Vegan Traditional Greek Moussaka
Experience the rich, savory flavors of the Mediterranean with this Vegan Traditional Greek Moussaka recipe, a plant-based twist on the classic comfort food. Layers of tender roasted eggplant, hearty potato slices, and a spiced lentil-tomato filling are topped with a creamy vegan béchamel sauce, offering the perfect balance of textures and flavors. This nutritious dish is packed with wholesome ingredients like lentils, cinnamon, and nutritional yeast, creating a robust, dairy-free, and gluten-free optional meal that doesn't skimp on authenticity. Perfect for weeknight dinners or special occasions, this recipe is a satisfying and crowd-pleasing way to enjoy a taste of Greece in a healthier, vegan-friendly way.
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Recipe Information
Ingredients
- 3 large Eggplants
- 6 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 cups Cooked green or brown lentils
- 1 15-oz can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 0.5 cup Red wine (or vegetable broth)
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Russet potatoes, peeled and sliced into 1/4-inch rounds
- 2 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
- 5 tablespoons Nutritional yeast
- 4 tablespoons All-purpose flour (or gluten-free flour blend for GF option)
- 3 tablespoons Vegan butter or olive oil
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices, brush both sides lightly with olive oil, and place them on baking sheets. Roast the eggplants in the oven for 20 minutes, flipping halfway through, until they're tender and golden. Set aside.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Stir in the cooked lentils, diced tomatoes, tomato paste, red wine (or vegetable broth), cinnamon, oregano, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the mixture for 15 minutes, stirring occasionally, until the sauce thickens and reduces. Remove from heat.
While the lentil sauce cooks, place the potato slices into a pot of boiling salted water and cook for 8 minutes, or until just tender. Drain and set aside.
To prepare the vegan béchamel sauce: In a medium saucepan, melt the vegan butter or heat olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Slowly whisk in the plant-based milk until smooth.
Stir in the nutritional yeast, ground nutmeg, and 1 teaspoon of salt. Continue whisking the béchamel sauce over medium heat until it thickens, about 5 minutes. Remove from heat.
Lower the oven temperature to 375°F (190°C). In a large baking dish (approximately 9x13 inches), assemble the moussaka: Layer the bottom with the potato slices, followed by a layer of roasted eggplant slices. Spread half of the lentil sauce evenly on top.
Repeat the layers with the remaining eggplant slices and lentil sauce, then pour the béchamel sauce evenly over the top.
Optional: Sprinkle breadcrumbs over the béchamel layer for a golden crust.
Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Remove from the oven and allow it to cool for 10 minutes before serving.
Slice and enjoy your Vegan Traditional Greek Moussaka!
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6266 mg | 272% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 108.1 g | 386% | |
| Total Sugars | 78.1 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1182 mg | 91% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 9838 mg | 209% | |
*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.
