Vegan Moussaka

Indulge in the rich, Mediterranean flavors of Vegan Moussaka, a plant-based twist on the classic Greek comfort dish. This hearty recipe features layers of tender roasted eggplant, thinly sliced potatoes, and a savory lentil filling infused with aromatic cinnamon and oregano. Topped with a luscious, dairy-free béchamel sauce made with almond milk and nutritional yeast, each bite is a creamy, satisfying delight. Perfect for dinner parties or family meals, this vegan moussaka is not only packed with wholesome ingredients but also offers a fusion of bold spices and textures. With prep taking just 30 minutes and a golden, bubbling bake in under an hour, it’s a must-try for lovers of global cuisine looking for a vegan-friendly centerpiece.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 4 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 14-ounce can canned tomatoes
• 2 cups cooked green or brown lentils
• 0.5 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 3 tablespoons all-purpose flour
• 2.5 cups unsweetened almond milk
• 0.25 cup nutritional yeast
• 0.25 teaspoon nutmeg
• 1 to taste salt
• 1 to taste pepper
• 2 large, peeled and thinly sliced potatoes

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/4-inch rounds. Sprinkle with salt and let them sit for about 20 minutes to draw out extra moisture.

Step 3

While eggplants are resting, heat 2 tablespoons of olive oil in a pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.

Step 4

Stir in the canned tomatoes, cooked lentils, cinnamon, and oregano. Season with salt and pepper to taste and simmer for 10 minutes. Remove from heat and set aside.

Step 5

Rinse the eggplant slices and pat them dry. Brush them with the remaining olive oil and arrange on a baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.

Step 6

In a saucepan, heat 3 tablespoons of olive oil over medium heat. Add the flour and whisk continuously for about 2 minutes until golden. Gradually add the almond milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.

Step 7

Stir in the nutritional yeast and nutmeg, then season with salt and pepper to taste. Remove from heat.

Step 8

In a 9x13-inch baking dish, layer half of the eggplant slices on the bottom, followed by half the lentil mixture. Add all of the sliced potatoes, then the remaining lentil mixture, and top with the remaining eggplant slices.

Step 9

Pour the béchamel sauce evenly over the top.

Step 10

Bake the moussaka in the oven for 30-35 minutes, until the top is golden and bubbling.

Step 11

Allow to cool for 10 minutes before serving to let the layers set.

Nutrition Facts

Serving size	(3594.1g)

Amount per serving	% Daily Value*
Calories	2391.3

Total Fat 81.5g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 11.4g
Cholesterol 7.9mg	0%
Sodium 4849.8mg	0%
Total Carbohydrate 352.9g	0%
Dietary Fiber 103.5g	0%
Total Sugars 79.8g
Protein 85.1g	0%

Vitamin D 219.6IU	0%
Calcium 1547.9mg	0%
Iron 32.3mg	0%
Potassium 9395.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 13.7%

Carbs: 56.8%