Moussaka has to be the most quintessential of all the Greek dishes. It’s what we remember from our holidays and of course, food is just packed with memories. This easy vegetarian moussaka recipe is a lighter version of this classic dish and one that I truly love and make time and again.
easy vegetarian moussaka recipe
The new year means January and that means pretty cold and miserable weather here in Scotland. After all the fuss and hoopla of Christmas the dark nights and cold weather can suddenly seem a tad overwhelming.
One thing is called for it this situation – comfort food and if you can make it healthy comfort food then all the better. This easy vegetarian moussaka definitely ticks both boxes and gets my vote for good eats for January.
Moussaka memories……
Food makes memories but I’m ashamed to admit that my very best memories of moussaka are having it served with chips (fries) and a Greek salad at a beach-side taverna in Corfu many years ago when I worked there as a holiday rep.
Ashamed, in that all you health food freaks out there will be wincing at the mere thought of eating chips with anything, far less something already loaded with carbs in the first place.
But in reality, am I remotely ashamed? Hell no, it was great moussaka and those were fabulous days – aaah to dream. Youth, sunshine, Greek islands, great friends and way too much booze, what was there not to like, oh and the food was good too…..
Traditional moussaka
In a traditional Greek Moussaka recipe, layers of juicy lamb or beef mince are cooked in a tomato sauce, layered with aubergine slices (eggplants) and creamy béchamel sauce and baked all together until golden and sheer perfection..
vegetarian moussaka
I love moussaka and usually make it with lamb mince in the traditional way.
This time I thought I’d go meat free with this easy vegetarian moussaka. Replacing the traditional mince found in a moussaka with mushrooms, lentils and chickpeas. This gave great flavour and super texture.
A lighter moussaka
This version is lighter due to not going for the traditional bechamel sauce used in moussaka.
Instead, I have opted for a Greek yogurt topping. This is lighter but just as tasty. This lighter vegetarian moussaka really does tick all the boxes for a really healthy moussaka.
Greek flavours
The result was much better than I had anticipated.
I still got all those gorgeous Greek flavours in there like garlic, thyme and oregano, and the grating of nutmeg in the creamy cheese and yogurt sauce just does it for me every time.
So even if you are a confirmed carnivore (and my daughter Idgy is just that) give this easy vegetarian moussaka a go, I’m sure you’ll love it.
Can you make this ahead of time?
Yes, you can make this up to a day in advance and then just pop it in the oven.
Can you freeze this vegetarian moussaka?
Yes cover well in foil and place in a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the oven till piping hot.
How to serve moussaka
Whether it’s a vegetarian moussaka like this one or a traditional moussaka a Greek salad is always the perfect accompaniment. Check out my recipe for a simple Greek Salad.
How many does this vegetarian moussaka serve?
This recipe is for two substantial servings. Just double up the recipe to make more.
As this easy-to-follow Greek vegetarian moussaka recipe never fails to impress you may well want to make more. It’s such a crowd-pleaser!
Looking for more gorgeous Greek comfort food ideas? Then check these out before you go;
Gigantes Plaki (Greek giant beans in tomato sauce)
Soutzoukakia (Greek meatballs in tomato sauce)
Traditional Stifado (Greek beef stew)
Pastitsio (the Greek version of lasagne!)
Keftedes (Greek fried meatballs)
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Easy Vegetarian Moussaka
Ingredients
- 1 aubergine
- 300 ml vegetable stock
- 1 bay leaf
- 2 tbsp olive oil
- 1 small onion sliced
- 1 clove garlic minced
- 65 g green lentils
- 112 g mushrooms sliced
- 200 g canned chickpeas drained and rinsed
- 200 g canned chopped tomatoes
- 1 tbsp water
- 1 tsp dried oregano
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp tomato puree
Topping
- 1 egg
- 2 tbsp parmesan cheese grated
- 1/2 cup Greek yogurt
- 1/4 tsp grated nutmeg
- salt and pepper to taste
- extra parmesan and a little dried oregano to sprinkle on top
Instructions
- Preheat oven to 180C/350F/G4
- Slice the aubergine into rounds approximately 0.5cm/1/4" wide and layer in a colander with salt for 30 mins, then rinse and pat dry.
- Bring the lentils in the vegetable stock along with the bay leaf to the boil then lower heat and simmer for 20 minutes and then drain them.
- Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes.
- Add the drained lentils, mushrooms, chickpeas, tomato puree, tinned tomatoes, oregano, thyme and water - bring to the boil then lower heat and simmer for 10 minutes.
- Season the veggie mix with salt and pepper and set aside.
- Fry the aubergine slilces in the remaining tablespoon of oil for 5 minutes, flipping after 3 minutes.
- In an oven proof dish layer the aubergine slices with the vegetable mixture.
- Make the creamy topping by beating together the egg, parmesan cheese, yogur and nutmeg. Season to taste.
- Sprinkle with remaining cheese and a lilttle oregano.
- Spoon the creamy topping over the mousaka and pop the dish into the oven for 45 minutes or until golden on top.
Notes
Nutrition
We Have our own recipe for an easy meat version of Moussaka. We often like to have a meat free day at home often on a Monday. We look forward to trying your meat free version very soon.
Glad you like the recipe and hope it is added to your Meat Free Mondays.
K x
Not meat free. Not vegetarian. Parmesan contains rennet from calves stomachs.
You can get vegetarian parmesan cheese, I assume that anyone vegetarian would indeed be using the vegetarian version of this cheese.
Hi, I’d like to make sure the lentils you’ve used are dried and not canned. If they are, would it be possible to do it with canned ones? Thank you.
Hi Elizabeth
Yes youy could use tinned lentils, just drain and rinse first.
K x
Hi – sounds fab – thanks for the recipe. If I want to make it in advance – would you recommend cooking it first?
Yes cook and then freeze. Or just reheat if putting in the fridge
K x
OHHHH DELICIOUS!
This is amazing. We don’t eat much meat so I’m always looking for ways to cram protein into my day. Baked yogurt- delicious!
Glad you like the recipe.
K
Glad you like the recipe
K
Love LarderLove!! Thank you for your creativity and posts. Best Holiday wishes!
Thanks Deb that’s really nice of you
K x
I made this today and it was really nice. I substituted mixed beans for the chickpeas and lentils, because that was what I had to hand, and it was very tasty. I served it with hot pitta bread and everyone enjoyed it. Thank you! 🙂
sounds super well done
Do you have a suggestion to use instead of egg?
Sorry I don’t
Kx
Sorry no
I’m thinking of doing this for 8 people. Have you made larger quantities successfully?
Yes just double up the recipe to make larger quantities
K x
I made this last night for my non-vegetarian family (doubled the quantities and it worked great) – we all loved it! Thank you x
Thanks so much for letting me know you liked it so much.
K
Very Nice Karon! I added 1/2 c red wine and 1 tspn cinnamon to the mix (this was a doubled mix). Yum!
Hi Carol,
Glad you liked it so much, bet the wine and cinnamon made it even better.
K x
Love this recipe! Was a firm favourite in our house, but I can’t have eggs any more (food intolerance). Any way to omit the egg form the topping? I assume it won’t set without it?
Sorry Cleo but I honestly don’t know of an eegg substitute you could use here.
K x
I’ve never made moussaka before and I was searching for a quick recipe. It was delicious! So glad I didn’t waste time on a more complicated recipe. Thank you
Glad you enjoyed it so much. I make this one quite often as so simple
K x
I’m going to have to swipe your version of the creamy topping from this recipe to go over a meat based moussaka. I was looking for something that would let me use just a single thin layer of sliced potatoes rather than a thick layer of mashed, and your version seems much more diet conscious than a bechamel sauce!
Try it, I use this topping on my meat moussaka as well, much lighter and tasty too.
K x
Hi this sounds amazing. we call aubergine eggplant. I actually had to Google the word because I was thinking that’s exactly what it looked like. Lol
it’s just me and my husband now and I’m trying very hard to learn how to cook for two. Being Sicilian it’s virtually impossible to do. Anyway my question how would I make just enough for 2 people? I have a small/medium eggplant i was going to make baba ganoush with but I’d love to try this for Meatless Monday.
Hi Joanie
Sorry for delay in replying. Moving my web site hosting company so couldn’t get into it. Just half the ingredients to make a smaller ammount. I do this a lot.
Hope you enjoy it
Karon
I made this for four adults this evening and it was voted delicious. My son in law had three helpings! We all loved the lighter , delicious topping .
Hi Aileen
So glad it was such a success
K
An excellent vegetarian dish. So tasty, will definitely be making this again soon.
Hi Jennie
Thanks so much. I’m glad you liked it so much.
Karon
Really great recipe ! Always use this or a variation when making moussaka 🙂
Hi Heather
Thanks SO much for this lovely comment. I’m thrilled that you like my recipe so much and are using it in your home restaurant.
K