Vegan Moussaka

Veganized version of the Greek Moussaka. Lentils and tofu are a great combo substitute for the meat while the nutritional yeast flakes give a cheesy flavor. I recommend making an eight portion casserole and save for later as this moussaka is great for taking at work or school for lunch.

Preparation time 30 min
Cooking time 1 hr, 25 min
This recipe keeps for 5 days

Ingredients (8 servings)

Bechamel Sauce

  • 10 tbsp Olive oil
  • 3/4 cup White wheat flour, all-purpose
  • 4 cup Soy milk
  • 1 tsp Salt
  • 1/2 tsp, ground White pepper
  • 1 tsp Nutmeg, ground
  • 2 tbsp Nutritional yeast


  • 2 medium Eggplant, raw
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp, ground Black pepper


  • 1 block Tofu
  • 1 cup pieces or chips Walnuts
  • 3 1/2 cup Mushrooms, raw
  • 1 1/2 cup Lentils, raw (1 cup dry lentils = 2 1/2 cups cooked lentils)
  • 2 tbsp Olive oil
  • 1 medium Red onion
  • 2 stalk, medium Celery, raw
  • 1 medium Red bell pepper
  • 3 clove Garlic, raw
  • 1/2 cup Tomato paste
  • 1 cup Tomato sauce
  • 3 tbsp Soy sauce
  • 1/2 tbsp Olive oil

Mince Spices

  • 1 tsp Paprika
  • 1 tsp, ground Cumin
  • 1 tsp, ground Oregano, dried
  • 1 tsp Rosemary, dried
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp, ground Black pepper
  • 1 tsp Salt (to the taste)

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  1. Preheat the oven to 180C (360F).
  2. Prepare the eggplant
    Slice the eggplant into 1 cm (1/3 inch) tick rounds, brush them with olive oil and sprinkle on a bit of salt and pepper.
  3. Arrange the slices on a bare baking sheet and bake for 30 minutes, turning them over halfway through.
  4. Prepare the mince
    Boil lentils using your preferred method. For convenience you can opt for canned lentils.
  5. Add the walnuts to the food processor and process them into crumbles. Then move them to the mixing bowl.
  6. Add the mushrooms to the food processor and pulse until they are roughly chopped. Then, move them to the same mixing bowl.
  7. Mash the tofu with a fork and add it to the same mixing bowl.
  8. Now add the lentils and stir everything together.
  9. Add the onion, celery and bell pepper to the food processor to finely chop them. Heat a large skillet over - heat and add the cooking oil. Once hot, soté the vegetables until soften.
  10. Then add the crushed garlic, paprika, oregano, cumin, cinnamon and rosemary and cook for another minute.
  11. Now add the contents of the mixing bowl, soy, tomato paste and tomato sauce. Toss everything together and cook for another 10 minutes, until the excess liquid is cooked off. Season with back pepper and salt to the taste.
  12. Prepare the béchamel sauce
    Heat the olive oil in a medium pot. Once hot add the flour and cook for a minute. Next add the soy milk and whisk until well combined, making sure any lumps are removed. Let it boil until the sauce has thickened, whisking all the time. Once nicely thickened stir in all spices: white pepper, salt to the taste, nutmeg and nutritional yeast.
  13. Piece together
    Place half of the eggplant along the bottom of an oven-safe dish and pour over all the vegan mince into a thick layer. Next top the vegan mince with the remaining eggplant and pour all bechamel sauce on top. Finally bake for 45 minutes at a temperature of 180C (360F) or until it gets nicely roasted on top.
  14. How to store
    Store leftovers in the refrigerator for up to 5 days.

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One serving contains 536 calories, 18 grams of protein, 38 grams of fat, and 37 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.