My Vegan Moussaka 2026
Updated: Sep 6
My Vegan Moussaka Ratio at the moment
This is my current go-to ratio for making vegan moussaka.
I always use 1 eggplant or boiled sliced potato (about 300 g) and 300 g fresh tomatoes, as these are essential for the base of the dish.
For the remaining vegetables and aromatics, use about 400 g in total.
Feel free to mix and match whatever 400g of vegetables you have on hand.
→10 g salt for 1 kg of vegetables is a reasonable amount, but if you’re trying to reduce your salt intake, start with 8 g of salt and adjust to taste.
Eggplant Layer
1 eggplant (about 300 g or Boiled sliced potato)
A drizzle of olive oil, for brushing
“Meaty” Vegan Tomato Sauce
400 g chopped vegetables (such as carrot, parsley, celery, onion, and garlic)
30 ml olive oil
2 tbsp tomato paste
1 tbsp brewer’s yeast
1tsp oregano
1 bay leaf
300 g diced tomatoes
1/3 cup red wine
About 200 g minced textured soy protein ( see the image )
1 tbsp dark soy sauce
5 g sugar or blackstrap molasses
10 g salt (1% of the amount of vegetables=1kg)
Black pepper, to taste
Optional Soy Yogurt Layer
½ cup unsweetened soy yogurt (Alpro)
Vegan Béchamel ( if you want to have a thin layer make just half)
2 cups soy milk (bio natural soy milk)
60 ml olive oil
2 tbsp wheat flour (Type 405)
2 tsp vegetable broth powder
About 10g sugar
Black pepper, to taste
Step 1
Preheat the oven to 200°C. Lightly brush a casserole dish with olive oil.
Arrange the sliced eggplant on a baking tray and brush them with just a drizzle of olive oil. Bake for 15 minutes, until slightly softened and lightly browned.
Step 2 — Make the “Meaty” Vegan Tomato Sauce
Meanwhile, prepare the “meaty” tomato sauce.
Heat 30 ml olive oil in a large pan over medium heat. Add 400 g chopped vegetables, such as carrot, parsley, celery, onion, garlic and bay leaf.
Sauté until the vegetables are softened and fragrant. Add 2 tbsp tomato paste and cook for another minute, stirring well.
Step 3
Add 300 g diced fresh tomatoes, 1/3 cup red wine, 5 g sugar or molasses, and 1tsp oregano. Stir well and bring to a gentle simmer.
Add about 200 g minced textured soy protein (Edeka's seasoned TVP) , 1 tbsp brewer’s yeast for the umami and 1tbsp of premium dark soy sauce for the color. I use the minced soy protein from EDEKA. Stir well and simmer until the vegetables are tender and the sauce has thickened slightly.
Step 4 — Assemble the Moussaka
Remove the baked eggplant from the oven and arrange a layer of eggplant in the casserole dish. Spoon the “meaty” vegan tomato sauce over the eggplant and season with a little black pepper.
Once the casserole dish is filled, spread about ½ cup of unsweetened soy yogurt evenly over the top. The soy yogurt creates a creamy layer that works much like a cheese topping.But this is optional.
Step 5 — Make the Vegan Béchamel
In a saucepan, heat 60 ml oil over medium-low heat. Add 2 tbsp wheat flour (Type 405) and whisk continuously for about 1–2 minutes to make a smooth roux. Be careful not to let it brown.
Gradually pour in 2 cups soy milk, whisking constantly to prevent lumps. Add 2 tsp vegetable broth powder, 1 tbsp sugar, and a generous pinch of black pepper.
Continue cooking over medium-low heat, stirring or whisking frequently, until the sauce becomes smooth and creamy and thickens enough to coat the back of a spoon.Taste and adjust the seasoning if needed.
Step 6 — Add the Béchamel and Bake
Pour the vegan béchamel over the soy yogurt layer, using as much as will comfortably fit in the casserole dish. Spread it evenly over the top.
Bake at 200°C for about 20 minutes, until the top is lightly golden and the moussaka is bubbling around the edges.
Let it rest for at least 2 hours before serving; otherwise, it can be a little too juicy to scoop.(Although, I sometimes don’t have the patience to wait)
Note: For this moussaka tomato sauce, I usually use fresh tomatoes, but if you replace them with 400 ml of canned tomatoes, you’ll get a delicious vegan ragù sauce that’s perfect for pasta.
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