This Vegetarian Moussaka tastes just like the traditional famous Greek dish. With plant-based meat, eggplant, potatoes & creamy béchamel, it will be your new favorite casserole.

If you’re a fan of our delicious Vegetarian Moussaka, you’re in for a treat with our Sweet potato Moussaka, Keto Moussaka, and Eggplant Lasagna!

A vegetarian moussaka with a piece taken out and a serving spoon.

Why this recipe sings

It’s an authentic Greek recipe. We use plant-based ground meat, but the flavor is so close to the traditional without a hint of real meat. The process is exactly the same as in my family’s moussaka recipe.
It’s versatile. This vegetarian moussaka uses plant-based meat, whole milk, butter, and cheese. However, the recipe transforms into a vegan moussaka, with instructions for vegan béchamel on the recipe card and in the post. Additionally, use vegan cheese in the bechamel and make a vegan tofu bolognese with walnuts or lentils.

Here is what you need

Ingredients to make vegetarian moussaka with plant based meat.

Plant-based meat— It works great, just like ground beef and the traditional moussaka seasonings help enrich the flavor.
Bechamel sauce—Make the bechamel sauce according to our recipe for traditional moussaka, or follow the directions below and the recipe card for a delicious vegan bechamel.
Grated cheese—Can be grated Parmigiano Reggiano or your favorite vegan cheese for pasta.
Onions and garlic.
Tomato paste—Adds intensity to the tomato sauce.
Tomatoes—If you can afford it, choose canned authentic San Marzano tomatoes and pulse them in the food processor.
Dry red wine—Dry white wine will also work. If you prefer not to use alcohol, omit from recipe.
Cinnamon stick, cloves, ground cumin and nutmeg, dried oregano, and a bayleaf, sea salt, freshly ground pepper (not shown above) —all the classic seasonings of a moussaka
Extra virgin olive oil.

Eggplants, sea salt, pepper and potatoes on a wooden surface.

Potatoes—my preference is Yukon gold. They taste great and don’t need peeling. Their thin skin is perfectly edible. Remember to scrub potatoes clean before cooking.
Eggplants. We have several varieties in Greece. I pick flaskes. They are large, dark purple, with fluffy flesh and semi-hard skin. Depending on the season, they can be a little bitter. Another characteristic of them is that some can have quite a few seeds. Because they are round and have a lot of flesh, they are ideal for moussaka and papoutsakia. Flaskes are the most common in the US; they are called American or Globe Eggplant.
Olive oil—I use it for everything, even frying. I love the flavor, and it’s a culinary myth that olive oil is unsuitable for frying. All Greeks do the same. We only use vegetable oils because they are cost-effective and can be more suitable for specific recipes. You may fry the veggies in sunflower or any other vegetable oil.
Sea salt and freshly ground pepper.

How to make vegetarian moussaka

Moussaka is a dish that can easily throw a mess grenade in your kitchen if you don’t have a plan. These are my recommendations:

Start the sauce.
While the plant-based meat sauce cooks, prepare the vegetables.
Start assembling as soon as the meat sauce finishes.
Preheat the oven.
Make the béchamel.
Finish assembling the moussaka.
Bake.

Make the plant-based meat sauce

Plant based meat in a skillet with a wooden spoon.

Heat two tablespoons of olive oil in a deep saucepan and brown the ground plant-based meat over high heat, stirring and breaking it with a spoon.
After the meat browns, add the diced onion, garlic, sea salt and pepper, cinnamon sticks, nutmeg, cumin, bay leaf and two or three cloves.

Plant based meat sauce in a skillet with a wooden spoon.

Saute the onion for a few minutes, then add the tomato paste. Stir and cook for two to three minutes, then pour the wine. Let the alcohol evaporate.
Add the tomatoes, a teaspoon of sugar, and stir. Simmer the sauce for 20 minutes on low heat.

Prepare the veggies

Cut the eggplants into slices about 1 cm / ⅓ inch thick.
Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15 minutes.

Cut the potatoes into 6 mm / ¼ inch thick slices. Place slices into a bowl of water while you slice. When all are done, drain, and pat dry.

