This vegan moussaka layers tender roasted eggplant & potatoes with hearty lentil ragu and a creamy bechamel sauce for a cozy, comforting, crowd-pleasing family dinner! The recipe is gluten-free, dairy-free, and made with wholesome ingredients.
Creamy, Cozy, Comforting Vegan Moussaka Recipe
For years, Greek moussaka was a dish I had to order if it was on a menu. However, with fried eggplant, a meaty beef/lamb filling, and dairy bechamel topping, the traditional version is not even slightly vegan-friendly and sat heavy in my tummy. Luckily, it turns out it’s fairly easy to make a vegan moussaka recipe that’s every bit as decadent and delicious in a simple, healthier way.
This healthy moussaka combines roasted (rather than fried) eggplant and potatoes with a hearty tomato lentil ‘meat’ sauce and cornstarch-thickened creamy vegan bechamel. It’s soy-free, nut-free, and made with only simple, wholesome ingredients that will fill you up without weighing you down.
Even better, it’s fairly nutrient-packed, with the combination of lentils, potato, eggplant, and tomatoes supplying several vitamins & minerals, antioxidants, gut-friendly fiber, and plenty of plant-based protein. The result is a comforting, hearty, satisfying dish that’s wonderfully indulgent and great for impressing family, friends, and guests at a mid-week meal or on special occasions.
Looking for more ways to enjoy budget-friendly, protein-dense lentils? Check out my comforting lentil shepherd’s pie, hearty vegan Bolognese, and cozy lentil stew or lentil dal. Or browse my list of 24 Best Vegan Lentil Recipes.
The Ingredients and Substitutes
The Eggplant Potato Topping:
- Potatoes: Use an all-purpose variety like Yukon Gold or Russet potatoes.
- Eggplant: Use medium-large eggplants free from brown or soft spots and heavy for their size. You may need an extra one, depending on their size.
- Olive oil: Or another neutral cooking oil, like avocado oil.
- Sea salt & black pepper: To season the veg.
- Fresh herbs: To garnish – like flat-leaf parsley or dill.
The Lentil Filling:
- Lentils: It’s best to use canned (or home-cooked) green or brown lentils, as they hold their shape best when cooked for meatier consistency.
- Olive oil: Or another neutral cooking oil, like avocado oil.
- Tomatoes: This ragu-like sauce relies on both tomato passata and chopped tomatoes for richness, flavor, and texture.
- Aromatics: Combining yellow or white onion and garlic creates a flavor-packed base.
- Seasonings: A few simple pantry herbs and spices are all you need for heaps of flavor.
- Bay leaves
- Dried thyme
- Oregano
- Paprika
- Cinnamon
- Sea salt & black pepper (or use soy sauce for extra umami flavor)
- Sweetener: I use a little coconut sugar (brown sugar will work, too) to balance the acidity of the tomatoes. Adjust the amount or omit it to taste.
Creamy Vegan Bechamel Sauce:
- Vegan butter: Use a high-quality unsalted vegan butter, like Miyoko’s/ Earth Balance.
- Plant-based milk: Use unsweetened dairy-free milk. E.g., soy milk, oat milk, coconut milk.
- Cornstarch: This starch will help to thicken the sauce for a tasty gluten-free moussaka. However, regular flour works too. Or potato starch – though you’ll need less.
- Nutritional Yeast: A small amount of nutritional yeast helps add a subtle cheesy flavor.
- Nutmeg: While subtle, this addition adds a little ‘something special’.
- Sea salt & Pepper: To season to taste.
- Vegan cheese: (Optional) Use meltable shredded cheese for extra ooey-gooey deliciousness.
Alternatively, substitute the béchamel sauce with mashed potatoes, like in my vegan Shepherd’s pie recipe and double up on the eggplant for beneath.
What Could I Add to a Vegan Moussaka?
