Best Vegan Moussaka (Authentic Recipe)

This vegan moussaka recipe is hands down the best one you'll ever have! It's 100% authentic based off of my Greek mom's recipe and will knock the socks off all your guests.

While Greek moussaka can take some effort, much like a lasagna, it is possible to make it easier the day you put it together following all my tips and tricks.

Ingredients

Traditionally, moussaka is made with cream and meat. Two things that are not part of a plant based diet. But I knew that with some experimenting, I could make it happen and I nailed this one.

Obviously we need eggplant for one of the layers.

Here is what you need for the 'meaty' filling of the vegan moussaka (a similar filling to my Vegan Shepherd’s Pie):

• Onion
• Garlic
• Chickpeas
• Lentils
• Walnuts
• Broth
• Tomatoes
• Parsley
• Tomato sauce
• Wine
• Breadcrumbs
• Vegan Parmesan Cheese
• Salt and Pepper

I used the Ralphs Private Selection and Simple Truth Organic brand beans and spices for this recipe. I love how they are easily accessible and have great prices!

The béchamel layer is actually pretty simple, and so amazingly delicious. Here is all I needed:

• Cashews
• Broth
• Potato
• Salt and pepper (I used white pepper for color but black works too)

How to Make Vegan Moussaka

This lentil moussaka definitely takes some time and effort. But the end result is SO good! You can also check out my tips on how to prep ahead to make this easier.

Prepare the eggplant:

1. Slice the eggplant into evenly thick pieces.
2. Drain the excess moisture by placing the slices in a colander or on a paper towel and sprinkle with salt. Allow them to sit 10 minutes, then wipe off any excess water with a paper towel.
3. Arrange the eggplant slices on a parchment lined cookie sheet and brush with oil. 
4. Broil in the oven.

Make the béchamel and filling

1. Blend all of the sauce ingredients until thick and creamy, set aside. 
2. Sauté the "meaty" layer ingredients until cooked.
3. Pulse the chickpeas and walnuts then add to the filling in the pan. You can also wait to pulse everything together for that perfect crumble.

Assemble the layers and bake

1. Start by sprinkling in the breadcrumbs.
2. Next layer the roasted eggplant slices.
3. Top with the "meaty" layer and some Parmesan.
4. Add the béchamel sauce on top, with some more Parmesan.
5. Then bake and serve!

Preparation tips

One good thing about Greek recipes like moussaka, is that there's so much going on it's easy to make adjustments! Here are some tips that should help you along the way:

• I found the canned cooked chickpeas gave a slightly better texture. You can also use dried chickpeas, but make sure to soak them overnight.
• If you prefer not to use wine, then add veggie broth in place of it, although the red wine gives it a great flavor.
• You can make breadcrumbs if you prefer homemade. Toast 2 pieces of bread until crisp, then blend in a food processor.
• If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
• You can use regular black pepper in place of white pepper in both parts of this recipe, the white allows the béchamel to look smooth without any black spots in it.
• If you hate eggplant, you could also sub potatoes for the eggplant, or even zucchini. Just make sure to cut the zucchini thick and salt it as it has a lot of water.

What to Serve with Moussaka

You don't really need to serve this veggie moussaka recipe with anything because it's an all encompassing meal; you have protein, grains, and veggies so one and done!

But, if you wanted to make something a bit extra, I suggest serving it with a salad, greens or veggies of some sort. Here are some of our favorite sides for vegan moussaka:

• Vegan Greek Farro Salad
• Traditional Vegan Greek Salad
• Mediterranean Orzo Salad
• Fasolakia (Greek Green Beans)
• Roasted Greek Lemon Potatoes
• Creamy Vegan Mashed Potatoes
• Peas with Scallions and Dill
• Sautéed Spinach
• Lemon Kale Salad
• Vegan Spanakopita

Tips for Preparing in Advance

Moussaka is a love hate kind of recipe. It is SO good but takes some work. However I have a few tips on how you can prep this recipe so that is isn't so hard the day you need it.

1. Make the meaty filling, blend the béchamel, and prep the eggplant.
2. Store all of these in the fridge in separate containers until ready to use. I would suggest that you make these no more than 2-3 days ahead of time.
3. You can also make the meaty filling and béchamel and freeze them until ready.
4. The moussaka itself can be assembled the day before you want to serve it if you don't have time the day of.
   • Once assembled, half bake it.
   • When you're ready to serve bake it the rest of the way the day of.
   • Make sure to check to see if you need to add some broth to the dish so it doesn't dry out when baking.
5. If it starts to get too dry and burn at the bottom, then just drizzle a little broth along the sides so it sinks to the bottom of the dish.

Tips for freezing and storage

You can also make this lentil moussaka completely ahead of time and freeze until ready to eat it. Nothing is as good as it is fresh, but this recipe freezes pretty well. Make sure it has cooled completely before you attempt to freeze it. Here is how I do it:

1. Make the moussaka. Cool completely.
2. Wrap the top in plastic, with the plastic layer touching the top to help with freezer burn.
3. Wrap the top in foil.
4. Freeze.
5. You can also follow this process with individual servings by wrapping the cut pieces in plastic, then foil.
6. When you are ready to eat it, defrost it on the counter.
7. Then you can heat in the microwave or reheat in the oven adding a drizzle of broth if it starts to get dry or burn.