vegan moussaka
Vegan moussaka with eggplant, layers of hearty veggies and creamy sauce. Anyone can make it! Learn my favorite Greek-inspired version.
Ingredients
Method
Preparing the vegetables
- Preheat your oven to 200°C (392°F). Brush the eggplant slices lightly with olive oil, spread them on a lined baking sheet, and roast for 20–25 minutes until golden, flipping halfway through.
Making the vegetable ragù
- While the eggplant roasts, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft. Stir in the garlic, zucchini, carrot, and mushrooms, and cook for 5 minutes, stirring occasionally.
- Add the cooked lentils, tomato sauce, smoked paprika, cinnamon, salt, and black pepper. Mix well and simmer uncovered for 10 minutes, allowing the mixture to thicken slightly. Set aside.
Preparing the vegan béchamel
- Heat olive oil in a small saucepan. Add flour, whisking constantly for 1–2 minutes to form a roux (do not brown).
- Gradually whisk in the plant-based milk. Once smooth, add salt, nutmeg, and nutritional yeast (if using). Cook, stirring, until the sauce thickens (about 3–5 minutes). Remove from heat.
Assembly and baking
- Lower oven temperature to 180°C (356°F). In a greased baking dish, spread half of the roasted eggplant slices as the base layer.
- Top with all the vegetable ragù, then cover with the remaining eggplant slices. Pour vegan béchamel sauce evenly over the top layer, spreading to the edges.
- Bake for 35–40 minutes until the top is golden and bubbling. Let rest for at least 10 minutes before slicing and serving for best texture.
Notes
This vegan moussaka is a true comfort food classic that brings rich, hearty Mediterranean flavors right to your table—without a shred of dairy or meat. Loved for its layers and luscious sauce, it's a versatile centerpiece for plant-based feasts, family dinners, or even meal prep for busy weeks. Each slice marries roasted eggplant, a savory veggie ragù, and a lush vegan béchamel, so every bite is satisfying and full of character.
Practical Tips for a Perfect Vegan Moussaka
- Keep your eggplant from getting soggy: Slice, lightly salt, and let it sit for 20 minutes before roasting. This draws out bitterness and excess moisture for a firmer texture.
- Customize your filling: No mushrooms on hand? Swap for bell peppers or extra zucchini. Green lentils add heartiness, but canned chickpeas or crumbled tofu work well for protein too.
- Béchamel Success: Whisk constantly when adding the plant milk to your roux for a smooth, lump-free sauce. If it’s too thick, add a splash more milk; too thin, let it cook a bit longer, stirring often.
Serving, Storing, and Flavor Enhancers
- Let it rest: Allow your moussaka to rest at least 10 minutes after baking. This helps layers set so you get neat slices, not a puddle.
- Refrigerate leftovers in a sealed container for up to 3 days, or freeze individual squares for up to a month—an excellent option for meal planners!
- Serve ideas: Pair with a crisp Greek salad, lemony roasted potatoes, or soft pita bread. Each side brings out the layers' richness and elevates your meal.
- Make it your own: Add pine nuts for crunch, fresh mint for brightness, or a sprinkle of vegan parmesan before baking for extra flavor.
