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    You are here: Home / Entrees / Vegan Eggplant Moussaka

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: September 14, 2016

    Vegan Eggplant Moussaka

    Jump to Recipe Print Recipe
    Vegan Eggplant Moussaka

    This vegan eggplant moussaka is made with tender slices of roasted eggplant and zucchini, layered with smoky lentils, and topped with a mashed potato crust slathered in creamy vegan Béchamel sauce.

    Table Set with Baking Dish, Water Glass, and Plate of Vegan Eggplant Moussaka

    Oh moussaka. I love this dish and for a long, long time, it eluded me. Back before the internet, or at least back before I knew what to do with the internet, like in the late 90's, I'd end up at restaurants where I tired all kinds of random dishes that I LOVED but had no idea where to find more information on.

    That's how I had my first taste of vegetarian eggplant moussaka. I think it was the only vegetarian thing on the menu at the particular place I was having dinner, but that was fine, because it was awesome.

    Vegan Eggplant Moussaka on a Plate with a Bite Removed by a Fork

    In all honesty, I can't remember what was in that moussaka I tried all those years ago, just that it was a big plate of saucey eggplanty goodness. I'm pretty sure it wasn't vegan though.

    Vegan Bechamel Sauce in a Pot with Whisk and a Carton of Cashewmilk

    So here I am, on my very own internet website, with my very own vegan eggplant moussaka, and the timing couldn't be more perfect. Right about this time of year is when all the produce is abound, and it's finally cool enough to turn on the oven and cook that produce, which I couldn't be happier about.

    My moussaka uses lentils and walnuts in place of meat, layers of eggplant and zucchini, and a cozy mashed potato crust topped with vegan Béchamel. I was actually a little nervous about that last part, being not really sure if the potato Béchamel layer would taste good without the traditional feta cheese you find in traditional moussaka, or whether the sauce would do it's thing without dairy milk. It couldn't have turned out more perfectly though.

    Close-Up of Vegan Eggplant Moussaka on a Plate

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Table Set with Baking Dish, Water Glass, and Plate of Vegan Eggplant Moussaka
    4.73 from 11 votes
    Print

    Vegan Eggplant Moussaka

    This vegan eggplant moussaka is made with tender slices of roasted eggplant and zucchini, layered with smoky lentils, and topped with a mashed potato crust slathered in creamy vegan Béchamel sauce.
    Course Entree
    Cuisine American, Greek
    Prep Time 30 minutes
    Cook Time 1 hour 25 minutes
    Total Time 1 hour 55 minutes
    Servings 6
    Calories 459 kcal
    Author Alissa

    Ingredients

    For the Lentils

    • 1 cup dried brown lentils
    • 3 cups water
    • 1 tablespoon olive oil
    • 1 large onion, diced
    • 3 garlic cloves, minced
    • 1 cup canned diced tomatoes, with juices
    • ½ cup dry red wine
    • ¼ cup tomato paste
    • ½ teaspoon smoked paprika
    • ½ teaspoon ground cinnamon
    • pinch cloves
    • ½ cup chopped walnuts
    • salt and pepper to taste

    For the Zucchini and Eggplant

    • 1 medium eggplant (1 ½ pounds)
    • 2 medium zucchini
    • 2 tablespoons olive oil, divided

    For the Mashed Potato Crust

    • 1 pound russet potatoes (1 large or 2 medium), peeled and chopped
    • ½ cup non-dairy milk
    • 1 garlic clove, minced
    • salt and pepper to taste

    For the Vegan Béchamel Sauce

    • 3 tablespoons olive oil
    • ¼ cup all-purpose flour
    • 1 cup non-dairy milk
    • ¼ teaspoon ground nutmeg
    • salt and pepper to taste

    Instructions

    1. Begin preparing the lentils by placing them in a medium saucepan and covering with 3 cups of water. Place over high heat and bring to a boil. Allow to cook, uncovered, until lentils are almost done, but just a bit firm at their centers, about 30 minutes. Drain any excess water.
    2. While the lentils simmer, begin preparing the veggies. Preheat oven to 400°. Slice eggplant and zucchini into long slabs, about ¼ inch thick. Brush with olive oil and arrange on baking sheets. Bake until lightly browned and just beginning to soften, about 15 minutes.
    3. While the veggies bake and the lentils cook, place potatoes into a medium pot and cover with water. Place over high heat and bring to a boil. Cook until very tender, about 15 minutes. Drain into a colander and return to the pot. Mash with a potato masher, and add milk and garlic. Season with salt and pepper to taste. Add a splash or two more of milk, if needed.

    4. Once the lentils have finished simmering, and are drained, coat the bottom of a medium pot with olive oil and place over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute more. Add lentils, tomatoes and red wine. Bring to a simmer and allow to cook until liquid is reduced by about half, about 4 minutes. Stir in tomato paste, paprika, cinnamon and cloves. Cook just until thickened up a bit and heated throughout, about 2 minutes. Stir in walnuts and season with salt and pepper to taste.
    5. To prepare the Béchamel sauce, place olive oil into a small saucepan and place over medium heat. Whisk in flour and bring to a simmer. Lower heat and allow to simmer, whisking almost constantly, for about 3 minutes. Whisk in milk and bring to a simmer. Allow to simmer over low heat until very thick, about 10 minutes, whisking frequently.
    6. If you turned off the oven after baking the zucchini and eggplant, turn it back on, and preheat it to 400°. Arrange about a third of eggplant and zucchini slices in the bottom of a 9 x 13 inch baking dish. Top with about half of lentil mixture, then arrange another third of the zucchini and eggplant layers over lentils, followed by remaining lentils, and then a final layer of zucchini and eggplant. Spread potatoes over zucchini and eggplant, and then spread Béchamel sauce in an even layer over potatoes.
    7. Place in the oven and bake until the top begins to brown and you see some bubbling around the sides of the dish, about 30 minutes. Remove from oven and allow to sit for a few minutes before serving.
    Nutrition Facts
    Vegan Eggplant Moussaka
    Amount Per Serving
    Calories 459 Calories from Fat 194
    % Daily Value*
    Fat 21.6g33%
    Saturated Fat 2.5g13%
    Sodium 361mg15%
    Potassium 1362mg39%
    Carbohydrates 52.3g17%
    Fiber 18.7g75%
    Sugar 9.6g11%
    Protein 15.9g32%
    Calcium 140mg14%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Wild Mushroom Ragú with Creamy Polenta
    Pumpkin Pie Truffles »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. jenna says

      September 14, 2016 at 4:23 pm

      I need this in my life. It reminds me a bit of a vegetarian shepherd's pie I invented for myself that used cheese on the mashed potato topping. Now I can adapt this for my shepherd's pie, too! Thank you!

      Reply
      • Alissa Saenz says

        September 18, 2016 at 10:46 am

        Yes! I actually have a lentil shepherd's pie recipe that uses lentils! I'm sure you could adapt your own recipe too - I'd love to hear how it turns out. :)

        Reply
    2. Sophia | Veggies Don't Bite says

      September 14, 2016 at 6:16 pm

      I saw this post and just had to check it out. I am Greek and grew up eating my moms homemade traditional Moussaka. I'm actually not much of an eggplant lover so my moms is the only one I ever ate because not only did she cook it just right but she didn't put the traditional cinnamon and nutmeg since we all preferred it without. Funny part is that a few months ago she asked me to help make a vegan version because she was making hers for our big family dinner and wanted to have both available. So I started veganizing it. Even funnier is that it's on my list for one of my Silk posts! LOL. My moms however is very different, she makes hers with sliced potatoes, and traditionally it doesn't even have that but she added it because we don't love all eggplant, no zucchini and actually traditional moussaka does not have feta. Just béchamel, so you are good there! I love that you made it your own, looks delicious!

      Reply
      • Sylvia says

        September 14, 2016 at 8:14 pm

        I want to try your recipe too!