- Mushrooms: Optionally add finely chopped mushrooms (cremini, button, etc.)/ dried mushrooms to the lentil ragu for an even meatier, umami-rich flavor and texture.
- For spice: Add cayenne pepper or red pepper flakes to the ‘meat’ sauce.
- Wine: A splash of vegan dry red wine to de-glaze the pan after sauteing the aromatics adds wonderful richness and depth to the ragu.
- Vegetables: To make a mixed vegetable moussaka, boost the nutrients and texture with shredded or finely diced carrots, zucchini, shredded cauliflower/broccoli, peas, and/or several handfuls of spinach or kale.
- Panko breadcrumbs: Regular or gluten-free for a crispy topping.
- Lemon wedges: To serve with the veggie moussaka for added ‘brightness’ and depth.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegan Lentil Moussaka
1: Prepare the Eggplant and Potatoes
- First, preheat the oven to 390 °F/200 °C and line two baking sheets with parchment paper.
- Then, slice each eggplant into 4-5 lengthwise slices (about ¼-inch thick) and the potatoes into ½-inch (1 cm) thick slices.
- Once sliced, arrange the slices in a single layer across the baking sheets, lightly brush them with olive oil, and sprinkle with salt and pepper.
- Bake them for 20 minutes or until lightly browned.
2: Prepare the Lentil Moussaka Filling
- Meanwhile, peel and chop the onion and mince the garlic while heating a little oil in a large skillet over medium heat.
- Once hot, sauté the onion and garlic for 4-5 minutes, until translucent.
- Then add the tomato puree, chopped tomatoes, and all the spices (including salt and pepper to taste). Stir, add the lentils, and let it simmer on low heat for about 5 minutes.
3: Prepare the Vegan Bechamel Sauce
- Add the plant-based milk to a small saucepan/skillet with the cornstarch, nutritional yeast, salt, and pepper, and whisk well.
- Then, add the dairy-free butter and bring the mixture to a boil over medium-high heat. Immediately lower to a simmer and stir/whisk constantly until it thickens. Remove it from the heat and set aside.
4: Assemble and Bake the Vegan Moussaka
- Grease a 9×13-inch (23x33cm) baking dish with vegan butter or oil and arrange half the potato and eggplant slices across the bottom of the dish.
- Top that with the lentil mixture, followed by the remaining eggplant and potato slices.
- Pour the bechamel sauce over the top and spread it evenly. Then, optionally, sprinkle some vegan cheese over the top.
- Transfer the potato eggplant moussaka to the oven to bake for 30 minutes or until golden brown on top with tender eggplant/potato and a bubbling filling. Finally, optionally garnish with herbs, and enjoy!
Leave it to rest for about 20 minutes for even better flavor and easier slicing.
What to Serve with Vegan Moussaka
Enjoy a portion of this vegan lentil moussaka alone, or make a heartier and/or more well-rounded meal with a side of:
- Vegan yogurt: Just a dollop for creaminess.
- Bread: Like pita bread, flatbread, or garlic bread.
- Salad: Like a leafy green salad, Greek salad, or tabbouleh.
- Vegetables: Add extra nutrients to the meal with grilled/roasted red peppers, zucchini, tomatoes, green beans, etc.
- Mezze: Like vegan tzatziki and hummus with pita bread, olives, stuffed grape leaves, etc.
- Grains: Like my Greek tomato rice, veggie quinoa pilaf, couscous, etc.
Storage Information
Make ahead: Prepare and assemble the moussaka 1-2 days in advance and store it covered in the refrigerator. When baking, let it come to room temperature first for 40-60 minutes.
Store: This tastes amazing right out the oven but also makes delicious leftovers, too. Leave it to cool, cover the dish, and store it in the fridge for 3-4 days.
Freeze: Once cooled, separate the veggie moussaka into portions in freezer-safe airtight containers/ Ziplock bags, and freeze for 2-3 months. Allow it to thaw in the refrigerator overnight before reheating.
