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.
Servings 6
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 Facts
Vegan Moussaka
Amount per Serving
Calories
400
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
5
%
Carbohydrates
70
g
23
%
Fiber
22
g
88
%
Sugar
16
g
18
%
Protein
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.