A plant-based twist on a Greek classic with layers of roasted eggplant, potatoes, a flavorful red lentil sauce, and a rich and creamy béchamel sauce topping. Kalí óreksi!
I love this simple and delicious classic Greek vegetable casserole dish. Much like lasagna, this popular casserole is created by combining different layers of flavorful ingredients. But I promise they are straight-forward, whole-food plant-based, and come together quickly.
This Plant-based Moussaka consists of five layers:
- Bread crumbs
- Roasted Potatoes
- Lentil-Tomato Filling
- Roasted eggplant
- Béchamel Sauce
The first layer in this Plant-based Moussaka is a very thin layer of bread crumbs. You can either use commercial bread crumbs or make your own. This layer can be omitted, but it does a nice job soaking up any excess liquid as it bakes. Also, feel free to use regular bread crumbs or panko – either work.
The second layer is roasted potatoes and the fourth layer is roasted eggplant. I put these together since they are baked in the oven at the same time. After slicing the potatoes and eggplant, overlap them on a lined baking sheet. Cover each baking sheet with foil to prevent the potatoes and eggplant from drying out. Remove from the oven when fork tender, about 25-30 minutes. Set aside.
The third layer is packed with so much nutrition and flavor. It’s a lentil-tomato filling. Start with diced onions, carrots, mushrooms, and garlic. Once tender, stir in Umami Vegetable Broth, crushed tomatoes, lentils, red wine, parley, oregano, allspice, cinnamon, ground pepper, and bay leaves. Cover and simmer until the lentils are fully cooked.
I like using lentils, though you could substitute plant-based mince, beyond meat crumbles, or texturized vegetable protein (TVP). If using canned or cooked lentils, you need to reduce the amount of broth used since most of the broth is absorbed by dry lentils in this recipe.
As this filling simmers, you get to enjoy that quintessential aroma that moussaka is known for.
Once the lentils are fully cooked, stir in the tomato paste and nutritional yeast. Then allow the flavors to mingle for a few minutes. Take a spoonful and taste the filling. If it needs just a pinch more garlic or cinnamon, or anything else, this is the time to adjust the flavors to suit your preference. And if you don’t follow a low sodium diet, feel free to add in some salt.
The final layer in this Plant-based Moussaka is the Plant-based Béchamel Sauce. And oh, is it delicious!
This rich and flavorful classic white sauce is made simple, healthier, and oil-free than traditional recipes. It’s an ideal choice for topping lasagna or this Plant-based Moussaka, fresh pasta, plant-based meatballs, vegetables, baked or steamed potatoes, casserole dishes, and more!
I incorporate diced onions and Umami Vegetable Broth, to add a bunch of umami flavor. Click here for the recipe.
I like that this sauce can be made while the potatoes and eggplant slices are baking and the Lentil-Tomato Filling is simmering. Though you can also prepare the Béchamel Sauce ahead of time and refrigerate covered until ready to use.
Now it’s time to assemble your Plant-based Moussaka!
Start by sprinkling the bread crumbs in a thin even layer on the bottom of a 9×13 baking dish or large casserole dish. Then use a large spatula to transfer the overlapping sliced potatoes from the baking sheet to cover the bread crumbs.
Spread the Lentil-Tomato Filling evenly over the potatoes. Using the same large spatula, transfer the overlapping eggplant slices over top the filling. Pour the Béchamel Sauce over top the eggplant slices and spread evenly from edge to edge.
Bake the Plant-based Moussaka uncovered for one hour. It should be nice and bubbly; and the top should be a light golden color. Remove from the oven and allow to rest for ten minutes before serving.
This Plant-based Moussaka is fantastic served with a Greek salad, Caesar Salad, Zucchini-Squash Medley, or any steamed or grilled vegetables.
You’ll just need to refrigerate any remaining Plant-based Moussaka in an air-tight container and consume within five days. This Moussaka freezes beautifully. Just freeze the fully assembled Moussaka covered in a freezer-safe casserole dish for up to two months. When you’re ready to enjoy, simply transfer the Moussaka to a cool oven. Set the temperature. Once the oven reaches temp, set the time for 90 minutes, or until slightly golden and bubbly.
If you think your casserole dish may break from the extreme temperatures of freezer to oven, you should thaw it overnight in the refrigerator, then bring it to room temperature while preheating the oven. If it’s not fully thawed, it may take up to twenty extra minutes in the oven, so be sure it’s heated throughout.
Kalí óreksi! or Good appetite!
