Moussaka #vegan #glutenfree


  • Author: Contentedness Cooking
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Lunch, Dinner
  • Cuisine: Vegan, Gluten Free


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.



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
  • 34 cups almond or oat milk

For the Moussaka

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


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.