Easy Vegan Moussaka

So the other day, I was craving lasagna…but had no pasta sheets in the pantry. But I had eggplants! So obviously, moussaka came to mind.

Moussaka is a dish that I discovered at school during my teenage years. It was completely new to me, and after taking a first bite, I instantly fell in love. The creamy bechamel, tender eggplants, and the meaty filling subtly infused with cinnamon sealed the deal. A decade later, it’s still one of my favorite dishes! After transitioning to a plant-based diet, I developed a meat-free version that tastes as good as the traditional one. It’s smoky and meaty, and has a bechamel topping that is browned to perfection.

Just a quick note: remember that while moussaka is an easy dish, it is a bit time-consuming since there are three different preparations: the filling, the eggplants, and the bechamel topping. With that being said, I believe it’s totally worth it and it’s a dish we make regularly, both for ourselves and our guests (vegans and non-vegans). I hope you will love this plant-based moussaka too!

⭐️ Why You Should Try It

• A family-friendly dish. Over the years, we have served this moussaka to numerous guests and each one loved it. Moussaka is just like lasagna. It’s a dish that the whole family loves, even picky eaters!
• Warming and hearty. Moussaka is the perfect casserole for the Fall and Winter seasons! It has that stick-to-your-ribs factor that leaves you satisfied and warms you up from the inside.
• Packed with texture and flavor. This dish certainly doesn’t lack in flavor. The eggplants are fried until golden brown in olive oil, resulting in an amazing braised flavor. On top of that, the tomato filling has a smoky aroma and super meaty texture.

📘 What is Moussaka

Moussaka is a Middle Eastern dish popular in countries such as Turkey, Greece, and Egypt. Each country uses a slightly different recipe. The Greek version, which is the most popular, was created in the early 1900s and consists of a tomato and meat filling layered with sautéed eggplants and topped with bechamel sauce. It’s a bit like lasagna but with eggplants!

🍆 Ingredient Notes

Here is what you will need to prepare this moussaka:

• Eggplants – The base of any good moussaka. Pick fresh eggplants that are firm with smooth skin.
• Tofu – Use firm or extra firm tofu. It will be crumbled to replace the meat. Alternatively, you can use vegan ground meat or rehydrated TVP crumbles.
• Soy sauce – For umami and saltiness.
• Smoked paprika – To add a hint of smokiness. In case you do not have smoked paprika, add an extra 1/4 teaspoon of liquid smoke.
• Liquid smoke – Optional. It adds a smoky aroma.
• Garlic and shallots – Feel free to substitute one onion for the shallots.
• Cinnamon – Just a pinch of ground cinnamon elevates the flavor of the filling.
• Diced tomatoes – You can use fresh diced tomatoes or canned. I personally use canned diced tomatoes to save time.
• Thyme – Or your favorite dried herbs. You can even use Italian seasoning for extra flavor.
• Vegan butter – To add richness to the bechamel. You can use store-bought or homemade vegan butter.
• Almond milk – Use unsweetened almond milk or your favorite plant-based milk.
• Potato starch – To keep this recipe gluten-free, I went with potato starch to thicken the bechamel. In this case, it’s a pretty good substitute for all-purpose flour, although your bechamel won’t be as thick. If you are not gluten-free, use all-purpose flour.
• Nutritional yeast – For a cheesy flavor.
• White miso – We will add white miso to the bechamel to add saltiness and umami.
• Nutmeg and black pepper – To season the bechamel.

🥣 How to Make It

This recipe consists of three different steps: preparing the tomato filling, frying the eggplants, and making the bechamel. Then, it’s all about assembling everything.

