This vegan moussaka is the best you will ever have! It features layers of roasted eggplant slices, a hearty tomato-based ragu sauce with vegan ground meat, and a creamy white bechamel, and is baked to perfection.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
I have always loved moussaka. The layers of flavors and textures are truly comforting. However, the classic recipe includes meat and dairy. But this vegan version is just as good as the original, if not better, and is so much healthier too.
If you enjoy this vegan moussaka, I highly recommend trying out this vegan shepherd’s pie or vegan pot pie for more delicious and comforting vegan dinner recipes.
Jump to:
❤️ Why you’ll love it
I love how this vegan moussaka recipe gives a plant-based twist to the classic dish. The combination of the hearty vegan mince and the creamy bechamel sauce is a must-try.
TVP (textured vegetable protein) soaked in veggie broth is a simple yet effective way to mimic the texture and flavor of traditional ground beef. It is a great way to get a meaty texture using only plant-based ingredients. Plus, roasted eggplant adds a delicious, smoky flavor and gives the dish a hearty and satisfying feel.
The vegan bechamel sauce is a star of this recipe. It is rich, creamy, and delicious, and you will not believe it is entirely dairy-free. It is a versatile sauce that can be used in various other recipes, and once you try it in this moussaka, you will want to make it again and again.
Subscribe to our newsletters and download it right now.
🧾 Key ingredients
This vegan moussaka is a delicious, plant-based take on the traditional dish. The ingredients for this recipe are simple and easy to find at your local grocery store.
Vegan mince is the star of this dish. It provides a hearty, meaty texture that is perfect for a moussaka. In this recipe, we will use TVP (Textured Vegetable Protein) as our vegan mince. It is a high-protein soy product that, when rehydrated, closely resembles the texture of ground meat.
Onion and garlic are essential for adding flavor to the vegan mince. They are sauté, which releases their sweet aroma and savory flavor, which will make the mince incredibly tasty.
Chopped tomatoes, tomato puree, and tomato paste are the key ingredients for the mince sauce. They provide a rich, tomato flavor that complements the vegan mince perfectly.
Eggplant is a traditional ingredient in moussaka. It is roasted to perfection, adding a delicious, meaty texture to the dish.
Vegan bechamel is the creamy, decadent finishing touch to this dish. It is made with simple ingredients like vegan butter, rice flour, and dairy-free milk, seasoned with a hint of nutmeg.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this vegan moussaka, a crucial piece of equipment you will need is a good quality oven-safe baking dish. I recommend using a 9 x 7 x 3-inch dish, as it is the perfect size for this recipe. It allows you to layer the roasted eggplant, vegan mince ragu, and bechamel sauce evenly.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by soaking the textured vegetable protein (or TVP) in hot vegetable broth for about 30 minutes. Once they have softened, drain the water and squeeze any additional moisture out with your hands. This will help them mimic the texture of raw ground beef.
STEP 2
While the TVP is soaking, wash and slice the eggplant into 1-inch thick slices. Sprinkle salt on the slices and let them sit for at least 20 minutes. This process helps to remove any bitterness from the eggplant.
STEP 3
Preheat your oven to 390 degrees Fahrenheit (200 degrees Celsius). Arrange the eggplant slices on a baking tray with a grill rack. Roasted them for 15 minutes. Once they are ready, set them aside to cool on the rack.
Making the vegan ground beef ragu
STEP 1
Peel and chop the onion. Heat some olive oil in a pan and lightly cook the onion until it turns glossy. Add the peeled and chopped garlic to the pan and cook for 1-2 minutes.
STEP 2
Add the pre-soaked and squeezed TVP to the pan and stir it a couple of times to combine it with the onions and garlic.
STEP 3
Next, add the chopped tomatoes, tomato sauce, tomato paste, and your choice of seasoning (such as parsley, salt, and pepper) to the pan. Cook this mixture for about 5 minutes to allow the flavors to meld together.