Reheat: Reheat the lentil moussaka in individual portions in the microwave (1-2 minutes) or in larger amounts, covered with foil, in the oven at 350F/175C (15-30 minutes based on size).
FAQs
Can I substitute the lentils?
You could use TVP or your favorite vegan mince alternative instead of lentils if preferred. Tofu or bulgur wheat will also work.
Can I use dried lentils?
Dried lentils will require pre-cooking first. Otherwise, you’d need to make changes to the recipe, adding broth to the ragu layer and leaving it to simmer for longer for the lentils to cook.
Should I salt the eggplant slices?
I’ve tried this vegan moussaka recipe with and without salting the eggplant and didn’t find enough difference to warrant the extra time and effort.
However, if you’re using Heirloom eggplant/have issues with bitter eggplants where you live, feel free to salt the slices for 30 minutes before roasting.
Recipe Notes and Tips
- Don’t omit the oil: While you don’t need loads, a little oil to bake the eggplant helps produce the best, most tender (not rubbery at all) texture.
- Leave it to rest: It’s important to give it time to slightly thicken/set for cleaner slicing.
- Potatoes vs. no potatoes: You can make this vegan moussaka recipe entirely with eggplant, only potato, or even replace the potato (or eggplant) with zucchini.
More Hearty Vegan Dinner Recipes
- Vegan Lasagna Soup
- Butternut Squash Mac and Cheese
- Pumpkin Pasta Bake
- Curried Cauliflower Casserole
- Mexican Pinto Bean Soup
- Vegan Goulash
If you try this easy vegan moussaka recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Moussaka
Ingredients
Eggplant and Potatoes
- 2 pounds (1 kg) potatoes peeled
- 3 large eggplants
- Olive oil to brush
- Sea salt & pepper to sprinkle
Lentil Moussaka Filling
- 3 cups (600 g) cooked lentils (about 1 1/2 cups dried)
- 2 cups (450 g) passata
- 1 cup (150 g) chopped tomatoes
- 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
- 1 pinch of cinnamon
- Sea salt & pepper to taste
Vegan Béchamel Sauce (see recipe notes)
- 2 Tbsp (28 g) vegan butter
- 2 cups (480 ml) plant-based milk
- 3 1/2 Tbsp (28 g) cornstarch
- 2 Tbsp nutritional yeast
- Sea salt & pepper to taste
- 1 pinch of nutmeg
- Vegan cheese to taste (optional)
Instructions
Prepare the Eggplant and Potatoes
- Check the video in the post for visual instructions.First, preheat the oven to 390 °F/200 °C and line two baking sheets with parchment paper.
- Then, slice each eggplant into 4-5 lengthwise slices and the potatoes into ½-inch (1 cm) thick slices.
- Once sliced, arrange the slices in a single layer across the baking sheets, lightly brush them with olive oil, and sprinkle with salt and pepper.
- Bake them for 20 minutes or until lightly browned.
Prepare the Lentil Moussaka Filling
- Meanwhile, peel and chop the onion and mince the garlic while heating a little oil in a large skillet over medium heat.
- Once hot, sauté the onion and garlic for 4-5 minutes, until translucent.
- Then add the tomato puree, chopped tomatoes, and all the spices (including salt and pepper to taste). Stir, add the lentils, and let it simmer on low heat for about 5 minutes.
Prepare the Vegan Bechamel Sauce (see recipe notes)
- Add the plant-based milk to a small saucepan/skillet with the cornstarch, nutritional yeast, salt, and pepper, and whisk well.
- Then, add the dairy-free butter and bring the mixture to a boil over medium-high heat. Immediately lower to a simmer and stir/whisk constantly until it thickens. Remove it from the heat and set aside.
Assemble and bake the Vegan Moussaka
- Grease a 9x13-inch (23x33cm) baking dish with vegan butter or oil and arrange half the potato and eggplant slices across the bottom of the dish.
