A Glug of Oil

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Vegetarian Moussaka Recipe

Deliciously Healthy: A Vegetarian Moussaka Recipe for Meatless Monday

If you're looking for a hearty and flavourful vegetarian meal, look no further than this delicious moussaka recipe. 

Vegetarian moussaka with lentils and Quorn mince.

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Made with layers of aubergine (eggplant), potatoes and lentils in a rich savoury tomato sauce, this dish is sure to satisfy your cravings and leave you feeling satisfied.

Plus, it's easy to make and perfect for a meatless Monday dinner.

I added lentils to my recipe but you could replace them with chickpeas or simply add more Quorn mince, or of course, any other meat-free mince.

Traditional Greek Moussaka is usually made with lamb but it can easily be made into a veggie delight and the addition of lentils adds another texture and makes it go further too.

You don't have to be a vegetarian because this veggie moussaka is so delicious you will not miss the meat.

Variations and substitutions for vegetarian moussaka

While our Vegetarian Moussaka recipe is already packed with flavour and nutrition, you can always get creative and experiment with different ingredients and flavours. Here are some variations and substitutions you can try:

  • Instead of lentils, you can use chickpeas or red kidney beans for a different protein source.
  • Add a layer of sliced potatoes or sweet potatoes between the eggplants for an extra hearty moussaka.
  • For a gluten-free version, replace the plain (all purpose) flour in the béchamel sauce with gluten-free flour or cornstarch.
  • Spice things up by adding a pinch of cayenne pepper or chilli flakes to the lentil and vegetable mixture.

Can you freeze this?

Personally, I've never tried but I have Googled it and it seems you can.

However, like anything you put into the freezer, be sure that they are sealed tight in air-tight containers or plastic bags to prevent freezer burn.

To peel the potatoes you will need a good quality vegetable peeler. I use the OXO Good Grips Y Peeler. I've had it an absolute age and it's still as sharp as it ever was.

Vegetable peelers are a brilliant time saver, especially when doing a Sunday roast or Christmas dinner - you'll wonder how you ever managed without one.

Back to the all-important bit!

Oh my goodness the rich meat-free mixture is cooked with onions, spices and tomatoes before adding the lentils. I used canned lentils since they are already cooked and just makes life easier.

Quorn mince mixture cooking in a pan

Once you've cooked your meat-free mixture until it reduces down you can add the well-drained tin of lentils.

You start by adding a layer of sliced cooked potatoes to the bottom of the baking dish. Then you add half of the meat-free mixture. 

Add a layer of sliced cooked aubergine (eggplant) followed by the rest of the mixture. Add another layer of aubergine.

Top the lot with the Béchamel sauce and sprinkle over grated Parmesan and a little Cheddar (not traditional) but it tastes good!

Vegetarian moussaka ready for the oven

Serve with a nice Greek salad - just be sure to buy vegetarian feta if serving to vegetarians.

Vegetarian moussaka.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

vegetarian moussaka recipe, vegetable moussaka, meatless Monday,
vegetarian, main, dinner
Yield: 4-6
Author: Jan Bennett
Vegetarian Moussaka Recipe

Vegetarian Moussaka Recipe

A delicious meat-free moussaka recipe.
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M


For the Moussaka
  • 2 tablespoons of olive oil
  • 2 to 3 large potatoes, peeled and sliced into ¼ -inch thick rounds
  • 1 large aubergine (eggplant), sliced into very thin rounds
  • 1 large onion - peeled and chopped into small dice
  • 2 nice fat cloves of garlic - very finely chopped
  • 300g frozen Quorn mince
  • 2 tablespoons of tomato puree (paste if you're in the States)
  • Tomato ketchup - to taste
  • 100 ml of red wine
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried mint
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 x 400g can of good quality chopped tomatoes - including the juice
  • 1 x 400g can of lentils - well drained
  • sea salt and black pepper to taste
  • 1 large handful of grated vegetarian Parmesan
For the Béchamel Sauce
  • 50g butter - melted
  • 4 tablespoons plain flour
  • 500ml of hot milk
  • 2 eggs - lightly beaten
  • a good handful grated vegetarian Parmesan (about 3/4 of a cup)
  • half a teaspoon of ground nutmeg
  • ½ teaspoon salt
  • To finish the dish you might want to sprinkle over a little more Parmesan; and a little grated cheddar (not traditional) but it's good!


To make the Moussaka
  1. Lightly oil a largish baking dish, mine is probably about 25cm (9x9 inches) and about 7.5cm (3 inches deep) and set aside.
  2. Brush the aubergine slices with a little olive oil. Now fry a few at a time large pan until they are golden brown then remove and set aside.
  3. Heat the oil in a large pan and cook the onion and until soft but not coloured.
  4. Add the garlic and cook for a few more minutes.
  5. Now add the Quorn mince and cook for a few minutes whilst stirring.
  6. Stir in the tomato puree and cook it for about a minute.
  7. Now add the wine and cook until it has reduced slightly before adding the oregano, basil, mint, cinnamon and allspice and cook for a minute while stirring.
  8. Add the can of tomatoes including the juice.
  9. Cook on a low heat for about 25 minutes and then add in the well-drained lentils.
  10. Continue to cook for about 15 more, or until the mixture thickens.
  11. While that's happening you can get on with the potatoes.
  12. Put the sliced potatoes into salted cold water.
  13. Bring to the boil and then turn down; simmer partly covered for about 6 minutes or when you can easily insert a knife.
  14. Once cooked, drain well and leave on the stovetop (no heat) to dry out a bit.
  15. Have a taste of the moussaka mixture and season with sea salt and black pepper - you might want to add a little tomato ketchup to sweeten.
  16. Arrange a layer of potatoes over the bottom of your oiled dish.
  17. Followed by a layer of meat-free sauce and a layer of aubergine.
  18. Sprinkle with a little cheese and then do another layer of meat sauce followed by another layer of aubergines; you need the top layer to be aubergine.
  19. Now make the Béchamel sauce.
To make the Béchamel Sauce
  1. In a saucepan melt the butter over medium-low heat and stir in the flour with a wooden spoon and cook the mixture for a couple of minutes and add the salt.
  2. Now at this point, take it off the heat and add the hot milk whilst using a balloon whisk.
  3. Have a taste and add a little more salt if you think it needs it.
  4. Let it cool before adding the eggs along with the Parmesan cheese and keep whisking until it turns into this lovely smooth sauce.
  5. *If you don't let it cool first the eggs will scramble*
  6. Mix in the ground nutmeg.
  7. Pour the sauce over the top and sprinkle with a little more Parmesan and a small amount of Cheddar if using.
  8. Top with a little sprinkling of nutmeg.
  9. Cover with non-stick foil and bake in a preheated oven at 180c / 356F Gas 4 for about 35 minutes.
  10. Remove the foil and cook for a further 10 minutes, or until the top is golden brown and it is hot piping hot in the middle.
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