        Reply
      • Alissa Saenz says

        September 18, 2016 at 10:49 am

        Oh wow! That's so cool and I'm kind of jealous that you got to enjoy your mom's traditional version growing up! I think that restaurant version I had way back when was made with sliced potatoes and I loved it. :) I can't wait to check out your recipe!

        Reply
    3. Traci says

      September 15, 2016 at 10:02 pm

      I had to make this the day after I got the email because, well, vegan moussaka! Of all your recipes I've tried, this is my favorite! The spices are perfect and the whole thing is absolutely delicious! Next time I'll play with it a little more, but tonight I made it just as written. My husband and my meat-loving dad also loved it. This recipe will become one of the few that I'll serve to guests at my B&B on their first night. Thank you!

      Reply
      • Alissa Saenz says

        September 18, 2016 at 10:52 am

        Hi Traci! Yay! Glad you enjoyed it! That's so cool that you'll serve it to your guests - what a nice treat for dinner on vacation. :) Thanks so much!!

        Reply
    4. Heather W. says

      October 14, 2016 at 2:28 pm

      Can I make this ahead of time and cook it the next donor will that ruin it?

      Reply
      • Alissa Saenz says

        October 17, 2016 at 9:19 am

        I think it would be okay to assemble everything and then cook it the next day, but I haven't tried, so I'm not completely sure. I'd love to hear how it works out if you try!

        Reply
        • jessica says

          October 19, 2016 at 3:03 pm

          This looks fantastic! Do you think a cauli mash as opposed to potato mash would work as a substitute?

          Reply
          • Alissa Saenz says

            October 22, 2016 at 9:46 pm

            Thank you! And I'm not sure a cauli mash would work. The potatoes firm up quite a bit during cooking, and I can't really say whether cauliflower would do that. I could see a white bean mash, maybe like a simplified vegan version of this working out nicely.

            Reply
      • Stephanie says

        December 15, 2017 at 12:09 am

        Hello! I am wanting to cook this for our Christmas gathering but prepare the day before. Did you try this and if so...did it turn out well?

        Reply
        • Alissa Saenz says

          December 15, 2017 at 9:05 am

          I haven't tried prepping this ahead, but I think it would work! I'd love to hear how it turns out if you try it!

          Reply
      • Jodi says

        December 31, 2017 at 9:06 am

        5 stars
        Honestly, it tastes even better reheated, so I intentionally make it in advance! I LOVE this recipe - made it last night for the 3rd time!

        Reply
    5. Georgiana says

      November 01, 2017 at 10:01 am

      So delicious! The only thing I found was the bechamel required more of the cashew milk when used with a gluten free all purpose flour. I also added pistachio nuts and scraped carrot to the lentil mix. A real crowd pleaser. Thanks!

      Reply
      • Alissa Saenz says

        November 05, 2017 at 9:57 am

        I'm so glad you enjoyed it!! And good to know about the gluten-free flour!

        Reply
    6. Helen says

      December 09, 2017 at 3:52 am

      5 stars
      I am making it tonight, but i dont have red wine so i splashed a little port in it! I am also using sliced potatoes. Also trying out a vegan cheese sauce over the potatoes. I hope it works out!

      Reply
      • Alissa Saenz says

        December 10, 2017 at 9:07 pm

        That all sounds delicious! I hope you enjoyed it!!

        Reply
    7. Lainey Garnett says

      December 21, 2017 at 7:18 am

      5 stars
      This is my favourite all time vegan recipe; I make it for friends and family time and time again. It’s so rich and savoury. I often leave the potato off because it’s filling and nutritionally balanced without. I put whole cloves in as I love the intense flavour and chewiness. Thank you for this fabulous recipe

      Reply
      • Alissa Saenz says

        December 26, 2017 at 9:42 am

        I'm so glad you're enjoying it and I LOVE the idea of using whole cloves - I'm trying that next time! Thanks Lainey!

        Reply
    8. Jodi says

      December 31, 2017 at 9:08 am

      5 stars
      One of my top 3 favorite recipes! Thank you!

