Opa! Try this Greek Vegan Spin on Classic Moussaka


Opa! Try this Greek Vegan Spin on Classic Moussaka

– What are the traditional ingredients in a classic moussaka, and how do they differ from those used in this vegan version?

Opa! Try this Greek Vegan Spin on Classic Moussaka

Vegan Moussaka

Are you craving a classic Greek dish, but you’re also trying to stick to a vegan diet? Look no further! This vegan moussaka recipe is packed with flavor and nutrition, perfect for a delicious and healthy meal.


  • 2 medium eggplants
  • 1 tbsp olive oil for brushing eggplant slices
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 oz)
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cinnamon powder
  • 1 can lentils, drained and rinsed (15 oz)
  • 1/2 cup vegetable broth
  • Salt and pepper, to taste
  • For the Bechamel Sauce:
  • 1/4 cup vegan butter
  • 1/4 cup all-purpose flour
  • 2 cups unsweetened almond milk
  • 1/2 tsp grated nutmeg
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F. Thinly slice the eggplants and lay them out on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
  2. Bake in the oven until golden brown and tender, around 25-30 minutes. Set aside for later.
  3. While the eggplant is baking, heat a large skillet over medium heat. Add the onion and garlic and sauté until fragrant, about 3-4 minutes.
  4. Add in the canned tomatoes, tomato paste, oregano, thyme, and cinnamon. Mix well and let the mixture simmer for 10 minutes.
  5. Add in the lentils, vegetable broth, salt, and pepper to taste. Let it simmer for another 5 minutes.
  6. For the bechamel sauce, melt the vegan butter in a saucepan over medium heat. Add in the flour and whisk until smooth.
  7. Add in the almond milk slowly while whisking the mixture constantly. Whisk until the sauce thickens to the desired consistency.
  8. Season the sauce with nutmeg, salt, and pepper to taste.
  9. To assemble the moussaka, place a layer of the roasted eggplant slices in a baking dish. Add a layer of the lentil mixture on top, then another layer of eggplant. Top it off with a final layer of lentil mixture.
  10. Pour the bechamel sauce on top, covering the entire dish evenly.
  11. Bake it in the oven for 30-35 minutes, or until the top is golden brown and the dish is heated through.
  12. Serve hot and enjoy your delicious vegan moussaka!

Thank you for trying out this recipe! We hope you enjoyed it. Don’t hesitate to share the recipe with your friends and family, and leave a comment if you have any tips or suggestions.

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