Description
This Vegan Moussaka is a plant-based twist on the beloved Greek classic, featuring golden layers of roasted eggplant, a savory lentil and tomato filling, and a lusciously creamy vegan béchamel sauce. Dairy-free, hearty, and brimming with bold Mediterranean flavors, it’s the ultimate comfort food for cozy dinners and special gatherings alike.
Ingredients
Scale
For the Eggplant Layer:
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Lentil Filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) brown or green lentils, drained and rinsed
- 1/2 cup vegetable broth
- Salt and pepper, to taste
For the Vegan Béchamel:
- 3 tablespoons olive oil
- 1/4 cup all-purpose flour
- 2 1/2 cups unsweetened plant-based milk (e.g., almond or soy)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
Instructions
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices in a single layer on a parchment-lined baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast for 25 minutes, flipping the slices halfway through, until golden and tender.
- Prepare the Lentil Filling: While the eggplant roasts, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until softened. Stir in the minced garlic and cook for 1 minute more, releasing its aroma.
- Simmer the Sauce: Add the ground cinnamon, allspice, smoked paprika, and tomato paste to the onions and garlic. Cook, stirring, for about 1 minute. Mix in the diced tomatoes, drained lentils, and vegetable broth. Let the mixture simmer for 10–15 minutes, or until thickened. Season with salt and pepper to taste, then remove from the heat.
- Make the Vegan Béchamel: In a saucepan over medium heat, warm the olive oil. Whisk in the flour to form a smooth roux and cook for 1 minute. Gradually whisk in the plant-based milk, ensuring no lumps remain. Add nutritional yeast, nutmeg, salt, and pepper. Continue whisking for several minutes until the sauce thickens into a creamy béchamel consistency.
- Assemble the Moussaka: In a 9×13-inch baking dish, layer half of the roasted eggplant slices on the bottom. Evenly spread all of the lentil filling over the eggplant. Arrange the remaining eggplant slices over the lentil layer. Pour the vegan béchamel over the top, spreading it out to cover the dish completely.
- Bake: Place the assembled moussaka in the oven and bake at 400°F (200°C) for 25–30 minutes, or until the top is golden and bubbling.
- Cool and Serve: Let the moussaka cool for at least 10 minutes before slicing. This helps keep the layers intact when serving. Enjoy warm.
Notes
- For extra depth, sprinkle a little vegan parmesan or breadcrumbs on top before baking.
- Both the lentil filling and béchamel can be made a day in advance and stored separately in the fridge.
- Letting the moussaka rest after baking helps it set and makes slicing easier.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
- Swap lentils for cooked chickpeas for a slightly different texture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390 kcal
- Sugar: 10 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 13 g
- Protein: 13 g
- Cholesterol: 0 mg