Mediterranean Magic: Delicious and Nutritious Greek Vegan Moussaka Recipe


Mediterranean Magic: Delicious and Nutritious Greek Vegan Moussaka Recipe

What are the nutritional benefits of using Greek ingredients in a vegan moussaka recipe?

Mediterranean Magic: Delicious and Nutritious Greek Vegan Moussaka Recipe


Moussaka originates from the Eastern Mediterranean region and is now a staple dish in the Greek cuisine. This vegan version of the moussaka is packed with flavorful layers of eggplant, potatoes, lentils, and tomato sauce, topped with a creamy béchamel sauce made with almond milk. It is not only delicious but also full of protein, fiber, vitamins, and minerals. Now, let’s get cooking!


  • 2 large eggplants
  • 4 large potatoes
  • 1 cup of cooked brown lentils
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can of crushed tomatoes
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • 1/4 cup of flour
  • 1/4 cup of vegan butter
  • 2 cups of almond milk
  • 1/2 teaspoon of nutmeg


  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants and potatoes into 1/4 inch thick slices. Season them with salt and pepper and bake them in the oven for 25 minutes.
  3. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes until they become soft and translucent.
  4. Add the crushed tomatoes, thyme, oregano, lentils, and salt and pepper to taste. Cook for another 10 minutes until the sauce thickens.
  5. To make the béchamel sauce, melt the vegan butter in a small saucepan over low heat. Gradually whisk in the flour and cook for 2 minutes. Slowly pour in the almond milk while whisking the mixture continuously. Stir in the nutmeg and cook for 5 minutes until the sauce thickens.
  6. Assemble the moussaka by layering the eggplant and potato slices in a baking dish. Pour the lentil tomato sauce over the vegetables and spread it evenly. Pour the béchamel sauce on top of the lentil mixture.
  7. Bake the moussaka in the oven for 30-35 minutes until the top is golden brown and the vegetables are cooked through.
  8. Let it cool for 5 minutes before serving.


This vegan moussaka is a healthy and delicious twist on the traditional Greek dish. It’s a perfect choice for a family dinner or entertaining guests. The combination of eggplants, potatoes, lentils, and a creamy béchamel sauce creates a heavenly flavor. Give it a try and impress your friends and family with this Mediterranean magic!

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