Greek · advanced · 90 min · serves 6
How to make moussaka vegan
Short answer
Replace lamb mince, béchamel with milk, butter and egg, kefalotyri with lentils + walnuts, oat milk + vegan butter + nutmeg, nutritional yeast crumb. The method is unchanged and takes about 90 minutes for 6 servings.
What makes the classic version non-vegan
- Lamb mince
- Béchamel with milk, butter and egg
- Kefalotyri
Swap table
| Instead of | Use | Note |
|---|---|---|
| Lamb | Lentils + walnuts | Cinnamon and oregano do the heavy lifting |
| Béchamel | Oat milk + vegan butter + nutmeg | Thicken well |
| Cheese | Nutritional yeast crumb | Grill the top |
Method
- 1Salt and roast aubergine slices until collapsed and golden.
- 2Cook lentils with tomato, cinnamon, oregano and red wine until very thick.
- 3Make a thick béchamel and season heavily with nutmeg.
- 4Layer aubergine, lentils, aubergine, béchamel.
- 5Bake 45 minutes at 180°C and rest 20 minutes.
The one thing people get wrong
Roast the aubergine rather than frying it — fried slices flood the dish with oil.
Frequently asked questions
- Can moussaka be made vegan?
- Yes. Replace lamb mince, béchamel with milk, butter and egg, kefalotyri with lentils + walnuts, oat milk + vegan butter + nutmeg, nutritional yeast crumb. The method stays essentially the same and takes about 90 minutes.
- What is the hardest part of veganizing moussaka?
- Roast the aubergine rather than frying it — fried slices flood the dish with oil.
- How long does vegan moussaka take?
- About 90 minutes for 6 servings — a advanced recipe.
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