Quick And Easy Vegetarian Moussaka Recipe - Larder Love (2024)

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.

Why you will love this recipe

• This vegetarian moussaka is vegetarian and you can easily make it vegan by using vegan yogurt and cheese.
• My veggie moussaka is super easy to make and is on the table in about an hour start to finish.
• This is a lower calorie version of moussaka as the bechamel sauce is made with Greek yogurt.
• The taste, you will love the authentic Greek moussaka flavours you’ll find in this amazing dish.

Moussaka is the Greek version of our own Shepherd’s pie. Simple, filling comfort food meant to feed a family.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

Ingredients for vegetarian moussaka

I love moussaka and usually make it with lamb mince as a traditional Greek moussaka. But this time I thought I’d go meat free with this easy vegetable moussaka. I’ve made this meat free moussaka by replacing the usual lamb mince with a delicious mixture of mushrooms, lentils and chickpeas.

These gave great flavour and texture to my vegetarian moussaka recipe.

A lighter moussaka

This veggie moussaka recipe 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 recipe.

The basis of any moussaka is the aubergine or eggplant. If you don’t like eggplant then try this with sliced potatoes instead.

For the moussaka filling you will need green lentils (I have used the ready prepared puy lentils you can get prepacked or canned in the supermarket. This just saves time on cooking the lentils first.

Chickpeas and mushrooms make up the other mince type ingredients for this vegetable moussaka recipe.

The usual onion and garlic are your base with dried oragano, fresh thyme and bay giving you great Greek flavours.

Tinned tomatoes and tomato puree turn all this into a magical rich tomato and vegetable moussaka filling.

What cheese do you use in moussaka?

Traditional moussaka contains Kefalotyri, a Greek cheese in the bechamel sauce. If you can’t get this just use parmesan as I have or any other hard cheese that you prefer.

Greek flavours

Of course moussaka needs to have those fabulous Greek flavours. And my easy vegetarian moussaka is no exception.

I still packed in those all-important flavours in my veggie moussaka recipe. There is garlic, thyme and oregano, and the grating of nutmeg in the creamy cheese and yogurt sauce just makes it so luxurious and tasty.

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 my meat-free moussaka just as much as we do.

How to make vegetable moussaka

Start by salting the sliced aubergine/eggplant. Even though nowadays this isn’t really nesserary to soften the eggplant flesh it does help the aubergine to soak up less oil when you fry it.

So simply salt the aubergine and leave for about 20 minutes then rinse and pat dry before frying them for a few minutes on each side till golden.

While the aubergine/eggplant is in the salt stage you can be making the vegetable moussaka filling.

Simply saute the basic vegetables then add tomatoes and tomato puree and all your seasonings and stock and simmer the sauce.

Make the lighter cheesy sauce

Mix your egg along with the Greek yogurt, parmesan cheese and nutmeg in a jug and stir well. Season this to take and your lighter moussaka topping is good to go.

Assembling the vegetarian moussaka

Layer up the fried aubergine with a layer of the vegetable mixture then another layer of the aubergine/eggplant.

Now top this with your deliciously creamy sauce and then sprinkle with some more cheese.

Bake in the oven for about 40 minutes till piping hot and gorgeously golden. Your vegetable moussaka is now ready to serve.

How many does this serve?

This recipe for vegetarian moussaka will serve 6 people. But if you want to make less it is an easy recipe to divide up and reduce.

Can you make this ahead of time?

Yes, you can make this meat-free moussaka up to a day in advance and then just pop it in the oven. Great if you are having friends round for supper.

How long will veggie moussaka keep?

This vegetable moussaka recipe will keep well in the fridge for up to 5 days. Remember if you are reheating leftovers they must be piping hot.

Can you freeze this vegetarian moussaka?

Yes, cover the moussaka well in foil and place in a freezer-proof container and freeze for up to 3 months. Defrost your vegetarian moussaka 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.

What size of dish to use?

I’ve used a ceramic baking dish that measures 28 x 19 x 6cm

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)

Vegetarian stuffed peppers

Traditional Stifado (Greek beef stew)

Pastit*io (the Greek version of lasagne!)

Keftedes (Greek fried meatballs)

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.