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vegan greek moussaka

Vegan Greek Moussaka

A lasagna-like dish, this vegan Greek moussaka is made with a layer of roasted vegetables, a lentil Bolognese filling and topped with creamy plant-based béchamel.
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Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine Greek
Servings 9

Ingredients
  

  • 3 large eggplant
  • 3 large zucchini
  • 2 lbs yellow potatoes
  • 1 15oz can of lentils or 1lb dry
  • 1 8oz can of tomato sauce
  • 1 large yellow onion, diced
  • 3-5 cloves of garlic, minced
  • 1/2 cup water or veggie broth
  • 1/3 cup chopped fresh parsley
  • 2 tbsp dried oregano
  • salt and pepper, to taste
  • 1/4 cup extra virgin olive oil

Bechamel Sauce

  • 3 3/4 cup oat milk
  • 5 tbsp vegan butter
  • 3 tbsp nutritional yeast
  • 4.5 tbsp corn starch
  • 4 tbsp semolina flour white or wheat flour works too
  • 3/4 tsp cinnamon
  • 1.5 tsp onion powder
  • salt and pepper
  • 1/4 cup + 2 tbsp grated vegan parmesan
  • pinch of nutmeg optional

Instructions
 

Start with the Veggies

  • Preheat oven to 400.
  • Peel the potatoes and slice into rounds. Slice the eggplant and zucchini into rounds.
  • Place the veggies in a single layer on parchment-lined or silicon baking mat on baking sheets. Roast the veggies for about 20 minutes. Remove and set aside.
  • While the veggies are roasting, prepare the lentil Bolognese.

Lentil Bolognese

  • Add the diced onion and garlic to a skillet with the olive oil. Sauté for about three minutes until soft and translucent.
  • Add the lentils, tomato sauce, water/veggie broth, parsley, oregano and salt and pepper. Once bubbling, reduce the heat to medium and sauté until the liquid is mostly evaporated and the lentil Bolognese has thickened, about 5-7 minutes.

The first layers

  • Lightly spray or coat a 9x13 pan with olive oil.
  • Begin with the potatoes and add a single layer of potatoes to the bottom of the pan, close together and minimizing gaps. If there are extra, set them aside.
  • Then layer the eggplant on top of the potatoes, slightly off center to try and close the gaps. Again, keep close together, minimizing the gaps between the eggplant slices. If there are extra, set them aside.
  • Spread the lentil bolognese evenly across the top of the eggplant.
  • Add the layer of zucchini rounds on top of the lentils. Then add the rest of the eggplant/potatoes, minimizing gaps where you can by layering close together.

The Béchamel

  • First, have the butter, milk and flour measured out and ready.
  • In a big pot, melt the butter over high heat. Do not let it brown. When it's just melted, add the flour and whisk it around. It should start to turn golden brown. Do not burn it. Once the flour is browned, add the milk. Bring to a boil.
  • Add the rest of your ingredients: nutritional yeast, corn starch, cinnamon, onion powder, salt and pepper, and grated parmesan. Reduce to medium heat and whisk vigorously until the sauce begins to bubble and thicken, about 5 minutes or so. Continue to whisk so the sauce doesn't burn.
  • Once you have a thick and creamy sauce, remove from the heat and pour it over the layers of vegetables and lentils.

Baking

  • Once the bechael sauce has been layered on top, add to the 400 degree oven and bake about 25-30 minutes. The sauce on top will turn to a golden brown and develop a hint of a crust.
  • Remove from the oven and let sit for 10-15 minutes so it can set.

Notes

If you're not using potatoes, simply start layering with the other vegetables. The process is the same regardless of which veggies are being used.