Vegan Moussaka

If you’ve ever wanted to enjoy a classic moussaka without all the dairy and fuss, this vegan version is exactly what you need. Layers of tender potatoes, roasted eggplant, savory tomato-lentil filling, and creamy cashew béchamel make it feel fancy but it’s totally doable on a weeknight with a little patience.

Course Main Course

Cuisine Greek, Mediterranean

Diet Vegan

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 543kcal

Author Rachel

Ingredients

Eggplant Layer

2 medium eggplants sliced into ¼-inch rounds
½ teaspoon salt

Potato Base

4-5 medium Yukon gold potatoes thinly sliced into rounds (about 1/8th thick)
½ teaspoon salt
Freshly ground black pepper to taste

Savory Tomato Filling

1 medium red onion finely diced
4 cloves garlic minced
1 teaspoon ground cinnamon
1 ½ teaspoons dried oregano
½ teaspoon ground nutmeg
¼ teaspoon black pepper
½ cup red or white cooking wine
1 28-ounce can crushed tomatoes
1 15-ounce can lentils, rinsed and drained or 2 cups cooked lentils
1 teaspoon salt or to taste
1-2 teaspoons date syrup or maple syrup

Cashew Béchamel

2 cups raw cashews soaked in hot water 20–30 minutes and drained
1 cup unsweetened plant milk soy or almond works well
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground nutmeg
1 tablespoon cornstarch

Instructions

Place the eggplant slices in a colander and sprinkle lightly with salt. Let sit for 15-30 minutes to release bitterness, then pat dry.
2 medium eggplants, ½ teaspoon salt
Preheat the oven to 400°F (205°C). Prepare a large baking sheet with parchment paper. Arrange the eggplant and potato slices in a single layer. You may need two baking trays to accommodate everything. Bake for 20–25 minutes, flipping halfway, until tender and lightly golden. Set aside.
4-5 medium Yukon gold potatoes
Meanwhile, in a large saucepan over medium heat, sauté the onion with a tablespoon or two of water or vegetable broth until soft, about 5 minutes. Add garlic and cook 30 seconds more.
1 medium red onion, 4 cloves garlic
Stir in cinnamon, oregano, nutmeg, and black pepper. Cook for 1 minute to toast the spices.
1 teaspoon ground cinnamon, 1 ½ teaspoons dried oregano, ½ teaspoon ground nutmeg, ¼ teaspoon black pepper
Add the wine, crushed tomatoes, and lentils, along with a cup of water. Simmer uncovered for 15–20 minutes, until thickened. Season with salt and date syrup to taste and remove from heat.
½ cup red or white cooking wine, 1 28-ounce can crushed tomatoes, 1 15-ounce can lentils, rinsed and drained, 1 teaspoon salt, 1-2 teaspoons date syrup
When you’re about to ready to assemble everything, add all béchamel ingredients to a high-speed blender (remember to drain the cashews first). Blend until completely smooth and creamy. Taste and adjust salt or lemon if needed.
2 cups raw cashews, 1 cup unsweetened plant milk, 3 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon ground nutmeg, 1 tablespoon cornstarch
Lower oven temperature to 350°F (175°C). In a 9×13-inch baking dish:
Layer the potato slices evenly on the bottom. Sprinkle with a little salt, pepper, and oregano. Then add a second layer of potatoes.
Add a single layer of baked eggplant.
Spread the tomato-lentil mixture evenly over the eggplant.
Add the remaining eggplant slices on top.
Pour the cashew béchamel evenly over everything, smoothing the top.
½ teaspoon salt, Freshly ground black pepper
Bake uncovered in the oven for 30 minutes. Remove and cover loosely with foil to prevent the top from browning too much, and bake an additional 10-15 minutes, until the top is set and lightly golden.
Let rest for at least 30 minutes before slicing—this helps the layers hold together.

Notes

💡Tips

Salt the eggplant before roasting to prevent sogginess.
Slice potatoes thinly so they cook evenly.
Let the moussaka rest after baking so the layers hold together.

Nutrition