Vegan Moussaka Recipe

Published on April 8th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Vegan Moussaka in a pot

Even though moussaka is associated with Greek cuisine, it is Arabic. There are many versions of moussaka on the Mediterranean coasts, but we chose to go with a Lebanese-style Vegan Moussaka. Traditional Greek American moussaka is made with ground meat eggplant and covered in a Béchamel sauce. But we decided to use eggplant and chickpeas as the main ingredients of this dish. We baked them in a warmly spiced tomato sauce to create a vegan moussaka that is irresistibly delicious. 

Author: Sarah Leadon
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Time & Serves

Prep Time
30 mins
Cook Time
105 mins
Total Time
135 mins
Serves
6-8 persons

Ingredients

For the 7-spice seasoning blend
  • 1/2 teaspoon Ground Allspice

     

  • 1/2 teaspoon Ground Cloves

     

  • 1/2 teaspoon Freshly Grated Nutmeg

     

  • 1/2 teaspoon Five Spice Powder

     

  • 1/2 teaspoon Ground Mustard Seed 

     

  • 1/2 teaspoon Ground Ginger

  • 1/4 teaspoon Black Pepper

     

  • 1 teaspoon Ground Cinnamon

For the eggplant
  • 1/2 cup All-Purpose Flour

     

  • 2 Large Eggplants, ends trimmed, cut into 1/2-inch disks

     

  • 2 tablespoons Extra-Virgin Olive Oil

For the tomato sauce
  • 2 tablespoons Extra-Virgin Olive Oil

     

  • 4 Shallots, minced

     

  • 4 cloves Garlic, minced

     

  • 1 teaspoon Ground Cumin

     

  • 1 Bay Leaf

     

  • 6 Large Tomatoes, minced

     

  • 7 Sun-Dried Tomatoes Packed in Oil, chopped

     

  • 2 tablespoons Tomato Paste

     

  • 1 (14 oz) can Fire-Roasted Diced Tomatoes

     

  • 1/2 cup Vegetable Broth

     

  • 1 teaspoon Maple Syrup

     

  • Juice of half a Lime

     

  • 1/2 teaspoon Fine Sea Salt

     

  • 1/2 teaspoon Black Pepper

     

  • 2 (14 oz) cans of Salt-Free Chickpeas, drained, rinsed

For the yogurt sauce
  • 1 cup Vegan Greek Yogurt 

     

  • 2 tablespoons Lemon Juice 

     

  • 1 teaspoon Maple Syrup 

     

  • 1 teaspoon Zaatar 

     

  • 2 tablespoons Fresh Mint, minced

*Optional Ingredient
  • 2 whole Vegan Pita Bread, to serve with moussaka 

Instructions

For the 7-spice blend

Whisk allspice, cloves, nutmeg, 5 spice powder, mustard seed, ginger, black pepper, and cinnamon in a small bowl. 

Preheat the oven to 400 °F. 

Whisk flour and seasoning blend in a shallow baking dish. 

Dredge both sides of eggplant in the seasoned flour, then place them onto 2 parchment-lined baking sheets.

Drizzle eggplant with olive oil and bake for 20 minutes until tender. Set aside to cool slightly. 

For the sauce

In a deep skillet, add olive oil. Set over medium-high heat. 

Add minced shallots and cook for 2 minutes, stirring constantly. 

Cook the garlic and for a minute, stir until fragrant.

Add bay leaf and cumin and cook for 1 minute until fragrant.

Stir tomatoes, sun-dried tomatoes, tomato paste, fire-roasted tomatoes, vegetable broth, maple syrup, lemon juice, salt, and pepper. Cook for 30-40 minutes until the tomato sauce cooks down. 

Remove the sauce from the heat. Remove bay leaf and set aside. 

To assemble

In an oven-safe pot or baking dish, arrange 1/3 of the eggplant slices in the bottom of the dish.

Add 1/3 of the chickpeas and tomato sauce.

Repeat until you have created 2 more layers, then add the remaining sauce. 

Bake the vegan moussaka uncovered for 40 minutes until the sauce bubbles around the edges.

For the yogurt sauce

To make the yogurt sauce, whisk Greek yogurt, lemon juice, maple syrup, zaatar, and mint in a bowl. Pour it into a serving dish.

Serve vegan moussaka with pita bread and yogurt sauce.

 

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
vegan moussaka, eggplant, recipe, easy, lentil, bechamel sauce, smoky, chickpeas, tofu

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon