Vegan Greek Moussaka

Vegan Greek Moussaka

Every time I think of Greek cuisine there are two delicious meals that come to my mind, Pastitsio and Moussaka! My Yia-Yia would always have a huge amount of food cooked. The only problem was I have never been a fan of ground beef or lamb. I used to cringe knowing that was part of these dishes.

Potatoes, Bechamel Sauce and Eggplant with a meaty layer..what’s better? A VEGAN version of this amazing creation. This meal is so creamy and filling! The “meaty” replacement will be one your family thinks is real animal meat. What? Did I really just say that? Yeah I know, around here we don’t like to eat anything with animals so for me this makes this dish ten times more satisfying. To be able to eat as many helpings as I can fit in my belly and to know not one animal he to suffer in the making of it, makes me happy.

Try one of my other Greek-Inspired Recipes:

Vegan Greek Pastitsio

Greek Salad with Tofu “Feta” and Homemade Dressing

Greek Inspired Salad Dressing

Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese

Vegan Creamy Tzatziki Sauce

Vegan Seitan Mock “Meat”

Vegan Greek Inspired Seitan Gyros

Vegan Greek Roasted “Lamb” with Herbed Vegetables


To begin, add 1½ cups of raw cashews to a bowl with enough boiling water to cover the cashews, then cover the bowl with a paper towel. Soak the cashews until you’re ready to make the sauce.

Add you’re peeled and chopped potatoes to a small pot covered in water. Bring to a boil and let it cook about 20 minutes. You want the potatoes to be tender enough to pierce with a fork.

Next, peel and slice your Eggplant into about ½ inch slices. Lay them out on a paper towel and sprinkle one side with salt. The salt helps draw out the moisture from the eggplants. You want to dry them out as much as possible. Let sit for 15 minutes.

You should still have time to prepare you’re Breadcrumbs & Hemp Walnut Parmesan while the potatoes are cooking.

For The Homemade Breadcrumbs:

If you’re not using already prepared breadcrumbs it’s so simple and quick to make you’re own.

Toast 2 slices of whole grain bread. Then add to a food processor or high speed blender and pulse until fine crumbs. Once completed, set aside.

For The Hemp-Walnut Parmesan:

Add ½ cup hemp seeds, ½ cup raw walnuts and ½ teaspoon of pink himalayan salt to a high speed blender or food processor.

Pulse the hempseeds, walnuts and salt until a fine-chunky crumb texture. Once completed, set aside.

Now, flip your salted eggplant slices and sprinkle salt on the opposite side. Let it rest another 15 minutes. Once done, wipe the eggplant with a paper towel to remove the excess moisture and set aside.

For The “Meat” Layer:

Add some olive oil or vegetable stock to a large skillet on medium-high heat. Add the chopped onion and minced garlic. Let it cook about 3 minutes until golden.

Then reduce the heat to medium and add in your chickpeas, lentils and walnuts. If needed add some vegetable stock to keep from sticking. Sauté about 7 minutes.

Then, add in your 2 cups of vegetable stock, ⅓ cup tomato sauce, 1 teaspoon pink himalayan salt, 1 package of chopped cherry tomatoes and about ½ cup of fresh parsley. Stir to combine everything. Reduce the heat to low heat and partially cover the skillet. Let it simmer 25 minutes.

When the time is up let it cool just a little bit. Then add the “meat” mixture to a food processor. Pulse it for 1-2 minutes. You want a “meaty” texture. Pulse until you get your desired consistency and set aside.

For the Eggplant Slices:

Next, line a baking sheet with parchment paper. Align the salted eggplant slices and coat the tops with olive oil.

Broil the eggplant on low for 5 minutes on the first side. Remove from oven and flip, coat the tops with olive oil again. Place back in the oven and broil an additional 5 minutes until golden or browned. Remove from the oven and set aside.

For the Béchamel Sauce:

I made this sauce in 2 batches. You’ll only need 1 batch for this recipe. This makes a lot of Bechamel Sauce so you will have a second batch to save for another recipe. 

Now your potatoes should be soft and tender. Remove the pot from the heat, drain and rinse the potatoes and soaked cashews.

Transfer half of the potatoes, {¾ cup} half of the cashews, ¾ cup vegetable stock, ½ teaspoon pink himalayan salt and ground black pepper to your high speed blender. Pulse until combined into a thick mixture. Repeat with the remaining half of potatoes, vegetable stock, pink himalayan salt and ground black pepper. Set the second batch aside for now.

The mixture will become very thick. Transfer it to a small pot on medium heat and add in 2/3 cup of plant-based milk and 1 tablespoon nutritional yeast to EACH batch. Stir it to combine and heat it for about 3 minutes.

Transfer the mixture back to your blender. Pulse until it becomes smooth and creamy. Repeat with the second batch, then set aside. You can transfer the second batch to a glass jar and store it in the refrigerator for another time. Be sure to use within 5 days.

Assembling the Moussaka:

Preheat your oven to 350F and parchment line a 9×13 baking pan.

Add 1/3 of your Breadcrumbs to the bottom of the pan to prevent sticking. Next, arrange 1/2 of your broiled eggplant slices on top. Sprinkle the tops with 1/3 of the parmesan. Then on top add ½ of your meat mixture and repeat with adding the 2/3 of breadcrumbs and 2/3 of the parmesan.

Now add the remaining half of your broiled eggplant slices. Top with the remaining half of your meat mixture and the remaining 3/3 of Breadcrumbs and parmesan. Top with the bechamel sauce and spread it along the entire top of the layers.

Bake for 30 minutes. Remove and let it cool about 5 minutes before serving. Serve and enjoy.

Tip: to speed up the process, make the Hemp-Walnut Parmesan, Breadcrumbs and Bechamel Sauce the day before. That way you’ll only need to make the “meat” layer and assemble and bake the Moussaka. 

