vegetarian moussaka

An authentic, delicious recipe for Eggplant Moussaka- with a Tomato lamb sauce, and creamy béchamel sauce. Vegetarian Adaptable! Can be made ahead and baked prior to serving. See notes for VEGAN.

Rustic Eggplant Moussaka

lbs Eggplant

T olive oil

olive oil

onion

garlic, rough chopped

lbs ground lamb, beef

tomato paste

½ Cup white wine

parsley

tsp sugar

cinnamon

tsp kosher salt

cracked pepper

butter oil

flour rice

milk

tsp nutmeg (use fresh grated if possible)

white pepper

grated Parmesan, Pecorino

Pre-heat oven to 400 F. Cut eggplant into ⅓- ¼ inch thick disks (no thinner), sprinkle with a little kosher salt and let sit in a colander or bowl for 20-60 minutes. Eggplant will start to release liquid (making it less bitter)

Rinse well, pat dry and brush each side with olive oil (or use spray oil).

Place on a greased sheet pan and roast in a 400 F oven until golden, about 20-30 minutes. Alternatively, you can grill the eggplant on each side ( getting nice deep grill marks) then wrapping it in foil after for 10-15 minutes, so it steams and cooks through.

While eggplant is roasting -make the tomato- meat sauce

In a large pan, saute diced onion in oil on med-high heat for 3-4 minutes, add garlic, turn heat down to med-low and saute for 8-10 minutes until onions are tender. Add the ground lamb ( or beef or vegetarian meat), turn heat up to medium and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients -diced tomatoes, tomato paste, white wine, fresh chopped parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover and let simmer on med-low heat for 20 minutes.

Make Bechamel Sauce

 In a small pot, heat the butter. Whisk in the flour and let cook for 2-3 minutes on med heat, stirring often. Whisk in the first cup of milk a little at a time. Whisk well, and add the 2nd cup. Stirring constantly bring to a boil, lower heat, and let simmer on low for an additional 2 minutes. Remove from heat and add nutmeg, cheese, salt, pepper. Set aside to cool. In a separate bowl, lightly beat an egg, but do not add it just yet.

Assemble

 Divide eggplant slices into three stacks, reserving the best looking largest pieces for the top and bottom layers. The others can be placed in the middle layer which will be concealed.

In a greased 8x 13 inch baking dish, place one layer of eggplant. Add half the meat sauce. Add another layer of eggplant and the remaining meat sauce. Add the third and final layer of eggplant. Whisk in 2-3 tablespoons of bechamel sauce, into the beaten egg (to temper it) then pour this into the bechamel sauce, whisking until nice and smooth. Spread the bechamel over the final eggplant layer.

Sprinkle with the remaining cheese ( optional)  and place in a 350F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 10 minutes before serving.

A family favourite that’s absolutely scrumptious! Thank you so much for sharing this recipe!!!!

I lost my Greek and Armenian cookbooks from my early years of marriage in a California wildfire, but had made moussaka often enough to do it well enough from memory. It had been nearly a year since I’d last made it, and now at age 79, I don’t trust my memory, so I went online to see what I could find. It seemed all the recipes did not grill (prefer) or oven roast the eggplant. Until I finally saw this, when I was already well into prep with the sauce. Yours is the ticket! There is understanding of the nature of eggplant here. We eat vegetarian often these days, so I may use your suggestion to do it that way next time. Thank you!

https://content.jwplatform.com/videos/VDXGBQtK.mp4

An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Can be made ahead. Vegetarian adaptable!

Rustic Moussaka Recipe 

Make this mouth-watering and healthy moussaka with a simple plant-based ragu. It's an easy dinner for the family that packs in all five of your 5-a-day

Vegan moussaka

bag dried porcini mushrooms

onion, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, sliced

thyme

tomato purée

red wine(optional)

dried green lentils

plum tomatoes

pack chestnut mushrooms, chopped

pack portobello mushrooms, sliced

soy sauce

tsp Marmite

1kg floury potato(such as Maris Piper), peeled and chopped

oregano

aubergines, sliced lengthways

soya milk

Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile, pour 1&frac12; tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.

Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer&nbsp;with the lid on.&nbsp;

Meanwhile, heat a large frying pan. Add 1&frac12; tbsp oil and&nbsp;tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.

Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.&nbsp;

Heat oven to 180C/160C fan/gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil, then cook until mashable.

Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on each side until soft.

