Delicious vegan moussaka is a rich casserole with caramelized eggplant and a tomato-based lentil filling smothered in vegan béchamel, then baked until hot and bubbly! It’s fragrant, decadent, and most importantly, cheesy!
Customizable: Filling options are endless, so you can get creative.
Start by prepping your dairy free moussaka ingredients. Slice the aubergine lengthwise. Sprinkle both sides of the eggplant slices with salt. Let it sit for 30 minutes while you make the lentil filling.
Heat a large skillet over medium heat, then a little bit of olive oil. Sauté the onion and garlic until softened. Add the tomato paste and cook for 2 more minutes, stirring occasionally.
Add the remaining ingredients for the filling over medium-high heat and bring to a boil.
Reduce the heat, and simmer for 20 to 30 minutes. Carefully taste the mixture (it’s hot!) and season to taste.
While the filling simmers, make the béchamel by heating the oil in a large saucepan and whisking in the flour. Cook for 2 to 3 minutes, stirring so it doesn’t burn.