Vegan Moussaka

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Vegan Moussaka

Jill Dalton
This isn’t your grandma’s Moussaka but it tastes just as great. This Plant Based Vegan Moussaka uses lentils instead of the traditional ground beef or lamb and a cashew based sauce instead of the traditional dairy based béchamel sauce. This is a recipe that is best saved for the weekend because it takes a descent amount of time to prepare but it is so worth the extra time.
5 from 1 vote
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Greek
Servings 8 people
Calories 313 kcal



  • Cook the lentils in water and drain off the water once cooked
  • Preheat oven to 400°
  • Place sliced eggplant and potato on parchment lined cookie sheets
  • Bake for 15 minutes, flip the slices and bake another 15 minutes
  • Sauté the onions and garlic in a little water for about 5 minutes
  • Add the lentils, tomatoes, tomato paste, oregano, smoked paprika, cinnamon, pepper, mint, onion powder and red wine to the pan with the onions and garlic and simmer for 10 – 15 minutes.
  • Put the water, cashews, white wine vinegar, nutritional yeast, raisins, nutmeg and mustard into a blender and blend until smooth.
  • Lightly oil a large casserole dish
  • Layer one layer of eggplant in the bottom of the dish
  • Pour the lentil mixture over the eggplant and smooth with a spoon
  • Layer the potatoes over the lentil mixture
  • Place the remaining eggplant slices on the top of the potatoes
  • Pour the sauce from the blender over the entire casserole
  • Lower the oven temperature to 350°
  • Bake for 35 minutes and then check to make sure it isn’t getting too brown
  • Bake for another 10 minutes.


Calories: 313kcalCarbohydrates: 49gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 278mgPotassium: 1262mgFiber: 15gSugar: 10gVitamin A: 623IUVitamin C: 18mgCalcium: 83mgIron: 5mg

13 thoughts on “Vegan Moussaka”

  1. Veganmama4girls

    I made this for dinner tonight for my family and it was delicious. Thank you again for another great healthy family recipe!

  2. We loved this comforting casserole because it is so savory and filling! Now that I tried it with our family, I am going to cook for our guests during Ramadan. Thank you Jill for teaching new cooking techniques with this satisfying recipe.

  3. This is so yummy, my sister has always made the traditional recipe so was not sure if she would like it BUT she went back for seconds 🙂

  4. Hi Jill, I made the Moussaka yesterday and it turned out deleesh!I was wondering if you ever substituted soy milk instead of water for the cashew cheese recipe ?

    1. You can usually replace the nuts in my recipes with seeds. Sunflower seeds work pretty well or tofu.

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