Moussaka Madness: A Delicious Vegan Twist on a Classic Greek Dish


Moussaka Madness: A Delicious Vegan Twist on a Classic Greek Dish

What inspired the author to create a vegan twist on traditional moussaka?

Moussaka Madness: A Delicious Vegan Twist on a Classic Greek Dish

The hearty, comforting dish that is moussaka is a staple of Greek cuisine. Traditionally made with layers of ground lamb, eggplant, and béchamel sauce, it’s a delicious and filling meal. But what if you’re vegan, or simply looking to cut back on meat? Not to worry – with a little creativity, you can still enjoy the flavors of moussaka in a plant-based form. This recipe combines lentils, mushrooms, and zucchini to create a rich, flavorful filling. It’s topped with a creamy, tangy cashew sauce that mimics the texture of béchamel. Give it a try and see how tasty vegan moussaka can be!


  • 1 cup dried brown or green lentils
  • 2 cups vegetable broth or water
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 oz. button mushrooms, sliced
  • 1 medium zucchini, diced
  • 1 can (14 oz.) diced tomatoes, drained
  • 1 tsp. dried oregano
  • 1/2 tsp. cinnamon
  • Salt and pepper, to taste
  • 3 Tbsp. olive oil, divided
  • 1 cup raw cashews, soaked for at least 2 hours or overnight
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 3 Tbsp. nutritional yeast
  • 2 Tbsp. lemon juice
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1 large eggplant, sliced into rounds


1. Cook the lentils

In a medium saucepan, combine the lentils and broth/water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until tender. Drain any excess liquid.

2. Prepare the filling

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened.
  • Add the mushrooms and zucchini, and cook for 5-7 minutes, until the vegetables are tender.
  • Stir in the cooked lentils, diced tomatoes, oregano, cinnamon, salt, and pepper. Cook for another 5-10 minutes, until everything is heated through and the flavors have melded together. Set aside.

3. Make the cashew sauce

  • In a blender or food processor, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy.

4. Cook the eggplant

  • Preheat your oven to 375°F (190°C).
  • Brush a large baking sheet with the remaining tablespoon of olive oil.
  • Arrange the eggplant slices on the baking sheet and brush with more olive oil.
  • Bake for 20-25 minutes, flipping the slices halfway through, until tender and lightly browned.

5. Assemble and bake the moussaka

  • Spread half of the eggplant slices in the bottom of a large casserole dish.
  • Add the lentil filling on top of the eggplant.
  • Cover the filling with the remaining eggplant slices. Pour the cashew sauce over the top.
  • Bake for 30-35 minutes, until bubbly and golden. Let cool for a few minutes before slicing and serving.

Moussaka Madness

Enjoy your vegan moussaka with a side salad or some crusty bread. This twist on a classic Greek dish is sure to satisfy your cravings for something hearty and flavorful, while still being kind to your body and the planet. Opa!

Copyright © 2022 Moussaka Madness

Leave a Reply

Your custom text © Copyright 2020. All rights reserved.