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With roasted eggplant, seasoned ground tempeh, and creamy bechamel sauce, this vegetarian moussaka recipe is Greek comfort food at its best! Our community has also had success making a vegan version too—see comments!

Two plates and a casserole dish filled with moussaka
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I’m a huge fan of Mediterranean and Greek dishes (in fact, tzatziki was the first recipe I posted on the blog)! With ingredients that taste like sunshine, this cuisine just always seems to be packed with flavor.

This vegetarian moussaka is, without a doubt, one of those ultra-flavorful dishes.

Our dish will somewhat differ from the traditional Greek style, as we will be making this moussaka without lamb and will use ground tempeh in its place!

Reader rating

★★★★★

“As I was making this dish my family said: “Ew, I don’t like eggplant”. As we sat down to dinner, they had to try it because it smelled so good. I asked: “So, do you like eggplant now?” And the answer: “I can’t talk now. Too busy eating”.” —Laura

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A serving of vegetarian moussaka on a white plate on a blue background

Make it ahead

If you’d like to prepare your vegetarian meal ahead of time, prepare just as described in the directions, but don’t bake it. Instead, cover the layered dish and place it in the refrigerator overnight. Then, right before you’re ready to enjoy, bake. This is great to do for holidays or other gatherings where there are a number of dishes to prepare.

serve it with

Here are some delicious side dishes that pair well with vegetarian moussaka! The tzatziki cucumber salad is one of my own personal favorites. Give it a try!

Close-up of a slice of vegetable lasagna on a white plate with a fork. The lasagna, reminiscent of vegetarian moussaka, is topped with melted cheese and garnished with herbs. Additional lasagna in a dish is partially visible.
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How To Make Vegetarian Moussaka | Greek Eggplant Casserole

4.67 from 3 ratings
By: Sarah Bond
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 6 large servings
With roasted eggplant, seasoned ground tempeh, and creamy bechamel sauce, this vegetarian moussaka recipe is Greek comfort food at its best! Our community has also had success making a vegan version too—see comments!

Ingredients 

Eggplant

  • 3 medium eggplants
  • 1 tsp salt
  • 2 Tbsp olive oil, 30 mL

Tempeh "Lamb"

  • 2 8-oz packages tempeh, 226 g each
  • 1 Tbsp olive oil, 15 mL
  • 1 cup diced white onion, about 1 medium onion
  • 5 cloves garlic, minced
  • ¼ cup tomato paste, 60 g
  • 1 tsp salt
  • 1 tsp oregano
  • ½ tsp black pepper
  • ½ tsp cinnamon
  • ½ cup red wine, 120 mL

Cheese Sauce

  • 2 cups milk, 475 mL
  • 3 Tbsp unsalted butter, 45 g
  • 4 Tbsp all-purpose flour, 45 g
  • ¾ cup grated pecorini romano or parmesan, divided, 75 g
  • ½ tsp each salt and pepper
  • Pinch of nutmeg
  • 2 large eggs
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Instructions 

  • Sweat Eggplant: Cut eggplant lengthwise into ¼ inch slices. Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 15 minutes. When finished, firmly pat eggplant as dry as possible with paper towels.
    Sliced eggplants for vegetarian moussaka are laid on paper towels to dry, with one towel partially covering a few slices, all set against a vibrant turquoise surface.
  • Precook Eggplant: Preheat oven to 350°F (176°C). Brush eggplant slices on both sides with oil, then bake for 30 minutes, flipping halfway through cooking, until eggplant is tender and slightly browned. When finished, remove eggplant from oven and increase temperature to 400°F (204°C).
    Slices of eggplant, perfect for a vegetarian moussaka, are arranged on a black baking tray placed on a blue surface.
  • Tempeh "Lamb": Meanwhile, grate tempeh using a box grater. Heat oil in a large skillet over medium heat, then add tempeh. Cook, stirring occasionally, until tempeh begins to turn golden, about 5 minutes. Add onion, garlic, tomato paste, and spices, continuing to cook for another 5 minutes. Add wine and cook uncovered until liquid has completely evaporated, about 1 minute.
    A cast iron skillet filled with a delectable vegetarian moussaka in a red sauce sits on a blue background.
  • Cheese Sauce: Heat milk until warm in the microwave. Melt butter in a small pan over medium heat, then whisk in flour to form a smooth paste. While whisking, slowly drizzle milk into the paste until completely combined. Continue whisking and cooking until mixture thickens, 2 to 3 minutes. Remove from heat and stir in ½ cup of the cheese, salt, pepper, and nutmeg. Allow to cool a bit (so that it's warm but not hot), then stir in the eggs.
    A person expertly whisks a creamy white mixture in a metal pot, reminiscent of preparing a velvety topping for a vegetarian moussaka, all set against a striking blue background.
  • Assemble: Grease a 9×9 inch (or similar size) casserole dish. Then layer – ⅓ of the eggplant > ½ of the tempeh > ⅓ of the eggplant > ½ of the tempeh > ⅓ of the eggplant. Top with bechamel sauce, spreading it to evenly cover the top. Sprinkle with remaining ¼ cup cheese.
    A white sauce is gracefully poured over sliced eggplants and a crumble mixture in a white baking dish, transforming this delightful dish into a vegetarian moussaka.
  • Bake: For 30 to 45 minutes, or until top is golden brown. Let cool slightly before serving.
    A freshly baked vegetarian moussaka sits in a white rectangular dish against a blue backdrop, with a portion elegantly cut from the corner, revealing layers of savory goodness.

Notes

Store in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave or the oven.

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 34.6g | Protein: 26.3g | Fat: 27.3g | Saturated Fat: 9.6g | Cholesterol: 91mg | Sodium: 878mg | Potassium: 1096mg | Fiber: 9.4g | Sugar: 13g | Calcium: 359mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.67 from 3 votes

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5 Comments

  1. Liz says:

    5 stars
    I made a vegan version with a cream sauce made from cauliflower. It turned out wonderfully! Thank you.

    Reply
  2. Laura B says:

    5 stars
    Make more servings than you think you’ll need. As I was making this dish my family said: Ew, I don’t like eggplant. As we sat down to dinner, they had to try it because it smelled so good. I asked: so, do you like eggplant now? And the answer: I can’t talk now. Too busy eating.

    The seasonings on the tempeh and the bechamel are fantastic. Thanks Sarah.

    Reply
    1. Sarah Bond says:

      I’m SO happy to hear this, Laura! Thanks for popping in to let me know how it went! 😀

  3. Rebecca says:

    4 stars
    I made this the other day, and it was delicious. However, it was a lot more work than I expected and took a long time to make, definitely more than an hour.

    Reply
    1. Sarah Bond says:

      Thanks for the feedback, Rebecca! Happy you thought it was tasty! 😀