Vegan Moussaka

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Eggplant is the heart of this dish, just like in my mom’s recipe, but instead of meat, I use a hearty lentil ragu that adds the same depth and texture. My creamy cashew béchamel blends perfectly, bringing every layer together. If you love plant-based Greek recipes, I invite you to try this vegetarian moussaka for another Mediterranean healthy meal.

🥘 Ingredients

This vegan moussaka is made with ingredients I love using in my cooking. Check out the full list of wholesome ingredients below:

Eggplant & Vegetables: Eggplant forms the base of this dish, but you can also use potatoes or zucchini as alternatives. I slice it into thick rounds to hold up well in the layers. Sweet onion and fresh garlic add depth, but yellow, white, or brown onions work too.

Plant-Based Protein & Texture: A mix of chickpeas, lentils, and walnuts replaces the traditional meat filling, giving the sauce a protein-rich texture. Canned chickpeas work best for this, but if using dried, soak them overnight.

Sauce Ingredients: Fresh tomatoes, tomato sauce, and vegetable broth provide a rich, flavorful base. I use fresh parsley for a herby touch, but oregano, basil, or thyme are great additions. A splash of red wine deepens the flavor, but you can swap it for extra broth if needed.

Toppings & Seasonings: Breadcrumbs help create a golden crust, and you can use gluten-free if needed. My homemade vegan parmesan cheese adds a savory finish. Simple seasonings like salt and white pepper bring everything together, with an optional hint of cinnamon or nutmeg for extra warmth.

🔪 How To Make

My vegan moussaka recipe with lentils definitely takes some time and effort. But the end result is SO good! Check out my tips below for prepping ahead to make this recipe easier.

Prep Eggplant: I start by slicing the eggplant into evenly thick pieces. To remove excess moisture, I sprinkle them with salt and let them sit for about 10 minutes in a colander or on a paper towel. After that, I wipe off any released water with a paper towel to ensure the best texture when cooked.

Bake Eggplant: After draining, I arrange the eggplant slices on a parchment-lined baking sheet and brush them with olive oil. I then broil them in the oven for about 5 minutes per side.

Make Bechamel: To make the vegan bechamel, I just add the cashews, potato, broth, and seasonings to a blender and blend until thick and creamy.

Make “Meat” Layer: In a large skillet or saucepan, I sauté the onion and garlic in extra virgin olive oil until cooked. You can also use vegetable broth to make this recipe oil free.

Note: You can choose to chop the cooked chickpeas and walnuts now instead of chopping the whole mixture after. Simple pulse in a food processor.

Sauté: I add the chickpeas, lentils, and walnuts to the pan, then sauté for 1 to 2 minutes.

Add the Rest of the “Meat” Ingredients: I pour in the broth, add the freshly chopped tomatoes, and stir in the parsley, letting everything simmer.

Blend for Texture (Optional): After letting the mixture cool slightly, I pulse it in a food processor to create a chunky, ground meat-like texture. This step is optional, but it gives the filling a more traditional consistency. If left whole, the texture will be less meaty but still delicious.

Assemble: I start by sprinkling breadcrumbs into a baking dish to help prevent sticking. Then, I layer the roasted eggplant slices, creating the base for the moussaka.

Continue Assembling: Then, I top with the “meaty” lentil mixture and some vegan parmesan.

Bake & Serve: Finally, I add the creamy bechamel sauce on top, and top with a final layer of vegan parmesan. I bake at 350 degrees Fahrenheit, let cool for 20 minutes, and then serve immediately.

📖 Variations

I truly believe this recipe is perfect as it is, but I’ve tested a couple of variations that work well and are worth trying.

Add Some Heat: When I want extra spice, I add ¼ teaspoon of crushed red pepper and a pinch of cayenne to the lentil filling. I adjust to taste for just the right amount of heat.

Eggplant Swaps: You can use sweet potatoes, zucchini, or even regular potatoes in place of the eggplant to change things up. Each one adds a unique flavor and texture to the dish.

Nut-Free Béchamel: To make the béchamel nut-free, I replace the cashews with one cup of silken tofu. It blends into a smooth and creamy sauce without changing the texture.

🍽 Serving Suggestions

In my opinion, this veggie moussaka is a meal all on its own. It’s packed with protein, grains, and veggies, so I never feel like I’m missing anything.

But if you want to take it up a notch, I recommend serving it with a fresh Greek feta salad. A side of vegan roasted potatoes makes it even heartier, and a big bowl of Greek farro salad ties everything together for the ultimate Greek feast.

🧊 Storage Directions

Refrigeration: When I need to store leftovers, I just transfer them to an airtight container and store in the fridge for up to 4 days.

Freezing: This recipe freezes pretty well! You can freeze leftovers, or you can make the entire lentil moussaka completely ahead of time and freeze until ready to eat it. Make sure it has cooled completely before you attempt to freeze it. Here is how I do it: I let the moussaka cool completely. Then I wrap the top in plastic, with the plastic layer touching the top to help with freezer burn. Then I wrap the top in foil and freeze. It will keep in the freezer for up to 3 months.

Reheating: When you are ready to eat it, defrost it on the counter. Then you can heat in the microwave or reheat in the oven adding a drizzle of broth if it starts to get dry or burn.

❓Recipe FAQs