Transform traditional Greek moussaka into an incredible plant-based dish! This vegan Greek moussaka features layers of tender potatoes, zucchini, and eggplant, all brought together with premium olive oil and rich seasonings. It’s a hearty, comforting casserole that proves plant-based versions of classics can be just as delicious as the original.

❤️ Why You’ll Love Vegan Greek Moussaka

• Authentic: All the traditional Greek flavors you love are recreated in a plant-based version.
• Meal-Prep: Prepare this vegan moussaka in advance for easy dinner planning.
• Nutritious: Packed with vegetables and healthy fats from premium olive oil.
• Crowd-Pleasing: Perfect for serving both vegan and non-vegan guests.

🍲 Ingredients

Premium Olive Oil – High-quality olive oil isn’t just for flavor – it’s essential for an authentic Greek moussaka. Rich in vitamins E and K, quality olive oil can withstand high cooking temperatures without becoming bitter, making it perfect for both cooking the vegetables and creating those delicious caramelized layers. For the best results, use an extra virgin olive oil that’s cold-pressed – you’ll taste the difference in the final dish.

Eggplant – The star of any great moussaka, eggplant provides fiber, protein, and essential nutrients. One cup contains 3 grams of fiber, manganese (10% RDI), folate (5% RDI), potassium (5% RDI), and vitamins K and C. It creates the perfect meaty texture in this vegan moussaka.

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👩‍🍳 How to Make Vegan Greek 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.  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 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. For the bechamel, add the butter to a pot on the stove and heat it at medium to low heat. As the butter melts, sift the flour and add to the pan stirring vigorously, don’t stop. Keep stirring and let it cook for a bit. Don’t let it burn and if it sticks to the pan then turn down the heat. Begin adding the milk, cup by cup, and stir using a whisk. Your heat should still be on medium-low and continue to add milk as it gradually thickens. Add milk till you get to the right thickness (you will probably notice bubbles developing).
5. Once you’ve reach your desired thickness, remove from heat and stir in nutritional yeast, cinnamon, cloves, salt + pepper and your lemon!  Give it a taste for seasoning before setting aside.
6. To assemble your Moussaka grab a deep casserole dish and lightly grease with olive oil.  Begin layers by adding your potatoes, then zucchini, then eggplant. Then add a generous layer of “meat” sauce and top with your bechamel. Cover with tin foil and bake for 30 minutes.  Remove tin foil and bake for another 10-15 minutes. You will know it’s ready when the bechamel is more firm and less giggly when you shake the dish. Finish on broil (keep your eyes on this) for around 2-3 minutes to get that nice brown finish. Top with fresh thyme for serving!
7. Moussaka goes great with Greek Salad and feta (there are so many amazing plant-based versions).

🗒 Tips and Tricks

• Perfect Layers: Salt and drain eggplant before cooking to remove bitterness and excess moisture.
• Oil: Don’t skimp on the olive oil – it’s crucial for authentic flavor and proper vegetable cooking.
• Even Cooking: Slice vegetables uniformly for consistent cooking and better presentation.

🗒 Variations

Make this vegan Greek moussaka your own with these simple changes:

• Vegetables: While traditionally eggplant is the star, if you want to try something different you can use sliced portobello mushrooms or zucchini for the main layers, or use sweet potatoes instead of regular potatoes for added nutrition and a subtle sweetness.
• Protein: For extra protein, layer seasoned lentils, crumbled tempeh, or your favorite plant-based ground meat alternative between the vegetables. If you are not vegan, you could add your favorite ground meat.
• Nightshades: If you’re avoiding nightshades, replace the eggplant and potatoes with layers of roasted butternut squash or root vegetables like parsnips and turnips.

🗒 Best served with

• Fluffy Greek Pita Bread Recipe
• Greek Tiropita Recipe (Mini Cheese Pies)
• Easy & Authentic Greek Salad Recipe
• Greek Cabbage Salad

👝 How to Store Leftovers

Store your vegan moussaka in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger portions in the oven at 350°F until warmed through.

🤔 Common Questions

Vegan Greek Moussaka

4.43 from 14 votes

Transform traditional moussaka into a hearty vegan Greek classic – layered with tender eggplant, potatoes, and premium 🫒 olive oil. This plant-based version delivers all the authentic flavors you love!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Dishes

Cuisine Greek

Servings 8 -10

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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
• 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

For the Oat Milk Béchamel:

• 4 tbsp. vegan butter
• 4 tbsp. all purpose flour
• 3 -4 cups oat milk
• 2 tbsp nutritional yeast
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• season to taste
• 1 dash lemon

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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 Kero 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.  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 Keros 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.
• For the bechamel, add the butter to a pot on the stove and heat it at medium to low heat. As the butter melts, sift the flour and add to the pan stirring vigorously, don’t stop. Keep stirring and let it cook for a bit.  Don’t let it burn and if it sticks to the pan then turn down the heat.  Begin adding the milk, cup by cup, and stir using a whisk.  Your heat should still be on medium-low and continue to add milk as it gradually thickens. Add milk till you get to the right thickness (you will probably notice bubbles developing).
• Once you’ve reach your desired thickness, remove from heat and stir in nutritional yeast, cinnamon, cloves, salt + pepper and your lemon!  Give it a taste for seasoning before setting aside.
• To assemble your Moussaka grab a deep casserole dish and lightly grease with olive oil.  Begin layers by adding your potatoes, then zucchini, then eggplant.  Then add a generous layer of “meat” sauce and top with your bechamel.  Cover with tin foil and bake for 30 minutes.  Remove tin foil and bake for another 10-15 minutes.   You will know it’s ready when the bechamel is more firm and less giggly when you shake the dish. Finish on broil (keep your eyes on this) for around 2-3 minutes to get that nice brown finish. Top with fresh thyme for serving!
• Moussaka goes great with Greek Salad and feta (there are so many amazing plant based versions).

Notes

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

The Moussaka will last up to one week, in the fridge, in a tight sealed container.

Please, please make sure you’re using the best quality olive oil for this recipe.  It is key for it’s nourishing, comfort flavour!  I highly suggest ancient foods!

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