Vegan Moussaka
User Reviews
5
284 reviews
Excellent
Vegan Moussaka
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Vegan Moussaka layers thinly sliced eggplant and potatoes with a spiced vegan ground meat and mushroom tomato sauce, topped with a creamy cashew-based béchamel. The baked casserole offers a rich, textured dish combining savory, earthy, and herby flavors.
Description
This Vegan Moussaka begins by salting and resting thin eggplant slices to draw out moisture, then patting them dry. Potatoes are peeled and sliced slightly thicker, tossed with olive oil, oregano, salt, and pepper, and roasted. The vegan "meat" sauce features olive oil, onion, garlic, warm spices including cinnamon, thyme, cloves, optional red pepper flakes, tomato paste, vegan ground meat substitute, finely chopped mushrooms, red wine, crushed tomatoes, bay leaf, porcini mushroom powder, and fresh herbs. The sauce is simmered to develop deep flavors.
The béchamel sauce is blended from soaked cashews, water, nutmeg, garlic powder, nutritional yeast, salt, vegan butter, and flour, creating a smooth and creamy topping. The assembled dish layers the roasted vegetables with the meat sauce and béchamel, optionally topped with panko breadcrumbs for a crunchy crust, then baked until bubbly and golden.
This casserole suits a hearty vegan main, offering complex savory layers with earthy mushroom notes and creamy topping. It can accommodate ingredient substitutions for allergies or dietary needs, such as alternative flours or non-cashew-based béchamel. The dish requires some preparation time but results in a satisfying, textured comfort food.
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Ingredients
Eggplant and Potatoes
- 1 ½ pounds eggplant medium-to-large sized works best, 680g
- kosher salt
- 2 pounds potatoes Yukon gold, 900g
- 6 tablespoons olive oil divided
- 2 ½ teaspoons oregano divided, dried
- 3 garlic grated or minced, cloves
- black pepper freshly cracked
Meat Sauce
- 2 tablespoons olive oil
- 1 yellow onion chopped, medium
- 4 garlic grated, minced, or finely chopped, cloves
- 1 cinnamon stick
- 1 tablespoon thyme no need to chop, small bunches are fine too, fresh leaves
- 1 pinch ground cloves
- ½ teaspoon red pepper flakes (optional; omit for mild; use 1 tsp for a kick)
- 3 tablespoons tomato paste
- 12 to 16 ounces vegan ground meat we like Impossible Burger, 340 to 450g
- 8 ounces cremini mushrooms finely chopped or pulsed in food processor, 227g, or mushrooms of choice
- ⅓ cup red wine see notes for substitute, dry, 80 mL
- 1 ounce crushed tomatoes 800g can
- ½ teaspoon kosher salt
- 1 bay leaf
- ½ teaspoon porcini mushroom powder (optional for extra savory oomph)
- 1 basil or parsley, chopped, large handful, fresh
Bechamel
- 1 cup raw cashews soaked overnight or quick soaked
- 1 ¾ cups water 420 mL
- ½ teaspoon nutmeg freshly grated
- ½ teaspoon garlic powder
- ½ cup nutritional yeast
- ¾ teaspoon kosher salt more to taste
- 4 tablespoons vegan butter or extra virgin olive oil, ½ stick / 56g
- ⅓ cup all-purpose flour
Assembly
- ½ cup panko bread crumbs optional for a crispy top, 38g
- olive oil extra virgin, for drizzling
- sea salt flaky
- 1 basil or parsley, chopped (optional, large handful, fresh
Instructions
Eggplant And Potatoes
- Slice off the stem of the eggplant. Slice the eggplant crosswise in half. Now, slice each half thinly lengthwise, about ¼ inch thick (.6 cm).* Transfer eggplant slices to a large colander and sprinkle with some salt. Toss to coat. Allow to rest for 30 minutes. Pat the eggplant dry to remove excess moisture and salt. Transfer to a large bowl.
- Preheat the oven to 425ºF/218ºC and arrange one oven rack in the bottom, one in the middle. Line two rimmed sheet pans with parchment paper for easy cleanup and minimal sticking (naked sheet pans are fine but only if well worn).
- Peel the potatoes and slice slightly thicker than the eggplant (1/3” or .8cm thick). Transfer to a sheet pan. Toss with 2 tablespoons of the oil, 1 ½ teaspoons of oregano, and season with salt and pepper. Spread the potatoes out on the pan without overlapping on top of each other.
- In a large bowl, combine the eggplant with the grated garlic, remaining 1 teaspoon of oregano, and a generous amount of pepper, and toss well. Add 2 tablespoons of the olive oil, and toss to coat the eggplant. Add the remaining 2 tablespoons of oil and toss once again, ensuring all the eggplant is coated well.**Transfer the eggplant to the other sheet pan (it’s okay to slightly overlap and pile on top of each other).