I hope you enjoy this Plant-based Moussaka as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 1-2 large eggplants, peeled and sliced ¼-inch thick
- 2-3 large potatoes, peeled and sliced ¼-inch thick
- ½ cup bread crumbs
- Lentil-Tomato Filling (recipe follows)
- Plant-based Béchamel Sauce
Lentil-Tomato Filling Ingredients
- 2 onions, diced
- 1 large carrot, diced
- 1 cup cremini mushrooms, diced
- 3 cloves garlic, minced (1 Tbsp minced garlic)
- 3 cups Umami Vegetable Broth
- 16 ounces crushed tomatoes
- 1 cup brown lentils
- ½ cup red wine
- 1 tsp parsley
- 1 tsp oregano
- 1/8 teaspoon allspice
- ¼ tsp cinnamon
- ¼ tsp ground black pepper
- 2 bay leaves
- 1 Tbsp tomato paste
- ¼ cup nutritional yeast
- salt to taste (optional)
Instructions
- Preheat the oven to 375° F.
- Roast the vegetables. Place the eggplant and potato slices in a single layer on a parchment-lined baking sheet. Cover with foil and bake for 25-30 minutes, until tender. Remove from the oven and set aside. Reduce the oven to 350° F.
- Meanwhile, make the Lentil-Tomato Filling Ingredients. In a large skillet over medium heat, sauté the onions, carrots, and mushrooms for 7-8 minutes.
- Stir in the minced garlic and continue sautéing until the vegetables are tender, about 3-4 minutes. Stir in the broth, crushed tomatoes, lentils, seasonings, bay leaf, and wine.
- When the sauce begins to a boil, reduce the heat to low and cover with a tight-fitting lid. Simmer for about 25-30 minutes, until almost all of the liquid is absorbed and the lentils are fully cooked.
- Remove from heat and stir in the nutritional yeast, tomato paste, and salt, if using. Taste the filling and adjust seasonings, as desired. Cover and set aside.
- Assemble the Moussaka. Sprinkle a thin, even layer of bread crumbs on the bottom of a 9×13 baking dish or large casserole dish (this helps to absorb the liquid from the vegetables).
- Slightly overlap a layer of potatoes on the bottom of the baking dish. (I use a large spatula to transfer the cooked potato slices to the casserole dish since they’re already overlapping).
- Spread the lentil-tomato sauce evenly over top the potatoes.
- Add a hefty layer of overlapping eggplant slices. (Again, I use a large spatula to transfer the cooked eggplant slices to the casserole dish since they’re already overlapping).
- Evenly spread the béchamel sauce over top the eggplant slices.
- Bake the Moussaka uncovered for 1 hour at 350° F, until bubbly and golden brown.
- Remove from the oven and allow to rest for at least 10 minutes before serving.
Notes
* Feel free to substitute or add in other vegetables or greens, such as zucchini or squash. I use mushrooms and carrots because I think they provide a nice flavor base for the lentil sauce.
Plant-based Moussaka (oil-free, vegan)
Equipment
- stovetop
- oven
Ingredients
Moussaka Ingredients
- 1-2 large eggplants peeled and sliced ¼-inch thick
- 2-3 large potatoes peeled and sliced ¼-inch thick
- ½ cup bread crumbs
- Lentil-Tomato Filling recipe follows
- 3 cups Plant-based Béchamel Sauce
Lentil-Tomato Filling Ingredients
- 2 onions diced
- 1 carrot diced
- 1 cup cremini mushrooms diced
- 3 cloves garlic minced (1 Tbsp minced garlic)
- 3 cups Umami Vegetable Broth
- 16 ounces crushed tomatoes
- 1 cup brown lentils
- ½ cup red wine
- 1 tsp parsley
- 1 tsp oregano
- ⅛ teaspoon allspice
- ¼ tsp cinnamon
- ¼ tsp ground black pepper
- 2 bay leaves
- 1 Tbsp tomato paste
- ¼ cup nutritional yeast
- salt to taste optional
Instructions
- Preheat the oven to 375° F.
- Roast the vegetables. Place the eggplant and potato slices in a single layer on a parchment-lined baking sheet. Cover with foil and bake for 25-30 minutes, until tender. Remove from the oven and set aside. Reduce the oven to 350° F.
- Meanwhile, make the Lentil-Tomato Filling Ingredients. In a large skillet over medium heat, sauté the onions, carrots, and mushrooms for 7-8 minutes. Stir in the minced garlic and continue sautéing until the vegetables are tender, about 3-4 minutes. Stir in the broth, crushed tomatoes, lentils, seasonings, bay leaf, and wine. When the sauce begins to a boil, reduce the heat to low and cover with a tight-fitting lid. Simmer for about 25-30 minutes, until almost all of the liquid is absorbed and the lentils are fully cooked. Remove from heat and stir in the nutritional yeast, tomato paste, and salt, if using. Taste the filling and adjust seasonings, as desired. Cover and set aside.
- Assemble the Moussaka. Sprinkle a thin, even layer of bread crumbs on the bottom of a 9×13 baking dish or large casserole dish (this helps to absorb the liquid from the vegetables). Slightly overlap a layer of potatoes on the bottom of the baking dish. Spread the lentil sauce evenly on top. Add a hefty layer of overlapping eggplant slices. Cover with the béchamel sauce.
- Bake uncovered for 1 hour at 350° F, until bubbly and golden brown. Remove from the oven and allow to rest for 10-15 minutes before serving.