Vegan Moussaka

by 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.

Vegan Moussaka

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 66 voted )


2 eggplants, sliced in 1/4 inch slices
2 large russet potatoes, sliced 1/4 inch thick
1 cup dry lentils (style of your choice)
1 onion
1- 15 oz can unsalted chopped tomatoes
1 - 6 oz can tomato paste
4 cloves garlic, minced
1 1/2 tsp oregano
1 1/2 tsp smoked paprika
1 tsp cinnamon
1/2 tsp pepper
1 generous tsp fresh mint, or 1/2 tsp dried
1 tsp onion powder
1/2 cup red wine
1 1/2 cup water
1 cup cashews
1 Tbsp white wine vinegar
1/4 cup nutritional yeast
2 Tbsp raisins
1 Tbsp mustard
sprinkle of nutmeg


  1. Cook the lentils in water and drain off the water once cooked
  2. Preheat oven to 400°
  3. Place sliced eggplant and potato on parchment lined cookie sheets
  4. Bake for 15 minutes, flip the slices and bake another 15 minutes
  5. Sauté the onions and garlic in a little water for about 5 minutes
  6. 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.
  7. Put the water, cashews, white wine vinegar, nutritional yeast, raisins, nutmeg and mustard into a blender and blend until smooth.
  8. Lightly oil a large casserole dish
  9. Layer one layer of eggplant in the bottom of the dish
  10. Pour the lentil mixture over the eggplant and smooth with a spoon
  11. Layer the potatoes over the lentil mixture
  12. Place the remaining eggplant slices on the top of the potatoes
  13. Pour the sauce from the blender over the entire casserole
  14. Lower the oven temperature to 350°
  15. Bake for 35 minutes and then check to make sure it isn't getting too brown
  16. Bake for another 10 minutes.
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Veganmama4girls May 3, 2019 - 9:22 pm

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

Amanda May 14, 2019 - 11:47 am

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.

Rita May 29, 2019 - 1:38 pm

Een heerlijke moussaka!! We hebben ervan genoten, deze ga ik vaker maken 😍!

Belinda Blease August 21, 2019 - 4:46 pm

Does this freeze well and if so, for how long?

Jill Dalton August 25, 2019 - 7:36 pm

Hi Belinda, I wouldn’t suggest freezing it. I think it would go really watery.

Kylie Law November 28, 2019 - 8:16 pm

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 🙂

Ellen January 8, 2020 - 1:32 pm

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 ?

Jill Dalton January 11, 2020 - 10:47 am

I have but I find it is not necessary.

Joe Yarborough March 10, 2020 - 11:57 pm

Do you use raw cashews when you have them in a recipe?

Jill Dalton March 11, 2020 - 9:52 am

Yes, all of the recipes that I use cashews in are raw.

Lisa July 13, 2020 - 7:12 pm

What would you suggest for someone with a nut allergy?

Jill Dalton July 14, 2020 - 9:57 am

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

Rosie August 10, 2021 - 3:09 pm

I just made this without using wine and even so it is so delicious 🙂


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