Homemade Vegan Moussaka

Homemade Vegan Moussaka

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Why is this recipe interesting?

  • This vegan moussaka recipe is delicious, hearty and full of flavors.
  • It is much healthier than the traditional Greek moussaka as it grills the veggies rather than deep frying. It also used mushrooms instead of meat and is completely dairy-free and gluten-free.
  • Although this dish does take time, the steps are very easy to follow and require simple accessible ingredients.

Vegan Moussaka

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 15 minutes
Course: Main Course
Keyword: Vegan
Servings: 4
Calories: 319kcal



  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves of garlic minced
  • 2 sprigs of fresh rosemary optional
  • 300 g mushrooms minced finely
  • 2 tbsp tomato paste
  • ½ cup tomato puree
  • A pinch of grated nutmeg
  • 1 tsp paprika powder
  • 1 tsp of ground black pepper
  • Salt to taste
  • 1 tsp sugar


  • 1 tbsp olive oil
  • 1 large eggplant
  • 3 medium potatoes


  • 1 tbsp vegan butter or olive oil
  • 3 tbsp flour
  • 1 cup plant-based milk
  • A pinch of grated nutmeg
  • ½ tsp ground black pepper
  • ½ tsp of salt



  • In a pan, heat olive oil at medium heat. Sauté chopped onions and minced garlic until golden brown. Add fresh rosemary.
  • Add minced mushrooms and cook until all the moisture from the mushrooms is evaporated.
  • Add tomato paste and tomato puree. Mix well and cook for another 5 minutes on low heat.
  • Add a pinch of grated nutmeg, ground black pepper, paprika powder, salt and sugar. Mix well and cook down for another 5 minutes on medium-low heat. Keep it aside.


  • In a pan, melt vegan butter. Don’t let it get brown or burn.
  • Add flour and roast it in the vegan butter.
  • Add plant-based milk little by little and whisk gently so that no lumps are formed.
  • Keep adding milk and whisking to make a smooth sauce.
  • Finally, add nutmeg, ground black pepper. Mix, take off the heat and keep aside.


  • Remove the end of the eggplant. Slice it lengthwise into 1 cm slices.
  • Peel and slice potatoes into ½ cm slices.
  • On medium heat, spread olive oil in a grill pan.
  • Grill the eggplant and potato slices for 2-3 minutes on each side. They just need to be cooked 50 per cent. The rest of the cooking will be done in the oven while baking the assembled moussaka.
  • While the veggies are grilling, preheat the oven at 390F/200C before starting to assemble the layers.


  • Lightly grease the baking dish with olive oil.
  • Start by placing the pre-cooked eggplant slices into the dish followed by potato slices.
  • Next, top with the mushroom filling.
  • Finally, pour the vegan béchamel sauce on top and spread it evenly.


  • Bake in a preheated oven for 25 to 30 minutes or until golden brown.
  • Garnish with fresh herbs like basil or rosemary.


Ingredients are for a 9×9 inch baking dish.


Calories: 319kcal | Carbohydrates: 51g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 194mg | Potassium: 1473mg | Fiber: 10g | Sugar: 12g | Vitamin A: 705IU | Vitamin C: 43mg | Calcium: 131mg | Iron: 3mg

Substitutions & Shortcuts

  • You can also add veggies like zucchini, sweet potatoes and squash to the button vegetable layer.
  • If you’re not a fan of mushrooms, substitute them with soy granules or lentils.
  • You can substitute the vegan béchael sauce with mashed potatoes.
  • If you’re okay with having dairy, add a layer of parmesan cheese on the top before baking.

Lessons learned while making this dish

  • One tip to make this dish quicker is to multi-task. Prep all ingredients first. While the onions and garlic are sautéing in one pan for filling, start grilling the veggies on another grill pan. Similarly, start with the béchamel sauce while working on the filling or grilling the veggies.
  • Leftovers can be refrigerated and enjoyed for 2 days. Reheat in the microwave until warm.

Enjoy and thank you for reading.

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