Recipe: The Ultimate Vegan Moussaka

The Ultimate Vegan Moussaka with red wine and lentils, and a creamy bechamel #vegan #plantbased |

I’ve been itching to experiment with vegan-ising the totally luscious Greek dish, Moussaka, for some time but it isn’t the speediest dish to make and it took a week’s ‘staycation’ over this half term holiday to finally get around to it.  I’m so glad I took the trouble and you will be when you try it too!  Yes, this definitely isn’t in my ’20 minute meals’ series, and there are four different elements to make, layer up and then bake.  But the finished product is absolutely worth the effort.

A traditional moussaka would be based on a slow-cooked lamb ragu – easy enough to vegan-ise and I’ve used lentils mixed with carrots, courgette and onion cooked in red wine and stock, with cinnamon and oregano.  This is layered up with roasted aubergine, and whilst traditionally the topping would contain eggs whipped into a creamy béchamel sauce, I found that thickly sliced potatoes slathered with a vegan béchamel (with vegan parmesan in it if you wish) is every bit as luscious and such a decadent topping to this fabulous dish.

The Ultimate Vegan Moussaka with red wine and lentils, and a creamy bechamel #vegan #plantbased |

This would be such a crowd-pleasing dish to serve to both vegans and non-vegans alike, incredibly tasty and filling, no one will be missing the meat.  I serve mine with a crisp green salad and crusty bread, or in the winter perhaps some green vegetables on the side.

Of course you can use any base layer you like instead of lentils – if you’ve found a meat-free mince that you like just substitute it into the recipe in place of the lentils, or you could use finely chopped mushrooms or even roughly chopped or mashed butterbeans instead.

The Ultimate Vegan Moussaka with red wine and lentils, and a creamy bechamel #vegan #plantbased |

How to Layer your Vegan Moussaka

Here’s a quick how-to video which shows how quick and easy it is to layer up your moussaka:

This would freeze really well, and would be perfect for batch cooking as it would take very little extra effort to make up a double batch, then freeze in individual foil trays for lots of lovely weeknight suppers.  Just remove one from the freezer in the morning, then bake as below for 35-40 minutes until cooked through and golden brown on top.


Don’t forget to pin the recipe for later, or to share with friends → → → → →


Do send me pictures of your very own vegan moussaka on:

to show me how you got on!

Vegan Moussaka: Equipment & Shopping List

You will need:

  • Large lidded casserole or frying pan
  • Saucepan
  • Ovenproof dish

Shopping List:

  • Aubergines
  • Onion
  • Courgette
  • Carrot
  • Large potatoes
  • Dairy-free margarine
  • Plain flour
  • Tinned green or brown lentils
  • Vegetable stock powder
  • Garlic purée / ready-chopped garlic
  • Cinnamon
  • Dried oregano
  • Nutmeg
  • Tomato purée
  • Red wine
5 from 9 votes
The Ultimate Vegan Moussaka with red wine and lentils, and a creamy bechamel #vegan #plantbased |
The Ultimate Vegan Moussaka
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

A traditional Greek moussaka, made vegan with lentils and red wine, layers of roasted aubergine, sliced potato and a creamy béchamel sauce.

Course: Main
Cuisine: Greek
Keyword: vegan moussaka
Servings: 6 people
Calories: 521 kcal
Author: Kate Ford | The Veg Space
For the aubergine layers:
  • 2 aubergines
  • 2 tbsp olive oil
For the lentil layers:
  • 1 onion
  • 1 courgette
  • 1 carrot
  • 2 tbsp olive oil
  • 1 tsp garlic purée / ready-chopped garlic
  • 1/2 tsp cinnamon
  • 1 tsp dried oregano
  • 2 tbsp tomato purée
  • 400 g tinned lentils (green or brown - drained and rinsed)
  • 150 ml red wine (check it is vegan)
  • 150 ml water
  • 1/2 tsp vegetable stock powder (check it is vegan)
For the potato & béchamel layer:
  • 2 large potatoes
  • 60 g dairy-free margarine
  • 60 g plain flour
  • 500 ml dairy-free milk (I usually use oat or soya)
  • 50 g dairy-free cheese (optional - I usually use vegan parmesan)
  • grated nutmeg (to taste)
  1. Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.  Slice the aubergines into rounds about 1/2cm thick.  Brush with oil on both sides, season with salt and black pepper and lay on baking trays.  Roast for 25 minutes or so, turning half way through cooking, until golden brown all over and soft.

