Vegan Moussaka

This vegan moussaka recipe has all the flavour of the classic Greek eggplant dish, but with tender lentils and mushrooms replacing the ground meat!

To me, Greek cuisine truly represents the crossroads of different cultures. Southern European ingredients are paired with Middle Eastern flavours to create unique dishes—and this vegan moussaka is the perfect example!

Moussaka is a traditional Greek dish that’s kind of like a casserole and typically made with layers of eggplant, ground meat, and béchamel sauce. It’s creamy, savoury, and aromatic, with lots of fragrant herbs and spices in the tomato sauce. My vegan moussaka recipe swaps out the meat and dairy, but I promise you won’t miss them one bit!

• 2 medium eggplants, sliced thin into rounds
• 1 tablespoon kosher salt, 15 grams
• 1 tablespoon olive oil, 15 ml
• 1 tablespoon oregano, 8 grams
• ½ teaspoon pepper, 1.2 grams

• 3 large Yukon gold potatoes, sliced thin into rounds
• 1 ½ tablespoons olive oil, 22 ml
• 1 ½ teaspoons salt, 9 grams
• 1 tablespoons oregano, 8 grams
• ½ teaspoon pepper, 1.2 grams

• 1 cup dry green lentils, 192 grams
• 2 cups water, 473 ml
• ¼ teaspoon salt, 2 grams
• A pinch of pepper

• 1 ½ tablespoons olive oil, 22 ml
• 1 yellow onion, diced
• ½ teaspoon salt, 3 grams
• 2 cloves garlic, minced
• 1 teaspoon cinnamon, 2 grams
• ½ teaspoon nutmeg, 1 gram
• 1 ½ teaspoons dried thyme, 2 grams
• 2 teaspoons dried oregano, 3 grams
• 3 tablespoons tomato paste, 42 grams
• ¼ cup dry red wine, 59 ml
• 8 ounces mushrooms, very finely chopped by hand or in a food processor, 227 grams
• 28 ounces crushed tomatoes, 794 grams
• 2 bay leaves
• Salt and pepper to taste
• ¾ cup chopped fresh parsley, 45 grams

• 4 tablespoons vegan butter, 56 grams
• ¼ cup flour, 30 grams
• 2 ⅓ cups plant-milk, 544 ml
• ½ cup nutritional yeast, 30 grams
• Pinch of nutmeg
• Salt and pepper to taste