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A plated serving of vegan moussaka topped with melted cheese and parsley, featuring visible layers of pasta, sauce, and vegetables. A fork and knife are placed beside the plate.

Moussaka

Vegan 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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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: Greek
Keyword: vegan moussaka
Servings: 8
Calories: 412kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

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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!

Nutrition

Calories: 412kcal | Carbohydrates: 56g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 249mg | Potassium: 1119mg | Fiber: 21g | Sugar: 10g | Vitamin A: 1828IU | Vitamin C: 22mg | Calcium: 147mg | Iron: 5mg
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