Vegan Moussaka

Vegan Moussaka

Recipe by GenevaWatsonCourse: MainCuisine: GreekDifficulty: Medium


Prep time


Cooking time


Total time






  • For base
  • 3 large eggplants

  • 2 pounds potatoes, peeled

  • olive oil to brush

  • sea salt & pepper to sprinkle

  • For Lentil Mixture
  • 3 cups of cooked lentils

  • 2 cups tomato purée

  • 1 cup chopped tomatoes

  • 2 bay leaves

  • 1-2 tsp dried thyme

  • 1 tsp oregano

  • 1 tsp paprika

  • 1 tbsp. olive oil

  • 1 large onion, chopped

  • 2 cloves of garlic, minced

  • 1 tsp coconut sugar or brown sugar

  • pinch of cinnamon

  • sea salt & pepper to taste

  • For Béchamel Sauce
  • 2 cups plant-based milk

  • 3 1/2 tbsp. cornstarch

  • 2 tbsp. nutritional yeast flakes

  • 2 tbsp. vegan butter

  • Sea salt & pepper to taste

  • pinch of nutmeg

  • vegan cheese to taste (optional)


  • Preheat oven to 390° F/200° C. Prepare 2 baking sheets lined with parchment paper.
  • Slice eggplant, lengthwise into 4 pieces. Cut potatoes into 1/2 inch thick slices. Place all slices, in a single layer, on baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake for about 20 minutes or until lightly brown.
  • Heat tbsp. olive oil in a skillet over medium heat. Add onion & garlic and sauté for about 4-5 minutes.
  • Add tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Add cooked lentils and let simmer on low for about 5 minutes.
  • To make béchamel sauce, add plant-based milk to a pan/skillet. Mix in cornstarch, nutritional yeast, salt and pepper, and whisk. Add vegan butter and bring mixture to a boil.
  • Let simmer on low heat for a few minutes until it thickens. Whisk continuously. Remove from heat.
  • Grease a 13″x9″ or larger baking dish. Place half of potato and eggplant slices at bottom of baking dish. Top with lentil mixture, followed by remaining potato/eggplant slices. Pour béchamel sauce on top and spread evenly. Top with vegan cheese to taste (optional).
  • Bake for about 30 minutes or until golden brown. Garnish with fresh herbs. Enjoy!


  • If you don’t want to make béchamel sauce, just top your moussaka with mashed potatoes.
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