      Reply
      • Alissa Saenz says

        January 01, 2018 at 9:50 pm

        I'm so happy to hear it!! Thanks so much Jodi!

        Reply
    9. Cat says

      January 13, 2018 at 2:36 pm

      What size can of tomatoes?

      Reply
      • Alissa Saenz says

        January 14, 2018 at 9:51 pm

        Any size - you just need a cup. :)

        Reply
    10. LeeAnn says

      April 18, 2018 at 4:35 pm

      Would love to try this! Do you think the casserole would freeze well- in either its baked or pre-baked form? Thanks!

      Reply
      • Alissa Saenz says

        April 19, 2018 at 8:38 pm

        I think so, but I haven't tried so I can't say for sure. My guess is that baked would work best!

        Reply
    11. Hanifia says

      December 03, 2018 at 7:02 am

      5 stars
      I love moussaka but never tried a vegan version before, looks delicious!

      Reply
      • Alissa Saenz says

        December 03, 2018 at 6:10 pm

        Thank you! I hope you enjoy it!

        Reply
    12. Alex Shell says

      April 01, 2019 at 9:22 pm

      5 stars
      I studied abroad in Greece and fell in love with Moussaka. I really loved this recipe. The walnuts were a really nice touch and they added the perfect amount of salt and crunch to the dish. My moussaka wasn't the prettiest, but it brought back some great food memories. I'll definitely be making more of your recipes.

      Reply
      • Alissa Saenz says

        April 02, 2019 at 8:41 pm

        Yay! That's wonderful to hear! Thanks Alex!

        Reply
    13. Sandy says

      June 04, 2019 at 7:00 pm

      3 stars
      I love lentils in many ways, but definitely not in moussaka. Ugh! I substituted cooked bulgar for ground beef in this as I do in my chili.

      Reply
    14. Avy says

      July 04, 2019 at 4:14 pm

      Amazing.. sure gonna try this.. what if I avoid red wine ? Is that ok ? And what is the substitute if I avoid it ?

      Reply
      • Alissa Saenz says

        July 06, 2019 at 2:21 pm

        Hi Avy! You can leave the wine out if you prefer. No need to substitute anything, since most of the liquid cooks off anyway! It adds some flavor, but the dish should still be delicious without it. Enjoy!

        Reply
    15. nancy says

      December 16, 2019 at 5:28 pm

      4 stars
      We had this for dinner last night and enjoyed it. We thought it really didn't need the bechamel or the oven work for the eggplant and zucchini. Next time I will grill those veggies instead and double the mashed potatoes (instead of the bechamel) for a more "sheppards pie" rendition. Very good! Thanks !

      Reply
      • Alissa Saenz says

        December 22, 2019 at 9:18 pm

        Sounds delicious! I'm glad you enjoyed it!

        Reply
    16. Andreea says

      December 21, 2019 at 10:45 pm

      Can't wait to try this recipe, Alissa. May I use oat flour instead of regular flour for a gluten-free option?

      Reply
      • Alissa Saenz says

        December 22, 2019 at 8:52 pm

        I'm afraid I'm not sure how oat flour works as a thickener. I've had readers tell me that gluten-free all-purpose blends worked in recipes similar to this one, so one of those might be your best bet.

        Reply
    17. Cecilia says

      February 05, 2020 at 6:24 am

      Hi. What could I use instead of Silk Cashew milk? We don't have that in my country. Could I use oats, rice ore almond milk instead? Thanks!

      Reply
      • Alissa Saenz says

        February 08, 2020 at 10:54 am

        Almond or soy milk should work fine, and possibly oat milk. I don't recommend using rice milk because it tends to be thinner and sweeter. Just make sure whatever you use is unsweetened. Enjoy!

        Reply
    18. andrea franks says

      March 28, 2020 at 5:37 am

      Hello !

      I would like to know if you can omit the red wine ? If not anything else i can use ?

      Thanks kindly,

      Andrea

      Reply
      • Alissa Saenz says

        March 29, 2020 at 4:38 pm

        You can simply leave it out if you prefer. Enjoy!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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