Making the vegan bechamel sauce
STEP 1
Heat a frying pan on medium/low heat and melt some vegan butter. Reduce the heat to low and add the rice flour to the pan. Stir and cook this mixture for 2-3 minutes until it starts to bubble up.
STEP 2
In a small bowl, combine ½ cup of plant-based milk and corn starch. Add this mixture to the pan and stir until it is well combined. Then add another ½ cup of plant-based milk and continue stirring.
STEP 3
Keep adding the plant-based milk in small batches, stirring well after each addition, until you have used all of it. Once the sauce has thickened, add salt, nutmeg, and pepper. Stir to combine these ingredients.
Assembling and baking the moussaka
STEP 1
Grease the bottom of a 9 x 7 x 3-inch oven-safe glass dish with vegan butter. This will prevent the eggplant slices from sticking to the bottom of the dish. Arrange a layer of the roasted eggplant slices in the dish, making sure not to overlap them.
STEP 2
Cover the eggplant slices with the vegan ground beef ragu that you prepared earlier. Add another layer of the roasted eggplant slices on top of the ragu.
STEP 3
Generously pour the vegan bechamel sauce over the top of the dish, covering the eggplant slices. If you like, you can also add some grated vegan cheese at this point. Preheat your oven to 390 degrees Fahrenheit (200 degrees Celsius) and bake the moussaka for 15 minutes.
💡 Expert tip
The key to this vegan moussaka is the preparation of the eggplant. Salting the sliced eggplant and allowing it to sit for at least 20 minutes, or even overnight, helps to remove any bitterness and excess moisture. Plus, roasting the eggplant slices before laying them in the moussaka removes any excess moisture, preventing the dish from becoming watery while adding a smoky flavor.
🔄 Variations
Try a different type of ragu. Instead of using TVP, you can make a lentil ragu for a change in texture and flavor. This will give your vegan moussaka a unique twist and add a good amount of protein.
If you like mushrooms, consider adding them to your ragu. This will not only add a meaty texture but also a rich, earthy flavor that complements the other ingredients beautifully.
You can also experiment with walnut and cauliflower mince as we do in our vegan spaghetti Bolognese recipe. Cauliflower gives the minced texture, while walnut adds
🥣 Serving ideas
This vegan moussaka is a delicious and hearty dish that can be enjoyed in various ways. It is a perfect main course for a cozy family dinner.
I love serving it with a side of cooked brown rice or some simple mixed salad with balsamic vinaigrette. Of course, any other grain would do, like quinoa, millet, or buckwheat.
In addition, this dish goes well with other potato-based dishes. You can serve it with vegan mashed potatoes or a savory sweet potato casserole. The soft texture of the potatoes and the creamy bechamel sauce of the moussaka make for a truly comforting and satisfying meal.
And of course, you can never go wrong with a classic side of roasted or steamed vegetables. Some roasted cauliflower or carrots would add a pop of color and a healthy crunch to your meal.
❄️ Storing tips
Storing and reheating this vegan moussaka is simple, and the flavors even intensify over time, making it a perfect meal prep option.
To store, allow it to cool completely after baking. Once cooled, transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days without any issues.
If you have used a freezer-safe dish, you can also freeze it. Just make sure to divide it into single-serving portions before freezing for easier reheating. It can be kept in the freezer for up to 3 months.
To reheat, if frozen, make sure to thaw it overnight in the refrigerator before reheating. You can reheat it in the oven at 350°F. Cover it with foil to prevent the top from burning and bake it for 30-40 minutes, or until it is heated through. If you are reheating a single portion, it can also be reheated in the microwave. Just make sure to stir it every few minutes to guarantee even reheating.
🤔 FAQs
Why do I need to soak the TVP in veggie broth?
Soaking the TVP in veggie broth helps to rehydrate it and give it a more “meaty” texture. This is important for mimicking the texture of traditional moussaka, which usually contains ground meat. If you skip this step, the TVP may be too dry and have a less appealing texture
Can I skip the roasting of the eggplant slices?
