Greek Style Vegan Moussaka Recipe

Archana's Kitchen
Greek Style Vegan Moussaka Recipe
1133 ratings.

Greek Style Vegan Moussaka Recipe is a dish that has been inspired by the very famous Greek dish which the Lamb moussaka. In this dish we have used ingredients that will help the vegan lovers to enjoy the recipe without using any dairy products and meat.

Vegan Moussaka is layered with a luscious medley of lentil gravy topped up with caramelized onions, layered again with roasted eggplant roundels and finally topped up with grated garlic flavored potato.

Serve the Greek Style Vegan Moussaka Recipe as a one pot dish recipe for a Sunday lunch meal

If you are looking for more vegan recipes here are some:

  1. Vegan Burger Recipe With Beans And Tofu Patty
  2. Vegan Mango Lassi Recipe
  3. Vegan Hot Chocolate Recipe

Cuisine: Greek
Course: Main Course
Diet: Vegan
Equipments Used: Lasagna Pan
Prep in

25 M

Cooks in

60 M

Total in

85 M


4 Servings


  • 1 Brinjal (Baingan / Eggplant) , thinly sliced
  • Salt , to taste
  • Black pepper powder , for seasoning
  • Dried oregano , for seasoning
  • For the Lentil gravy
  • 1/2 cup Kala Chana (Brown Chickpeas) , soaked and boiled
  • 1/4 cup Masoor Dal (Whole) , soaked and boiled
  • 1 cup Homemade tomato puree
  • 2 Onions , finely chopped
  • 2 cloves Garlic , chopped
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Cinnamon Powder (Dalchini)
  • 1 teaspoon Sugar
  • 1 Lemon juice
  • Salt , to taste
  • Black pepper powder , for seasoning
  • For the Potato Crust
  • 3 Potatoes (Aloo)
  • 5 cloves Garlic
  • 1 teaspoon Extra Virgin Olive Oil
  • Salt , to taste
  • Black pepper powder , for seasoning

How to make Greek Style Vegan Moussaka Recipe

To make the Lentil gravy
  1. We begin making the Vegan Moussaka Recipe by soaking the lentils overnight and boiling them separately in a pressure cooker, cook the chickpeas for about 6 whistles and simmer in low heat for about 20 minutes.

  2. But for Masoor dal cook it in the pressure cooker for about 4 whistles and simmer for just 5 minutes and switch off the flame.

  3. Heat a flat pan with oil, add garlic and onions and sauté till it is golden brown, Next sprinkle the cinnamon powder, nutmeg powder and salt. Cook till it for 5 more minutes.

  4. Then keep some separately to add for the Moussaka layer. In the remaining onion, add the tomato puree, add few drops of lemon juice, sugar, thyme and add in the cooked lentils, cook till the raw smell of the tomato goes away. Season it well with salt.

  5. Keep checking the gravy as it might get burnt easily so you can add ½ cup of water if it is needed.

To make the roast Aubergine                         
  1. Next is to cut the eggplant into very thin roundels, sprinkle some salt and keep it aside for 10 minutes, then heat a pan with some oil and toast the eggplant on both the sides till it is golden brown. Keep them aside.

To make the garlic potato topping
  1. Boil the potatoes with skin peeled in a pressure cooker for 4 whistles till it is little firm. Then grate the potatoes and keep it in a small bowl.

  2. Add chopped garlic, salt and some olive oil and toss it evenly till it is coated.

To assemble
  1. Pre-heat the oven to 180 degree Celsius for 10 minutes, in the meantime grease a casserole, add the lentil gravy first.

  2. Next ,add the caramelized onions that was kept aside on top. Layer it with the roasted aborigine roundels and top it up with the grated potato.

  3. Place it in the oven and cook it for 10 more minutes till the potato has changed the color to light brown.

  4. Serve the Greek Style Vegan Moussaka Recipe as a one pot dish recipe for a Sunday lunch meal.