Go Back
Homemade Vegan Moussaka photo

Vegan Moussaka

This Vegan Moussaka is a comforting Mediterranean delight! Layers of tender vegetables, savory lentils, and a creamy chickpea sauce make it a family favorite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables:
  • 1.5 pounds Zucchini (about 3 medium), sliced thin for layering.
  • 1.5 pounds Russet Potatoes (about 3 large), peeled and sliced thin.
  • 3 small Eggplants providing a meaty texture.
  • 3 cloves Garlic peeled.
  • 2 cups Onion diced.
  • 8 ounces Mushrooms sliced.
  • 1.5 cups Lentils cooked or steamed.
  • 1 whole Roasted Red Bell Pepper seeded and sliced thin.
  • 3 cups Diced Tomatoes (ripe or 2 cans (15 oz. each) of fire-roasted).
  • 3 tablespoons Fresh Dill chopped.
  • 1 teaspoon Oregano
  • 0.5 teaspoon Cinnamon
  • 0.25 teaspoon Cayenne Pepper (or more for a spicy kick).
  • 0.25 teaspoon Smoked Paprika
  • 9.5 tablespoons Extra Virgin Olive Oil divided.
  • 1.5 teaspoons Salt more or less to taste.
  • 1 teaspoon Pepper more or less to taste.
  • 2.5 cups Chickpeas (cooked and drained or canned).
  • 3 cups Unsweetened Almond Milk (or your favorite dairy-free milk).
  • 0.25 teaspoon Nutmeg
  • 3 tablespoons Flour (or gluten-free substitute).
  • 1 tablespoon Fresh Parsley chopped for garnish.

Equipment

  • Cutting board
  • Sharp knife
  • Large skillet
  • Baking dish
  • Pot
  • Whisk
  • Measuring Cups & Spoons

Method
 

Preparation Steps:
  1. Begin by slicing the zucchini, russet potatoes, and eggplants thinly. Lay the eggplant slices on paper towels and sprinkle with salt to draw out excess moisture. Let them sit for about 30 minutes, then rinse and pat dry.
  2. If you haven't done so already, cook your lentils according to package instructions. They should be tender but not mushy. Set aside once cooked.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 5-7 minutes. Add the minced garlic, sliced mushrooms, and cook until the mushrooms are tender.
  4. Stir in the cooked lentils, diced tomatoes, roasted red bell pepper, dill, oregano, cinnamon, cayenne pepper, smoked paprika, and season with salt and pepper. Simmer for about 10 minutes, allowing the flavors to meld.
  5. In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add minced onion and garlic, sautéing until fragrant. Whisk in the flour, followed by the almond milk, stirring continuously until thickened. Season with salt, pepper, and nutmeg. Remove from heat.
  6. In a large baking dish, layer half of the potato slices at the bottom. Follow with half of the zucchini and eggplant slices. Spread half of the lentil mixture over the layers. Repeat the layers, finishing with the remaining vegetables on top.
  7. Pour the chickpea sauce evenly over the top layer of vegetables. Drizzle with the remaining olive oil for extra flavor.
  8. Preheat your oven to 375°F (190°C) and bake the moussaka for about 45-50 minutes, or until the top is golden and bubbly.
  9. Once it's out of the oven, let the moussaka cool for at least 15 minutes before slicing. This will help the layers hold together better.

Notes

  • Feel free to experiment with different vegetables based on what you have on hand.
  • Sweet potatoes can substitute russet potatoes for a different flavor.
  • Letting the moussaka sit before slicing improves texture and flavor.
  • This dish can be made ahead of time and baked when ready to serve.