I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil.

Plant Based Greek Moussaka

Some of my favourite things to cook are traditional Greek dishes with a vegan or plant based spin. This plant-based moussaka is no exception; it’s filled with potatoes, zucchini, eggplant, and lots of delicious olive oil. I love making casseroles this time of year, they are so warm and rich, the ultimate in comfort food!

I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil.

I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil. I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil.

Olive Oil

I’m sure you know that all olive oil is not created equal. But did you know currently there is a major issue with some olive oil being labeled a specific quality and even coming from a specific location and it just isn’t true! Olive oil not only tastes great but has a lot of health benefits, that is when it comes from a high quality producer. That is why I love using Keros Olive Oil from Ancient Foods. They focus on quality and sustainability, and that’s something I can get behind! Back to those benefits of cooking with olive oil:

  • The fatty acid in olive oil is a monounsaturated fat called oleic acid, making up 73% of the total oil content. Studies suggest that oleic acid reduces inflammation!
  •  Monounsaturated fats like this olive oil can withstand high heat without turning bitter or overpowering the dish- it is also amazing as a finishing oil.
  • Olive oil contains high levels of vitamin E and K
  • The trees in Greece where KEROS Olive Oil comes from are significantly older (and majestic) than most olive groves – many are over 1000 years old. Older trees produce oil that has more of the healthy components in olive oil, like phenols and antioxidants.

I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil.

I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil.

Eggplant: More Than An Emoji

Did you know when you Google search eggplant, eggplant emoji is the second most searched word. There is so much more to this fruit than its social media following, so it’s no wonder we had to showcase it in this vegan moussaka. Eggplants are so good for you, one cup of raw eggplant contains:

  • Fiber: 3 grams
  • Protein: 1 gram
  • Manganese: 10% of the RDI
  • Folate: 5% of the RDI
  • Potassium: 5% of the RDI
  • Vitamin K: 4% of the RDI
  • Vitamin C: 3% of the RDI

I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil.

Plant Based Casseroles

Like I mentioned above, casseroles are perfect this time of year. They can be prepared in advance which is a huge time saver at dinner time and usually make enough for leftovers. If you like this recipe be sure to check out some of my other plant based casseroles:

Give this plant based Greek moussaka a try and let me know what you think!

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I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil.

Plant Based Greek Moussaka

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8-10
  • Category: Main Dishes
  • Cuisine: Greek

Ingredients

For the Vegetables:

  • 3 large white russet potatoes, peeled and cut into 1/2-1/4 inch slices
  • 1 large eggplant, cut into 1/2- 1/4 inch slices
  • 2 large zucchini, cut into 1/2-1/4 inch slices
  • 4-5 tbsp Keros olive oil
  • season to taste
  • 2 tbsp dry oregano

For the Lentil Meat Sauce:

  • 3 tbsp. Keros olive oil
  • 1 large white onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • Season
  • 2 tbsp. dry basil
  • 1 tbsp. dry oregano
  • 1 tsp vegetable stock paste
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 2 400ml can of brown lentils, strained and drained
  • 1 400ml can of black beans, strained and drained
  • 600 ml crushed Roma tomatoes
  • 1 tbsp. Coconut sugar or white sugar is fine too

For the Oat Milk Béchamel:

  • 4 tbsp. vegan butter
  • 4 tbsp. all purpose flour
  • 3 -4 cups oat milk
  • 2 tbsp nutritional yeast
  • 1/4tsp cinnamon
  • 1/8 tsp cloves
  • season to taste
  • dash of lemon

Instructions

Preheat your oven to 400F and line three baking sheets with parchment paper.

Cut your peeled potatoes, zucchini and eggplant and evenly coat with Kero olive oil, seasoning and oregano. Cook potatoes till soft, eggplant till tender and golden brown and zucchini till most of it’s liquid has evaporated.  The reason we’re pre cooking them is so there is no moisture in the baking dish for the moussaka.  You want this to be a mix of perfectly crispy and creamy, not watery!

