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Mediterranean-Style Vegetarian Moussaka Recipe


Photos of Mediterranean-Style Vegetarian Moussaka Recipe

While most vegetarian moussaka recipes use lentils, ours stands out with the use of mushrooms to create the best mushroom ragu sauce. We’re also making it completely plant-based by topping it with smooth, creamy vegan mashed potatoes instead of the usual bechamel white sauce. Roasted eggplants, aromatic mushroom ragu sauce, and mashed potatoes are layered into one delicious low-carb vegetarian casserole. This Greek vegetarian moussaka pairs well with a side of Greek salad and a glass of wine.

Tips on Making Vegetarian Moussaka

In this easy vegetable moussaka, we break everything down into three components: vegetables, mushroom ragu sauce, and creamy mashed potatoes. Read our helpful tips to ensure that you come up with the best vegetarian eggplant moussaka every time.

  • Pick firm, shiny aubergine eggplants. They’re ripe and have small seeds which means they are not bitter at all. If you happen to grab overripe eggplants, just salt them for a minimum of one hour to lessen the bitterness.
  • Make your own vegan cheese at home using cashews and make it even yummier by adding nutritional yeast.
  • Tomato sauce, crushed tomatoes, or diced tomatoes? Use any as you prefer. Even homemade fresh tomato sauce will do.
  • Add other delicious ingredients to the mushroom ragu sauce like black lentils, chopped roasted zucchini, and chickpeas.
  • Bake it ahead. This vegan moussaka tastes even better the next day, and it freezes well. It stays good for up to four months when frozen. So you can make it on a day when you’re not busy, freeze it, and just thaw and reheat before serving.

A healthier version of the traditional Greek moussaka, this vegetarian moussaka is filled with hearty ingredients to make a satisfying and filling dish everyone can enjoy.

Prep: 20 mins
Cook: 1 hr 45 mins
Total: 2 hrs 5 mins


For Mushroom Ragu:

  • 3 tbsp olive oil
  • lb mushrooms, of your choice, sliced thinly
  • oz red onions, finely chopped
  • 1 clove garlic, finely chopped
  • 4 oz celery, finely chopped
  • 1 tbsp tomato paste
  • ¼ cup red wine
  • 1 lb tomatoes, diced or crushed
  • 1 tsp brown sugar
  • salt and ground black pepper, to taste
  • 1 cup vegan cheese, grated if using block, (optional)

For Grilled Eggplants:

  • lb aubergines, peeled and sliced into 1½ inch strips
  • 6 tbsp olive oil
  • salt, for seasoning
  • cooking spray

For Vegan Mashed Potatoes:

  • lb potatoes, peeled and cut into chunks
  • cups pistachio milk, or your preferred plant-based milk
  • 3 tbsp vegan butter
  • 1 tbsp olive oil
  • ¼ tsp ground nutmeg
  • salt and ground white pepper, to taste

To Serve:

  • 1 tbsp olive oil
  • ¼ cup marinara sauce


Mushroom Ragu:

  1. Set a deep skillet over medium-high heat. Add oil and mushrooms. Sauté for about 8 to 10 minutes until moisture has evaporated.
  2. Once caramelized, reduce heat to medium. Add onions and garlic. Sauté until translucent.
  3. Add the celery and tomato paste. Roast briefly.
  4. Deglaze with red wine and reduce briefly.
  5. Add the tomatoes and sugar. Simmer until slightly reduced and the sauce has thickened, for about 15 minutes. Adjust seasoning with salt and pepper.
  6. Set aside.

Vegan Mashed Potatoes:

  1. In a soup pot, add potatoes and pour enough water to cover the potatoes.
  2. While waiting, prepare the sauce. In a saucepan, add the pistachio milk, vegan butter, olive oil, and ground nutmeg. Whisk to combine. Set aside once boiled.
  3. Drain the potatoes completely.
  4. Mash the potatoes with fork or ricer. Add enough milk mixture. Fold until evenly incorporated.
  5. Season with salt and ground white pepper. Adjust accordingly and set aside.

Grilled Eggplants:

  1. Preheat grill and grease with cooking spray.
  2. Put the aubergines in a bowl and add the oil and salt. Toss to combine.
  3. Grill for roughly 3 to 5 minutes per side until golden. Set aside once done.

To Assemble:

  1. Preheat the oven to 360 degrees F.
  2. Place eggplant at the bottom of the casserole. Add the mushroom ragu. Spread to cover eggplants.
  3. Add the remaining eggplants on top. Add the vegan mashed potatoes. Spread to cover.
  4. Put grill lines on the mash potatoes. Top with vegan cheese.
  5. Bake for 30 minutes.
  6. Serve with marinara sauce and olive oil, and enjoy!


  • Sugar: 14g
  • :
  • Calcium: 152mg
  • Calories: 561kcal
  • Carbohydrates: 49g
  • Fat: 37g
  • Fiber: 10g
  • Iron: 3mg
  • Monounsaturated Fat: 21g
  • Polyunsaturated Fat: 5g
  • Potassium: 1739mg
  • Protein: 13g
  • Saturated Fat: 6g
  • Sodium: 370mg
  • Trans Fat: 1g
  • Vitamin A: 1324IU
  • Vitamin C: 50mg
Nutrition Disclaimer
Share your thoughts on this delicious Mediterranean-style vegetarian moussaka recipe in the Recipe Sharing forum and let us know if you have any tips or variations to suggest!

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Frequently Asked Questions

Can vegetarian moussaka be frozen?

Yes. Vegetarian moussaka is perfect for big-batch meal preps, and it tastes even better after a couple of days. To cook this dish, just thaw it for at least an hour before reheating it in the microwave or oven.

What is the difference between lasagna and moussaka?

Moussaka is the Greek version of lasagna. Both baked dishes have a tomato-based sauce and bechamel sauce. However, lasagna uses lasagne pasta noodles while moussaka uses roasted vegetables.

Baked Dishes Recipes


Making each layer of this delicious vegetarian moussaka sure takes time. But with our easy moussaka recipe, it doesn’t have to be complicated.
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