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Vegan Moussaka with Lentils | healthy, gluten-free recipe

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gluten-free vegan moussaka on a plate with a forkHealthy Vegan Moussaka

Are you a fan of Greek food? I must admit that I don’t eat it very often as most Greek dishes are meat-based. The Greek version of Moussaka includes layers of meat and eggplant topped with a Béchamel sauce. Other popular Greek dishes are Souvlaki, Gyros, and Tzatziki but there are so many more. Moussaka is the first Greek dish which I veganized and let me tell you I LOVE this vegan Moussaka recipe. It’s flavorful, satisfying, and very tasty!

two eggplants for vegan moussakaMade with lentils

The traditional Moussaka recipes are made with lamb but some are made with beef. I decided to use lentils instead. Lentils are packed with fiber, minerals, proteins and they are are very healthy and good for our gut. However, you can also make this recipe with bulgur (if you aren’t gluten-free) or tofu instead of lentils. I haven’t tried the bulgur version as I prefer gluten-free ingredients but I heard it’s very delicious as well.

I used dry brown lentils and cooked them with some salt and water in a pot. Feel free to use tinned lentils though.

how to make vegan moussaka step by step picturesEggplant Moussaka

I roasted the eggplants in the oven together with the potatoes. You just need to brush them with a little bit of olive oil and sprinkle salt and pepper on top. You could also fry them in a pan but since I used 3 big eggplants in this recipe (which I cut into 4 pieces each) it was actually easier and quicker to roast them in the oven. Eggplants add a wonderful flavor to this vegan Moussaka and did you know that they are very healthy? They are rich in many nutrients and antioxidants. They are high in fiber and low in calories, that’s why they could help with weight loss.

vegan moussaka in a glass baking dishMeal prep recipe

This healthy vegan Moussaka tastes best right out of the oven but it can be also made a day ahead and then reheated in the oven or microwave, for example, at work. My boyfriend also loves to eat it cold!

vegan moussaka and wooden spatula in a glass baking dishThis vegan Moussaka is:

  • Hearty
  • Flavorful
  • Plant-based
  • Lamb-free
  • Gluten-free
  • Fairly easy to make
  • A great comfort dish
  • Satisfying

vegan moussaka on a plate with a hand grabbing a wooden spatulaBéchamel sauce

A traditional Béchamel sauce is made with butter, all-purpose flour, and milk. I’ve used vegan butter, cornstarch, and plant-based milk instead. You can use regular flour if you are not gluten-free. Instead of cornstarch, you could also use potato starch but you will need less because potato starch thickens more than cornstarch. I also added nutritional yeast flakes for a cheesy flavor.

vegan moussaka on a plate with a wooden spatulaMashed potatoes as an alternative

If you don’t want to make the Béchamel sauce, you could also prepare this casserole with mashed potatoes. Check out my Vegan Shepherd’s Pie for the recipe.

vegan moussaka on a plateVariations

You can make this vegan Moussaka without potatoes. It will be less filling but at the same time it will also contain less carbs. You could also use zucchinis instead of potatoes for a “low carb version”.

gluten-free vegan moussaka on a plate with a wooden spatulaIf you make this delicious casserole and maybe even take a photo of it, then I would love to see it. You can DM it to me on Instagram.

Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post. And if you are a fan of casseroles, definitely also try out my following recipes: Potato Bake, Shepherd’s Pie, Pasta Bake. All recipes are gluten-free and vegan as well.

close-up of vegan moussaka and wooden spatula in a glass baking dish

Print Recipe
5 from 11 votes

Vegan moussaka

Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. The recipe is plant-based, gluten-free, and fairly easy to make.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Servings: 6

Ingredients

For the base:

  • 2 pounds potatoes, peeled (1 kg)
  • 3 large eggplants
  • Olive oil to brush
  • Sea salt & pepper to sprinkle

For the lentil mixture:

  • 3 cups of cooked lentils (600 g)
  • 2 cups tomato purée (450 g)
  • 1 cup chopped tomatoes (150 g)
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 1-2 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp coconut sugar or brown sugar
  • pinch of cinnamon
  • Sea salt & pepper to taste

For the béchamel sauce (*see recipe notes):

  • 2 tbsp vegan butter (28 g)
  • 2 cups plant-based milk (480 ml)
  • 3 1/2 tbsp cornstarch (28 g)
  • 2 tbsp nutritional yeast flakes
  • Sea salt & pepper to taste
  • Pinch of nutmeg
  • Vegan cheese to taste (optional)

Instructions

  • Preheat oven to 390° F/200° C and prepare two baking sheets with parchment paper.
  • Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 minutes or until lightly brown.
  • Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion & garlic and sauté for about 4-5 minutes. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes.
  • For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few minutes until it thickens. Whisk continuously. Remove from heat. Check the recipe notes if you don't want to make the béchamel sauce.
  • Grease a 13"x9" (33x23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish. Top with the lentil mixture, followed by the remaining potato/eggplant slices (see photo above in the blog post). Pour the béchamel sauce on top and spread evenly. Add vegan cheese to taste (optional).
  • Bake in the oven for about 30 minutes or until golden brown. Garnish with fresh herbs. Enjoy!

Notes

  • You can top the moussaka with mashed potatoes if you don't want to make the bechamel sauce. Check out my Vegan Shepherd's Pie for the mashed potato layer recipe.

