How to make your very own vegan moussaka at home to bring a taste of Greece into the home. Layers of roasted eggplant topped with a tomato lentil filling, finished with a creamy garlic cashew béchamel on top.

A few years ago I visited Greece with my twin sister. We hopped on one of those Contiki tours and sailed from Athens, to Mykonos, to Santorini, to Ios. From there, we did a solo trip together and visited the islands of Paros and Naxos, finishing up in Crete, in the town of Rethymno, to volunteer with an organisation called Archelon who help protect and conserve sea turtle populations in Greece.

The whole trip was incredible, and one of the things that stood out for me was the food. I swear we had a yiros for breakfast everyday. It was on tour that I first tasted moussaka for the very first time in my life. As I was vegetarian, they brought out a “vegetarian version” of this classic dish made with lentils instead of meat, and it was just… Wow. My taste buds had never experienced something so good. It quickly became my favourite dish in Greece.

I haven’t been able to return to Greece since, so I wanted to bring a little taste of Greece back into my home. Thus, this vegan moussaka was born. It captures all the flavours of the authentic Greek vegetarian moussaka I had while travelling around the islands, with a bit of my own twist. My version is not traditional, but it is a plant-based take on the delicious fan-favourite. Traditional moussaka is made with layers of ground meat, eggplant, and a béchamel sauce.

Before we get started in learning how to make this delicious vegan moussaka – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

Homemade Vegan Moussaka

This moussaka is vegan-friendly, gluten-free, and packed to the nines with wholesome, natural ingredients.

Ingredients:

EGGPLANT:

• 2-3 eggplants
• 2-3 tbsp sea salt
• 1-2 tbsp olive oil

FILLING:

• 1 tbsp coconut oil
• 1 white onion, chopped
• 2 cloves garlic, minced
• 2 15-oz cans green or brown lentils, drained and rinsed
• 1 15-oz can tinned tomatoes
• 1 tsp each sea salt & ground black pepper
• 2 tsp dried oregano
• 1/2 tsp nutmeg
• 1 tsp cinnamon (optional)

BECHAMEL:

• 2 cups raw cashews, soaked overnight or in boiling water for 30 minutes
• 2 tbsp olive oil or coconut oil
• 1-2 garlic cloves, peeled
• 1-2 tbsp nutritional yeast
• 1/2 tsp each sea salt & black pepper
• 1/2-3/4 cup plant milk or water
• 1/2 tsp nutmeg

To make:

EGGPLANT:

1. Thinly slice eggplant lengthways, then salt slices on both sides and place in a colander set over a large mixing bowl to catch the liquid released by the eggplants. Let rest for 30 minutes. Rinse and pat to dry using a paper or cloth towel.
2. Transfer eggplant slices to 2 baking trays lined with parchment paper and light drizzle oil over top. Bake at 200°C (400°F) for 20 minutes or until lightly golden brown.

FILLING:

1. Heat a large pan over medium heat and add oil and onions. Sauté until golden brown, then add garlic and sauté for a few minutes. Add lentils, tinned tomatoes, salt pepper, oregano, nutmeg and cinnamon (optional). Stir to combine then let simmer, uncovered, for 15-20 minutes, or until most of the liquid has evaporated and filling has thickened.

BECHAMEL:

1. Drain the soaked cashews and add to a blender along with the garlic, oil, nutritional yeast, salt, pepper, plant milk, and nutmeg. Blend until creamy and smooth. If too thick, add more plant milk. The consistency should be pourable.
2. Grease a large baking dish with some coconut oil, then lay 1/2 the eggplant slices (overlapping slightly) on the bottom and top with 1/2 the lentil filling, spreading into an even layer. Top with the other 1/2 of the eggplant slices and add the remaining lentil mixture. Pour over the béchamel sauce and smooth to form an even layer over the top.
3. Bake at 200°C (400°F) for 25-30 minutes, or until the top looks golden brown around the edges and slightly dry in the middle.
4. Remove from oven and let cool for 10 minutes before dishing out. Once completely cooled, leftovers can be stored in the fridge for 3-4 days, or in the freezer for longer.

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post. 

Have you tried moussaka before? What did think? Share in the comments below.

Lots of love,

🖤 Vanessa