vegan moussaka
Vegan moussaka brings the Greek classic to your table, rich in flavor, protein, and textures. Discover a lighter, guilt-free meal!
Ingredients
Method
Preparing the vegetables
- Preheat your oven to 200°C (392°F).
- Slice the eggplants and potatoes, then brush both sides lightly with olive oil.
- Arrange the slices on baking sheets and roast in the oven for about 25 minutes, flipping halfway, until golden and tender. Set aside.
Making the lentil sauce
- Cook the lentils in boiling water for about 20 minutes, until just tender. Drain and set aside.
- In a large skillet, heat olive oil and sauté onion, garlic, and carrot until soft.
- Add cooked lentils, crushed tomatoes, oregano, cinnamon, cumin, pepper, and salt. Simmer over medium heat for 15 minutes, stirring occasionally, until thickened. Adjust seasoning if needed.
Preparing the vegan béchamel sauce
- In a saucepan, heat olive oil over medium heat. Stir in flour and cook for 2 minutes.
- Gradually whisk in plant-based milk, preventing lumps. Cook, stirring, until thickened, about 5-7 minutes.
- Season with salt and nutmeg. Remove from heat and set aside.
Assembling and baking the vegan moussaka
- In a large baking dish, layer half the potatoes, half the eggplant slices, and spread all the lentil sauce evenly on top.
- Repeat with remaining potatoes and eggplant.
- Pour the béchamel sauce over all, spreading to cover completely.
- Bake at 200°C (392°F) for about 30 minutes, until the top is golden and bubbling. Let stand 10 minutes before slicing and serving.
Notes
Vegan moussaka is a beautiful twist on the Greek classic, loved for its hearty layers and comforting appeal. Whether you’re catering for a plant-based crowd or seeking a new weeknight favorite, this dish delivers depth of flavor, nutrition, and visual appeal—all without animal products. Its versatility makes it perfect for sharing at gatherings or prepping ahead for busy days.