- Roast both potatoes and eggplant in the oven for 30 minutes, until the eggplant is tender and lightly browned and the potatoes are fork tender and lightly browned on the bottoms.
Meat Sauce
- Heat the 2 tbsp oil in a deep saute pan over medium-high heat. Once hot, add the onions and season with a pinch of salt. Cook until softened and golden, 8 to 10 minutes. Deglaze the pan as needed with a few spoons of water to prevent burning. Add garlic, cinnamon stick, thyme, cloves, chile flakes, and tomato paste, and cook for about 2 minutes, stirring frequently.
- Add in the ground meat and break up with a wooden spoon. Cook until it’s a bit browned, 2 to 3 minutes. Then add the mushrooms and cook for 2 to 4 minutes.
- Pour in the wine and deglaze the pan, scraping up any browned bits. Cook until the smell of alcohol burns off, about 3 to 5 minutes.
- Pour in the tomatoes, ½ teaspoon kosher salt, several cracks of pepper, bay leaf, and mushroom powder, if using. Bring to a rapid bubble, then reduce the heat to a simmer. Simmer until the sauce thickens and the liquid has evaporated, 8 to 10 minutes, or until it looks like a thick meat sauce the liquid has evaporated.
- Take off the heat, and remove bay leaf and cinnamon. Stir in basil. Taste, adding a pinch of sugar if needed to balance the acidity. Season to taste with salt and pepper.
Bechamel
- If you haven’t soaked the cashews overnight, add them to a saucepan, cover with water and bring to a boil. Boil for 15 minutes, then drain and rinse.
- Add the soaked and rinsed cashews to a high-powered blender with the water, nutmeg, garlic powder, nutritional yeast, ¾ teaspoon kosher salt, and several cracks of pepper. Blend on the highest speed for several minutes, until smooth and creamy and all cashew bits have been pulverized, scraping down the sides as you go. The texture should be like a plant-based milk, not too thick.
- Heat the butter in a small or medium saucepan over medium heat until foaming. Add the flour and whisk constantly for 1 to 2 minutes until a paste forms. Gradually pour in the cashew cream in stages, whisking after each addition to prevent clumping. The texture should end up very thick and creamy. Take off the heat. Unless using immediately, transfer to a bowl to prevent it from further thickening or hardening. Season to taste with more salt and pepper, as needed.***
Assembly
- Heat oven to 400ºF/204ºC.Lightly grease the bottom and sides of a 9x13” (23x33 cm) baking dish with olive oil. Add the roasted potato slices on the bottom of the pan. Top with half of the meat sauce. Add the eggplant slices, and then the rest of the meat sauce. Pour the bechamel sauce on top, spreading it to the edges. Sprinkle the panko on top of the surface, drizzle with a bit of olive oil, and sprinkle a pinch of flaky salt on top.
- Bake the moussaka until the bechamel is lightly browned in spots, about 35 minutes. If a browner surface is desired, pop underneath the broiler for a minute (but keep a watchful eye, the panko will burn quickly).
- Allow to cool for at least 30 minutes before slicing, ideally for an hour or two (it sets up during this time and the flavors improve). Sprinkle with fresh chopped basil if desired. For instructions on making ahead and reheating, visit the FAQ section in the post.
Notes
- Slice eggplant into thin lengthwise pieces or rounds, and salt to remove moisture before cooking.
- Brush eggplant slices with oil to avoid dryness and rubbery texture during roasting.
- Ground cinnamon and fresh thyme can be substituted with ground cinnamon powder and dried thyme if fresh is unavailable.
- For vegan meat, brands like Impossible Burger or Beyond Meat sausage work well; Beyond Burger is not recommended due to off-flavors.
- To omit alcohol, substitute red wine with vegetable broth plus red wine vinegar.
- If allergic to cashews, prepare béchamel as a roux with vegan butter and flour, using lite coconut milk instead of cashew cream.
- Use gluten-free flour or cornstarch in béchamel to accommodate gluten-free diets.
- If making béchamel ahead, thin with water to maintain a pourable consistency before assembling.
- Optional panko breadcrumb topping adds crunch but can be omitted for a traditional finish or gluten-free needs.
Nutrition Information
Show Details
Calories
540kcal
(27%)
Carbohydrates
47g
(16%)
Protein
17g
(34%)
Fat
33g
(51%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Sodium
639mg
(27%)
Potassium
1316mg
(28%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
213IU
(4%)
Vitamin C
29mg
(32%)
Calcium
134mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Sodium | 639mg | 27% |
| Potassium | 1316mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 29mg | 32% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
284 reviews
Excellent
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