This vegan moussaka is a healthier version of the classic Greek comfort food. Full of eggplant, potatoes, lentils, and a creamy bechamel sauce, this Greek casserole is your next go-to dinner.
I had so much fun veganizing pastitsio that I wanted to veganize another classic Greek dinner – moussaka! Traditionally, moussaka (aka eggplant casserole) is made with eggplants, potatoes, ground beef, and bechamel sauce. To veganize it, I swapped out the ground beef for a lentil sauce and made a dairy-free bechamel sauce. This vegan moussaka has all the flavors of the traditional dish with none of the animal products!
You ready?!
I hope you enjoy this vegan moussaka as much as I do! ♥️
What is in moussaka?
Potatoes: the base of our casserole. Potatoes are nice and sturdy, holding up well at the bottom of the dish.
Lentil sauce: the second layer. Traditional moussaka has a layer of meat sauce that can easily be substituted with lentils. Combined with tomatoes, onions, and the right spices, this lentil sauce is equally as satisfying.
Eggplant: the third layer. They call moussaka “eggplant casserole” for a reason 😉
Bechamel sauce: the final layer. Bechamel sauce usually includes butter, milk, and flour. In this recipe, we use vegan butter, unsweetened dairy-free milk, flour, and silken tofu! Silken tofu makes the bechamel super creamy and thick, which bakes up perfectly on top of casseroles and lasagnas – not to mention the extra protein 💪
How to make vegan moussaka
- Slice eggplants and potatoes and bake in the oven until cooked.
- Make the lentil sauce by sautéing lentils, tomatoes, onion, and spices.
- Prepare the bechamel sauce by creating a roux on the stovetop, then blending with silken tofu.
- Layer the potatoes, lentil sauce, eggplant, and bechamel sauce in a baking tray.
- Bake until golden!
Want more vegan Greek comfort food? Check out my Vegan Pastitsio!
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXO
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Vegan Moussaka with Creamy Bechamel
- Prep Time: 35 mins
- Cook Time: 35 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Casserole
- Method: Baking
- Cuisine: Greek
- Diet: Vegan
Description
This vegan moussaka is a healthier version of the classic Greek comfort food. Full of eggplant, potatoes, lentils, and a creamy bechamel sauce, this Greek casserole is your next go-to dinner.
Ingredients
Moussaka
- 3 small russet potatoes
- 2 medium eggplants
- Salt + pepper
Bechamel Sauce
- 8 oz silken tofu
- 1 cup unsweetened non-dairy milk (I used soy)
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1/4 tsp salt
Lentil Sauce
- 12 oz can cooked brown lentils (2 cups cooked)
- 1/4 cup veggie broth or water
- 1 medium tomato, finely diced
- 1 small yellow onion, finely diced
- 5 tbsp tomato paste
- 3 cloves garlic, minced
- 2 tablespoons dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
1. Preheat oven to 400F. Cut eggplant into 4 equal slices lengthwise. Cut the potatoes into 1/4 inch slices. Spread evenly onto two baking trays. Drizzle with a little oil and sprinkle with salt + pepper. Bake for 30 minutes until eggplant is a little dried out and potatoes are slightly crispy.
2. Meanwhile, make the lentil sauce.
- Drain and rinse lentils. Set aside.
- Add a little oil to a large pan over medium high heat. Once hot sauté onion and garlic for 3 minutes until translucent.
- Add tomatoes, lentils, tomato paste, vegetable broth, oregano, cinnamon, and salt. Cook for about 5 minutes until the sauce is nice and thick. Remove from heat and set aside.
3. Make the bechamel sauce.
- Melt vegan butter in a small pot over medium heat. Once melted, quickly whisk in the flour until a smooth paste forms.
- Raise the heat to medium high and pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to bubble and thicken. Stir in the salt and remove from heat.
- Let cool for a few minutes, then blend the sauce with the silken tofu until smooth. Set aside.
4. Assemble the moussaka. Grease a 11×17 baking tray. Layer the potatoes on the bottom of the tray, followed by the lentil sauce, eggplant, and the bechamel sauce. Bake 35 minutes until the top is golden.
5. Let rest at least 10 minutes before eating. This moussaka is perfect for meal prep and will last about a week or so in the fridge, and is freezer-friendly!
Nutrition
- Serving Size: 1 slice
- Calories: 174 calories
- Sugar: 3.9g
- Sodium: 202g
- Fat: 5.8g
- Saturated Fat: 1.34g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 24.7g
- Fiber: 4g
- Protein: 6.8g
- Cholesterol: 0g
Keywords: Vegan Moussaka, Greek Lasagna, Vegan Greek Food, Vegan Casserole
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1 comment
While this recipe came out tasting great, the bechamel sauce was very running. I drained as much water from the silken tofu as I could from the container. Should I have lined a sieve with paper towel and let it sit for some time? I could thicken the roux by adding more flour, but don’t really want to do that. Love to be able to nail a firm bechamel sauce for this and other recipes! Ideas?