The Ultimate Greek Vegan Moussaka: A Plant-Based Twist on a Classic Dish


The Ultimate Greek Vegan Moussaka: A Plant-Based Twist on a Classic Dish

What inspired you to create a vegan version of the traditional Greek Moussaka?

The Ultimate Greek Vegan Moussaka: A Plant-Based Twist on a Classic Dish


Moussaka is a traditional Greek dish that typically includes ground meat, sliced eggplant, and a creamy béchamel sauce. But what do you do if you’re following a vegan diet? Fear not! This vegan moussaka recipe is just as delicious as the original version, but without any animal products. It’s a hearty and comforting dish that’s perfect for a cozy night in or for sharing with friends and family.

Vegan Moussaka


  • 2 large eggplants, sliced into rounds
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cooked lentils
  • 1 can chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
  • 2 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 2 cups unsweetened almond milk
  • 1/4 tsp ground nutmeg
  • 1/4 cup nutritional yeast
  • 1/4 cup breadcrumbs


  1. Preheat oven to 400°F (200°C). Spread the eggplant rounds on a baking sheet and brush with olive oil. Bake for 20 minutes or until tender.

  2. Meanwhile, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2 minutes.

  3. Add the red pepper and zucchini and sauté for an additional 5 minutes.

  4. Add the cooked lentils, chopped tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.

  5. In a small saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for 2 minutes until bubbly. Gradually whisk in the almond milk, nutmeg, and nutritional yeast. Cook for 5-10 minutes or until thickened, stirring constantly.

  6. Spread half of the cooked lentil mixture into the bottom of a 9×13 inch baking dish. Arrange half of the cooked eggplant rounds on top. Repeat layers with the remaining lentil mixture and eggplant rounds.

  7. Pour the béchamel sauce over the top evenly. Sprinkle breadcrumbs over the sauce.

  8. Bake for 30-40 minutes or until the top is golden brown and bubbly. Let cool for a few minutes before serving.


This vegan moussaka recipe is a satisfying and flavorful twist on the classic Greek dish. It’s surprisingly easy to make and it’s perfect for feeding a crowd. Serve with a side salad and some warm pita bread for a complete meal. Enjoy!

© 2021 – Recipe by Assistant

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