8 Plant-Based Moussaka Recipes

Moussaka is a traditional Greek dish that is made with layers of eggplant, potatoes, and ground meat, all topped with a creamy sauce. While it is not traditionally vegan, there are now many plant-based moussaka recipes that are just as hearty and delicious!

1. Egyptian Eggplant Moussaka

Source: Egyptian Eggplant Moussaka

Egyptian Moussaka is traditionally made with ground meat, so this Egyptian Eggplant Moussaka recipe by Taavi Moore substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. You could also add some sliced toasted almonds which would create a great crunch pairing perfectly with the cooked soft veggies.

2. Moussaka

Source: Moussaka

This Moussaka recipe by Michaela Vais makes a wonderful filling dinner!

3. Moussaka with Eggplant and Lentils

Source: Moussaka with Eggplant and Lentils

For those who aren’t familiar with moussaka, some compare it to a Greek version of lasagna. The difference is that you use loads of fresh sliced vegetables to replace the noodles. Moussaka is a really nice comfort food of Mediterranean cuisine, and if you love Mediterranean food then this Moussaka with Eggplant and Lentils by Zuzana Fajkusova and Nikki Lefler is a must.

4. Moussaka and Tzatziki

Source: Moussaka and Tzatziki

This Moussaka and Tzatziki by Bettina Campolucci Bordi is a dish that deserves the time that it takes to prepare, and will transport you to holidays in Bulgaria.

5. Moussaka: Mediterranean Potato and Eggplant Bake

Source: Moussaka: Mediterranean Potato and Eggplant Bake

Nothing sings Mediterranean more than Moussaka. Layered potato and eggplant slices are married with a lentil, browned onion, and mushroom mix combined with tahini. This Moussaka: Mediterranean Potato and Eggplant Bake dish by Mati Michael emerges from the oven with a savory, umami smell that will make your mouth water.

6. Moussaka: Eggplant and Chickpea Stew

Source: Moussaka: Eggplant and Chickpea Stew

The flavor of this soup is intensely rich tomatoes with soft eggplant and then a little bit of texture from the chickpeas. It is so amazing how simple ingredients can create such deep and developed flavors. Dishes like this Moussaka: Eggplant and Chickpea Stew by Niki Webster are best eaten with lots of complimentary yet contrasting flavors, so serve with creamy hummus, smoky red pepper dip, crunchy flatbreads, and a big rice salad with generous amounts of fresh herbs.

7. Chickpea and Eggplant Moussaka

Source: Chickpea and Eggplant Moussaka

Moussaka is a traditional Greek dish that is either eggplant or potato based. It is always multilayered, often with meat and cheese. In this Chickpea and Eggplant Moussaka recipe by Maya Sozer, the moussaka begins with an eggplant base, is drenched in tomatoey flavor, and is well seasoned, especially after baking in the oven. Incorporating chickpeas and featuring a yummy variety of vegetables, this moussaka will hit the spot in both nutrition and taste.

8. Moussaka With Cashew Cream

Source: Moussaka With Cashew Cream

There are a few things you need to know about this moussaka. One, it’s labor-intensive and your kitchen will be a mess. (You’ve been warned.) But don’t let that stop you because the second thing you need to know is that this Moussaka With Cashew Cream recipe by Marie-Ève Couture is really good! Especially the cashew cream topping.

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