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vegan moussaka

vegan moussaka

Vegan moussaka: discover this healthy, delicious dinner that pairs classic Greek layers with a light, plant-based twist. Try it!
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Total Time 1 hour 31 minutes
Servings: 6 servings
Course: Lunch or Dinner
Cuisine: Greek
Calories: 340
Ingredients Method Notes

Ingredients
  

Vegetable layers
  • 2 unit eggplants medium, sliced into rounds
  • 2 unit zucchinis medium, sliced into rounds
  • 2 tablespoon olive oil for brushing
Lentil tomato sauce
  • 1 cup brown lentils cooked
  • 1 unit onion finely chopped
  • 2 unit garlic cloves minced
  • 0.5 cup carrot grated
  • 1 can crushed tomatoes 400g
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cinnamon
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
Vegan béchamel topping
  • 2 tablespoon olive oil
  • 2 tablespoon wheat flour or gluten-free flour
  • 2 cup unsweetened oat milk or other plant milk
  • 1 tablespoon nutritional yeast optional
  • 0.25 teaspoon nutmeg freshly grated
  • 1 teaspoon salt

Method
 

Preparing the vegetables
  1. Preheat your oven to 200°C (390°F). Line two large baking trays with parchment paper.
  2. Brush the eggplant and zucchini slices lightly with olive oil. Place them in a single layer on the prepared trays.
  3. Roast for 20–25 minutes, flipping halfway, until soft and slightly golden. Set aside.
Lentil tomato sauce
  1. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft, about 3 minutes.
  2. Add grated carrot and cook for 2 minutes.
  3. Mix in cooked lentils, crushed tomatoes, tomato paste, oregano, smoked paprika, and cinnamon. Season with salt and pepper.
  4. Let it simmer for about 15 minutes, stirring occasionally, until the sauce thickens. Set aside.
Vegan béchamel sauce
  1. In a saucepan, heat olive oil over medium heat. Add the flour and whisk for 1 minute to make a roux.
  2. Gradually whisk in plant milk until smooth. Cook, stirring constantly, until the sauce thickens (about 4–5 minutes).
  3. Stir in nutritional yeast (if using), nutmeg, and salt off the heat. The sauce should be creamy and silky.
Assembling and baking
  1. Reduce oven temperature to 190°C (375°F). In a baking dish, layer half of the roasted eggplant and zucchini on the bottom.
  2. Spread all the lentil tomato sauce evenly over the vegetables.
  3. Layer the remaining eggplant and zucchini on top of the sauce.
  4. Pour the vegan béchamel sauce over the top layer, spreading evenly.
  5. Bake the moussaka in the oven for 35–40 minutes, or until the top is golden and bubbling.
  6. 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.
Feel free to make the sauce or béchamel a day ahead—this makes assembly quick and enhances the flavors as they meld overnight. Moussaka also freezes well, so don’t hesitate to make extra for a meal-prep-friendly dish!