Vegan Moussaka

Vegan Moussaka

Recipe by JanCCourse: Appetizers, Dessert


Prep time


Cooking time


Total time






  • Ingredients

  • For the base:

  • 2 pounds potatoes, peeled (1 kg)

  • 3 large eggplants

  • Olive oil to brush

  • Sea salt & pepper to sprinkle

  • For the lentil mixture:

  • 3 cups of cooked lentils (600 g)

  • 2 cups tomato purée (450 g)

  • 1 cup chopped tomatoes (150 g)

  • 1 tbsp olive oil

  • 1 large onion, chopped

  • 2 cloves of garlic, minced

  • 2 bay leaves

  • 1-2 tsp dried thyme

  • 1 tsp oregano

  • 1 tsp paprika

  • 1 tsp coconut sugar or brown sugar

  • pinch of cinnamon

  • Sea salt & pepper to taste

  • For the béchamel sauce (*see recipe notes):

  • 2 tbsp vegan butter (28 g)

  • 2 cups plant-based milk (480 ml)

  • 3 1/2 tbsp cornstarch (28 g)

  • 2 tbsp nutritional yeast flakes

  • Sea salt & pepper to taste

  • Pinch of nutmeg

  • Vegan cheese to taste (optional)


  • Instructions
  • Preheat oven to 390° F/200° C and prepare two baking sheets with parchment paper.
  • Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 minutes or until lightly brown.
  • Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion & garlic and sauté for about 4-5 minutes. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes.
  • For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few minutes until it thickens. Whisk continuously. Remove from heat. Check the recipe notes if you don’t want to make the béchamel sauce.
  • Grease a 13″x9″ (33×23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish. Top with the lentil mixture, followed by the remaining potato/eggplant slices (see photo above in the blog post). Pour the béchamel sauce on top and spread evenly. Add vegan cheese to taste (optional).
  • Bake in the oven for about 30 minutes or until golden brown. Garnish with fresh herbs. Enjoy!
  • Note:
Vegan Moussaka
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