vegan moussaka
Vegan moussaka recipe with flavor-packed eggplant, lentil ragu and creamy vegan béchamel. Perfect for a light, comforting main dish!
Ingredients
Method
Preparing the eggplants
- Preheat the oven to 220°C (428°F). Line a baking tray with parchment paper.
- Brush both sides of the eggplant slices with olive oil and sprinkle with salt.
- Arrange the slices in a single layer on the prepared tray. Bake for 20 minutes, flipping halfway, until lightly golden. Remove from oven and set aside.
Making the lentil ragu
- While the eggplants bake, place lentils and water in a pot. Bring to a boil, reduce heat, and simmer for 20-25 minutes until just tender. Drain excess water if needed and set aside.
- In a skillet, heat a splash of olive oil. Sauté the onion and garlic over medium heat for 3 minutes until fragrant.
- Add grated carrot and diced bell pepper, cooking for 5 minutes more.
- Stir in tomato paste, cinnamon, oregano, salt, and pepper. Mix well.
- Add cooked lentils to the skillet. Simmer for 5 minutes until the mixture thickens. Set aside.
Preparing the vegan béchamel
- In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
- Gradually add plant milk, whisking to avoid lumps. Cook and stir until thickened, about 5-7 minutes.
- Add nutritional yeast, nutmeg, and salt. Stir well and remove from heat.
Assembling and baking
- Reduce oven temperature to 200°C (392°F).
- In a greased baking dish, layer half the baked eggplants on the bottom. Spread all of the lentil ragu over the eggplants. Top with the remaining eggplant slices.
- Pour the vegan béchamel evenly over the top, smoothing with a spatula.
- Bake for 35-40 minutes until the top is golden and bubbling.
- Let rest for 15 minutes before slicing. Serve warm and enjoy your vegan moussaka!
Notes
Vegan moussaka is a beloved classic for plant-based eaters and Mediterranean food fans alike—perfect for a cozy family dinner or a festive gathering. Its baked layers of eggplant, hearty lentil ragu, and creamy béchamel make it impressively satisfying, yet naturally dairy- and meat-free. This dish is both versatile and crowd-pleasing, easily adapting to different tastes or ingredients on hand.
Pro Tips and Ingredient Swaps
- Keep the eggplant silky, not soggy: If you wish, salt the eggplant slices and let them rest for 20-30 minutes before roasting. Rinse and pat dry. This step helps to draw out bitterness and excess moisture for an even better texture.
- Plant milk matters: Opt for unsweetened and unflavored plant milk (such as soy or oat) for the béchamel—this avoids unwanted sweetness and ensures the sauce is creamy and smooth.
- Boost the ragu: Add mushrooms or chopped walnuts for extra umami and texture, or toss in a few sun-dried tomatoes for richer flavor.
- Make ahead: You can assemble the moussaka a day in advance and bake it when ready to serve, allowing flavors to meld beautifully overnight.
Preparation Techniques
- Prevent lumpy béchamel: Slowly add the plant milk while whisking constantly. Use a balloon whisk for best results and keep the heat moderate to avoid burning the bottom.
- Layer evenly: Distribute the eggplants and ragu in even layers for both visual appeal and balanced flavor in every bite.
Serving and Variations
- Perfect pairings: Serve vegan moussaka with a crisp green salad, lemony roasted potatoes, or a simple cucumber-tomato salad for refreshing contrast.
- Flavor upgrades: Add a sprinkle of fresh parsley, dill, or mint just before serving for vibrant aroma and color.
- Try a gluten-free version: Substitute gluten-free flour in the béchamel and ensure your plant milk and other ingredients are certified gluten-free.
