Bring a taste of the Mediterranean right into your home with this hearty and delicious Vegan Moussaka! This comforting meal is filled with layers of eggplant, lentils, vegan ground beef, and tomatoes before it’s finished with creamy bechamel sauce on top. It’s a classic Greek dish you can make ahead of time, enjoy for a hearty weeknight dinner, or freeze for later. My Greek vegetarian moussaka recipe has 4 delicious layers: This will easily become your family’s new favorite dinner by the time they’re finished with the first bite. Make it a meal and serve each slice next to some Roasted Brussels Sprouts, Baked Potato Wedges, and a light Kale Salad.
What is moussaka?
Moussaka is a Greek recipe that is similar to a lasagna or shepherd’s pie. It’s a layered casserole traditionally made with eggplant or potatoes, ground meat, and bechamel sauce on top. My vegan eggplant moussaka is far from the traditional recipe but still has an amazing blend of flavors and doesn’t skip out on any of the layers. Two layers of sliced and roasted eggplant are filled with a meaty mix of vegan ground beef, lentils, tomatoes, and spices before being topped with a cashew cream bechamel sauce.
How to make vegetarian moussaka
Begin by slicing the eggplant, place them in a large colander, and sprinkle with salt. This will make the eggplant “sweat” and remove its natural bitter flavor. Afterward, pat the slices dry before baking them on a prepared baking sheet until lightly browned and softened. While they bake, make the vegan bechamel by combining the ingredients in a blender and blending until smooth. Make the “meat” filling in a large skillet on the stove. Now that all three elements are prepared, it’s time to assemble. Line the bottom of a baking dish with a layer of eggplant. Pour on the “meat” filling and add another layer of eggplant on top. Finish by pouring the bechamel sauce on top and sprinkle with breadcrumbs. Bake the moussaka uncovered until it’s golden brown on top and enjoy!
Gluten free option
All you have to do to make this moussaka gluten free is to remove the breadcrumb topping or replace them with gluten free breadcrumbs.
Nut free option
Nut allergy or aversion? No problem! Just replace the nuts in the vegan bechamel with pine nuts (not a nut free option, use only if you are not allergic to pine nuts) or sunflower seeds.
Recipe tips and variations
Let it rest. Leave the moussaka to rest for 10 minutes after it comes out of the oven to help the texture solidify slightly. It will be too loose and liquidy if you slice into it right away.Can’t find Impossible Meat? Sub in cooked lentils or another vegan ground beef substitute like Beyond or Gardein brand. If using all lentils, add an extra 2 or 3 cups of cooked lentils in place of the meat.Instead of bechamel, you could top the moussaka with mashed potatoes, just like a lentil shepherd’s pie.
Storing, freezing, and reheating
This is a great option for meal prep. Put it all together on Sunday and enjoy the slices for lunch all week long! The leftovers will keep for 4 days in the refrigerator. Simply reheat each serving in the microwave or oven until warmed through. It can also be frozen! Let the cooked moussaka cool completely before covering with plastic or foil and freezing. Thaw overnight in the refrigerator before baking until hot.
Want more comforting vegan meals?
Mushroom BourguignonVegan LasagnaRoasted Eggplant Curry with ChickpeasVegan Pot Pie
