You cannot go wrong when you serve up layered comfort food for dinner, like a vegan lasagna or a vegan tamale pie. Now add to that list this extra-delicious vegan moussaka. I look forward to eating moussaka every summer, when eggplants and zucchini are at their best and freshest. These are tasty vegetables on their own, but layered together with potatoes, a meaty vegan sauce and a creamy, dairy-free béchamel, they are out-of-this-world amazing. The eggplants, especially, get melt-in-the-mouth tender and go so beautifully with the hearty, protein-packed ragu made with vegan beef and a homemade tomato sauce. If you love a traditional moussaka, you will agree that this one is just as good, albeit dairy-free and meatless. A moussaka is a labor of love, so you will need some time to make it. But the process is quite straightforward and nothing here is difficult to make. You can also prep or make the various elements in advance. So what’s stopping you?
Why you will love this vegan moussaka
Serving suggestions
Serve the vegan moussaka with a simple tomato and cucumber salad, like this kachumber. Serve with yummy and tangy Greek lemon potatoes for a spectacular, Mediterranean-themed meal. Serve with a side of these yummy gigantes or baked Greek lima beans. Serve with more of the homemade tomato sauce (recipe coming next!) on the side. Serve with pita bread or vegan mashed potatoes.
Storage instructions
Refrigerate: The moussaka will keep in the fridge for up to four days. Freeze: Freeze the moussaka in a freezer-safe container for up to three months. Reheat: Reheat the frozen lasagna in a 350-degree oven for 10-15 minutes or until warmed through. Make-ahead: Make the béchamel sauce and the meat sauce up to three days ahead and store in the fridge.
More delicious one-dish casseroles
If you love this vegan moussaka recipe, be sure to check out more of our Mediterranean recipes on Holy Cow Vegan!
Vegetables
Eggplant (aubergine/brinjal). Choose medium-sized Italian eggplants, for best results. When buying eggplants, make sure the skin is dark and shiny with no brown spots or soft spots. The eggplant should feel heavy for its size when you hold it in your hand. Zucchini (or yellow summer squash). I use these interchangeably. Or use a mix. Potatoes. Use waxy potatoes like Yukon gold or red potatoes. Starchy russets will not work in this recipe.
For the vegan meat sauce
Onions Garlic Vegan ground meat. Traditionally a moussaka is made with ground lamb. Some versions use beef. For our meatless version, use any brand of vegan beef or crumbles that you like. You will need 12 oz for this recipe. You can also use brown lentils or green lentils instead of the vegan meat. Tomato sauce. I use my homemade tomato sauce (I’ll share that recipe soon), but you can use any sauce you like, storebought or homemade, including this terrific marinara sauce. Spices: ground allspice, ground cumin, ground cinnamon, bay leaves and red pepper flakes. Herbs: Oregano and/or thyme. I use a mix, you can use either. If you don’t have fresh herbs, use dried instead.
For the vegan béchamel
Flour. Use all-purpose flour or use rice flour, if gluten-free. Vegan milk. I make my own by blending 1 cup of cashews with three cups of water. You can use storebought cashew milk or another milk like soy milk or oat milk. Almond milk, which is rather thin, is not preferred but will do at a pinch. Nutmeg. Use freshly grated nutmeg, if possible, for best flavor.
Other ingredients
Extra virgin olive oil Vegan parmesan cheese Vegan mozzarella shreds (optional). Mozzarella is not typically used in a moussaka but I like the slight crunch and the color vegan mozzarella shreds add to the final dish. You can leave them out. Basil (optional). For garnish, before serving.
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