This Vegan Moussaka is a rich, comforting casserole inspired by Mediterranean flavors. Tender roasted eggplant is layered with a hearty lentil and tomato filling, then finished with a creamy vegan béchamel sauce and baked until golden. It’s satisfying, nourishing, and perfect for both special occasions and cozy weeknight dinners.
Why You’ll Love This Recipe
This recipe delivers all the comfort of a classic layered bake while being completely plant-based. The combination of roasted eggplant, savory lentils, warming spices, and creamy béchamel creates deep flavor in every bite. It’s naturally filling, easy to prepare in advance, and works well for family meals, gatherings, or meal prep. It can also be adapted to be gluten free or nut free without sacrificing taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggplant layer
2 medium eggplants
2 teaspoons salt
3 tablespoons olive oil
Vegan béchamel sauce
1 1/2 cups raw cashews
1 cup water
2 tablespoons nutritional yeast
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
Topping
1/3 cup breadcrumbs
Directions
Slice the eggplants lengthwise into slices about 1/3 inch thick. Place them in a colander, sprinkle evenly with salt, and let them rest for 30 minutes to release bitterness. Rinse lightly if needed and pat very dry with a clean towel.
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. Arrange the eggplant slices on the sheets and brush both sides with olive oil. Roast for 15–20 minutes until soft and lightly golden. Remove from the oven and reduce the oven temperature to 350°F (175°C).
To prepare the filling, heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes until fragrant. Add the vegan ground meat substitute and cook for 5–8 minutes, breaking it up as it browns. Stir in the cooked lentils, red wine if using, crushed tomatoes, vegetable broth, sugar, oregano, cinnamon, and salt. Bring to a gentle boil, then reduce heat and simmer for 15 minutes. Remove from heat.
For the béchamel, place the cashews in a pot, cover with water, and bring to a boil. Remove from heat and let soak for 15 minutes. Drain and transfer to a blender with fresh water, nutritional yeast, olive oil, salt, and nutmeg. Blend until completely smooth and creamy.
To assemble, place half of the roasted eggplant slices in the bottom of a baking dish. Spread all of the lentil filling evenly on top. Add the remaining eggplant slices, then pour the béchamel sauce over the top. Sprinkle evenly with breadcrumbs.
Bake uncovered for 35–40 minutes, until the top is golden. Let rest for 10 minutes before slicing and serving.
Servings and timing
This recipe makes 6 generous servings.
Preparation time is approximately 40 minutes.
Baking time is about 40 minutes.
Total time is roughly 1 hour and 20 minutes.
Variations
For a gluten-free version, omit the breadcrumbs or replace them with gluten-free breadcrumbs.
For a nut-free option, substitute the cashews in the béchamel with sunflower seeds.
You can replace the vegan ground meat entirely with additional lentils for a simpler version.
For a twist, replace the béchamel topping with mashed potatoes for a shepherd’s-pie-style dish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the oven or microwave until warmed through.
To freeze, allow the moussaka to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
FAQs
Can I make vegan moussaka ahead of time?
Yes, you can assemble the entire dish in advance and refrigerate it for up to 24 hours before baking.
Do I need to peel the eggplant?
No, the skin softens during roasting and helps hold the layers together.
Can I skip salting the eggplant?
Salting is recommended to reduce bitterness and improve texture, but it can be skipped if you are short on time.
What can I use instead of red wine?
You can omit it entirely or replace it with extra vegetable broth.
Is this recipe freezer friendly?
Yes, it freezes very well once fully cooked and cooled.
Can I use canned lentils?
Yes, canned lentils work perfectly. Just rinse and drain them before using.
How do I make the béchamel extra smooth?
Use a high-speed blender and blend long enough to fully break down the cashews.
Can I add vegetables to the filling?
Yes, mushrooms or finely diced zucchini work well in the filling.
Why should the moussaka rest before slicing?
Resting allows the layers to set, making it easier to cut clean slices.
What can I serve with vegan moussaka?
It pairs well with simple salads, roasted vegetables, or crusty bread.
Conclusion
This Vegan Moussaka is a deeply satisfying dish that proves plant-based comfort food can be just as rich and flavorful as traditional versions. With its hearty layers, creamy topping, and flexible options, it’s a recipe you’ll come back to again and again for family dinners, gatherings, or meal prep.
This Vegan Moussaka is a rich, layered casserole made with roasted eggplant, a hearty lentil-tomato filling, and a creamy vegan béchamel sauce. It’s plant-based comfort food that’s perfect for family dinners, special occasions, or meal prep.
Ingredients
2 medium eggplants
2 teaspoons salt (for drawing moisture)
3 tablespoons olive oil (for brushing eggplant)
1 tablespoon olive oil (for filling)
1 medium onion, finely diced
3 cloves garlic, minced
12 ounces vegan ground meat substitute
3 cups cooked lentils
1/2 cup red wine (optional)
14 ounces crushed tomatoes
1 cup vegetable broth
1 teaspoon granulated sugar
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
3/4 teaspoon salt (for filling)
1 1/2 cups raw cashews
1 cup water
2 tablespoons nutritional yeast
2 tablespoons olive oil (for béchamel)
3/4 teaspoon salt (for béchamel)
1/4 teaspoon ground nutmeg
1/3 cup breadcrumbs
Instructions
Slice eggplants lengthwise into 1/3-inch thick slices. Sprinkle with salt and let rest in a colander for 30 minutes to draw out moisture. Pat dry with a towel.
Preheat oven to 425°F (220°C). Arrange eggplant slices on parchment-lined baking sheets and brush with olive oil. Roast for 15–20 minutes until tender and lightly golden. Reduce oven temperature to 350°F (175°C).
Heat 1 tbsp olive oil in a skillet. Sauté onion and garlic for 2–3 minutes. Add vegan ground meat and cook until browned, about 5–8 minutes.
Stir in lentils, red wine (if using), crushed tomatoes, broth, sugar, oregano, cinnamon, and salt. Simmer for 15 minutes. Remove from heat.
In a pot, boil cashews for 15 minutes, then drain. Blend with 1 cup fresh water, nutritional yeast, 2 tbsp olive oil, salt, and nutmeg until smooth and creamy.
In a baking dish, layer half the roasted eggplant slices. Spread lentil filling evenly. Add remaining eggplant, then pour béchamel sauce on top and smooth it out. Sprinkle with breadcrumbs.
Bake uncovered at 350°F (175°C) for 35–40 minutes until golden. Let rest for 10 minutes before slicing and serving.
Notes
Use canned lentils to save time; just rinse and drain before using.
The béchamel can be made with sunflower seeds for a nut-free version.
Omit breadcrumbs or use gluten-free breadcrumbs for a GF option.
