A Delicious Plant-Based Twist on a Greek Classic: How to Make Meat-Free Moussaka

Moussaka is one of Greece’s most beloved dishes for many reasons—it’s hearty, comforting, rich, creamy, and relatively easy to make. Similar to a British shepherd’s pie (but with a few key differences), moussaka is also incredibly versatile. In traditional recipes, it’s often made with ground meat, but this can be easily omitted or swapped out for a meat-free alternative to make it plant-based. Learn more about just how easy it is to make a super satisfying Greek moussaka without the meat below. 

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Who invented moussaka?

Moussaka is most commonly associated with Greek cuisine, and indeed, it has evolved into one of the country’s classic dishes. But this comforting dish didn’t originate in Greece. In fact, research suggests it can be traced back to the Middle East and the Ottoman Empire.

RELATED: How to Make Béchamel Without the Dairy

However, the version of moussaka you’ll find in Greek restaurants today—which combines eggplant, béchamel sauce, and ground meat—has more modern origins. It was developed by Greek chef Nikolaos Tselementes, who was heavily influenced by French cooking techniques—hence the béchamel sauce— in the 1920s.

Can moussaka be vegan?

Moussaka has a few key elements. Traditionally, it’s made by layering potatoes, eggplant, ground meat, and béchamel, before baking until golden brown in the oven. It’s kind of like a lasagna-shepherd’s pie hybrid. To make it vegan, you can swap out the ground meat for a plant-based alternative, like store-bought vegan mince or lentils, for example. You can also make a vegan béchamel with ingredients like plant milk, vegan butter, and flour (find out more about how to whip up a dairy-free béchamel sauce here).

How to make meat-free moussaka: 5 recipes to try

For more guidance on how to make meat-free moussaka with plant-based ingredients, check out some of our go-to recipes below.

Rainbow Plant Life

1Moussaka With Vegan Ground Meat and Mushrooms

If you want the meaty texture of traditional moussaka, store-bought plant-based meat is a great alternative. In this recipe, Nisha Vora of Rainbow Plant Life opts for Impossible Foods’ vegan ground beef, which is known for its realistic taste and texture. She combines it with several whole-food ingredients, including crushed tomatoes and mushrooms. “The vegan meat [brings] the intense savoriness, while shrooms enhance those flavors and bulk up the sauce in a wholesome, inexpensive way,” says Nisha Vora. “While optional, porcini mushroom powder takes the umami factor to the next level.”
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Elavegan

2Moussaka With Lentils

“It turns out it’s fairly easy to make a vegan moussaka recipe that’s every bit as decadent and delicious in a simple, healthier way,” says Elavegan founder Michaela Vais. In this recipe, she combines nourishing plant-based ingredients like roasted eggplant, lentil ragu, and fresh herbs for a simple, comforting, and hearty midweek meal dish.
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My Pure Plants

3 Meaty Moussaka With TVP

Another way to achieve that meaty texture is to use TVP.  The minimally-processed soy-based ingredient is incredibly versatile, and will soak up the flavors of your moussaka beautifully. “I love how this vegan moussaka recipe gives a plant-based twist to the classic dish,” says Nandor Barta of My Pure Plants. “The combination of the hearty vegan mince and the creamy béchamel sauce is a must-try.”
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Loving It Vegan

4Moussaka With Tofu

“This vegan moussaka is deliciously layered with baked eggplant, homemade vegan mince and a creamy vegan béchamel sauce—ultimate comfort food,” writes Alison Andrews. The Loving It Vegan recipe developer opts for tofu, another minimally processed soy-based ingredient, to achieve that signature meaty texture, alongside walnuts, lentils, and cremini mushrooms.
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Contentedness Cooking

5Moussaka With Tempeh

Finally, rounding out the trio of tasty soy-based meaty options perfect for moussaka is tempeh. The fermented protein from Indonesia is simple to cook with and incredibly versatile. “Tempeh can easily be crumbled and it therefore has a definite minced-meat vibe to it,” notes Florian Nouh of Contentedness Cooking. He combines it with béchamel and eggplant, of course, and a flavor-packed blend of tomatoes, onions, garlic, and a splash of vinegar.
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