This vegan eggplant Moussaka recipe is the vegan twist on lasagna we didn’t know we needed! Of course, this is the vegan version of the Greek dish Moussaka, typically made with lamb, and not technically lasagna, but, it’s got the same layers of (vegan) cheese and tomato goodness!
To be honest, I’ve never had Moussaka before and I don’t know how it compares to the one made with lamb, but my dad said it was similar so I guess this was a success! Although this recipe does take some time to prepare, trust me that it’s worth it. The flavors and the textures are to die for, and it serves 8 people! Next time you have dinner guests over, or if you want to prepare something that will last you all week, this is the recipe for you!
What is Moussaka?
If you’ve never heard of Moussaka before, that alright because neither did I before making this recipe! This is a recipe traditionally made in the Middle East with eggplants, potatoes, and ground meat. It’s also topped with feta cheese and normally includes milk, cream, and eggs. Of course, since this is VEGAN Moussaka, some swaps had to be made, but this is just as good and flavorful as the traditional Moussaka (according to my dad!).
Most countries and regions have their version of a layered casserole dish like lasagna. For the middle east, it’s Moussaka, and for Mexico, it would probably be baked enchiladas. Now, there are also many fusion versions of lasagna, like Mexican lasagna that’s oh so good (recipe to come soon!), plantain lasagna for Cuba, and even Cajun shrimp lasagna! I haven’t tried most of these, but maybe one day I’ll try out a vegan version of these and see how they turn out! But for now, I’d totally recommend making this vegan eggplant moussaka. Trust me, you’ll love it!
Vegan Eggplant Moussaka Recipe
Delicious Eggplant Moussaka
Equipment
- Blender
- Saucepan
- Another deep and wide saucepan
- Approximately 14 x 10 inch baking dish
Ingredients
- 2 oz mushrooms (I recommend porcini mushrooms, but any type of mushroom will work)
- 1 tsp olive oil (opt)
- 1 onion diced
- 8 cloves garlic minced
- 1 ½ tsp cinnamon
- 1 tsp cayenne pepper
- 1 handful fresh oregano
- 2 tbsp red wine vinegar
- 3 small eggplants or 2 medium/large ones
- 2 lbs potatoes
- 1 28oz can of canned tomatoes (I chose San-Marzano)
- 1 cup water
- salt & pepper to taste
- 7 oz vegan feta or ricotta cheese (vegan feta recipes that use tofu would also work)
- 2 tsp nutmeg
- ¼ cup water
- 2 cups plant-based milk of choice (preferable one that has a neutral flavor)
Instructions
- Cook the 2oz mushrooms with olive oil (optional) in a saucepan until the mushrooms are tender and have shrunken to half of their original size, about 6 minutes. The mushrooms will release water as they cook and allow some of the liquid to evaporate while pouring the rest of the liquid into a cup. Remember to stir the mushrooms every once in a while. Once the mushrooms are done, turn off the heat and set them aside along with the mushroom water.
- In a large and deep pan, cook the onions, garlic, and cinnamon over medium-low heat for 1 minute or until the spices start to get more aromatic. Meanwhile, remove the leaves from the fresh oregano and chop larger leaves into smaller pieces. Next, add in the oregano leaves , cayenne pepper, and vinegar, and turn down the heat to simmer the mixture for about 20 minutes without a lid, stirring at least once every two minutes.
- While this mixture is simmering, slice the eggplants across their long side into ½ inch thick pieces (it's totally fine to use the sides of the eggplants with skin on the outside) and in another saucepan, cook the eggplant slices for about 3 minutes on each side or until they have grown tender and slightly brown. Also, rinse and chop potatoes into ½ inch thick rounds. Peeling the potatoes is optional, but if you do choose to peal them, don't throw the peels away! Peels make delicious, healthy, potato skin chips (you can find the recipe below)! This is also a great time to start preheating the oven to 350°F
- Add the potatoes the to mixture that has been simmering along with the water removed from the mushrooms as they were cooking. Add in the canned tomatoes as well, and if they come in large pieces, use your hand to scrunch them before you add them into the mixture and then add in the 1 cup of water. Turn up the heat to medium heat and let it reduce in size for 30 minutes without a lid, stirring every couple minutes.
- Meanwhile, in the blender, add in the cooked mushrooms, half of the vegan feta or ricotta, plant-based milk, ¼ cup water, and the 2 tsp nutmeg. Blend this until it's smooth and set aside.
- Once the tomato mixture is done cooking for the 30 minutes, taste it and add salt, pepper, and other seasonings as you see fit. Next, spoon in ⅓ of the tomato mixture into the bottom of the 10 x 14 inch (or similar sized) baking dish. Add half of the sliced and cooked eggplants on top, arranged neatly in rows, and ⅓ cup of the mushroom blender mixture. Repeat this same process of adding another ⅓ of the original tomato mixture, the rest of the eggplant, and drizzle another ⅓ cup of the creamy mushroom blend. Finally, sprinkle on the remaining half of the vegan feta or ricotta cheese, and top with the remaining mushroom sauce.
- Bake the casserole for 40min to 1 hour or until the top of the moussaka looks golden, crisp and is slightly bubbling. Serve and enjoy! This recipe is great for dinner parties, special, events, and for making lots of leftovers too if you want to enjoy it over the course of a week.
Have leftover potato peels?
If you chose to peel your potatoes for this vegan eggplant moussaka, don’t throw them away! They make fantastic snacks when baked in the oven with some seasoning and oil. Find my recipe by clicking on the image below!
Can’t get enough of Eco Food Stuff?
If you liked this vegan eggplant moussaka recipe, you’ll love trying out some of my other recipes! Check out some of my other recipes including 5 vegan snack ideas, oat and banana pancakes, vegan gumbo, stuffed butternut squash, and a tempeh and sweet potato buddha bowl! Or, if you’re looking for some more southern inspired plant-based recipes check out my previous post on how to make Hoppin’ John, a spicy rice and bean dish. Plus, remember to subscribe down below to get updates when new recipes are posted, and check out my new youtube channel, ecofoodstuff! For a preview of my burrito recipe video, check out the video down below. 🙂
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