Plant-Based Moussaka

Moussaka is a casserole made by layering eggplant with a spiced meat filling topped off with a creamy bechamel sauce that is baked in the oven. I prepare a much healthier and in my opinion even tastier dish avoiding animal products.

The preparation does take some time but you will be rewarded with a hearty, flavorful and filling dish.




Layer, layer and layer and top off with the tofu sauce…

Vegan Veggie Moussaka
Serves 6
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Prep Time
25 min
Cook Time
45 min
Prep Time
25 min
Cook Time
45 min
  1. 14oz (400gr) eggplant, sliced into thin rounds
  2. Olive oil
  3. Salt and freshly ground black pepper
  4. 1 red onion, finely chopped
  5. 1 red pepper, finely chopped
  6. 1 garlic clove, finely chopped
  7. 1/2 cup red wine
  8. 1/4 cup tomato puree
  9. 1 can chopped tomatoes, drained
  10. 1 cinnamon stick
  11. 1/2 cup red lentils
  12. 2 tbsp chopped fresh parsley
  13. 1 cup+ 1 tbsp soy milk
  14. 1/4 package firm tofu (14oz package)
  15. 2 tsp egg replacer
  16. 2tbsp vegan butter
  17. 1/3 cup spelt flour
  18. 1 tbsp nutritional yeast
  19. Salt and freshly ground black pepper
  1. Preheat the oven to 400F/200C.
  2. Arrange eggplant slices in one layer on a baking tray lined with parchment paper and brush lightly with olive oil. Cook until golden brown, about 25 minutes. Remove from the oven and set aside. Season with salt and pepper.
  3. Meanwhile, cook lentils in a small pot according to packet instructions, about 15 minutes.
  4. Add the onion, pepper and garlic to a large pan and fry for 2-3 minutes, or until softened. If they start to stick to the pan add 1 tbsp of water.
  5. Add red wine and cook until evaporated.
  6. Add the tomato puree, stir to coat the vegetables in it and fry for a another 4-5 minutes.
  7. Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes.
  8. Add the lentils and return the fried eggplants to the mixture. Cook for 3 minutes until warmed through.
  9. Transfer the mixture to an ovenproof dish and sprinkle with the chopped parsley.
  10. For the topping process the tofu, soy milk and egg replacer in a blender until smooth.
  11. In a saucepan, over a medium heat, melt the butter and add the flour, stirring continuously to form a very thick paste.
  12. Turn off the heat and gradually whisk in the milk and tofu mixture. Be sure to whisk continuously, and add the mixture a little at a time, to avoid any lumps.
  13. Add the remaining ingredients and place back on a low heat, stirring continuously, until the sauce becomes quite thick, about 2 minutes.
  14. In a greased deep baking dish layer alternate eggplant slices and tomato filling. Finish with tomato sauce and top with tofu sauce.
  15. reduce heat in oven to 375 degrees F and bake the moussaka for 20 minutes until until the topping is golden-brown. Serve immediately.

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