- Top that with the lentil mixture, followed by the remaining eggplant and potato slices.
- Pour the bechamel sauce over the top and spread it evenly. Then, optionally, sprinkle some vegan cheese over the top.
- Transfer the potato eggplant moussaka to the oven to bake for 30 minutes or until golden brown on top with tender eggplant/potato and a bubbling filling. Finally, optionally garnish with herbs, and 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.
- Leave the finished dish to rest for about 20 minutes for even better flavor and easier slicing.
- Recipe serves 6. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Monika
Hi, would oil work instead of vegan butter in the béchamel sauce? We are cutting back on oil so I don’t want to buy a box of butter to just have it sit in the fridge. Love the recipe and will be doing it today!
Ela
Hi Monika! I never tried making the sauce with oil but it should work. The taste might be different though. I hope you will like the recipe. 🙂
Yoana Petkova Rona Peacock
Fab comfort meal! Will be making it more often 🙂
Ela
Awesome! So glad you liked the vegan moussaka. 🙂
Caroline
I have cooked this today for my parents as they are visiting for Mothering Sunday here in the UK. They are 82/84 years old and not vegan, but were super excited to ‘try something different’ and were fascinated to see what I do actually eat, now I’m eating plant based only! We all loved it! The recipe is so easy to follow ( I made half the quantity and omitted the potatoes) and along with various salad options, it made for a terrific lunch! Thank you so much and I will definitely take a few moments to look through your other recipes! PS. May I add how super helpful having the actual weight marked against the recipe is for us non cup savvy peeps!
Ela
Aww, that’s awesome, Caroline! I am so glad you all enjoyed the recipe. Thanks so much for your sweet comment! 🙂
Ellie
Hi! Ithis freezable? 🙂
Ela
I haven’t tried it but yes it should be freezable! 🙂
Tai
Hi Ela, what kind of lentils the you used? green, red, brown?
Ela
Hello! I typically use brown lentils. 🙂
Siobhan
Rating done. I didn’t realize that feature was there. 😮
Ela
Thank you very much! 🙂
Siobhan
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.
Ela
Wonderful! Thanks for your thorough feedback! It’s very helpful. Would you mind also leaving a rating for this recipe? Thanks! 🙂
bilberryelf
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
Ela
Awww, that’s awesome! I am super happy you loved this recipe! Thanks so much for your fantastic feedback. I really appreciate it! 🙂
Audrey
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
Ela
So happy you liked the recipe! Thanks for your feedback. 🙂
Abby Kuo
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!
Ela
Wonderful! Thanks for your amazing feedback, Abby! 🙂
Anja
Lecker ????
Ela
❤️❤️❤️
Huyghebaert Justine
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 !
Ela
That’s wonderful! Thanks for your excellent feedback! 🙂
Gabriela
Made the Moussaka yesterday, it was very delicious! Thank you for the recipe! (and all the others!)
William H Madden
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!
Ela
Thanks for your great feedback, William! I really appreciate it. 🙂
Garrath & Anna
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!
Ela
Amazing! Thanks a lot for your fantastic feedback! I am glad you like my recipe. 🙂
Dee | Green Smoothie Gourmet
Ela, this dinner looks incredibly easy and healthy. I love lentils, recently we are eating a lot of them, and wow, much energy after a lentil meal so thanks for this great recipe! Dee xx
Ela
Thank you very much, Dee! Yes, I agree, lentils deliver so much energy, they are amazing. 🙂
Bianca Zapatka
This looks so good! Love that you made it with lentils ???? so healthy and delicious!
Lots of love, Bianca ❤️
Ela
Thank you, Bianca! I wish I could share it with you. 🙂
Ana
I’ve already tried it today, great! ????
Ela
Yay! I am so glad you liked it, Ana! Thanks for leaving a great feedback. 🙂
Anu
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
Ela
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. 🙂
GD
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!