Vegetarian Moussaka

Slice of vegan moussaka on a white plate.

5 from 8 votes

My Vegetarian Moussaka has all the rich flavors and textures of the classic dish, but it’s completely vegetarian and lighter too. With tender, pan-fried eggplant, a hearty tomato-lentil filling, and creamy béchamel, it’s a meal I always come back to when I want something comforting for my family. It's Greek-inspired comfort food!

Prep Time15

Cook Time1 40

Total Time1 55

Course: Main Course, mains

Cuisine: Greek, vegetarian

Diet: Low Lactose, Vegetarian

Servings: servings

Calories: 264kcal

Author: Anjali Shah

Equipment

Ingredients

Eggplant

Filling

2 tbsp oil
1 onion diced
2 cloves of garlic crushed
2 tbsp tomato paste
2 15oz cans brown lentils washed & drained
15 oz can diced tomatoes
½ cup vegan beef stock or vegetable stock
2 tsp dried oregano
½ tsp cinnamon
1 tsp sugar
1 bay leaf
1 tsp salt
½ tsp pepper

Bechamel Sauce

Instructions

Slice the eggplant lengthwise.
Sprinkle with salt on both sides and leave for 30 minutes while preparing the filling.
Prepare the filling by heating a large pot and sautéing the onion and garlic in the oil until softened.
Add the tomato paste and cook for 2 minutes.
Add remaining ingredients and bring to a boil, reduce heat and simmer for 20-30 minutes.
Adjust seasoning to taste.
While the filling is cooking prepare the bechamel sauce by heating the oil in a pot and whisking through the flour. Cook for 2-3 minutes.
Slowly whisk the soy milk in stages, into the flour mixture until all incorporated and smooth.
Cook over medium heat while whisking until thickened.
Add the nutmeg, ½ cup parmesan cheese, salt and pepper, whisking until smooth.
Pat dry the aubergine slices with a paper towel.
Heat a skillet with oil and cook aubergine slices until golden on both sides.
Preheat the oven to 350 degrees F / 180 C.
To Assemble: Layer ½ of the aubergine slices over the base of a 15 inch x 10 inch baking dish.
Top with the filling and add another layer of eggplant.
Pour the bechamel sauce over top and sprinkle with the remaining cheese.
Bake in the oven for 40-50 minutes.
Once cooked remove from the oven and allow it to cool for 20-30 minutes before cutting into 10 pieces and serving.

Video

https://youtu.be/2dcUetbzFUY

Notes

- My #1 Secret Tip for making my vegetarian moussaka is to let it rest before slicing. I know how tempting it is to dig in right away, but giving it at least 20 minutes to cool makes all the difference. The béchamel sauce thickens, the layers set, and every bite holds together beautifully. Trust me, it is worth the wait!
- Don't forget to salt the eggplant: I always salt the eggplant before cooking to draw out excess liquid. It helps with caramelization and removes any bitterness.

- Let the sauce simmer: I let the sauce simmer for at least 20 minutes so the flavors deepen. It also thickens the sauce, making sure my moussaka is never watery.

- Choose firm eggplants: I always pick eggplants that feel firm and have smooth, shiny skin. If they are too soft, they can become mushy when cooked.

- Vegan and gluten-free option: I swap the parmesan for a dairy-free alternative or nutritional yeast to keep it plant-based. For a gluten-free version, I use a gluten-free flour blend in the béchamel, which thickens the sauce just as well.

Nutrition