Go Back
–+ servings
Close-up view of a slice of Vegan Moussaka showcasing layers of lentils, eggplant, and creamy sauce.
Print Pin

Vegan Moussaka

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 350
A hearty and flavorful vegan twist on the classic Mediterranean dish, layered with tender vegetables and a creamy plant-based sauce.

Ingredients

Vegetables

  • 2 pounds potatoes (peeled)
  • 3 large eggplants

Sauce & Filling

  • 3 cups cooked lentils ((about 1 1/2 cups dried))
  • 2 cups passata
  • 1 cup chopped tomatoes
  • 1 Tbsp olive oil
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 1-2 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp coconut sugar (or brown sugar)
  • 1 pinch cinnamon

Bechamel Sauce

  • 2 Tbsp vegan butter
  • 2 cups plant-based milk
  • 3 1/2 Tbsp cornstarch
  • 2 Tbsp nutritional yeast
  • 1 pinch nutmeg

Optional Topping

  • to taste Vegan cheese ((optional))

Instructions 

  • Preheat oven to 375°F (190°C). Slice potatoes and eggplants, brush with olive oil, and bake until tender.
  • Cook lentils and prepare tomato sauce with onion, garlic, bay leaves, and spices.
  • Layer cooked vegetables and lentil sauce in a baking dish, then prepare the vegan béchamel sauce.
  • Pour béchamel over the layered vegetables, top with vegan cheese if desired, and bake for 30-40 minutes.

Notes

For a richer flavor, let the dish rest for 10 minutes before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Vegan, vegetables

Nutrition

Calories: 350kcal | Carbohydrates: 60g | Protein: 18g | Fat: 8g | Sodium: 600mg