Moussaka is to Greeks what lasagna is to Italians … a layered casserole that is comforting and cozy, except with potatoes and eggplant to create the layers (in place of pasta) and a rich cheesy egg-y bechamel sauce on top. While Greeks traditionally make Moussaka with lamb (and/or beef) in a warmly spiced tomato sauce, this hearty moussaka recipe leaves out the meat and brings in mushrooms, mixed beans, lentils and walnuts in the tomato sauce to surprise your palate with even more umami delight than the meaty version. In this recipe, the thick, rich layer of easy cheesy yogurt bechamel sauce along with the roasted vegetables and the hearty tomato sauce meld together to create a seriously sublime dining experience. This vegetarian take on a classic Greek casserole is a complete meal in one sumptuous slice. AND it’s heart healthy, high fiber and a great source of protein.
Is Vegetarian Moussaka as Good as Meaty Moussaka?
Being a long-standing Moussaka lover, I wasn’t sure I’d like this vegetarian version, but I was determined to give it a try. I looked at many vegetarian versions of moussaka, some saying to just leave out the meat, but I totally love beans and lentils and my brain wouldn’t stop bugging me to bring them into my beloved Moussaka. I admit a little part of me was saying “how about lentils AND meat?” … and in the end, I decided, no, I”m going full vegetarian here and we shall just see how it tastes.
I used this recipe from Veggies Don’t Bite for reference on making moussaka vegetarian. I have to admit I was a little nervous even as I layered things together and I actually said a little prayer as I set it in the oven. It came out looking good, but looks don’t equal taste and my skeptical brain and discerning tongue were carefully trying to withhold judgment, waiting for a taste … but, when I dished up a slice and gave it a taste, I was totally blown away. I’ve made meaty moussaka (and loved it!) for years, but I honestly think this is the BEST moussaka I have ever tasted.
I know I know, the ingredients might sound a little scary and maybe even a little weird to some people. I was even a little nervous when I stirred in the chopped walnuts … it felt a little like “what the heck am I doing, putting NUTS in moussaka?!?!” but oh my gosh, it totally WORKS! Before I added the walnuts, the sauce tasted good, but not quite there. The walnuts were apparently just the thing it needed–they make the sauce FEEL meaty. And you guys, walnuts are so, so good for you.
Making the BEST, most flavorful Beans
Also, a note about the beans. I used my Instant Pot Beans recipe (which I make regularly, then freeze), but the last time I made my beans, I saved the juices and froze them, then for my NEW batch, I used that liquid as the base (adding water as needed). TOTAL game changer! The secondary batch pulled in all the flavors from the first batch and multiplied them and made a batch of beans that were totally irresistible. I can’t begin to tell you the depth of flavors here … I imagine it’s akin to 100-year-old stews. Back in medieval times in all of the pubs in Europe, they never stopped stewing or cooking their stew, they simply added whatever they had to the pot, so the stew pot literally had flavors from 100s of years in it. It’s a dish we simply cannot recreate in modern times and I’m totally intrigued by the idea. This is a similar concept, except obviously without 100 years of history.
What can I substitute for eggplant?
While personally eggplant is absolutely one of my very favorite veggies, I know that eggplant is a total turnoff for some people. (I might have a friend or two in that category …) Even if you think you hate eggplant, I would encourage you to give this dish a try WITH the eggplant first. Because it really does add to the overall flavor of the dish.
But I know, I know. Some of you will not be satisfied with that answer. If you MUST substitute, then I would suggest substituting zucchini or potato. When I was a kid, I didn’t like eggplant either, so we would beg my dad to make moussaka with zucchini. Zucchini has more moisture, so the result might be a little wetter, but I know from experience it will still be delicious.
Is Moussaka hard to make?
Many people describe Moussaka as “a labor of love”, because, like lasagna, there are a few steps to making it. But if you boil it down to the basics, it has 4 simple steps:
- Peel, slice and roast the veggies. Not that hard.
- Make the rich tomato sauce. While the veggies are roasting, you can get the sauce going. It’s really quite quick to get going, then a bit of waiting with an occasional stir.
- Make the bechamel. Most recipes call for more cooking for this step … with my easy cheesy yogurt bechamel, you just whisk together yogurt with salt, pepper, nutmeg, eggs and cheese. What’s easier than that?
- Layer it up! This is the fun part: putting it all together.
Then put it in the oven, sit back and relax, and let the scents waft over you as you relax and wait for your feast.
Can I make Moussaka vegan?
