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Easy Vegan Moussaka

Author: Thomas
10-ingredient Turkish-inspired vegan moussaka! Smoky, meaty, and super flavorful, this baked dish makes the perfect family meal!
4.75 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 341 kcal


Tomato Sauce

  • 1 28-ounces can plum tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon maple syrup optional
  • 2 onions diced
  • 2 garlic cloves minced
  • 12 ounces smoked tofu firm
  • teaspoon cinnamon
  • ½ teaspoon salt
  • ground black pepper
  • a pinch of cayenne pepper


  • 3 medium-size eggplants
  • 1 tablespoon olive oil

Bechamel Sauce

  • 2 and ½ cup unsweetened almond milk
  • 2 tablespoon potato starch
  • 2 tablespoon nutritional yeast
  • ½ teaspoon salt
  • teaspoon ground nutmeg


  • Drain the tomatoes into a bowl and keep the juice. Roughly dice the plum tomatoes and add to a skillet with the juice. Heat over medium heat, stirring regularly for about 10 minutes, or until the tomatoes are cooked and the sauce has slightly thickened.
  • Stir in the tomato paste, maple syrup, salt, pepper and cinnamon. Cook for another 2 minutes and remove from heat.
  • Wash and cut the eggplants into 1-inch think slices, brush slices with olive oil and sprinkle with salt. Fry slices until tender and golden brown on both sides in a large non-stick skillet over medium-heat. Depending on your skillet you can probably fry about 5-6 slices at a time.
  • Transfer the eggplant slices to a plate lined with paper kitchen paper towel to remove excess oil.
  • Heat one tablespoon of olive oil in a skillet over medium heat. Add the onions and garlic, and cook until soft, about 7 minutes. Scramble the smoked tofu and add to the skillet, cook for about 5 minutes, stirring every 2 minutes. Add the tomato sauce and mix until everything is combined. Remove from heat.
  • Preheat oven to 400°F (200°C).
  • Arrange a layer of half the eggplant slices in a greased baking dish (I used a 10-by-6 inch pan). Cover with the tomato/tofu sauce. Top with a second layer of the remaining eggplant slices.
  • Pour the bechamel on the top and spread evenly.
  • Bake 25-30 minutes until top is golden brown. Top with chopped cilantro or parsley and serve hot.
  • Moussaka will keep for up to 3 days in the refrigerator.

Bechamel Sauce

  • Add ½ cup almond milk to a medium sauce pan. Add the potato starch, nutritional yeast, salt and nutmeg. Whisk until everything is well combined and add the remaining milk. Heat over medium heat for about 5-10 minutes, whisking constantly until it thickens. Remove from heat.


Serving: 1 gCalories: 341 kcalCarbohydrates: 36 gProtein: 16 gFat: 17 gFiber: 14 gSugar: 16 g
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