Name: Easy Vegan Greek Moussaka
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 3 medium potatoes, sliced; 2 medium zucchinis, sliced; 2 large eggplants, sliced; 1/4 cup olive oil (plus more for roasting); 1 large onion, diced; 4 garlic cloves, minced; 1 cup cooked lentils; 1 can (15 oz) black beans, drained and rinsed; 1 can (28 oz) crushed tomatoes; 1 teaspoon sugar; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 tablespoon vegetable stock paste; Salt and pepper to taste; Optional garnishes: fresh tomato slices, fresh parsley, vegan feta, vegan tzatziki

Why You’ll Love This Recipe

Authentically flavorful: Delivers the classic Greek taste using herbs, spices like cinnamon and clove, and a savory lentil–bean sauce with depth.
Meal-prep friendly: Prepare ahead of time and enjoy delicious leftovers or reheat portions throughout the week.
Packed with wholesome ingredients: Rich in vegetables and plant-based proteins, making it both nutritious and filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes, zucchini, eggplant
High-quality olive oil
Lentils, black beans, crushed tomatoes, sugar (for the “meat” sauce)
Onion, garlic
Dried herbs: basil, oregano
Seasonings: cinnamon, cloves, vegetable stock paste, salt, pepper
Optional garnishes: fresh tomato slices, fresh parsley, vegan feta, tzatziki

Directions

Preheat the oven to 400°F. Spread slices of potatoes, zucchini, and eggplant on parchment-lined baking trays; drizzle with olive oil, and season with salt, pepper, and oregano. Roast until potatoes are soft, eggplant is tender and golden, and zucchini has released most of its moisture.
While the vegetables roast, make the “meat” sauce in a deep pot: cook onions and garlic in olive oil until soft, then stir in basil, oregano, stock paste, cinnamon, and cloves. Add lentils, black beans, crushed tomatoes, and a touch of sugar; simmer with a lid on for about 20 minutes until thickened (not stew-like).
Assemble the moussaka: in a casserole dish, layer potatoes, zucchini, eggplant, the lentil-bean sauce, and fresh tomato slices. Repeat layers as desired. Garnish with parsley, vegan feta, or tzatziki if you like.

Servings and timing

Serves approximately 8–10 people
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 40 minutes

Storage/Reheating

Store leftovers in an airtight container in the refrigerator. This moussaka keeps well and is perfect for reheating its flavors meld beautifully over time, making next-day servings even better.

FAQs

What’s the best way to avoid a watery moussaka?

Salt and drain (or roast) the vegetables especially eggplant and zucchini to remove excess moisture before assembling.

Can I make the sauce ahead of time?

Yes. The lentil–bean sauce keeps well in the fridge and can be prepared a day ahead.

Can I swap the beans or lentils for something else?

While this recipe uses lentils and black beans, other legumes or even mushrooms could work as a savory alternative.

Is this recipe suitable for vegans?

Yes it’s fully plant-based, using vegetables, legumes, and olive oil without any meat or dairy.

Can I add a vegan béchamel on top?

Yes a creamy vegan béchamel would make a richer topping, though the minimalist version leans on the vegetable layers and sauce alone.

Will this freeze well?

Absolutely this dish freezes nicely. Thaw and reheat in the oven for best texture.

What herbs give it that authentically Greek flavor?

Oregano is the key herb, with warm accents from cinnamon and cloves in the sauce.

Should I rest the moussaka before serving?

Yes letting it rest 15–20 minutes after baking improves texture and flavor absorption.

Can I adapt this for summer or lighter meals?

Yes instead of baking with béchamel, you can assemble fresh layers and serve them deconstructed or chilled as a light summer dish.

Conclusion

This vegan Greek moussaka is a satisfying, flavorful twist on a beloved classic layered with roasted vegetables, fragrant spices, and a hearty lentil-bean sauce. It’s perfect for feeding a crowd or meal prepping, and even more delicious the next day. A true crowd-pleaser for both vegans and non-vegans alike.