Plant-Based Moussaka

Made with BB

Prep time: 45 minutes 

Cook time: 30 minutes


To prepare eggplant

  1.  Preheat your oven to 375 degrees F.
  2. Mix sliced pieces of eggplant with salt in a large bowl and allow it to sit for 30 minutes to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel.
  3.  Add 2 tablespoons of oil in a large skillet over medium-high heat. 
  4. Add the eggplant to the oil, a few slices at a time, in one even layer. Saute, turning as needed, until the eggplant is lightly browned. (about 3-4 minutes per side). 
  5. Transfer pieces to a plate lined with napkins or a rack set on a baking sheet to drain excess water while you saute the remaining eggplant. 
  6. Set it aside and prepare the meat sauce and cheese sauce. 

To prepare “meat” sauce 

  1. Heat 1-2 tablespoons of oil in a pot over medium-high heat. Add the onions, garlic, and carrots, and saute until tender, about 15 minutes.
  2. Add the plant-based ground and cook for 8-10 minutes until slightly browned. Add the dried spices and tomato paste, cook until the spices become aromatic.
  3. Deglaze with the red wine then add the fresh tomatoes and stock. Simmer for 15 minutes until thick. Set aside and keep warm. 

To prepare cashew cream sauce

  1.  Add cashews into small bowl and submerge in boiling water.
  2. Soak for 15 minutes. Drain and add to blender with remaining ingredients and 1 cup of plant-based milk.
  3. Blend sauce with increasing speed and add milk until sauce is thick and smooth.
  4. Season with salt and pepper.

To build moussaka

  1. Add breadcrumbs to deep, rectangular baking dish.
  2. Place half of the eggplant slices over the breadcrumbs. 
  3. Add the meat sauce and spread it into an even layer. 
  4. Add the remaining eggplant in an even layer over the meat sauce. 
  5. Pour your creamy cashew cheese sauce over the eggplant and top with a layer of plant-based parmesan. 
  6. Bake in a 375 Degree oven, uncovered until the cheese sauce is golden brown (about 30 minutes). 
  7. Allow to cool for 10 minutes before cutting.

  • 2 lb eggplant, peeled and sliced into ¼-inch rounds 
  • ½ cup olive or avocado oil
  • ¾ cup plain bread crumbs
  • 1 cup plant-based parmesan

For meat sauce

  • 2 cups yellow onion, diced
  • 1 cup carrots, small diced
  • 1 lb Better Balance Ground
  • 1 tbsp minced garlic
  • 1 ½ cup Roma tomatoes, small diced
  • ¼ cup dry red wine
  • ½ cup vegetable stock (unsalted)
  • ½ tsp ground cloves
  • 2 tsp ground cinnamon
  • 1 bay leaf
  • ½ tsp ground allspice
  • 2 tbsp lemon juice
  • Ground black pepper & kosher salt to taste

For cheese sauce


  • 1 ½ cups raw cashews, chopped
  • 3 cups boiling water
  • 6 tbsp nutritional yeast
  • 1.5 tbsp rice vinegar or apple cider vinegar
  • 1 garlic clove
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp nutmeg
  • 1 - 1.5 cups unsweetened plant-based milk