1. Filling

1. Crumble the tofu. Pat the tofu dry using kitchen paper towels and press to remove the moisture. Using your hands, crumble the tofu into 1/2-inch crumbles and transfer to a large mixing bowl.
2. Season it. Add the soy sauce, oil, maple syrup, liquid smoke, smoked paprika, and dark soy sauce if using (it’s only used to give the tofu a darker color). Toss to coat the tofu with the seasonings.
3. Transfer to a baking sheet. Line a baking sheet with parchment paper. Spread the tofu into an even layer on the baking sheet.
4. Bake. Bake for 25-30 minutes, stirring once halfway through baking. The tofu should be golden brown and slightly crispy on the edges. Set aside.

5. Sauté the aromatics. Heat the oil in a deep saucepan or pot. Once hot, add the minced shallots, garlic, and sauté for 2-3 minutes.

6. Add the tomatoes and tofu. Next, add the diced tomatoes, baked tofu, salt, thyme, cinnamon, and ground black pepper.
7. Let it simmer. Bring to a boil and let simmer uncovered for 10-12 minutes, stirring regularly, until the sauce has thickened. At this point, you can taste and adjust the saltiness to your liking. Set the tomato filling aside.

2. Eggplants

1. Slice the eggplants. Slice the eggplants into 1/2-inch (1.2cm) thick slices.
2. Sauté until golden brown. Heat two tablespoons of oil in a large skillet. Once hot, arrange a few slices of eggplants in an even layer. Make sure they are not overlapping. Sauté on both sides for 2-3 minutes or until the eggplants are golden brown.
3. Drain the excess oil. Transfer the eggplant slices to a plate lined with kitchen paper towels to remove the excess oil.
4. Repeat. Repeat with the remaining eggplant slices. Be aware that this is the most time-consuming step of this recipe.

3. Bechamel

1. Add all of the ingredients to a saucepan. Add the unsweetened almond milk, potato starch, nutritional yeast, vegan butter, white miso, salt, and nutmeg to a saucepan.
2. Whisk. Whisk to dissolve the potato starch.
3. Cook until thickened. Next, bring the bechamel to a simmer, whisking constantly until it thickens. This will take 5-7 minutes.

4. Assemble

The final step consists of assembling the moussaka. To do so:

1. Arrange a layer of eggplants. Place half of the eggplant slices in a 9×7-inch (23x18cm) oven-safe baking dish. It’s okay if some eggplants overlap.
2. Top with the tomato filling. Transfer the tomato tofu filling on top of the eggplant slices and spread it into an even layer.

3. Arrange another layer of eggplants. Place the remaining eggplant slices on top of the tomato filling.
4. Top with the bechamel. Finally, pour the bechamel on top of the eggplants and spread it into an even layer.
5. Bake. Bake the moussaka uncovered for 25-30 minutes. Turn on the broiler and broil the top for 1-3 minutes or until golden brown.
6. Enjoy! I recommend letting the moussaka rest for at least 20 minutes before serving.

🥔 Variations

• Add potatoes: Some moussaka recipes call for a layer of sliced potatoes at the bottom of the dish. If you want to add potatoes, boil or bake them until tender and slice them into thick slices before placing them at the bottom of the baking dish.
• Top with breadcrumbs: For a crispy topping, sprinkle breadcrumbs on top of the bechamel before baking.
• Top with grated vegan cheese: Want to add a cheesier flavor? Sprinkle some grated vegan cheese on top of the bechamel.
• Tweak the filling: Feel free to replace a part of the tofu with diced mushrooms, cooked lentils, or vegan ground meat.

🥗 What to Serve It With

You can serve this moussaka with a green salad like this kale and carrot salad, Brussels sprouts salad, or even this hearty French potato salad!

I’ve tried a lot of traditional moussakas in the past, but this one really stands out as my favorite. The addition of smoky tofu, nutritional yeast, and miso adds a deeper flavor to the dish. Plus, each serving boasts over 15 grams of protein!

🥦 More Casserole Recipes

Vegan Broccoli Rice Casserole

Vegan Plantain Lasagna (Pastelón)

Vegan Baked Gnocchi

Cheesy Tikka Masala Pasta Bake

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in 2016 and was updated in February 2024 with new photos and process shots.