The only part of this meatless recipe that isn’t vegan is the cheesy bechamel topping. I seriously do NOT recommend skipping the bechamel, but I have seen some great vegan versions of bechamel, including the one in my “inspiration” recipe from Veggies Don’t Bite, which is made with cashews and potato. So clever!
Is Moussaka Gluten Free?
The only part of this moussaka that has gluten in it is the breadcrumbs on the bottom … to make it gluten free, simply substitute gluten free breadcrumbs! Or you can skip the breadcrumbs, but I really think the breadcrumbs on the bottom adds a nice touch to the dish … it’s like a little bit of a crust on the bottom to soak up all the good juices.
This delightful dish is SO worth every last bit of effort and wait … I hope you love it just as much as we did! Also I wanted to tell you it freezes beautifully, so don’t worry if you have just a couple eaters. Save this luscious dish for future meals.
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Mushroom Mixed Bean Meatless Moussaka
- Prep Time: 15 min
- Cook Time: 90 min
- Total Time: 1 hour 45 min
- Yield: 6 – 8 servings 1x
- Category: Casserole
- Method: Baked
- Cuisine: Greek
- Diet: Vegetarian
Description
A vegetarian take on the classic Greek dish, this meatless version uses mushrooms, mixed beans, lentils and walnuts in a rich, warmly spiced tomato sauce, layered with eggplant and potato and topped with a thick layer of easy cheesy yogurt bechamel sauce.
Ingredients
- 1 medium eggplant (about 1 lb.)
- 1 medium or 2 small potatoes
- 2 – 3 Tablespoons extra virgin olive oil
For the meatless Greek red sauce:
- 1/2 Tablespoon extra virgin olive oil
- 1 small onion, peeled & chopped
- 3 – 5 cloves garlic, peeled
- 3 – 4 oz. baby bella mushrooms, chopped
- 1/4 cup red wine
- 1 lb. tomatoes, peeled (with juices)
- 1/2 cup chopped bell peppers (optional)
- 1 cup cooked mixed beans, with juices (I used my Instant Pot beans)
- 1/4 cup dry green or brown lentils
- 1 teaspoon cinnamon
- A pinch of each: allspice and nutmeg
- 1/4 cup walnuts or pecans, chopped fine
- 1/2 teaspoon salt & fresh ground pepper, to taste
For the easy cheesy yogurt bechamel:
- 1 2/3 cups plain Greek yogurt
- 1/3 cup milk
- 1/4 teaspoon EACH: nutmeg, salt, freshly ground pepper
- 2 eggs
- 3/4 cup freshly grated parmesan cheese
For the bottom: 1/3 cup breadcrumbs (preferably whole wheat)
Instructions
- Preheat the oven to 400 F. Line 2 large baking sheets with silicon baking mats.
- Peel & slice the eggplant into thin (1/4-inch) slices. Slice the potato(es) into 1/4 inch slices. Set the slices on the prepared baking sheets, brush both sides of the slices with olive oil and sprinkle lightly with salt & pepper. Bake at 400 F. for about 5- 10 minutes, until tender.
- While the veggies are roasting, heat a medium saucepan over medium heat. Add the olive oil and swirl to coat, then the onions. Saute until soft and translucent, then stir in the garlic and mushrooms and cook for several minutes more. Stir in the red wine and cook a bit longer, then add the tomatoes, bell peppers, beans and dry lentils along with the cinnamon and allspice. Reduce heat to medium low, cover and cook for 20 – 25 minutes or until the lentils are tender. Stir in the chopped nuts and salt and season to taste with fresh ground pepper.
- In a small mixing bowl, whisk together the ingredients for the bechamel sauce, reserving a bit of the cheese for the top.
- To assemble the casserole: coat the bottom of the a 2-quart casserole or 11-cup (8×10-inch rectangular) pyrex baking dish with breadcrumbs, then make a layer of the eggplant. Cover completely with some of the Greek red sauce. Add a layer of potatoes and again, coat with sauce. On top of that, one more layer of eggplant, then smooth any remaining sauce over top. Pour the bechamel over top and use a spatula to smooth it out, then sprinkle with the reserved Parmesan.
- Bake at 400 F. for 50 – 60 minutes or until the top is nicely browned and set. Let sit for about 10 minutes, then dish it up and enjoy!
Notes
© Copyright 2021, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 294
- Fiber: 6.3 g
- Protein: 15.9 g
Keywords: Meatless, Heart Healthy, Plant-based, Eggplant, Beans, Potato, Vegetarian
