The BEST Vegan Moussaka
User Reviews
4.9
243 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
1 hr
-
Total Time
2 hrs
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Servings
6 (Servings)
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Calories
321 kcal
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Course
Main Course
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Cuisine
Greek, Middle Eastern
The BEST Vegan Moussaka
Report
This vegan moussaka layers roasted eggplant with a rich lentil tomato filling and a creamy cashew-based béchamel sauce flavored with roasted garlic and nutritional yeast. The recipe replaces traditional dairy and meat ingredients with plant-based alternatives, giving the dish a satisfying texture and depth of flavor. Roasting the eggplant draws out excess moisture and adds a tender, slightly smoky quality that stands up well to the hearty lentil sauce and smooth béchamel topping.
Description
The BEST Vegan Moussaka uses roasted eggplant slices that are first salted to reduce bitterness and moisture, then baked until golden. The lentil filling simmers with tomato, onion, garlic, and herbs like oregano, delivering a savory layer with a firm yet tender texture. The béchamel is made from soaked cashews blended with water, olive oil, nutritional yeast, and roasted garlic, creating a silky sauce that mimics traditional dairy béchamel while adding a subtle nuttiness.
Assembling the dish involves layering the eggplant, lentil mixture, and béchamel before baking to meld flavors and textures. This preparation offers a comforting alternative to classic moussaka, suitable for vegan diets without sacrificing the hearty, layered qualities of the original. The nutmeg adds gentle warmth without overwhelming other flavors.
The recipe’s notes highlight that nutritional information is an estimate focusing on salt content and that some seasoning aspects may be adjusted. Roasting the garlic separately enhances its sweetness and mellows sharpness, contributing to the sauce’s character. The dish serves well as a main course with its blend of textures and balanced seasoning.
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Ingredients
ROASTED GARLIC (for bechamel)
- 1 head garlic average size
- 1 tsp olive oil
EGGPLANT
- 2 small to medium eggplant
- ~2 Tbsp salt (for sweating the eggplant)
- 2 Tbsp olive oil (if oil-free, omit)
BECHAMEL
- 1 cup cashew raw, soaked
- 2 Tbsp olive oil
- 1 Tbsp nutritional yeast plus more to taste
- 1/4 tsp sea salt plus more to taste
- 3/4 cup water
- 1/8 tsp nutmeg (optional)
FILLING
- 1 Tbsp neutral cooking oil if oil-free, sub twice the amount in water or vegetable broth, generic cooking oil
- 1 cup onion white or yellow, chopped
- 3 cloves garlic minced
- 1 (15-oz) lentil 1 can yields ~1 1/2 cups cooked, green or brown, canned, drained and rinsed
- 1 (15-oz) crushed tomatoes canned
- 1/4 tsp sea salt each, plus more to taste
- 1/4 tsp black pepper each, plus more to taste
- 1 tsp oregano or 2 tsp fresh, dried
- 1/8 tsp nutmeg (optional)
Instructions
- Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
- ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.
- EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
- Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.
- BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.
- Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.
- LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized — ~5 minutes. Stir occasionally.
- Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.
- Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
- ASSEMBLY: To an 8x8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.
- Bake at 400F (204 C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.
- Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.
Notes
- Soak cashews in very hot water for at least 30 minutes before preparing the béchamel for a smoother sauce.
- Salt and sweat the eggplant slices to reduce moisture and bitterness before roasting to ensure better texture.
- Roast garlic cloves wrapped in foil at 400°F until soft and golden to develop sweetness for the béchamel.
- Adjust seasoning including salt, nutmeg, and nutritional yeast to taste during blending and before baking.
- This estimate of nutrition considers salt use, but optional ingredients like nutmeg may alter flavor intensity rather than nutrition.
Nutrition Information
Show Details
Serving
1serving
Calories
321
(16%)
Carbohydrates
27.9g
(9%)
Protein
8.3g
(17%)
Fat
22.2g
(34%)
Saturated Fat
3.5g
(18%)
Polyunsaturated Fat
3.2g
(19%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
1115mg
(46%)
Potassium
881mg
(19%)
Fiber
8.8g
(35%)
Sugar
12.5g
(25%)
Vitamin A
200IU
(4%)
Vitamin C
14.47mg
(16%)
Calcium
70.32mg
(7%)
Iron
3.14mg
(17%)
Nutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 321 | 16% |
| Carbohydrates | 27.9g | 9% |
| Protein | 8.3g | 17% |
| Fat | 22.2g | 34% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 3.2g | 19% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1115mg | 46% |
| Potassium | 881mg | 19% |
| Fiber | 8.8g | 35% |
| Sugar | 12.5g | 25% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 14.47mg | 16% |
| Calcium | 70.32mg | 7% |
| Iron | 3.14mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
243 reviews
Excellent
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