Vegan Moussaka 

This was the first time that I made this recipe. According to Raizel, “this recipe is kaddosh (holy)” A ringing endorsement!

This dish is a 3 step process, so it is slightly more time consuming than I would like. I think it is possible to simplify it, but I haven’t figured that out yet. Overall, this recipe was a hit!

Vegan Lentil Moussaka 

Ingredients for Lentil Filling:

3 cups lentils, or 2 cans rinsed and drained.

1 (14 oz.) can of diced tomatoes with juice

1 onion, chopped

4 carrots, chopped

2 celery chopped

1 clove garlic, crushed

1-2 bay leafs

1 teaspoon oregano, thyme

½ teaspoon pepper

1 tablespoon salt

Water: the amount will depend of the method used to cook. I added approximately 6 cups.


This can be made on top of the stove, in a crockpot or the pressure cooker, 7 minutes to pressure.

Sauté onions until translucent, add carrots, celery, tomatoes, lentils, oregano, thyme, salt, pepper, bay leaf, garlic and water. Bring to a boil and let simmer until done. Do not add too much water. The mixture should be thick. I happened to have my oven set on low (which is similar to having it in a crock pot) and cooked it until done and then adjusted the seasoning.

Ingredients for Potato Filling:

6 or more if desired potatoes, thinly sliced.

2 tablespoons olive oil, (more if needed)

2 onions, chopped

Crushed fresh garlic, salt and pepper to taste.

Fresh parsley, if desired.


Sauté onions until translucent. Add potatoes, salt, pepper, garlic and cook until potatoes start to look translucent. Be careful not to burn the potatoes and if necessary, add water to prevent burning.

In large pan, layer the ingredients as follows: one-third of the potato mixture, half of the lentil filling, one-third of the potatoes, remaining lentil filling, and top with potatoes. Baked, covered, for 1 hour or until potatoes are cooked in 350* F or 375 *F oven.

I didn’t try it, but, it also might be possible to make this in a crockpot. That would be a definite time saver!

Passover Adjustment: I think that the lentil filling could be replaced with sautéed onions, celery, carrots and mushrooms blended with nuts.

Here are the pictures:



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7 thoughts on “Vegan Moussaka 

  1. Lynz Real Cooking September 18, 2015 at 12:51 PM Reply

    Sounds good and you got such a big compliment from Raizel! Lovely!

    Liked by 1 person

  2. Osyth September 18, 2015 at 1:05 PM Reply

    This sounds delicious …. an excellent alternative to the Greek original. I also really like the adjustment for Passover … definitely worth a try 🙂

    Liked by 1 person

    • Cooking For The Time Challenged September 18, 2015 at 2:10 PM Reply

      I used to make a mock chopped liver for Passover that was similar with hard boiled eggs and a touch of mayo. It was great, but now I have to limit my husband’s eggs.


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