Moussaka, a traditional Greek casserole, is known for its rich layers of eggplant, hearty filling, and creamy béchamel topping. This Vegan Greek Moussaka with Eggplant and Cashew Cream reinvents the classic dish with wholesome plant-based ingredients. It’s every bit as comforting and flavorful, with tender eggplant, a savory lentil filling, and a luscious cashew cream topping that bakes to perfection.
Let’s take a trip to Greece and create this decadent, plant-based version of a beloved classic.
Why Choose Vegan Greek Moussaka?
1. Rich and Comforting
This dish combines layers of roasted eggplant, hearty lentil filling, and creamy cashew béchamel for a satisfying, indulgent meal.
2. Packed with Nutrients
Eggplant, lentils, and cashews provide a mix of protein, fiber, and essential vitamins, making this dish as nutritious as it is delicious.
3. Perfect for Gatherings
Moussaka is a crowd-pleaser that’s ideal for family dinners, potlucks, or special occasions.
4. Make-Ahead Friendly
Prepare the layers in advance and bake when you’re ready, making it a convenient option for busy days.
Ingredients
For 6 servings, you’ll need:
Eggplant Layer:
- 2 large eggplants, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Lentil Filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked lentils (or 1 can, drained and rinsed)
- 1 cup diced tomatoes (fresh or canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Cashew Cream Topping:
- 1 cup raw cashews, soaked in hot water for 20 minutes
- 1 cup plant-based milk (unsweetened)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ¼ teaspoon nutmeg
- 1 teaspoon cornstarch or arrowroot powder (for thickening)
- Salt, to taste
Ingredient Breakdown
1. Eggplant
Eggplant serves as the base layer, adding a tender and slightly smoky flavor.
Pro Tip: Salt the sliced eggplant and let it sit for 20 minutes to remove bitterness. Rinse and pat dry before roasting.
2. Lentils
Lentils provide a hearty, protein-packed filling that mimics the texture of ground meat in traditional moussaka.
Alternative: Use chickpeas or a mix of mushrooms and walnuts for variety.
3. Cashew Cream
This dairy-free béchamel alternative is rich, creamy, and packed with flavor.
Substitute: Use silken tofu blended with plant-based milk for a lower-fat option.
Instructions
Step 1: Roast the Eggplant
- Preheat your oven to 400°F (200°C).
- Arrange the eggplant slices on a parchment-lined baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
- Roast for 20-25 minutes, flipping halfway through, until tender and slightly golden. Set aside.
Step 2: Make the Lentil Filling
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
- Stir in the lentils, diced tomatoes, tomato paste, oregano, cinnamon, smoked paprika, salt, and pepper. Cook for 8-10 minutes, allowing the flavors to meld. Remove from heat.
Step 3: Prepare the Cashew Cream
- Drain the soaked cashews and blend them with plant-based milk, nutritional yeast, lemon juice, nutmeg, cornstarch, and a pinch of salt until smooth and creamy. Adjust seasoning as needed.
Step 4: Assemble the Moussaka
- In a greased 9×13-inch baking dish, layer half the roasted eggplant slices.
- Spread the lentil filling evenly over the eggplant.
- Add the remaining eggplant slices on top.
- Pour the cashew cream over the final layer, spreading it evenly with a spatula.
Step 5: Bake
- Reduce the oven temperature to 375°F (190°C).
- Bake the moussaka for 25-30 minutes, or until the cashew cream is set and slightly golden on top.
Step 6: Rest and Serve
- Let the moussaka cool for 10 minutes before slicing.
- Serve warm, garnished with fresh parsley if desired.
Picture Gallery
Tips and Variations
1. Make It Gluten-Free
This recipe is naturally gluten-free, but ensure that your plant-based milk and nutritional yeast are certified gluten-free.
2. Add More Veggies
Layer thinly sliced zucchini or potatoes along with the eggplant for extra texture and flavor.
3. Prep Ahead
- The lentil filling and cashew cream can be made up to 2 days in advance.
- Assemble the moussaka and refrigerate until ready to bake.
4. Pairing Suggestions
Serve the moussaka with a crisp green salad, crusty bread, or a side of roasted potatoes for a complete meal.
5. Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Nutritional Information (Per Serving)
- Calories: 340
- Protein: 12g
- Carbohydrates: 34g
- Fat: 17g
- Fiber: 8g
- Iron: 20% of the Daily Value (DV)
Health Highlight: This vegan moussaka is packed with plant-based protein, fiber, and healthy fats, making it a satisfying and balanced meal.
Conclusion
Vegan Greek Moussaka with Eggplant and Cashew Cream is a flavorful, comforting dish that brings a plant-based twist to a Mediterranean classic. Perfect for family meals or special occasions, this moussaka is guaranteed to impress with its layers of tender eggplant, savory lentil filling, and creamy topping.
Have you tried this recipe? Share your favorite variations or tips in the comments below! Don’t forget to pin or share this recipe to inspire others to enjoy the flavors of Greece.
FAQs
1. Can I freeze moussaka?
Yes! Assemble the moussaka without baking, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
2. Can I use other plant-based milks?
Yes, but unsweetened options like almond, oat, or soy milk work best for the cashew cream.
3. What can I use instead of lentils?
Chickpeas, black beans, or a mix of finely chopped mushrooms and walnuts are great substitutes.
4. How do I make it nut-free?
Replace the cashew cream with a béchamel sauce made from a roux using plant-based butter, flour, and plant milk.
5. Can I add cheese to the topping?
For a cheesy flavor, sprinkle vegan mozzarella or parmesan on top of the cashew cream before baking.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.