Drain and mash the potatoes with the soya milk.&nbsp;Season to taste.

Spoon the ragu into a large lasagne dish (or two smaller ovenproof dishes), layer in &frac12; the aubergine, followed by the mash. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Bake in the oven for 25-35 mins until golden and bubbling.

Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! Just 10 ingredients and simple methods required.

Easy Vegan Moussaka

eggplant

~2 Tbsp salt ((for sweating the eggplant))

olive oil ((if oil-free, omit))

raw cashews, soaked

yeast,

tsp sea salt,

water

tsp nutmeg ((optional))

garlic,

tomatoes

tsp dried oregano ((or 2 tsp fresh))

Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.

ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.

EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.

Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.

BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.

Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.

LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized — ~5 minutes. Stir occasionally.

Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.

Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.

ASSEMBLY: To an 8x8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.

Bake at 400F (204 C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.

Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=clie7BLlpNs

Incredibly delicious vegan moussaka with layers of roasted eggplant, hearty tomato lentil sauce, and roasted garlic cashew bechamel! Just 10 ingredients and simple methods required.

Full Recipe: https://minimalistbaker.com/easy-vegan-moussaka/

The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan. The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s. Our version is not traditional but is our plant-based take on the delicious concept of layering roasted eggplant, a hearty filling, and a rich, creamy bechamel sauce. 
 
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Easy Vegan Moussaka | Minimalist Baker Recipes

Ready for the BEST vegetarian moussaka recipe?! Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce!

This roasted vegetable moussaka is easier to put together than you think. Be sure to check out my step-by-step tutorial and grab my make-ahead tips.

BEST Vegetarian Moussaka Recipe

eggplants

Salt

Russet potatoes, peeled and sliced lengthwise (1/2-inch in thickness)

virgin olive oil

all-purpose flour

tsp salt, more if you like

nutmeg

2% milk, warmed

eggs

yellow onion, chopped

garlic cloves,

COOKED black lentils

broth

dry oregano

Salt Eggplant

While oven is heating, spread eggplant slices on a large pan lined with paper towel and sprinkle with kosher salt set aside for 20 to 30 minutes. Pat dry with paper towels

Make the Bechamel

While the eggplant is sitting, work on the bechamel sauce. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes. Add nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).

Make Lentil Sauce

In a cooking pot or large non-stick pan, heat 1 tbsp extra virgin olive oil over medium heat. Sautee onions and garlic for a brief 3 to 4 minutes till fragrant, tossing regularly. Stir in COOKED black lentils, crushed tomatoes and broth or water. Season with a dash of kosher salt, and add oregano, nutmeg and a small pinch of ground cinnamon. Bring to a boil, then lower heat and cover only part-way. Simmer for about 15 to 20 minutes or so.

Bake Vegetables

While lentil sauce is simmering, bake the vegetables. Arrange the potatoes, zucchini and eggplant slices on lightly oiled baking sheets. Brush with extra virgin olive oil. Bake in heated oven for 15 to 20 minutes just until tender.

Assemble Vegetarian Moussaka in a 9 x 13 baking dish

First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Layer the vegetables on top. Add the remainder of the lentil sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon.

Bake

Place moussaka casserole on the middle rack of your heated oven. Bake for 45 minutes or until top bechamel layer turns golden brown.(If needed, place under broiler and watch very carefully till top turns a nice golden brown.)

Remove from heat and let sit for at least 20 minutes before cutting and serving. Cut into 12 squares. Enjoy!

Instructions

I made it for the first time today and was really happy with the result. I am not a fan of black lentils so used green lentils instead . I wanted to ask if you could use quorn also?

I used quorn grounds when I made this last night. So good, and cut down on the prep time as I just added them to the simmering sauce!

Yum! I made this for a hearty weekend lunch and it was divine! The bechamel sauce didn't all fit on top, so I reserved some and used it as the base to stuff portabella mushrooms to pair with the moussaka. Thank you!

Hi,
I live in the uk. I made your recipe but the measurements were all guesswork. It was delicious but very saucy. Are you able to send me the measurements in grams or ounces please?

This came out absolutely perfect. Thank you for a great recipe.

