Eggplant-Potato Moussaka

Feeds around 8

This vegan moussaka is one of the most requested recipes on the site, and honestly one of the best things Terry Hope Romero and I ever made together. It’s originally from Veganomicon and it has been feeding people for almost two decades.

If you love moussaka, welcome, you will adore this version. If you’ve never had moussaka, think of it as Greek lasagna with no noodles. But earthier, spicier, and more intriguing. The base is layers of roasted eggplant, potatoes, and zucchini. Roasting concentrates the flavor of each vegetable and gives you slices that are tender but still hold their shape when layered. The eggplant gets silky and almost buttery. The potatoes turn creamy, toasty and substantial. The zucchini brings brightness and a little sweetness.

The tomato sauce is where the magic happens. Fire-roasted tomatoes, shallots, garlic, a pour of red wine, and then the secret weapon: cinnamon. Just half a teaspoon, but it transforms the sauce into something unmistakably Greek. Warm, slightly sweet, a little mysterious. Bay leaves do their quiet work in the background. The whole thing simmers down into something rich and jammy, soaking into the veggies and turning into something really special.

On top goes the cashew tofu cream. This is the vegan béchamel and it is very much the final achievement. Blended cashews and soft silken tofu make a sauce that’s velvety and lush, with garlic, oregano, lemon, and a tiny pinch of nutmeg. It goes on thick, gets scattered with pine nuts and a drizzle of olive oil, then bakes until the top is golden and just beginning to brown under the broiler. That top layer is what makes people absolutely lose their minds.

Our version of this traditional Greek casserole tastes like it was made in a restaurant. Specifically, a fabulous vegan ancient Greek restaurant nestled in a majestic olive grove at the base of Mount Olympus that’s been baking vegan moussaka since the goddess Aphrodite first stepped out into the world out of a cab made of sea foam.

This is a weekend project recipe for sure. Not hard, exactly, just involves a few steps and take a bit of time. The good news is it reheats beautifully and tastes even better the next day. Perfect for potlucks, holiday tables, or a week of really excellent lunches.

A note on this recipe: I originally posted this in February 2021 and somehow published it without the wine in the ingredients list. I also left out the step about spreading the cashew cream. Which is, you know, the whole thing. It was peak pandemic, the restaurants were in chaos, and I got distracted. I am sorry. It has been fixed. The wine is ⅓ cup dry red wine, and the cashew cream goes on top before baking. The directions are correct now. Many of you figured it out anyway — you are better cooks than I deserve. Thank you!

If you want to see where this recipe started, the original Veganomicon version with pine nut cream is still on the site and worth a look. It’s so fun to look back on!

Serve with crusty bread and a simple salad of sliced tomatoes and cucumbers dressed with lemon and olive oil.

Terry’s Tips For Perfect Vegan Moussaka

On the zucchini: Very fresh zucchini may be watery after roasting. When cool enough to handle, gently squeeze the slices by the handful to remove any excess water before layering. Watery zucchini will make the whole casserole soggy so don’t skip this if yours looks wet.

On the eggplant: Don’t crowd the pan. Each slice needs space to roast properly rather than steam. If your baking sheets are small, use a third sheet rather than overlapping.

On the potatoes: They take longer than the other vegetables so keep an eye on them. You want them fork tender and lightly golden but not falling apart, they need to hold up to layering.

On the cashew cream: Make sure your cashews are fully softened before blending. If you’re in a hurry, boil them for 10 minutes instead of soaking. The cream should be completely smooth with no grainy texture.

On the broil: Don’t skip it. Those browned spots on top are what make this look and taste like it came out of a real Greek kitchen. Watch it closely though, it goes from perfect to burnt fast.

On reheating: This tastes even better the next day. Reheat covered at 350°F until warmed through.

VEGAN MOUSSAKA FAQ

What is moussaka? Moussaka is a traditional Greek baked casserole, similar in spirit to lasagna but earthier and more complex. Traditionally it layers eggplant, potatoes, and a spiced meat sauce, topped with a creamy béchamel. This vegan version skips the meat entirely and replaces the béchamel with a cashew tofu cream that is honestly better in this writer’s opinion. The cinnamon in the tomato sauce is what makes it taste unmistakably Greek.

Is this recipe from a cookbook? Yup — it’s originally from Veganomicon, the cookbook Terry Hope Romero and I wrote together. The updated version on the site has more sauce, more cream, and finally, the wine in the ingredients list where it belongs.

Can I make this ahead of time? Hells yeah. This is one of those dishes that genuinely gets better the next day once everything has had time to settle and the flavors meld. You can roast the vegetables and make both sauces a day ahead, refrigerate everything separately, and assemble and bake when ready. Or bake the whole thing, refrigerate, and reheat covered at 350°F until warmed through.

Can I freeze it? For sure. Let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight and reheat covered in the oven.

What can I use instead of arrowroot powder? Cornstarch works as a straight swap, same amount.