To prepare your “meat” sauce all you will need in one deep pot.  Start by pre-heating your Keros olive oil and adding your onions.  Cook them down on medium-low heat for around 5 minutes or until soft.  Add in your garlic, salt + pepper, basil, oregano, stock paste, cinnamon and cloves and give your mixture a good stir.  Cook for 3 or so more minute on medium-low heat.  At this point your home should smell fabulous.  Add in your lentils, black bean, tomatoes and sugar.  Give it all a good stir before turning heat to low and popping on a lid and reducing for around 20 minutes.  You want the sauce to reduce enough that it’s thick but not stew like!  Once cooked set aside.

For the bechamel, add the butter to a pot on the stove and heat it at medium to low heat. As the butter melts, sift the flour and add to the pan stirring vigorously, don’t stop. Keep stirring and let it cook for a bit.  Don’t let it burn and if it sticks to the pan then turn down the heat.  Begin adding the milk, cup by cup, and stir using a whisk.  Your heat should still be on medium-low and continue to add milk as it gradually thickens. Add milk till you get to the right thickness (you will probably notice bubbles developing).

Once you’ve reach your desired thickness, remove from heat and stir in nutritional yeast, cinnamon, cloves, salt + pepper and your lemon!  Give it a taste for seasoning before setting aside.

To assemble your Moussaka grab a deep casserole dish and lightly grease with olive oil.  Begin layers by adding your potatoes, then zucchini, then eggplant.  Then add a generous layer of “meat” sauce and top with your bechamel.  Cover with tin foil and bake for 30 minutes.  Remove tin foil and bake for another 10-15 minutes.   You will know it’s ready when the bechamel is more firm and less giggly when you shake the dish. Finish on broil (keep your eyes on this) for around 2-3 minutes to get that nice brown finish. Top with fresh thyme for serving!

Moussaka goes great with Greek Salad and feta (there are so many amazing plant based versions).


Notes

Any leftover “meat sauce” will last up to one week, in the fridge, in a tight sealed container.

The Moussaka will last up to one week, in the fridge, in a tight sealed container.

Please, please make sure you’re using the best quality olive oil for this recipe.  It is key for it’s nourishing, comfort flavour!  I highly suggest ancient foods!

 

I love cooking traditional Greek dishes with a vegan or plant based spin. This moussaka is no exception; filled with potatoes and lots of olive oil.

Disclaimer: This post is sponsored by Ancient Foods

22 Comments
  • Jess @choosingchia
    Posted at 14:10h, 27 December Reply

    This recipe is SO good! The oat milk bechamel omg.

  • Lauren Marinigh
    Posted at 14:16h, 27 December Reply

    Yum this looks so good. Can’t wait to try!

    • Maria Koutsogiannis
      Posted at 14:25h, 27 December Reply

      Thanks Lauren! It’s really delicious! Let me know when you give it a go please!

  • Elisa Boyd
    Posted at 14:50h, 27 December Reply

    Made this for a family dinner this past holiday. Everyone was asking for the recipe! So good.

  • Chloe Colwill
    Posted at 17:16h, 27 December Reply

    This moussaka is so addicting. The bechamel makes it!

  • Vivian L
    Posted at 09:42h, 28 December Reply

    Every single part of the dish comes together so beautifully! Definitely one for gatherings, everyone loves it. What a treat!

  • nicole (thespicetrain.com)
    Posted at 12:17h, 02 January Reply

    I love moussaka and yours looks mouthwatering. Thanks for sharing!

  • Laura
    Posted at 16:47h, 14 January Reply

    Hi Maria! This looks so delicious! Do you know if I can substitute almond milk for oat milk in this recipe? Thank you!

  • Florencia
    Posted at 14:16h, 15 January Reply

    Hey Maria, love your recipes! I dont have any vegan butter, is there anything I can sub it with?

  • Sirena Marossa
    Posted at 18:13h, 10 March Reply

    When you say “cook the potatoes,” eggplant, zucchini, etc., what do you mean? Sauté them? Boil them? Can you be more clear about that first part of the recipe? Thank you! Looking forward to making this!

    • Maria Koutsogiannis
      Posted at 08:00h, 11 March Reply

      Hey Sirena, when I say to preheat the oven it’s for the vegetables. That’s why you line baking sheets with parchment and set them aside. Hope this helps. x

  • Kaley Nicholson
    Posted at 15:53h, 13 March Reply

    This is a new favorite of mine!

  • DanDan
    Posted at 11:32h, 20 March Reply

    Fabulous dish, thanks for sharing

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