béchamel layer:
- 2 large potatoes peeled and sliced
- 3 tablespoons dairy-free block margarine
- 4 tablespoons plain flour
- 2 cups dairy-free milk unsweetened
- ¼ cup dairy-free cheese
- Grated nutmeg to taste
- Fresh parsley to serve
Video
Instructions
- Preheat the oven to 350ºF (180°C). Brush the eggplant slices with oil, season with salt and pepper, and place them on a baking tray. Roast for about 20 minutes, turning halfway through, until golden and soft.2 eggplants, 2 tablespoons olive oil
- While the aubergines roast, heat olive oil in a frying pan. Add the chopped onion and carrot and cook for 3-4 minutes, until softened. Add the garlic and cook for another 3-4 minutes.1 cup onion, 1 carrot, 2 cloves garlic, 2 tablespoons olive oil
- Stir in the cinnamon, oregano, and tomato purée. Add the lentils and balsamic vinegar, increase the heat to bring it to a boil, then reduce to a simmer. After 2-3 minutes, add the broth powder, season with salt and pepper, and cover. Let it simmer for 15 minutes, until thick and glossy.½ teaspoon cinnamon, 1 teaspoon dried oregano, 2 tablespoons tomato purée, 2 cups lentils, 1 cup vegetable broth, 3 tablespoons balsamic vinegar
- Bring a saucepan of water to a boil. Add the sliced potatoes and cook for about 5 minutes, until almost tender but not falling apart. Drain and set aside.2 large potatoes
- In the same saucepan, melt the margarine and stir in the flour. Cook gently for 2-3 minutes, then slowly add the milk, stirring constantly, until a thick, glossy sauce forms. Season with salt and black pepper. Remove from the heat and stir in the grated cheese and nutmeg.3 tablespoons dairy-free block margarine, 4 tablespoons plain flour, 2 cups dairy-free milk unsweetened, ¼ cup dairy-free cheese, Grated nutmeg
- Layer half of the roasted eggplant slices at the bottom of an ovenproof dish. Top with half of the lentil mixture. Add the remaining eggplant slices, followed by the remaining lentil mixture. Layer the potato slices on top, and then pour the béchamel sauce over everything.
- Place the moussaka in the oven and bake for 30-35 minutes, until the top is golden brown.
- Serve with fresh parsley.Fresh parsley
Notes
- Potatoes: Use Yukon Gold potatoes for the best texture.
- Rest: Let the moussaka rest for 10 minutes before slicing to help the layers hold together.
- Extra flavor: Add a splash of red wine to the lentil mixture for extra depth of flavor.
- Fresh herbs: Try different herbs like thyme or fresh parsley for extra freshness.
- Make ahead: Assemble the moussaka, cover with plastic wrap, and refrigerate overnight. Bake when ready to serve.
- Lentils: You can use canned lentils if that’s easier. Just drain and rinse them before adding to the pan. Reduce the cooking time since they don’t need to soften.
- Eggplant: If you’re not a fan of eggplant, try using zucchini or even mushrooms for a different texture.
Storage and Reheating Instructions
- Fridge: Once cooled, transfer leftovers to an airtight container and store in the fridge for up to three days.
- Freeze: You can also freeze portions for up to two months—just thaw overnight in the refrigerator before reheating.
- Reheat: To reheat vegan moussaka, pop it in the oven at 180°C (350°F) for 15-20 minutes, covering it loosely with foil to keep it moist. For a quicker option, microwave individual portions for 2-3 minutes, adding a splash of water if needed. The oven keeps the layers crispy, while the microwave is great for a fast, fuss-free meal!