  2. Meanwhile, finely chop the onion, carrot and courgette.  Heat the olive oil in a large lidded casserole or frying pan, and gently cook the onion and carrot for 4-5 minutes until starting to soften, then add the courgette and garlic and continue to cook for a further 4-5 minutes.  

  3. Add the cinnamon, oregano and tomato purée to the pan, stir well, then add the lentils and red wine.  Turn up the heat to bring to the boil, then reduce to a simmer.  After 2-3 minutes, add the water and stock powder then cover and cook gently for 20-25 minutes until the lentils are soft.  If the mixture becomes too dry before the end of cooking, add a little more water, and if there is too much liquid left over just remove the lid for a further few minutes of cooking.  Taste and add salt and pepper as required.

  4. Whilst the lentil mixture is cooking, bring a saucepan of water to the boil.  Peel and thickly slice the potatoes, then add these to the pan and cook for 5 minutes until almost cooked through but not falling apart.  Drain and set aside in a bowl.

  5. Melt the margarine in the same saucepan, and add the flour.  Cook gently, stirring constantly for 2-3 minutes, then add the milk a little at a time until you have a thick and glossy sauce.  Remove from the heat and stir through the grated cheese and nutmeg.  Taste and add salt and pepper if required.

  6. To layer up the moussaka, see the video above: Place half the aubergine slices in the bottom of an ovenproof dish, followed by half the lentil mixture.  Top with the remaining aubergine slices, then the remaining lentil mixture, then the potato slices, and finally pour over the béchamel sauce.  

  7. Bake in the oven for 35-40 minutes until the top is turning golden brown.  Serve immediately with crusty bread and a crisp green salad.

Vegan in 15 Cover | Kate FordThere are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look.  Thanks for your support!

*Affiliate links


And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.






I’m linking this recipe with a number of blogging challenges:


  1. This looks so delicious! Thank you for sharing!

  2. I love moussaka but never tried a vegan version before, looks delicious!

  3. I simply love moussaka, and making it vegan is simply genius! I bet it’s way lighter than traditional meaty moussaka. Looks absolutely delicious!

  4. Now this is my style I love Vegan foods and have never had this vegan. I am sure its over the top fabulous. Meat is overrated for sure this is so much healthier for us! thanks

  5. I’m always after delicious sounding vegan dishes as both my daughters eat a plant-based diet. Looks really good.

  6. What a gorgeous recipe! I especially like the sound of that lentil ragu. I reckon I’d be coming back for seconds and thirds of this one!! Eb x
    Eb Gargano | Easy Peasy Foodie recently posted…Easy Vegetable FajitasMy Profile

  7. I have to make this as a vegan British Greek Cypriot girl! Looks dreamy x

  8. […] but not the standard recipe with lamb, this one from Kate at The Veg Space is totally vegan! Her Ultimate Vegan Moussaka features gorgeous layers of roasted aubergine, a red wine and lentil ragù, thickly slice potatoes […]

  9. I’ve been wanting to make moussaka for ages too! We’ve just been to Corfu and I didn’t manage to try it there due to SO much choice of what to eat! I’ll have to try it soon though. This looks very good! x
    P.S I have a new world food linky at if you’re ever interested in joining in!

  10. I think the lentil ragu sounds delicious in this and it’s definitely something I’d love to try. I know I wouldn’t miss the meat at all. Thanks so much for sharing with #CookOnceEatTwice! x

  11. […] to serve alongside a Creamy Roasted Squash Lasagne with a crisp green salad, or even my much-loved Vegan Moussaka.  How will you serve […]

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge