Vegan moussaka is a delicious and hearty dish that layers roasted eggplant, a flavorful lentil filling, and a creamy vegan béchamel sauce. Below is a detailed recipe to guide you through making this comforting meal.

Ingredients

For the Eggplant

• 2 medium eggplants
• 2 teaspoons salt
• 3 tablespoons olive oil

For the Lentil Filling

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 12 ounces of vegan ground meat (like Impossible Meat) or cooked lentils (about 3 cups)
• 1/2 cup red wine (optional)
• 14-ounce can crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon granulated sugar
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• Salt to taste

For the Vegan Béchamel Sauce

• 1 1/2 cups raw cashews (soaked for at least 4 hours)
• 1 cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon nutmeg (freshly grated if possible)

Topping

• 1/3 cup panko breadcrumbs (optional)

Instructions

Prepare the Eggplant

1. Slice the Eggplant: Cut the eggplants into thick slices and sprinkle them with salt. Place them in a colander and let them sit for about 30 minutes to draw out moisture and bitterness.
2. Roast the Eggplant: Preheat your oven to 400°F (200°C). Pat the eggplant slices dry and arrange them on a baking sheet. Brush with olive oil and roast for about 25 minutes, turning halfway, until golden brown.

Make the Lentil Filling

3. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent.
4. Add Lentils and Spices: Stir in the vegan ground meat or cooked lentils, red wine (if using), crushed tomatoes, vegetable broth, sugar, oregano, cinnamon, and salt. Simmer for about 20 minutes until thickened.

Prepare the Vegan Béchamel Sauce

5. Blend the Béchamel: In a blender, combine soaked cashews, water, nutritional yeast, olive oil, salt, and nutmeg. Blend until smooth and creamy.

Assemble the Moussaka

6. Layer Ingredients: In a baking dish, start with a layer of roasted eggplant at the bottom. Spread half of the lentil filling over it. Add another layer of eggplant followed by the remaining lentil filling.
7. Add Béchamel: Pour the béchamel sauce over the top layer of lentils. If desired, sprinkle panko breadcrumbs on top for added crunch.

Bake

8. Bake: Preheat your oven to 350°F (175°C) and bake uncovered for about 45 minutes or until golden brown on top. Let it rest for about 10 minutes before serving to help it set.

Serving Suggestions

Serve your vegan moussaka warm with a side of crusty bread or a fresh salad for a complete meal.

Here are some helpful substitutions and tips for making vegan moussaka:

Substitutes for Cashews in Vegan Béchamel

• Sunflower Seeds: A great nut-free alternative, sunflower seeds can be blended to create a creamy texture similar to cashews.
• Pine Nuts: If you’re not allergic, pine nuts can also be used, though they are still a type of nut.
• Silken Tofu: Blended silken tofu can provide a creamy base for the béchamel, though the flavor will differ slightly.
• Coconut Cream: For a rich and creamy sauce, coconut cream can be used, but it will impart a coconut flavor.

Alternatives to Eggplant

• Zucchini: Sliced zucchini can replace eggplant. It has a similar texture and absorbs flavors well.
• Potatoes: Using thinly sliced potatoes adds heartiness and structure to the dish.
• Mushrooms: Sautéed mushrooms can provide a meaty texture and umami flavor.

Making Vegan Moussaka Gluten-Free

• Breadcrumbs: Replace regular breadcrumbs with gluten-free breadcrumbs or omit them entirely.
• Thickening Agent: Use cornstarch or rice flour instead of all-purpose flour in the béchamel sauce to maintain a gluten-free option.

Tips for Flavorful Lentil Filling

• Spices: Enhance the flavor by adding smoked paprika, cumin, or chili powder.
• Herbs: Fresh herbs like parsley or basil can brighten the dish. Consider adding them towards the end of cooking.
• Acidity: A splash of lemon juice or balsamic vinegar can add depth and balance to the flavors.

Non-Dairy Milk Options for Béchamel Sauce

• Soy Milk: A common substitute that works well in savory dishes.
• Oat Milk: Creamy and slightly sweet, oat milk is an excellent choice for béchamel.
• Almond Milk: While it’s thinner, almond milk can be used in a pinch; however, it may alter the flavor slightly.

These substitutions and tips should help you customize your vegan moussaka while keeping it delicious and satisfying!

This recipe yields approximately six servings and is perfect for meal prep or feeding a crowd! Enjoy this comforting dish that is rich in flavors and nutrients while being entirely plant-based.