Omg this was so tasty! I made full quantity of lentil sauce but half quantity of potato aubergine and courgette then layered it all up (except bechemal) and left in fridge for 3 days then cooked straight from fridge at 130c slowly then turned oven up to nearer 180c it was in oven a while. Let it sit for 15mins out of oven and served with green salad. Really lovely. My first beluga lentil experience. I too used almond milk for the bechemal which I find means it’s less likely to dry out. Delicious and I’ve 3 portions in the freezer

This is a nice dish, but it doesn't really taste like moussaka to me. The tomato flavor is overwhelming even though I added a bit less tomatoes than the recipe calls for, and I can't taste the nutmeg. Also, after I baked it, the bechamel tastes more like bland custard than bechamel. And maybe I am slower than most cooks, but with all the prep this recipe took me significantly longer than 90 minutes.

This is such a great vegetarian moussaka recipe! It definitely requires a bit more prep than an average weeknight meal, but it's so worth it (and we were more than happy to eat the leftovers for 2 days!). I will say that the recipe makes quite a bit so if your baking pan is small just assemble the extras in a separate dish for a freezer meal to bake later!

This recipe is absolutely delicious! My family loves it. I used to make meat moussaka, but since going vegetarian I've been looking for a vegetarian version that I like and this is IT! The only thing I did differently was add a cup of fresh grated parmesan/pecorino cheeses to the bechamel sauce. I'm going to cook with lentils more often. Thank you!

I needed to cut this in half as it's just my husband and I - so it was a little tricky to make sure I would have the right results. I still used 2 eggs but did most everything else in half and used green lentils bc I didn't have black. 
This was a lot of work, lots of pieces to this recipe....a lot of pots and pans, mixing bowls and clean up - I won't lie. This isn't a last minute throw-it-together kind of dish. I am not well versed on making bechamel. I've only done it a few times ever so that def took time.
But, the end result was great. I loved the dish and I would do it again when I had the energy and lots of time.

Nice recipe, thank you very much for posting it. The ingredients are unusual for Moussakka but delicious. And it was very easy to make it vegan, just omitting the eggs produces a perfect bechamel. It is a great way to use up a lot of the veggies we store all winter from our huge gardens. I have also made this for non-veggie friends and it's always a hit.

It has just gone into the oven. Looks great, but I found the proportions not quite right. For a 9x13 dish I had way too much vegetable and way to much bechamel sauce. I was overly generous and was still left with 1/3 of the sauce. I could have halved it. also the veg had to be laid out in double and triple is some parts. . .  maybe our veg are larger in Australia?! That said - could have had more lentils as they felt sparse in some areas. That said I am expecting great flavours so will adjust next time

Phenomenal. Takes a little bit of work, but boy is it worth it! I learned something new: tempered eggs. I added them at their refrigerated temperature, not knowing any better, but luckily had no incidents. I only had one eggplant, and too much potato— next time will go for two eggplants cut thicker and smaller potatoes. Boy, it was tasty. Leftovers tomorrow. 
One question: can you freeze leftovers?

This was my first attempt at a mousakka and it turned out nearly perfectly although took longer than the recipe suggested. I added some sweet potato as well which suited the overall flavour of the dish. The sauce worked really well using GF plain flour so our coeliac family members could join in as well. I found that the eggplant needed a lot less roasting time than the other vegetables.

This recipe was absolutely delicious- though we ended up with way too many veggies for a 9x13 so we used a bigger pan. This is the third recipe I have tried from your site and have loved them all (especially the Greek style eggplant dish!). Thank you so much for sharing these recipes and helping me expand my world of food.

May I ask what are Tempered eggs ? I have never heard this expression before.  Do you mean separated whites from yoik or just beaten whole egg?  Thank you

Besides being a complete dish in itself, this recipe was extremely flavorful enjoyed by the entire family. I loved the use of freshly grated nutmeg and cinnamon in the lentils.

Layers of roasted eggplant, a “meaty” and tomatoey lentil filling, and vegan bechamel sauce come together to create this incredible Vegan Moussaka. It’s the ultimate comfort food to make for dinner, plus it can be made both gluten and nut free!

Vegan Moussaka

salt

onion,

lentils (I used canned) (or more impossible meat)

red wine (may omit if needed)

vegetable broth

sugar

salt,

raw cashews

nutritional yeast

nutmeg, freshly grated if possible

panko breadcrumbs

Slice the eggplant lengthwise about 1/3 inch thick. Place the slices in a large colander overlapping somewhat, and sprinkle with salt. Move them around to sprinkle all the eggplant with salt, and leave it to sweat for 30 minutes. This will remove any bitterness.