I do not recommend skipping the roasting of the eggplant slices. This step is important for two reasons. First, it helps to soften the eggplant, making it more enjoyable to eat. Second, it helps to remove any bitterness from the eggplant. If you do not roast the eggplant, your moussaka may end up with a bitter after-taste.
Should I cover the moussaka with foil while baking?
I do not recommend covering the moussaka with foil while baking. The goal is to allow the top layer of the moussaka to brown and develop a slightly crispy texture. If you cover it with foil, the steam will be trapped and the top layer will not brown as effectively.
More vegan eggplant recipes
Eggplant/aubergine is such a versatile ingredient to have around. We listed more than 30 delicious vegan eggplant recipes from appetizers through lunch to dessert. Or check out the ones below.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
Meaty Vegan Moussaka (TVP Ground Beef)
Ingredients
Vegan mince
- 1 + ½ cup TVP (Soy) -> What is TVP?
- 4 cup Veggie broth
- 1 Onion (medium)
- 4 cloves Garlic
- 1 + ½ cup Chopped tomatoes
- ½ cup Sieved tomato puree aka Tomato sauce
- 6 tsp Tomato paste
- 2 tsp Dried parsley
- Salt and Pepper to taste
Vegan Bechamel
- 2 Tbsp Vegan butter
- 2 Tbsp Rice flour or all-purpose flour
- 2 Tbsp Corn starch don’t need this if you use all-purpose flour
- 2 cup Dairy-free milk
- ⅛ tsp Nutmeg
- ½ tsp Salt
- ⅛ tsp Pepper
Roasting eggplants
- 2 Eggplant (medium)
- 3 Tbsp Olive oil
Optional topping
Instructions
Initial preparations
- Soak TVP in hot veggie broth for 30 minutes. If they softened, drain the water and squeeze any additional moisture out with your hands. Now, they are ready to be used as “raw ground beef”.
- Wash and slice eggplant into 1-inch (1-1,5 cm) thick. Salt them and let them sit at least for 20 minutes. (You can do overnight and don’t worry if you turn brown. The slices will be brown after roasting and baking.)
Roasting eggplant slice
- We recommend roasting them in a baking tray with a grill rack*. Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and roast them for 15 minutes. When they are ready, leave them to cool on the rack.
Making vegan ground beef ragu
- Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic, and cook for 1-2 minutes.
- Add the pre-soaked and squeezed TVP and stir it a couple of times.
- Finally, add chopped tomatoes, tomato sauce, tomato paste, and seasoning (parsley, salt, and pepper) and cook for 5 minutes.
Making vegan bechamel sauce
- Heat frying pan on medium/low heat, and melt vegan butter.
- Take the heat to low and add rice flour. Stir and cook for 2-3 minutes until the “batter” is boiling up.
- In a small bowl combine ½ cup of milk and corn starch. Add it to the pan and stir until combined.
- Add the next ½ cup of milk and stir until combined. You need to go in small batches to make sure you get a smooth sauce. Go until you run out of milk. (Troubleshooting tips in the Notes section below.)
- When the sauce has thickened, add salt, nutmeg, and pepper. Stir to combine.
Layering and baking moussaka
- To ensure that the eggplant slices do not stick to the bottom, we grease the bottom of our 9 x 7 x 3 inch (23 x 18 x 8 cm) oven-safe glass dish with vegan butter.
- The first layer is roasted eggplant slices (not overlapping). Then cover it with whole tomato ragu. Then add the remaining roasted eggplant slices. Top it with vegan white sauce generously. Optionally, add grated vegan cheese.
- Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and bake it for 15 minutes.
Notes
Other vegan ground beef alternatives
If you prefer to make lentil ragú, visit our vegan lentil lasagna recipe. Or if you choose to make walnut and cauliflower mince, visit our vegan spaghetti bolognese recipe. In both cases, we recommend substituting parsley for basil and oregano as Moussaka is by no means an Italian recipe. 🙂Troubleshooting tips to make a vegan bechamel
- Not thick enough? -> Add more flour but make sure you first dissolve it in a bit of milk. Like 1 Tbsp flour or starch – 2 Tbsp milk. Alternatively, you can take it off the heat, wait for it to cool a bit and add flour or starch directly in the sauce and stir vigorously with a whisk to avoid any lumps. Note: The sauce will thicken a bit more when it is cooling down.
