Coming from Greek heritage, I absolutely adore creating dishes that transport me back to the Mediterranean coast. This vegan moussaka was inspired during a transformative slow-food class in Jerusalem with chef Nadav Malin, where mindful cooking transported me back to my Greek roots. I’ve lightened up the traditional heavy casserole into this summer-friendly, deconstructed version that lets everyone build their perfect plate – whether you prefer more eggplant, extra sauce, or a generous pour of vegan bechamel. Enjoy it on a warm day with crisp white wine or lemonade!

❤️ Why You’ll Love Vegan Moussaka

• Customizable: Serve components separately so everyone can build their perfect plate.
• Light and Fresh: A summer-friendly version of the traditionally heavy dish.
• Nutrient-rich: Packed with vegetables and plant-based protein.

🍲 Ingredients

Eggplant – The star of any moussaka, vegan or traditional. Eggplant is an excellent source of manganese, folate, potassium, vitamin K, and vitamin C. Manganeses support bone health and provide antioxidant benefits. In contrast, folate helps produce red and white blood cells and converts carbohydrates into energy.

Quality Olive Oil – The foundation of Mediterranean cooking and essential for this vegan moussaka recipe. The fatty acid in olive oil is a monounsaturated fat called oleic acid, making up 73% of the total oil content. It reduces inflammation, withstands high heat without turning bitter, and contains high levels of vitamins E and K.

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👩‍🍳 How to Make Vegan Moussaka

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.

🗒 Tips and Tricks

• Eggplant: Salt and press your eggplant to remove bitterness before cooking.
• Sauce: Add a touch of cinnamon and cloves for authentic Greek flavor.
• Pairings: Serve with a crisp white wine or lemonade for the perfect summer meal.

🗒 Variations

This Vegan Moussaka is so easy to customize. Try some of these swaps to make it your own:

• Protein: Swap lentils for crumbled tempeh or a plant-based meat alternative. You can use meat like ground lamb or beef if you are not vegan.
• Vegetables: Add layers of zucchini or bell peppers for extra summer freshness.
• Bechamel: Use almond milk instead of soy for a different flavor profile.

🗒 Best served with

• Fluffy Greek Pita Bread Recipe
• Greek Roasted Beet Salad (Pantzarosalata)
• Greek Lentil Salad

👝 How to Store Leftovers

Store components separately in airtight containers in the refrigerator for up to 4 days.

🤔 Common Questions

Vegan Moussaka

5 from 13 votes

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.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Dishes

Cuisine Vegan

Servings 5 -6

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Ingredients

  

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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

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Instructions

 

• Preheat your oven to 400F and line three baking sheets with parchment paper.
• 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!
• 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.
• 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.

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