A close up of a slice of Greek vegan moussaka

Greek Vegan Moussaka (Gluten Free)

Indulgent Greek food in the healthiest way possible. This vegan moussaka gives the original version a run for it's money! Creamy, satisfying and delicious.
Course Main Course
Cuisine Greek
Keyword Moussaka made with vegetables, Moussaka without meat
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings 10 servings
Calories 418 kcal
Author Sophia DeSantis


  • 2 pounds eggplant (about 2 large)
  • 1 cup sweet onion , chopped
  • 2 cloves garlic , chopped
  • ½ cup dried chickpeas (soaked overnight then rinsed and drained)
  • ½ cup dried green lentils
  • ½ cup chopped walnuts
  • 2 cups veggie broth , low sodium if needed
  • 1 pound tomatoes , chopped (about 4 medium)
  • ½ cup chopped parsley
  • ¼ cup tomato sauce
  • ¼ cup red wine
  • 2 teaspoons sea salt , divided
  • 1/8 teaspoon white pepper (see note)
  • Your favorite cooking oil or more veggie broth to sauté and coat eggplant
  • 9 tablespoons breadcrumbs , gluten free if needed (1/2 cup plus 1 tablespoon)

Hemp Walnut Parmesan:

Bechamel Sauce:

  • 1 ½ cups raw cashews (see note)
  • 2 cups cooked potato (about 2 medium)
  • 1 ½ cups veggie broth , low sodium if needed
  • 1 teaspoon sea salt
  • ¼ teaspoon white pepper (see note)
US Customary - Metric


  1. Cook the potato for the béchamel sauce by boiling it on the stove until soft.
  2. Meanwhile, slice the eggplant into thick pieces, about ½ inch. Place them on a paper towel and sprinkle with salt. Allow them to sit while preparing other parts of the recipe. This will help bring out some of the water.
  3. Make hemp walnut parmesan by putting all ingredients into a food processor and blending until a crumbly parmesan type texture is reached. Divide it into 4 equal parts.
  4. Make breadcrumbs if not using store bought. You can toast 2 pieces of bread until crisp, then blend in a food processor.
  5. Take eggplant pieces and wipe of any excess water with a paper towel. Place on a parchment lined cookie sheet and brush with oil or broth. 

  6. Put eggplant in the oven and broil. Start with 5 minutes on each side, keep checking and leave until golden brown. Mine was 8 minutes on the first side, and 5 on the second.

  7. Make béchamel sauce by placing all ingredients into a high speed blender and blending until nice and smooth.

Make “meat” sauce:

  1. Sauté onion and garlic with half of the salt (1 teaspoon) and oil or splash of broth until brown. 

  2. Add presoaked chickpeas, lentils and walnuts, sauté a few minutes. Add broth, fresh chopped tomatoes and parsley. 

  3. Cook partially covered for 20 minutes until the liquid is almost gone and beans are al dente. Then add the tomato sauce, wine, the other half of the salt and pepper. Stir and cook partially covered for another 5 minutes until most of the liquid is gone.

  4. Allow it to cool a bit, then put it into a food processor and pulse to make it a chunky ground meat like texture. This is optional, if you prefer to leave it then that’s fine too. You could also simply pulse the soaked chickpeas before putting them into the pot so that at least those aren’t round and whole. Just take note that if you don’t pulse the mixture a bit the texture will be off.

  5. Preheat oven to 350 F (175 C).

Put the moussaka together:

  1. Brush bottom of a 9 x 12 dish with a drizzle of oil or broth.
  2. Put ¼ cup breadcrumbs on the bottom to coat it and help prevent burning.
  3. Line the dish with half of the eggplant pieces.
  4. Sprinkle with ¼ of the parmesan.
  5. Top with the “meat” mixture.
  6. Sprinkle ¼ cup breadcrumbs on top.
  7. Sprinkle with ¼ of the parmesan.
  8. Place half of the eggplant pieces on top.
  9. Sprinkle with ¼ of the parmesan.
  10. Pour the Bechamel over it.
  11. Sprinkle with the remaining 1 tablespoon of breadcrumbs.
  12. Sprinkle the top with the last ¼ of the parmesan.
  13. Bake for 30-35 minutes until the top is brown. Make sure not to overbake or it will dry out. Allow it to cool so it can thicken and settle. Devour your hard work!

Recipe Notes

Nutrition Facts
Greek Vegan Moussaka (Gluten Free)
Amount Per Serving
Calories 418 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 2g 10%
Sodium 910mg 38%
Potassium 799mg 23%
Total Carbohydrates 42g 14%
Dietary Fiber 10g 40%
Sugars 8g
Protein 16g 32%
Vitamin A 14.7%
Vitamin C 19.1%
Calcium 7.1%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.