Do I have to use all three vegetables? The eggplant and potatoes are essential — they’re the foundation of moussaka. The zucchini is more flexible. You could swap it for more eggplant, or add a layer of roasted red peppers instead.

Can I make this gluten-free? Nope — wait, yes you can! Just use gluten-free breadcrumbs. Everything else is naturally gluten free.

What wine should I use? Dry red wine. Something you’d actually drink. Nothing too tannic or sweet. If you’d rather skip it, use ⅓ cup vegetable broth instead and it will still be delicioso.

My zucchini is really watery after roasting. Help. This happens with very fresh zucchini. When it’s cool enough to handle, gently squeeze the slices by the handful to press out the excess water before layering. Watery zucchini will make the casserole soggy so don’t skip this if yours looks wet.

Can I use firm tofu instead of soft silken tofu for the cream? Not really, no. Well it won’t be the end of the world but soft silken tofu is what gives the cream that smooth, velvety texture. Firm tofu will give you a grainier result that won’t spread as nicely. The vacuum-packed soft silken kind is what you really want.

How did I end up here? Searching “vegan moussaka” probably. Or maybe “vegan Greek recipes,” “vegan Greek casserole,” “eggplant casserole vegan,” or “vegan béchamel.” However you got here, you’re in the right place. Welcome, friend.

Eggplant-Potato Moussaka

This vegan moussaka layers roasted eggplant, potatoes, and zucchini with a cinnamon-spiked fire-roasted tomato sauce and a creamy cashew tofu cream that goes golden under the broiler. A Veganomicon classic, fully updated.

4.50 from 2 votes

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Casserole, Main Course

Cuisine Greek

Servings 8 servings

Ingredients

  

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Vegetable layer:

• 1 pound eggplant
• 1 pound zucchini
• 1½ pounds russet or large baking potatoes
• 3 tablespoons olive oil plus more for brushing and pans
• Sea salt

Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic minced
• ½ cup finely chopped shallot
• ⅓ cup dry red wine
• 3 15-ounce cans diced fire-roasted tomatoes
• 2 teaspoons dried oregano
• ½ teaspoon ground cinnamon
• 2 bay leaves
• 1½ teaspoons salt

Cashew tofu cream:

• ½ cup unroasted cashews soaked in cold water until softened (about 20 minutes)
• 2 tablespoons olive oil
• 12 ounces soft silken tofu
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon arrowroot powder
• 2 cloves garlic peeled and chopped
• 1 teaspoon dried oregano
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon salt

For assembly:

• Olive oil for the pan and drizzling
• ½ cup fine dried vegan bread crumbs
• ¼ cup pine nuts
• Dried oregano
• Freshly grated nutmeg
• Parsley for garnish

Instructions

 

Prepare the vegetables

• Preheat the oven to 400°F. Line three large baking sheets with parchment paper and brush generously with olive oil.
• Wash the eggplant and zucchini and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately ¼-inch-thick slices.
• Arrange each vegetable on its own baking sheet in a single layer — do not overlap. Brush with olive oil and sprinkle with a little sea salt.
• Roast the eggplant and zucchini for about 15 minutes, until tender. Roast the potatoes for 20 to 22 minutes, until easily pierced with a fork. Remove from the oven.

Make the tomato sauce

• Place the olive oil and garlic in a large heavy-bottomed saucepan over medium heat. Cook for about 30 seconds, until fragrant, then add the shallot and cook until soft and translucent, 3 to 4 minutes.
• Add the wine and simmer for about 2 minutes to reduce slightly. Stir in the tomatoes, oregano, cinnamon, bay leaves, and salt. Partially cover and simmer over medium-low heat for 12 minutes, stirring occasionally, until slightly reduced. Turn off the heat and remove the bay leaves.
• Make the cashew tofu cream
• In a food processor, blend the drained cashews with the olive oil, scraping down the sides as needed, until a creamy paste forms. Add the tofu, lemon juice, arrowroot, garlic, oregano, nutmeg, and salt. Blend until completely smooth and creamy.

Assemble the moussaka (opa!)

• Lightly oil a deep 9 x 13-inch casserole dish. Preheat the oven again to 400°F if needed. Spread about ¼ cup of the sauce on the bottom of the pan. Layer in this order: eggplant, potatoes, about one-third of the sauce, half the breadcrumbs, all of the zucchini, eggplant, potatoes, remaining sauce, remaining breadcrumbs.
• Spread the cashew tofu cream evenly over the top with a spatula. Scatter with pine nuts, drizzle lightly with olive oil, and dust with dried oregano and a small pinch of nutmeg.

Bake

• Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes. Broil for 2 to 4 minutes, watching closely, until browned in spots.
• Let cool for at least 10 minutes before slicing to allow the topping to set.

Keyword vegan moussaka, eggplant moussaka vegan, vegan Greek casserole, vegan eggplant casserole, vegan béchamel, cashew cream moussaka, plant based moussaka, vegan Veganomicon recipes

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