vegan moussaka
Vegan moussaka: discover this healthy, delicious dinner that pairs classic Greek layers with a light, plant-based twist. Try it!
Ingredients
Method
Preparing the vegetables
- Preheat your oven to 200°C (390°F). Line two large baking trays with parchment paper.
- Brush the eggplant and zucchini slices lightly with olive oil. Place them in a single layer on the prepared trays.
- Roast for 20–25 minutes, flipping halfway, until soft and slightly golden. Set aside.
Lentil tomato sauce
- In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft, about 3 minutes.
- Add grated carrot and cook for 2 minutes.
- Mix in cooked lentils, crushed tomatoes, tomato paste, oregano, smoked paprika, and cinnamon. Season with salt and pepper.
- Let it simmer for about 15 minutes, stirring occasionally, until the sauce thickens. Set aside.
Vegan béchamel sauce
- In a saucepan, heat olive oil over medium heat. Add the flour and whisk for 1 minute to make a roux.
- Gradually whisk in plant milk until smooth. Cook, stirring constantly, until the sauce thickens (about 4–5 minutes).
- Stir in nutritional yeast (if using), nutmeg, and salt off the heat. The sauce should be creamy and silky.
Assembling and baking
- Reduce oven temperature to 190°C (375°F). In a baking dish, layer half of the roasted eggplant and zucchini on the bottom.
- Spread all the lentil tomato sauce evenly over the vegetables.
- Layer the remaining eggplant and zucchini on top of the sauce.
- Pour the vegan béchamel sauce over the top layer, spreading evenly.
- Bake the moussaka in the oven for 35–40 minutes, or until the top is golden and bubbling.
- Let rest for at least 10 minutes before slicing and serving for best results.
Notes
Vegan moussaka is a beloved comfort dish in Greek cuisine, gaining fans worldwide for its rich layers and adaptability. This vegan version keeps all the cozy flavors while making it accessible for plant-based diets, and it's surprisingly easy to customize based on what you have on hand.
Helpful Tips for the Perfect Moussaka
- Choose eggplants and zucchinis of similar size for even layers and a pleasing presentation.
- If you’re short on time, slice vegetables thinly to roast faster and absorb more flavor. Pat them dry after slicing to reduce excess moisture and help them roast instead of steam.
- For a smoky touch, grill the eggplant slices before layering—this adds depth and a wonderful aroma.
- No lentils? Substitute cooked chickpeas, black beans, or even textured soy protein; each offers a slightly different but equally hearty texture.
- If nutmeg isn’t to your liking, try a pinch of ground allspice or even black pepper for a subtle twist in the béchamel.
Technique Suggestions
For a smoother béchamel, add the plant milk gradually and whisk constantly to avoid lumps. If you want a more decadent topping, blend in a handful of soaked cashews before heating the sauce, or whisk in a little olive oil at the very end.How to Serve & Vary
- Let the moussaka rest slightly before slicing; this helps the layers stay intact when serving.
- Serve with a crisp Greek salad or roasted potatoes for a hearty Mediterranean meal.
- For more color and nutrition, add spinach or Swiss chard leaves between the sauce and vegetable layers.
- If you enjoy spice, sprinkle a little Aleppo pepper or chili flakes in the tomato sauce before assembling.
