This plant-powered moussaka captures all the comfort of grandma’s classic—layers of roasted eggplant, hearty lentil ragù, and velvety cashew béchamel—without any dairy! Learn the secret spice blend that mimics meat, why sweating eggplant matters, and how to get that golden crust just like a Greek yiayia’s oven. 100% vegan, but 1000% delicious!
⭐ Why This Recipe Shines
✔ 3 layers of perfection – just like the classic version
✔ Walnut “meat” for authentic texture
✔ Cashew béchamel that browns beautifully
Yields: 6-8 servings
Prep time: 45 minutes
Cook time: 1 hour 15 minutes
Ingredients:
For the Eggplant:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
For the Lentil Ragù:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 cup brown or green lentils, rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
For the Cashew Béchamel Sauce:
- 1 1/2 cups raw cashews, soaked in hot water for at least 30 minutes (or in cold water for 2-4 hours)
- 3 cups unsweetened plant-based milk (such as almond or soy)
- 1/4 cup nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper (optional)
For the Topping:
- 1/4 cup breadcrumbs (panko preferred)
- 2 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
Instructions:
Step 1: Prepare the Eggplant
Preheat oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and season generously with salt and pepper. Arrange them in a single layer on baking sheets.
Step 2: Roast the Eggplant
Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly golden brown. Remove from the oven and set aside.
Step 3: Prepare the Lentil Ragù
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Step 4: Add Garlic and Bell Pepper
Add the minced garlic and chopped bell pepper to the skillet and cook for another 3-5 minutes, until the pepper is slightly tender.
Step 5: Add Remaining Ragù Ingredients
Stir in the diced tomatoes, vegetable broth, rinsed lentils, dried oregano, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Season with salt and pepper to taste, and stir in the chopped fresh parsley.
Step 6: Prepare the Cashew Béchamel Sauce
Drain the soaked cashews. In a high-speed blender, combine the soaked cashews, plant-based milk, nutritional yeast, cornstarch, lemon juice, salt, and white pepper (if using). Blend until completely smooth and creamy.
Step 7: Cook the Béchamel Sauce
Pour the blended cashew mixture into a saucepan over medium heat. Cook, whisking constantly, until the sauce thickens significantly and coats the back of a spoon, about 5-7 minutes. Remove from heat.
Step 8: Assemble the Moussaka
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Arrange a layer of the roasted eggplant slices on the bottom of the dish, slightly overlapping if necessary.
Step 9: Add Lentil Ragù Layer
Spread all of the lentil ragù evenly over the eggplant layer.
Step 10: Add Another Eggplant Layer
Arrange another layer of eggplant slices over the lentil ragù.
Step 11: Pour Béchamel Sauce
Pour the prepared cashew béchamel sauce evenly over the top layer of eggplant.
Step 12: Prepare the Topping
In a small bowl, combine the breadcrumbs, chopped fresh oregano, and olive oil. Sprinkle this mixture evenly over the béchamel sauce.
Step 13: Bake the Moussaka
Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and bubbly. Let the moussaka stand for at least 15-20 minutes before serving to allow it to set.
💡 Chef’s Secrets
✔ Eggplant trick: Microwave slices 2 mins before roasting to reduce oil absorption
✔ Extra umami: Add 1 tsp miso to béchamel
✔ Make ahead: Assemble 1 day before baking
🍽️ Serving Suggestions
- With Greek salad and crusty bread
- Drizzled with vegan tzatziki
- As part of a mezze spread
🌡️ Storage
- Fridge: 4 days covered
- Freeze: 3 months (reheat covered to prevent béchamel drying)
📊 Nutrition (Per Serving)
Calories: 380 | Protein: 15g | Fiber: 12g
Enjoy your delicious homemade Vegan Moussaka!
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