Delicious Greek Vegan Moussaka Recipe: A Plant-Based Twist on a Classic Dish


Delicious Greek Vegan Moussaka Recipe: A Plant-Based Twist on a Classic Dish

What inspired the creation of this Greek vegan moussaka recipe and how does it differ from traditional moussaka?

Delicious Greek Vegan Moussaka Recipe: A Plant-Based Twist on a Classic Dish

If you’re looking for a hearty and delicious meal that’s vegan-friendly, look no further than this vegan moussaka recipe. Made with layers of eggplant, zucchini, and lentils, this plant-based twist on the classic Greek dish is sure to become a favorite in your household.


  • 2 large eggplants, sliced into rounds
  • 2 medium zucchinis, sliced into rounds
  • 1/2 cup uncooked green lentils
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 375°F.
  2. Arrange the eggplant and zucchini rounds in a single layer on two baking sheets lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes or until tender and slightly browned.
  3. Meanwhile, cook the lentils according to the package instructions. Drain and set aside.
  4. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes or until translucent. Add the garlic and sauté for an additional 1-2 minutes.
  5. Add the diced tomatoes, tomato paste, oregano, basil, cinnamon, nutmeg, vegetable broth, and cooked lentils to the skillet. Bring to a boil and then reduce heat to a simmer. Cook for 10-15 minutes or until the sauce has thickened.
  6. In a 9×13 inch baking dish, layer the roasted eggplant and zucchini rounds on the bottom of the dish. Top with the lentil sauce. Repeat the layers, ending with a layer of eggplant and zucchini.
  7. Cover the baking dish with foil and bake in the oven for 45 minutes. Remove the foil and continue to bake for an additional 15-20 minutes or until the top is golden brown and bubbly.
  8. Remove from the oven and allow to cool for 10-15 minutes before serving.

Enjoy this delicious Greek vegan moussaka recipe on its own or with a side of crusty bread and a Greek salad. This plant-based twist on the classic dish is sure to impress your friends and family, and it’s a great way to incorporate more plant-based meals into your diet.

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