If you use your time efficiently you can boil the potatoes, let the eggplants dry out, make the breadcrumbs  and the Hemp-Walnut Parmesan within the same 20 minutes.

Then flip the eggplants let them sit and dry out, prepare the “meat” layer, broil the eggplants and prepare the bechamel sauce all within the next 35 minutes.

Print Recipe
Vegan Greek Moussaka
A vegan substitute to my favorite Greek dish! It has all the wonderful flavors and textures you’d expect from the original version just it’s a little bit better because it’s cruelty-free!
Course Main Dish
Prep Time 45 minutes {included in cook time}
Cook Time 1 hour 30 minutes {total process time}
Servings
Ingredients
For the Eggplant Slices:
For the Homemade Breadcrumbs:
For the Hemp-Walnut Parmesan:
For the Béchamel Sauce:
For the “Meat” Layer:
Course Main Dish
Prep Time 45 minutes {included in cook time}
Cook Time 1 hour 30 minutes {total process time}
Servings
Ingredients
For the Eggplant Slices:
For the Homemade Breadcrumbs:
For the Hemp-Walnut Parmesan:
For the Béchamel Sauce:
For the “Meat” Layer:
Instructions
Preparation:
  1. To begin, add 1½ cups of raw cashews to a bowl with enough boiling water to cover the cashews, then cover the bowl with a paper towel. Soak the cashews until you’re ready to make the sauce.
  2. Add you’re peeled and chopped potatoes to a small pot covered in water. Bring to a boil and let it cook about 20 minutes. You want the potatoes to be tender enough to pierce with a fork.
  3. Next, peel and slice your Eggplant into about ½ inch slices. Lay them out on a paper towel and sprinkle one side with salt. The salt helps draw out the moisture from the eggplants. You want to dry them out as much as possible. Let sit for 15 minutes.
For The Homemade Breadcrumbs:
  1. If you’re not using already prepared breadcrumbs it’s so simple and quick to make you’re own. Toast 2 slices of whole grain bread. Then add to a food processor or high speed blender and pulse until fine crumbs. Once completed, set aside.
For the Hemp-Walnut Parmesan:
  1. Add ½ cup hemp seeds, ½ cup raw walnuts and ½ teaspoon of pink himalayan salt to a high speed blender or food processor. Pulse the hempseeds, walnuts and salt until a fine-chunky crumb texture. Once completed, set aside.
  2. Now, flip your salted eggplant slices and sprinkle salt on the opposite side. Let it rest another 15 minutes. Once done, wipe the eggplant with a paper towel to remove the excess moisture and set aside.
For The “Meat” Layer:
  1. Add some olive oil or vegetable stock to a large skillet on medium-high heat. Add the chopped onion and minced garlic. Let it cook about 3 minutes until golden.
  2. Then reduce the heat to medium and add in your chickpeas, lentils and walnuts. Sauté about 7 minutes.
  3. Then, add in your 2 cups of vegetable stock, ⅓ cup tomato sauce, 1 teaspoon pink himalayan salt, 1 package of chopped cherry tomatoes and about ½ cup of fresh parsley. Stir to combine everything. Reduce the heat to low heat and partially cover the skillet. Let it simmer 25 minutes.
For the Eggplant Slices:
  1. Next, line a baking sheet with parchment paper. Align the salted eggplant slices and coat the tops with olive oil.
  2. Broil the eggplant on low for 5 minutes on the first side. Remove from oven and flip, coat the tops with olive oil again. Place back in the oven and broil an additional 5 minutes until golden or browned. Remove from the oven and set aside.
For the Béchamel Sauce:
  1. I made this sauce in 2 batches. You’ll only need 1 batch for this recipe. This makes a lot of Bechamel Sauce so you will have a second batch to save for another recipe.
  2. Now your potatoes should be soft and tender. Remove the pot from the heat, drain and rinse the potatoes and soaked cashews.
  3. Transfer half of the potatoes, {¾ cup} half of the cashews, ¾ cup vegetable stock, ½ teaspoon pink himalayan salt and ground black pepper to your high speed blender. Pulse until combined into a thick mixture. Repeat with the remaining half of potatoes, vegetable stock, pink himalayan salt and ground black pepper. Set the second batch aside for now.
  4. The mixture will become very thick. Transfer it to a small pot on medium heat and add in 2/3 cup of plant-based milk and 1 tablespoon nutritional yeast to EACH batch. Stir it to combine and heat it for about 3 minutes.
  5. Transfer the mixture back to your blender. Pulse until it becomes smooth and creamy. Repeat with the second batch, then set aside. You can transfer the second batch to a glass jar and store it in the refrigerator for another time. Be sure to use within 5 days.
To Assemble the Moussaka
  1. Preheat your oven to 350F and parchment line a 9x13 baking pan.
  2. Add 1/3 of your Breadcrumbs to the bottom of the pan to prevent sticking. Next, arrange 1/2 of your broiled eggplant slices on top. Sprinkle the tops with 1/3 of the parmesan. Then on top add ½ of your meat mixture and repeat with adding the 2/3 of breadcrumbs and 2/3 of the parmesan.
  3. Now add the remaining half of your broiled eggplant slices. Top with the remaining half of your meat mixture and the remaining 3/3 of Breadcrumbs and parmesan. Top with the bechamel sauce and spread it along the entire top of the layers.
  4. Bake for 30 minutes. Remove and let it cool about 5 minutes before serving. Serve and enjoy.
Recipe Notes

The original recipe is from veggiesdon’tbite.com. She is amazing and so smart to have taken the time out to create a vegan version of these Greek dishes my yia-yia made years ago when I was a child. I did adapt this to what I liked.

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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