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Best Vegan Moussaka

This Best Vegan Moussaka is full of savory, wholesome ingredients. Tasty with a homemade Tempeh sauce, lots of fresh eggplant, a creamy white sauce, and a delicious topping. Easy and gluten free.

A small and large casserole filled with vegan Moussaka, on a decorative towel, with fresh red onion and eggplant.

Moussaka is a casserole-style eggplant and potato-based dish, which can be found in the Mediterranean and Arabian cuisines.

There are many local variants but most have common ingredients like sautéed eggplant, tomatoes, potatoes, a white sauce – and minced meat.

I didn’t have Moussaka for ages. Now, that I thought it was a good idea to make it, I immediately thought of ways to make a vegan version. Some people have suggested to use minced eggplant instead of meat.

However, having minced eggplant on top of a layer of sautéed eggplants seems to be a bit eggplant-heavy to me.

Tofu might be an option but I think it would either be a bit too firm or too soft in case of silken tofu.

One partion of the creamy vegan Moussaka on a small white plate.

Instead, I decided to go for tempeh. Tempeh can easily be crumbled and it therefore has a definite minced-meat vibe to it.

The tempeh sauce is made with tomatoes, onions, garlic, and a splash of vinegar.

It’s pretty easy and quickly develops a uniquely delicious taste after a couple of minutes of simmering.

Showing the vegan Moussaka in different casseroles as they come out of the oven.

The second ingredient of the Moussaka that needs “veganization” is the Bechamel sauce. Usually made from butter, flour, and milk, it is some challenge.

I used oat milk and olive oil, a gluten-free flour and spiced it with nutritional yeast and a sprinkle of nutmeg.

The rest of the preparation of my vegan Moussaka involves frying eggplant slices and precooking potatoes.

And of course, layering it all in a casserole and baking it. When done, it’s firm, and extremely good. I’m sure you will enjoy it!

Collage of two pictures of the Best Vegan Moussaka with the recipe title text.

If you give this Best Vegan Moussaka a try, tag me on Facebook and Instagram. 

Take a picture and show me all your amazing creations.

Happy cooking, Florian.

Moussaka #vegan #glutenfree www.contentednesscooking.com

Moussaka

Yield: 6
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

This Best Vegan Moussaka is full of savory, wholesome ingredients. Tasty with a homemade Tempeh sauce, lots of fresh eggplant, a creamy white sauce, and a delicious topping. Easy and gluten free.

Ingredients

For the Tempeh Sauce:

  • 1 14 oz (400 ml) can tomato
  • 14 oz (400 g) tempeh
  • 1 red onion
  • 1/4 cup tomato paste
  • 3 cloves garlic
  • 1 Tbs red wine vinegar
  • salt, pepper to taste

For the White Sauce:

  • 4 Tbs olive oil
  • 1/3 cup (50 g) flour (I used gluten free)
  • pinch of nutmeg
  • 4 Tbs nutritional yeast
  • 3-4 cups almond or oat milk

For the Moussaka

  • 2 eggplant
  • 5 medium size potatoes
  • 5 oz (150 g) vegan cheese

Instructions

For the Tempeh sauce

  1. Peel and dice the red onion. Heat 1 Tbs of olive oil in a pan, add onions, cook for a couple of minutes until golden.
  2. Add the crumbled tempeh, 3 cloves of garlic and cook for 2-3 minutes.
  3. Add tomato paste and vinegar and mix well. Then combine with the tomato and season with salt and pepper.

For the White sauce:

  1. Heat oil in a sauce pan. Slowly add flour while whisking. Add almond or oat milk bit by bit. Stir well.
  2. Season with salt, pepper, nutritional yeast, and nutmeg.

For assembling the moussaka:

  1. Bring salted water to a boil. Peel the potatoes, and cut in thin slices. Add to the boiling water and cook 5-10 minutes until just tender. Drain with cold water.
  2. Cut eggplant into slices, fry golden in pan.
  3. Pour about 1 cup of the white sauce into a casserole, then add 1/3 of the vegan cheese. Make a layer of the potato slices, followed by eggplant and the tempeh mix. Top with the remaining bechamel sauce and finally the vegan cheese.
  4. Bake the Moussaka at 350°F (180°C) for about 45 minutes.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 453Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12.7gCholesterol: 0mgSodium: 677mgCarbohydrates: 30gFiber: 5.2gSugar: 13gProtein: 19g

Terri

Thursday 20th of February 2020

In your assembly instructions you mention adding in the nutritional yeast with 1/3 of the vegan cheese, but the only nutritional yeast in the recipe is mixed into the white sauce. Should there more yeast in the recipe somewhere or should the directions be modified to omit that reference of nutritional yeast?

Also, someone else asked about sweating the eggplant, but you replied about frying it. So I assume you don't sweat the eggplant before frying it?

Florian

Thursday 20th of February 2020

Hi Terri! The nutritional yeast will add to the white sauce (4 Tbs in total). Indeed, just go ahead and fry the eggplant without sweating. Hope that clarifies. Let me know how it goes.

elizabeth

Friday 5th of October 2018

I made this tonight and it was AMAZING! only thing I did different is instead of tempeh, I added a bag of beyond meat beefy crumbles. So good!

Lina

Monday 19th of February 2018

When you sliced the eggplant did you salt them and let them sit in order to draw out the moisture and the bitterness?

Florian

Monday 19th of February 2018

Hi Lina! I fry them until golden! Feel free to do this!

Vivian Hohman

Wednesday 31st of January 2018

Is the 14 oz. can tomato a can of tomato sauce or crushed tomatoes?

Florian

Wednesday 31st of January 2018

Hi Vivian! It's crushed tomatoes!

Sharon

Friday 29th of December 2017

What kind of vegan cheese are you speaking of in this recipe? Like a cashew Parmesan cheese? Also it would be helpful if you stated what size pan you used. Love egg plant and this recipe looks delicious. Will definitely make this. Thank you!

Florian

Friday 29th of December 2017

Hi Sharon! Use your favorite vegan cheese like cheddar or mozzarella style shreds ! I used a 11x8 inch pan!

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