While it sweats, make the &quot;meat&quot; filling and vegan bechamel (see instructions below.)

Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment paper.

Pat the eggplant dry with a clean dish towel, very well so you also remove a lot of the salt. Transfer the eggplant slices to the prepared pans, and brush with olive oil on both sides. You can use olive oil spray if that&#039;s easier.

Place in the oven and bake for 15-20 minutes, until lightly browned and softened. Remove from the oven and set aside. Lower heat to 350 degrees F.

For the Eggplant

In a large skillet over medium-high heat, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes.

Add the impossible meat (or lentils) and cook until it turns brown, breaking it up with a spatula as you cook it. This will take 5-8 minutes.

Add the red wine and cook for 1-2 minutes, then add the crushed tomatoes, vegetable broth, sugar, oregano, cinnamon and salt, to taste. Stir to combine.

Bring the mixture to a boil, then lower heat to a simmer and cook for 15 minutes, stirring occasionally. Remove from heat and set aside.

For the &quot;Meat&quot; Sauce

Add the cashews to a small pot and cover with 3 cups of water. Bring to a boil, then remove from heat and let soak for 15 minutes.

Drain the cashews, then add them to a high speed blender, along with the 1 cup of fresh water and all the other bechamel ingredients. Blend on high until very smooth and creamy.

For the Bechamel

In a baking dish (I used my 10 inch cast iron pan, you can use an 8x8 inch casserole dish as well) place half of the eggplant on the bottom.

Top with all of the filling.

Place the rest of the eggplant on top of the filling, then pour the bechamel sauce on top. Sprinkle with breadcrumbs.

Bake, uncovered, for 35-40 minutes until golden brown on top. Let it sit for 10 minutes before slicing and serving. Enjoy!

Assemble and Bake

Best Greek vegetarian moussaka recipe with layers of aubergine, comforting potatoes, béchamel and a delicious mushroom sauce! The ultimate veggie moussaka!

Vegetarian Moussaka Recipe with Mushroom Sauce

vegetable oil (for frying the eggplants)

mushrooms, chopped (25 oz.)

red onion, finely chopped

white wine

salt and pepper

chopped parsley (optional)

butter (3.5 ounces)

flour (3.5 ounces)

Parmigiano-Reggiano or Kefalotyri (3.5 ounces)

To prepare this vegetarian moussaka recipe, begin by preparing your eggplants. Remove the stalks from the eggplants and cut them into slices, aprrox.1 cm thick. Season with salt and place in a colander for about half an hour.

Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. For a healthier version of this vegetarian moussaka recipe try drizzling the eggplants with some olive oil and bake them for 15 minutes at 200C instead of frying them.

Now it&#8217;s time to prepare a delicious mushroom based sauce for your vegetarian moussaka. Heat a pan to medium-high heat and add the olive oil. Stir in the chopped mushrooms and sauté, until most of the juices have evaporated. Add the chopped onions and garlic and sauté. Pour in the wine and wait to evaporate. Add the tinned tomatoes, mushing them with a wooden spoon, the sugar, cinnamon and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer for about 15 minutes until most of the juices have evaporated and the sauce thickens.

Lastly prepare the béchamel sauce for the vegetarian moussaka. Use a deep pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste and add warmed milk in a steady stream. Keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk really quickly, season with salt to taste and set aside while you assemble the dish.

For this vegetarian moussaka recipe you will need a large baking dish, approx. 20*30 cm. Butter the bottom and sides of the pan and sprinkle with some breadcrumbs (this will help absorb the extra juices). Layer the eggplants. Pour in the mushroom sauce and even out. Add a second layer of eggplants, top with the béchamel sauce and smooth out with a spatula.

Sprinkle with grated cheese and bake the vegetarian moussaka in preheated oven at 180-200C for about 25-30 minutes, until crust turns light golden brown. Even though it will be really hard.. you should wait for the moussaka to cool down for a while before cutting into pieces.

Serve this delicious vegetarian moussaka with a refreshing Greek salad aside. Enjoy!

What do you need to make the BEST ever vegan moussaka? I would say layers of roasted eggplant slices, a hearty tomato-based ragú sauce with vegan ground meat, and a creamy white bechamel baked together. We made this recipe with THREE different ground beef alternatives. All came out scrumptious, but the meatiest of them was TVP. 

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Top 8 vegetarian moussaka recipes from across the web

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