Vegetable Moussaka - Vegan Vegetarian Moussaka Recipe
Print Recipe

Vegetable Moussaka Recipe

An easy vegetable moussaka dish that consists of juicy veggie meatless mince sauce mingling with layers of sweet eggplant (aubergines) and a velvety creamy bechamel sauce. This vegan and vegetarian version of the classic Greek moussaka is hearty and homely yet much lighter, dairy-free and low in carb with gluten-free options.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Fusion, Greek, Vegan
Keyword: eggplant recipes, vegan moussaka, vegetable moussaka, vegetarian moussaka
Servings: 4
Calories: 448kcal
Author: Teenuja Dahari -


  • 1.8 - 2 kg eggplants (3 medium or 2 large) sliced into 8 mm (1/3 inch) thickness

Veggie Meat Sauce

  • 170 g veggie mince meat [1 cup] use cooked lentils for gluten-free
  • 180 ml crushed tomatoes [3/4 cup]
  • 100 g white mushrooms finely chopped [1 cup]
  • 2 stems spring onions finely chopped (optional)
  • 1 - 2 garlic cloves finely chopped or minced (optional)
  • 1/2 tablespoon fresh ginger root minced/grated, see notes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon harissa powder or 1 teaspoon harissa paste
  • 2 tablespoons soy sauce or tamari for gluten-free or use our soy-free soy sauce, see notes
  • 1 teaspoon vegetable bouillon powder
  • 4 - 5 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt if needed
  • Pepper to taste
  • 1 tablespoon coconut oil

Bechamel Cheese Sauce

  • 240 ml canned coconut milk thick and creamy [1 cup]
  • 240 ml soy milk or water [1 cup]
  • 2 tablespoons potato starch
  • 2 tablespoons nutritional yeast
  • 1/3 teaspoon salt or to taste


Roast the Eggplants

  • Preheat the oven at 180C / 350F.
  • Place the eggplant slices on a baking tray lined with parchment paper or greased to keep the eggplant from sticking to the pan. This will also make cleaning up easier afterward.
  • Brush both sides of the eggplant slices the with some olive oil.
  • Place in the oven and bake for about 15 minutes (until about half cooked).
  • There should still be some spongy resistance when you insert a fork into the flesh.
  • While the eggplant is roasting, make the veggie meat sauce
  • Heat 1 tablespoon of coconut or olive oil in a skillet or saucepan on medium high heat. Add the garlic (if using) and the minced ginger.
  • Saute for about 1 minute then add the veggie mince meat.
  • Add the cumin, harissa and a little black pepper. Stir to combine and saute for about 5 minutes.
  • When the veggie mince starts to dry up or sticks to the pan, add the soy sauce. Then, add the mushrooms and saute for a couple more minutes.
  • Add crushed tomatoes, vegetable bouillon powder, spring onions, fresh thyme and dried oregano.
    Add a little water (but not too much as we don't want a soupy sauce) and stir to combine, cover and bring to a simmer.
  • Lower the heat and simmer for 12 - 15 minutes while stirring occasionally.
  • Turn off the heat. Taste and adjust the salt if necessary.

Make the bechamel sauce

  • Add all ingredients into a saucepan. Whisk to mix the potato starch into the mixture before turning the heat onto medium temperature.
  • Heat while stirring slowly but rather constantly. After a little while, the sauce will start to thicken and at this stage it will thicken pretty quickly. Keep stirring constantly until a thick creamy cheesy sauce is obtained.

Assemble the moussaka

  • Grease a 23-cm (9-inch) square baking dish.
    Divide the eggplant into 3 batches.
  • Place one layer of eggplant at the bottom of the pan.
  • Ladle half the veggie mince sauce to cover the eggplant.
  • Then top by a second layer of eggplant and ladle another layer of veggie mince sauce.
  • Top with the final layer of eggplant. Then pour the thick creamy bechamel cheese sauce to completely cover the eggplant.
  • Spread the cheese sauce out evenly.
  • Place in the oven and bake for 20 - 25 minutes until nice and golden.
  • Remove from the oven and let sit for about 10 minutes before slicing and serving.
  • Enjoy the deliciousness!


Variations: For a heartier meal, replace the bottom layer of eggplant with sliced half-cooked potatoes. You may bake the sliced potatoes in the square baking dish for the same amount of time as the eggplant.
For soy-free version, instead of veggie mince meat, you may use cooked lentils with more mushrooms (portobello variety is a good choice) for meatiness.
Use our soy-free gluten-free soy sauce substitute (
Notes: Make your own minced garlic-ginger paste (
Link to Vegetable Moussaka Recipe -