Vegan Greek Moussaka

Why You’ll Love This Recipe

You’ll love this vegan moussaka because it’s just as hearty and delicious as the traditional version but completely plant-based. Layers of potatoes, eggplant, and zucchini soak up the flavors of a spiced lentil and bean sauce, while the béchamel topping adds a creamy, golden finish. It’s wholesome, satisfying, and impressive enough for entertaining while still being weeknight-friendly.

Ingredients

For the Vegetables:
3 large white russet potatoes, peeled and cut into 1/2–1/4 inch slices
1 large eggplant, cut into 1/2–1/4 inch slices
2 large zucchini, cut into 1/2–1/4 inch slices
4–5 tbsp olive oil
Season to taste
2 tbsp dry oregano

For the Lentil Meat Sauce:
3 tbsp olive oil
1 large white onion, finely chopped
3 cloves garlic, finely chopped
Season to taste
2 tbsp dry basil
1 tbsp dry oregano
1 tsp vegetable stock paste
1/2 tsp cinnamon
1/4 tsp cloves
2 (400 ml) cans brown lentils, strained and drained
1 (400 ml) can black beans, strained and drained
600 ml crushed Roma tomatoes
1 tbsp coconut sugar (or white sugar)

For the Oat Milk Béchamel:
4 tbsp vegan butter
4 tbsp all-purpose flour
3–4 cups oat milk
2 tbsp nutritional yeast
1/4 tsp cinnamon
1/8 tsp cloves
Season to taste
1 dash lemon

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

Directions

1. Preheat oven to 375°F (190°C). Lightly oil a large baking dish.
2. Prepare the vegetables: Arrange the potato, eggplant, and zucchini slices on baking sheets. Brush with olive oil, season with oregano, salt, and pepper. Roast for 20–25 minutes until tender and lightly golden.
3. Make the lentil meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened. Stir in basil, oregano, vegetable stock paste, cinnamon, and cloves. Add lentils, black beans, crushed tomatoes, and coconut sugar. Simmer for 15–20 minutes until thickened.
4. Make the oat milk béchamel: In a saucepan, melt vegan butter over medium heat. Whisk in flour to form a roux. Slowly add oat milk while whisking continuously to avoid lumps. Stir in nutritional yeast, cinnamon, cloves, lemon juice, salt, and pepper. Cook until thick and creamy.
5. Assemble: Layer half the roasted potatoes on the bottom of the baking dish, followed by eggplant, zucchini, and half the lentil sauce. Repeat layers. Spread the béchamel sauce evenly on top.
6. Bake for 40–45 minutes, until golden and bubbling on top. Let rest for 15 minutes before slicing.

Servings and timing

This recipe serves 8 people.
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Resting time: 15 minutes
Total time: 1 hour 55 minutes

Variations

• Add mushrooms to the lentil meat sauce for extra umami.
• Use cashew cream instead of oat milk béchamel for a nutty richness.
• Add a pinch of nutmeg to the béchamel for a more traditional Greek flavor.
• Substitute sweet potatoes for regular potatoes for a twist.
• Make it gluten-free by using gluten-free flour in the béchamel.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 20–25 minutes until warmed through. Vegan moussaka also freezes well wrap portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Is moussaka always made with eggplant?

Traditionally, yes, but zucchini and potatoes are also common additions, as in this recipe.

Can I make this recipe ahead of time?

Yes, assemble the layers ahead and refrigerate for up to 24 hours before baking.

What makes this version vegan?

It uses lentils and beans instead of meat, and a dairy-free béchamel made with oat milk and vegan butter.

Can I use another plant milk instead of oat milk?

Yes, almond milk, soy milk, or cashew milk work as long as they are unsweetened and unflavored.

How do I keep the vegetables from getting soggy?

Roasting them before layering helps remove excess moisture and enhances flavor.

Do I need to salt the eggplant before cooking?

You can, but roasting usually takes care of any bitterness. Salting is optional.

Can I add vegan cheese to the topping?

Yes, sprinkle shredded vegan mozzarella or Parmesan on top before baking for extra richness.

Can I substitute lentils with another protein?

Yes, chickpeas or textured vegetable protein (TVP) work well as substitutes.

Is this recipe freezer-friendly?

Yes, it freezes well. Bake, cool completely, portion, and freeze for up to 2 months.

Can I serve moussaka immediately after baking?

It’s best to let it rest at least 15 minutes so the layers hold together when sliced.

Conclusion

Vegan Greek Moussaka is a hearty, flavorful casserole layered with roasted vegetables, spiced lentil sauce, and creamy béchamel. It’s a plant-based twist on a Greek classic that doesn’t sacrifice flavor or texture. Whether for a family dinner or a special gathering, this dish is a beautiful centerpiece that’s satisfying, nourishing, and sure to impress.

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