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5.0 from 39 votes

Vegan Moussaka

Experience Greek cuisine 🇬🇷 reimagined with this fresh, deconstructed vegan moussaka recipe. Featuring tender eggplant, hearty lentil sauce, and dairy-free bechamel, this summer-friendly version lets everyone customize their perfect Mediterranean plate.

Prep Time
20 mins
Cook Time
20 mins
Servings: 5 -6
Course: Main Course
Cuisine: Vegan

Ingredients

For the Vegetables:
  • 3 large white russet potatoes peeled and cut into 1/2-1/4 inch slices
  • 1 large eggplant cut into 1/2- 1/4 inch slices
  • 2 large zucchini cut into 1/2-1/4 inch slices
  • 4-5 tbsp olive oil
  • season to taste
  • 2 tbsp dry oregano
For the Lentil Meat Sauce:
  • 3 tbsp. olive oil
  • 1 large white onion finely chopped
  • 3 cloves of garlic finely chopped
  • 2 bay leaves
  • season to taste
  • 2 tbsp. dry basil
  • 1 tbsp. dry oregano
  • 1 tsp vegetable stock paste
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 2 400 ml can of brown lentils strained and drained
  • 1 400 ml can of black beans strained and drained
  • 600 ml crushed Roma tomatoes
  • 1 tbsp. Coconut sugar or white sugar is fine too
To assemble:
  • Sliced fresh tomato

Instructions

    Cup of Yum
  1. Preheat your oven to 400F and line three baking sheets with parchment paper.
  2. Cut your peeled potatoes, zucchini and eggplant and evenly coat with olive oil, seasoning and oregano. Cook potatoes till soft, eggplant till tender and golden brown and zucchini till most of it’s liquid has evaporated (around 25-30 minutes). The reason we’re pre cooking them is so there is no moisture in the baking dish for the moussaka. You want this to be a mix of perfectly crispy and creamy, not watery!
  3. To prepare your “meat” sauce all you will need in one deep pot. Start by pre-heating your olive oil and adding your onions. Cook them down on medium-low heat for around 5 minutes or until soft. Add in your garlic, salt + pepper, basil, oregano, stock paste, cinnamon and cloves and give your mixture a good stir. Cook for 3 or so more minute on medium-low heat. At this point your home should smell fabulous. Add in your lentils, black bean, tomatoes and sugar. Give it all a good stir before turning heat to low and popping on a lid and reducing for around 20 minutes. You want the sauce to reduce enough that it’s thick but not stew like! Once cooked set aside.
  4. To assemble, place a layer on potatoes on to a plate, then some zucchini, eggplant, lentil meat sauce,  fresh tomato and repeat one more time.  Garnish with fresh parsley and your choice of fixings.  I love eating this with feta and tzatziki.

Notes

  • Any leftover “meat sauce” will last up to one week, in the fridge, in a tight sealed container.