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Healthy gluten-free vegan moussaka with lentils

Reader Interactions

Comments

  1. Hi!

    Firstly I’d like to say that I truly love your recipes. They are very easy to make and I find them super delicious! As I am estonian living in Greece and kind of a super fan of this food, it makes me really sad that people have this misconception about greek food not having vegan dishes. It is true that most people love their meat here. But there are loads of vegan options everywhere you go! Pita gyros and souvlaki are fast food, not real and healthy greek food. No one used to eat that 30 years ago. Just like no one used to eat big chain garbage food in Estonia same amount of years ago. I’m just going to name some of my favorite vegan options: horta, gigantes, zucchini keftedes, chickpea patties, gemista (is made with and without meat), dolmades, fava, fava soup, fakes, spanakopita (is made with and without feta cheese and butter), spanakorizo (rice and spinach dish), you can always ask greek salad without feta), grilled mushrooms with garlic. These are just ones I consume in an ordinary week. Most loved fat that is used is olive oil, greek grannys tend to make vegetables swim in it ???? And almost every family has their own olive oil and claim it to be the best there is. (That is in island at least). Healthy neighborly competition. Anyway. I guess the best is to come and see yourself. I know I fell in love with this food. Haven’t met anyone who didn’t! ????

    -A

    Reply

    • Hi and thanks for your thorough comment! I am excited to learn about these vegan Greek dishes. I visited Greece when I was 16 and still remember the good food. I wasn’t vegan back then (I was vegetarian though). I wish I could travel to Greece again, now many years later, and check out all the vegan dishes you mentioned. Would be wonderful! Thanks for sharing. 🙂

      Reply

    • I’m so glad you shared all the vegan Greek options. I’m of Greek background (living in Australia) and have been vegan 20 years. I would say sooooo many of the traditional dishes are vegan. There’s so much variety!

      Reply

  5. Just made it! I am in Ironman training, and vegan the nutritional value from this is perfect! Especially during the winter months. I have tried making Bechamel sauce before and failed so was a little sceptical! This recipe was easy and it turned and great!!! Thank you!

    Reply

  6. Hi,
    I’m new to your blog but I’ve been vegan for a few years. I made this recipe today and it is so delicious!! It did take me about an hour of prep time but I think as I make it more it will be faster.. still worth taking the time to get a hearty healthy meal! I added garlic vegan buttered bread crumbs to the top though!! Im excited to make more of your recipes!

    Reply

  7. I just made it this lunch cause i love greek food, specially moussaka, and as i’m vegan, was looking for a good recipe ! And everybody liked it, and i was happy to have a bit of the greek vibes ! As i’m a eggplantlover, i will say to put more haha ! Thank you for the recipe, i will do it again !

    Reply

  10. This inspired me to make a lasagna, I just swoped the potatos for lasagna sheets. I love this is low fat and so easy to make! The bachemal sauce was delicious, but for my own twist, I added some garlic powder to it. Thank you for the recipe!

    Reply

  11. This was so delicious! I’ve tried a couple of your recipes now and your blog is quickly becoming a favourite! Thanks for sharing your recipes

    Reply

  12. Made it today, and it was so fabulous! My mom loved it too, so it’s 100% approved 😉 Being fully whole food plant-exclusive, I didn’t use any oil or salt, swapped the coconut sugar for homemade date syrup, and made a thick cashew milk to substitute for the plant milk + vegan butter for the béchamel sauce. Also didn’t have any nooch on hand, but it turned out so fantastic anyways! Only had red lentils, cooked them with the sauce and it went really well. Really, really tasty and wholesome 🙂 Also had to exchange thyme and oregano for marjoram and basil since that’s what I had, which worked nicely too 🙂 I left it for quite a bit longer in the oven actually, was doing some baking and didn’t want the moussaka to get cold until I could eat it, haha. Lowered the heat tp 175 C/350 F for that after it had been in there the suggested time, it didn’t get bad or anything and just got a little more colour 🙂 Thank you so much for sharing, my mom always sees your posts on Instagram and gets so excited for the food, it’s such a great way for her to get ideas for what she wants me to make 🙂 Wishing you a lovely day <3

    Reply

    • Awww, that’s awesome! I am super happy you loved this recipe! Thanks so much for your fantastic feedback. I really appreciate it! 🙂

      Reply

  13. I am typing between mouthfuls of this gastronomic delight. I made a few changes because I wanted less starch and I worked with what was on hand. Here goes: I added sliced button mushrooms to the onions halfway through cooking them…I am addicted to mushrooms, they are meaty and satisfying and added bulk. My two aubergines (eggplants) were small, so I used courgettes (zucchini) as well. I sliced and roasted both vegetables as you instructed. I added tomato paste because the lentil mixture was looking a bit pale. Also added a little Scotchbonnet pepper for heat and because it’s in my Jamaican DNA. Added extra nutritional yeast to the cheese sauce, plus some grated almond cheese that melted well and was hanging around in my fridge way too long. 🙂 I suspected the bean mixture would be too runny and it needed something starchy to absorb the excess liquid, so I added one layer of lentil, lasagne pasta close to the bottom. It was the most delicious Moussaka or Lasagne 😉 EVER. Your seasoning was perfect. Your boyfriend is correct, it’s also delicious cold. I’m having a cold slice with coffee at this very moment. BTW, the none vegans loved it and I had to hide this one slice for today. Thanks for sharing this deliciousness that I will be making at least once per week. I’ll save a slice for you on Instagram.

    Reply

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