This Triple Protein Vegan Moussaka is a comforting, satisfying dish that layers savory eggplant, a hearty vegan beef and lentil mixture, and a rich tofu béchamel sauce. The crispy, golden roasted eggplant slices create the perfect base, while the savory lentil and mushroom filling brings all the delicious flavors together. This plant-based twist on the classic moussaka is perfect for anyone craving a filling, nutrient-packed meal without sacrificing flavor.
When preparing the eggplant, be sure to salt and sweat it before roasting to remove excess moisture. This prevents the eggplant from becoming soggy and allows it to crisp up nicely in the oven. For the béchamel sauce, blending the tofu and soy milk ensures a smooth texture, but feel free to adjust the seasoning with extra nutritional yeast for a cheesier flavor. Additionally, the panko and vegan parmesan topping adds a crispy, cheesy bite—optional but recommended for extra crunch!
This moussaka is a powerhouse of protein from the vegan beef grounds, lentils, and tofu, making it a satisfying and nourishing meal. The eggplant provides fiber and antioxidants, while the tofu béchamel adds a creamy texture without dairy. The dish is rich in iron, calcium, and fiber, making it an excellent option for a balanced meal. Plus, the addition of spices like cinnamon, turmeric, and ginger not only enhances flavor but also offers anti-inflammatory benefits.
This vegan moussaka is ideal for meal prep, family dinners, or impressing guests with a hearty plant-based option. Its layers of flavor, rich textures, and vibrant spices create a dish that’s both comforting and wholesome. Serve it with a simple side salad or some crusty bread to complete the meal. It’s a great way to enjoy a Mediterranean-inspired dish without any animal products while still feeling full and satisfied.
This Triple Protein Vegan Moussaka is a hearty, comforting dish featuring roasted eggplant, a savory lentil and vegan beef filling, and a rich tofu béchamel, all topped with a crispy panko and vegan parmesan crust.
In a large pan over medium heat, cook the vegan beef grounds until browned. If your vegan meat is lean, add 1 tbsp of olive oil to brown it. Add the green pepper and sauté for a few minutes, then stir in the mushrooms and lentils. Season with bay leaves, asafoetida, oregano, thyme, cinnamon, ginger, allspice, and turmeric, stirring to coat everything in the spices. Mix in the tomato paste and cook for another 1-2 mins before adding the crushed tomatoes, vegetable broth, liquid aminos, and sugar. Let the sauce simmer uncovered on low-medium heat for 10 minutes, stirring occasionally. Remove the bay leaves and adjust seasoning with salt and pepper. Add additional ¼ cup broth if it’s too thick.
Blend the tofu and soy milk together until smooth. In a saucepan, melt the vegan butter over medium heat, then add the nutmeg, sage, rosemary, and bay leaf. Stir in the flour and cook, whisking continuously, until golden and fragrant. Slowly pour in the tofu-milk mixture, whisking constantly until the sauce starts to thicken. Season with nutritional yeast, liquid aminos, salt, and pepper, whisk until combined. Remove the bay leaf before using it. It will continue to thicken overtime. If it's too thick, add extra 1/4 cup milk and whisk while reheating it until it fully combines.
Preheat the oven to 375°F (190°C). Spread the frozen peas evenly over the bottom of a baking dish, then layer with lentil sauce, eggplant, more sauce, another layer of eggplant, and the remaining sauce. Pour the béchamel over the top, smoothing it out, then sprinkle with panko crumbs and vegan parmesan. Bake for 30-35 minutes until golden and bubbling. Let it rest for 5 minutes before serving, garnished with fresh parsley. Pairs perfectly with buttered crusty bread. Enjoy!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.