Vegan Classic Greek Moussaka

Vegan classical Greek moussaka
Vegan classical Greek moussaka

The moussaka is one of the most emblematic dishes of Greek cuisine, although originally it is a dish of Arab descent, because, in addition to being the ones who introduced the eggplant in Greece and throughout Europe in the Middle Ages, the Arabs prepared a dish very similar called maghmuma , whose recipe appears for the first time in a cookbook of the Baghdad region, entitled 'Kitab al-Tabikh' (The Book of Dishes), dating from the thirteenth century.

Despite its ancient origins, the first recipe for moussaka is found in the 'Turkish Cookbook' by Turabi Efendi, published in 1862; and it is not until 1910 that moussaka is prepared as we know it today, since the incorporation of bechamel is the work of the Greek chef Nikolaos Tselementes, who in his book 'Odigós Mageirikís' (Cooking Guide) He added this rich sauce to the recipe with the aim of adapting it to classic French cuisine.

The moussaka is a dish that reminds a lot of lasagna, so it is not surprising that it is considered the precursor of this one. The biggest difference that can be seen between the two is that, just as in the lasagna the different layers are divided by pasta plates, what separates the different layers in the moussaka are slices of eggplant.

This classic vegan Greek moussaka has a warm and comforting taste. It also has a very juicy filling that highlights the sweetness that brings the vegetable bechamel that joins the different floors, these formed by a base of thin slices of potatoes, various layers of vegetable meat separated by tender slices of eggplant and a final gratin coating Irresistibly delicious.

One of the main ingredients to prepare this moussaka is textured soy, which is rich in whole proteins, low in fat, low in sugars and, like the rest of the ingredients in this recipe, is free of cholesterol and harmful fats.

Thus, this moussaka is, as a whole, rich in complete proteins , fiber , chlorogenic acid (antioxidant that prevents cell degeneration), flavonoids , glutathione , lycopene , Gamma Butyric Amino Acids (GABA) , allicin , alliin , carbohydrates , lecithin , isoflavones , omega 3 fatty acids, vitamins A , C , E , K and group B ( B1 , B2 , B6 and B9 or folic acid ); sulfur , calcium , phosphorus , iron , magnesium , manganese , potassium , selenium , sodium and, in smaller quantities, beta-carotenes , copper and zinc .

If we also add cashew nut parmesan to give it a touch of more intense flavor, we will obtain extra doses of proteins , essential fatty acids omega 6 , tryptophan , phytosterols , fiber , vitamins E and of group B ( B1 , B2 , B3 , B5 , B6 and B9 or folic acid ), magnesium , potassium , phosphorus , selenium , copper , manganese , chromium , lithium , vanadium , molybdenum and zinc .

Below you can see what ingredients you need and the steps to follow in order to make a very tasty and delicate vegan moussaka.

Difficulty levelPreparation timeRations
Half1 h. y 30 m.For 6 portions


  • 3 eggplants
  • 2 potatoes
  • 200 gr. textured vegetable protein (granule)
  • 1 onion
  • 2 garlic cloves
  • 3 tomatoes
  • 50 ml. white wine
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper (ground)
  • 4 tablespoons extra virgin olive oil (more for frying)
  • 750 ml. vegetable bechamel


  1. Prepare the vegetable bechamel sauce and set aside.
  2. In a bowl with water, hydrate the textured vegetable protein for 15 minutes. After this time, drain it very well and set aside.
  3. Peel, wash and cut the potatoes into slices 0,5 cm. thick and set aside.
  4. Peel the onion and garlic and finely chop them. Set aside.
  5. Was the tomatoes and cut them into small cubes. Set aside.
  6. Wash and dry the eggplants, cut them into slices 0,5 cm. thick and put them on a plate with salt on both sides of the slices. Let them stand for 30 minutes to remove the bitterness.
  7. After this time, rinse the eggplants to eliminate the salt, dry them with a clean cotton cloth and grill them in a pan with a little oil. When they are grilled, place them in a strainer or colander to remove excess oil and set aside.
  8. In the same pan where the eggplants have been cooked, add enough oil to fry the potatoes and fry them a little, until they are tender, taking care that they do not break. Leave them in a strainer or colander to remove excess oil and set aside.
  9. In the pan where we fried the potatoes, we left some 4 tablespoons extra virgin olive oil (more for frying) that we used and we put the onion and garlic. Let it poach for 5 minutes over medium heat.
  10. After this time, pour the soy very well drained, add the salt and pepper and let it cook for 5 more minutes.
  11. After that time, add the tomatoes and thyme and let it cook over low heat for 15 minutos, stirring occasionally so that it does not stick.
  12. Then, pour the wine, stir and let cook for another 5 minutes. After that time, remove from the heat and set aside.
  13. Preheat the oven to 175ºC and, meanwhile, assemble the moussaka. Varnish a baking dish with some oil (the bottom and walls) and place the potatoes at the bottom so that it is well covered. Add a layer of eggplants and, over that one, a layer of soy meat. Press with a spoon to make it firm and cover with a little béchamel sauce. Repeat adding a another layer of eggplant and another one of soy meat, press again well with the spoon to prevent the layers from moving while slicing and cover with enough bechamel sauce.
  14. When the moussaka is assembled, introduce the baking dish in the oven and bake for 15 minutes, heating from above and from below.
  15. After this time, gratinate it for 5 minutes, until the surface is browned. When gratin, remove the moussaka from the oven and serve.
Vegan classic Greek moussaka fresh from the oven
Vegan classic Greek moussaka fresh from the oven
Detail of Vegan Classic Greek Moussaka
Detail of Vegan Classic Greek Moussaka


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