- Too thick? -> Add more milk, like ¼ cup at a time.
- Can you use any other flour or starch? -> Yes, you can make this vegan bechamel sauce with any type of flour or starch, but the thickening power of each and every one of them is different. The measurements I gave in the recipe card may not be the same if you use wheat flour, or almond flour or tapioca starch, etc.
- Why flour AND starch? -> If you only use starch, then the sauce will end up more like a pudding than a sauce. If you use only one type of flour, like rice or oat or almond, the sauce will not thicken properly. I also have this experience with rice flour, that you thicken a soup or something with it, but after reheating the dish the next day, all the thickening has gone. That is why I recommend combining flour and starch or use a store-bought gluten-free flour blend which contains usually both.
Rebecca
TVP is actually made from *defatted* soy flour. It isn’t as simple as 100% soy flour. To make it defatted, it undergoes a highly heat treated, chemical process: hexane, a byproduct of gasoline refining, is used to separate the soybean’s oil from its protein. Because TVP is so highly processed, it’s really not that good for you. You’re better off using one of the other options mentioned in the FAQ.
If you must imitate meat texture, you’re better off using soy curls, which unlike TVP, uses the whole soybean. Yes, it’s processed but it’s considered minimally processed and for those avoiding GMO foods, soy curls are made from non-GMO, non-chemically treated soybeans, which isn’t a guarantee with TVP.
According to Butler, which makes soy curls, “[w]e soak the beans in spring water (no chlorine). Then the beans are stirred while being cooked. Soy Curls™ are dried at low temperature thus ensuring the natural goodness of the whole soybean high in fiber and omega-3[,…] containing no chemicals, additives, or preservatives.”
NB: I am in no way associated with Butler Foods other than using their soy curl product.
Nandor
Hi, thanks for taking your time to comment. I also did some research on TVP and I also found some info saying that hexane was used during manufacturing but not about whether it actually stays in the product or only traces remain. Do you have a source saying that hexane remains inside TVP that we at the end eat?
Rebecca
Yes, I found a few articles on hexane remaining in TVP — trace amounts do remain in the TVP. This may be ok in the short term but do we really know the long term effects, especially in vulnerable groups? No studies have been done on humans and the EPA doesn’t currently regulate a maximum hexane dose in soy products. You can certainly extrapolate from the current studies (done on rats and hens, the longest being 90-days, I believe), but I personally feel more comfortable not using it since I fall into the vulnerable group category.
One thing to note for TVP fans: If your TVP is organic, hexane may not be used. If it’s not, you should assume hexane was used unless specifically stated that it wasn’t.
Even if you’re ok with the trace amount of hexane found in TVP, an article in Mother Jones notes: “‘The bigger picture here is that hexane is being released into the atmosphere—since it’s an air pollutant. It leads to smog, which is ground-level ozone, which leads to a whole bunch of health problems, like asthma in kids. These effects are very real.’”
BTW, there is another way to get meat texture that I forgot to mention: freeze and then defrost your tofu. There are many articles available on this method but these two go into detail:
Articles on Hexane in Soy Products
* https://www.evolvingwellness.com/post/what-you-need-to-know-before-you-eat-textured-vegetable-protein-tvp (Written by Evita Ochel B.Sc., B.Ed., CHN, CYT)
* https://www.cornucopia.org/research/hexane-soy/
* https://www.cornucopia.org/hexane-guides/nvo_hexane_report.pdf
* https://www.motherjones.com/politics/2010/04/which-veggie-burgers-contain-neurotoxin/
* https://www.motherjones.com/politics/2010/04/veggie-burgers-neurotoxin-hexane/
Annette
This was delicious!! Saving it.