Pat the eggplants dry.
Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes. Transfer to a wire rack and set aside.

Fry potato slices in hot olive oil until they take on color, about 1-2 minutes.
Transfer to a wire rack and set aside.

EGGPLANT TIP: To remove their bitterness, after cutting them according to your recipe, put them in water with one tablespoon of coarse salt and leave them for about one hour. Then rinse and dry them with a towel. Skip the recipe’s first step and go straight to frying the eggplant slices as directed.

Start the assembly

Add a layer of potatoes to the bottom of a baking pan—season with sea salt and freshly ground pepper.
Layer the eggplants. Add another layer of potatoes, and right after a layer of eggplant. After each layer add grated cheese.
Remove the cinnamon stick and bay leaf from the meat sauce and pour it evenly over the vegetables. Sprinkle a generous amount of grated cheese.
Preheat the oven to 200°C / 390°F

Bechamel sauce being poured over meat sauce.

Make the béchamel sauce.

Pour the béchamel over the meat in an even layer.

A uncooked vegetarian moussaka on a working surface.

Sprinkle grated cheese on top. Bake for 45 minutes to one hour or until the top is a nice golden color.

A cooked vegetarian moussaka on a working surface.

Let moussaka sit for 15 minutes before serving. Enjoy!

Vegan bechamel recipe

Ingredients

5 cups vegetable broth
3/4 cup potato flakes for mashed potatoes
1/2 cup olive oil
3/4 cup all-purpose flour
ground nutmeg
salt
Freshly ground white pepper

Method

Pour the vegetable broth into a saucepan and bring it to a simmer.
Remove from the heat and add the potato flakes, stirring slowly until they dissolve well.
Add the olive oil and flour to another saucepan and stir over medium heat until the mixture turns golden brown.
Slowly pour in the broth mixture and stir.
Simmer until the sauce thickens.
Add the nutmeg, sea salt, and freshly ground pepper. The sauce is ready for the final step of moussaka.

Tips and tricks

You don’t like anything fried? No problem! You have two options.
- Air fry: Toss the potato slices with olive oil, sea salt, pepper, and a generous pinch of oregano, and air fry in the basket for 15 minutes. For the eggplants, brush olive oil on each side of the slices, season, and line them up in one layer on the air fryer basket or rack. Air fry for 15 minutes.
- Roast: Line a baking sheet with parchment paper and add an even layer of seasoned and oiled potatoes. Roast for 15-20 minutes at 180°C / 360°F. For the eggplants, brush olive oil on each side of the eggplant slices, line them up on a parchment-lined baking sheet and roast at the same temperature for 15 minutes.
Do you have leftover bechamel and meat sauce? Repurpose both into individual eggplant lasagna, a vegan bolognese for two, or layered with this delicious eggplant pasta for a quick pastitsio.

Storage and reheating

To refrigerate this casserole, let it cool completely to room temperature, then refrigerate in an airtight container for 3 to 4 days.
For best quality, freeze the moussaka for 2-3 months. You may freeze the entire casserole or divide it into individual portions. Thaw in the refrigerator for 24 hours, or overnight.

Side dishes for vegetarian moussaka

Moussaka is a rich and hearty dish, so pairing it with the right side dishes will enhance the overall meal. Here are some great options:

Greek Horiatiki Salad—The classic combination of tomatoes, cucumbers, onion, feta cheese, and olives in extra virgin olive oil is light and refreshing.
Tzatziki—This Greek yogurt-based dip with cucumber, garlic, and dill adds creaminess and a cool contrast to the warm moussaka.
Pita Bread—Our homemade warm, soft pita bread is great for scooping up bits of vegetarian moussaka or for enjoying with tzatziki.
Cauliflower Salad—Our delicious salad with broccoli and a light vinaigrette can be a filling and nutritious side.
Feta and Olives— This simple appetizer of marinated olives, feta cheese, lemon and herbs adds variety and richness to the meal.

Check out my Greek pantry staples

Heck yeah!

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