Vegan Traditional Moussaka

Indulge in the comforting layers of this Vegan Traditional Moussaka, a plant-based twist on a Mediterranean classic. This hearty casserole features perfectly roasted eggplant, tender slices of potato, and a savory plant-based "meat" sauce infused with warming spices like cinnamon and allspice. Topped with a creamy, nutmeg-scented vegan béchamel and finished with a golden breadcrumb crust, every bite is rich in flavor and texture. With simple ingredients like crushed tomatoes, plant-based milk, and nutritional yeast, this recipe is both wholesome and satisfying, perfect for a hearty dinner or special occasion. Ready in just 90 minutes and packed with vibrant flavors, this vegan moussaka is a crowd-pleasing centerpiece you’ll want to make again and again!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 medium eggplants
• 4 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 12 ounces plant-based ground 'meat'
• 14 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 0.25 cup red wine (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 0.5 teaspoon ground allspice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups unsweetened plant-based milk (like almond, soy, or oat)
• 4 tablespoons all-purpose flour
• 3 tablespoons vegan butter
• 0.25 teaspoon nutmeg
• 0.25 cup vegan parmesan or nutritional yeast
• 2 medium potatoes, peeled and thinly sliced
• 0.25 cup breadcrumbs (gluten-free if necessary)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4 inch slices. Sprinkle with a bit of salt and let them rest for 15 minutes to remove excess moisture. Pat them dry with a paper towel.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil and arrange them on a baking sheet. Roast for 20 minutes in the oven, flipping once halfway through. Set aside when done.

Step 4

While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft.

Step 5

Add the minced garlic and sauté for an additional minute. Stir in the plant-based ground 'meat', cooking until browned, about 5 minutes.

Step 6

Add the crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, allspice, salt, and black pepper. Stir until well combined and simmer on low heat for 15 minutes, allowing the flavors to meld.

Step 7

Meanwhile, prepare the vegan béchamel sauce. In a saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

Step 8

Gradually whisk in the plant-based milk, ensuring there are no lumps. Cook the sauce until thickened, about 5-7 minutes, stirring constantly.

Step 9

Season the béchamel sauce with nutmeg and stir in the vegan parmesan or nutritional yeast. Remove from heat and set aside.

Step 10

Lightly grease a 9x13-inch baking dish with olive oil. Layer the bottom with the thinly sliced potatoes, followed by a layer of roasted eggplant.

Step 11

Spread half of the plant-based 'meat' sauce over the eggplants. Repeat the layers with the remaining eggplants and 'meat' sauce.

Step 12

Pour the béchamel sauce evenly over the top, spreading it with a spatula to cover the entire surface.

Step 13

Sprinkle breadcrumbs over the béchamel for a crunchy topping.

Step 14

Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling.

Step 15

Allow the moussaka to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2984.1g)

Amount per serving	% Daily Value*
Calories	2861.3

Total Fat 171.4g	0%
Saturated Fat 54.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 5487.4mg	0%
Total Carbohydrate 257.3g	0%
Dietary Fiber 55.5g	0%
Total Sugars 51.9g
Protein 100.8g	0%

Vitamin D 200.0IU	0%
Calcium 1176.8mg	0%
Iron 27.1mg	0%
Potassium 6738.4mg	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: 51.9%

Protein: 13.6%

Carbs: 34.6%