Delightful and Healthy: Take a Bite of our Greek Vegan Moussaka!


Delightful and Healthy: Take a Bite of our Greek Vegan Moussaka!

What makes the Greek Vegan Moussaka a healthy meal option?

Delightful and Healthy: Take a Bite of our Greek Vegan Moussaka!


If you’re looking for a healthy and delicious vegan meal packed with Greek flavors, look no further than our Greek Vegan Moussaka! With a hearty and satisfying combination of lentils, eggplant, and a creamy bechamel sauce, this dish is sure to become a staple in your recipe rotation.


  • 1 cup dried green lentils
  • 1 large eggplant, sliced into rounds
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/4 cup tomato paste
  • 1 can crushed tomatoes
  • 3 cups unsweetened almond milk
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon grated nutmeg
  • 1/2 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • Sea salt and black pepper, to taste


  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, cook the lentils in 3 cups of water until tender, about 20 minutes. Drain and set aside.
  3. While the lentils are cooking, place the sliced eggplant on a baking sheet and sprinkle with sea salt. Let sit for 10 minutes to draw out the excess moisture, then rinse and pat dry.
  4. Heat a large skillet over medium heat and add a few tablespoons of water or vegetable broth. Add the onion and garlic and sauté for 5 minutes until the onion is translucent. Add the oregano, thyme, and cinnamon and stir to combine.
  5. Add the tomato paste and stir to combine, then add the crushed tomatoes, cooked lentils, and sea salt and black pepper to taste. Stir to combine and let simmer for 5 minutes.
  6. While the lentil mixture is simmering, make the bechamel sauce. In a saucepan, whisk together the almond milk, flour, and grated nutmeg. Heat over medium heat, whisking constantly, until thickened, about 5 minutes.
  7. Remove the bechamel sauce from the heat and stir in the nutritional yeast and chopped parsley.
  8. Layer the eggplant rounds in the bottom of a 9×13 inch baking dish. Pour the lentil mixture over the eggplant, then pour the bechamel sauce over everything. Use a spatula to spread the bechamel sauce evenly over the top of the dish.
  9. Bake for 45 minutes, or until the top is golden brown and bubbling.


There you have it, a delicious and healthy Greek Vegan Moussaka that is sure to satisfy your plant-based needs. With the rich flavors of lentils, eggplant, and a creamy bechamel sauce, you won’t even miss the traditional meat-based version. Plus, it’s packed with protein and nutrients to keep you fueled for the day ahead. Give it a try and see for yourself!

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