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Vegan and Gluten Free Moussaka

Vegan and Gluten Free Moussaka


Vegan and Gluten Free Moussaka

This is one of the first recipe that my partner and I have turned into vegetarian and then vegan. It has become her signature dish as it is the only one she would agree to make without any help of a recipe, and she now got it down to a T. I love this very comforting, wintery, and yet very healthy dish that always last us 2 to 3 meals, which is amazing for me as it means I don't have to cook for 2 whole days !! Serve it hot with a little salad on the side, and you keep the left over in the fridge for 3/4 days.

Course Main Course
Cuisine gluten free, Greek, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Author Amandine



  • 2 medium eggplant or 1 very large sliced
  • 2 medium potatoes sliced
  • 1 onion diced
  • 2 garlic cloves chopped
  • 2 cans diced tomatoes
  • 1 can favourite beans
  • 1 can lentils
  • 2 Bay leaves
  • Salt & pepper to taste
  • Italian herbs to taste


  • 2 cups potatoes diced
  • 1 cup carrots diced
  • 1/2 cup water
  • 1/3 cup olive oil
  • 2 tsp salt
  • 1 tbsp lemon juice
  • 1/2 cup nutritional yeast
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder


  1. Heat your oven at 200 degrees C and prepare your oven dish (I use a rectangular one around 30cm long).

  2. Slice the 2 potatoes and the eggplants on the long side.

    Brush them with some olive oil on each side.

    Put them on a baking tray and cook in oven, turning them over half way through. It will take around 20/30min, or until they're brownish but not dry.

    Turn the oven down to 180 degrees C

  3. While this is cooking, cut the potatoes and carrots and boil them to prepare the cheese.

  4. Then, make your sauce: heat in a deep frying pan, or saucepan, some olive oil then add onion and garlic and sauté for 5 min until it's soft and translucent.

  5. Add lentils and/or beans and cook for 3/4 min. Then add tomatoes (you can either put it straight in from the can or blend it first which will expand it), and let it simmer for 15 min or until reduced.

  6. While the sauce is cooking, blend the boiled potatoes and carrots with all the remaining ingredients of the cheese list.

  7. Season the tomato sauce to taste with salt, pepper and any herbs you like, and let it cook for another 5min.

  8. In your oven dish, make a layer of potatoes (this will be the only layer of potatoes so if you have some left, enjoy a real crisps!), 1 layer of tomato sauce, 1 layer of eggplants, and keep going until you finish your sauce then put the cheese on top.

    Bake at 180 degrees C for 20 min

    5 min before it finish cooking, you can sprinkle some vegan parmesan over the dish and put it back in the oven.

    Enjoy !