Vegan Moussaka Recipe with Eggplant and Red Bell Pepper

Serving for 4 people 

Time to Cook: 1 hour and 20 Minutes 


  • 1 large eggplant, sliced into rounds
  • 1 red bell pepper, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 large potato, sliced into rounds
  • 1 Pound of Ground BeyondMeat
  • Salt and pepper, to taste
  • 1 tsp cumin
  • 4 tbsp olive oil
  • Cilantro 


  • Preheat the oven to 375°F.
  • In a large frying pan, heat 2 tbsp of olive oil over medium-high heat. Add the sliced eggplant and potato and fry until golden brown on both sides. 
  • Remove the eggplant and potato from the pan and set aside. 
  • In the same pan, add the remaining 2 tbsp of olive oil and sauté the diced onion and minced garlic until softened and fragrant. Add the BeyondMeat and stir to cook for 10 mins
  • Add the diced tomato and sliced red bell pepper to the pan and cook until the vegetables are tender. 
  • In a bowl, make the bechamel sauce season with salt, pepper, and cumin. Follow this article for detailed steps
  • In a baking dish, layer the fried eggplant and potato at the bottom. 
  • Pour the sautéed vegetables, BeyondMeat over the eggplant and potato. 
  • Pour the bechamel mixture over the vegetables. 
  • Cover the dish with foil and bake in the preheated oven for 45 minutes. 
  • Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the vegetables are tender.
  • Garnish with Cilantro 

Remove from the oven and let cool for a few minutes before serving. Enjoy a delicious and healthy vegetarian moussaka with crispy eggplant and tender red bell pepper.

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