Allergen Info
Why We Love Dairy-Free Moussaka
As the weather cools down, we start craving something warm and cozy for dinner, and our Hearty Dairy-Free Moussaka is just what we need! Shaun grew up around lots of delicious Greek food in Montreal because it has the second largest Greek community in Canada. In our college town, we found a Greek restaurant that became one of our go-to spots. But since most traditional Greek dishes aren’t safe for our son, Ryder, we knew we had to make a version he could enjoy at home. And that’s how this wheat- and dairy-free moussaka came to life!
This recipe might take a little longer, but trust us, it’s so worth it. And bonus: it makes great leftovers, so don’t be afraid to make a big batch! It’s hearty and comforting, but without leaving you feeling too stuffed. Perfect for those chilly nights!
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Our Dairy-Free, Wheat-Free Twist
Moussaka usually has both dairy and wheat, but we needed to adapt it for Ryder’s allergies. For this recipe, we use Miyoko’s Creamery Pourable Plant Milk Mozzarella instead of the traditional béchamel sauce. It’s dairy-free and wheat-free, and honestly, it’s perfect for baked recipes like this one. We even love it on our pizzas! While this version is great for anyone who can’t have dairy, wheat, or gluten, keep in mind that it’s not safe for those with tree nut allergies since it’s made from cashews.
A Quick Look at Moussaka’s History
Moussaka has been around for ages, with roots in the Mediterranean and Middle East. While it’s a Greek favorite today, you’ll find versions of it all over the region, from Turkey to Lebanon. The Greek version we know today, with layers of eggplant, meat sauce, and a creamy topping, got popular in the early 1900s, thanks to a Greek chef named Nikolaos Tselementes, who gave it a French twist. It’s a classic comfort food often served at family gatherings, celebrations, and Sunday dinners—a dish that brings people together!
Saving Time with Meal Prep
If you’re looking to save time, this moussaka recipe is a great candidate for meal prepping! One of the easiest ways to do this is by making the meat sauce ahead of time. You can cook up a big batch of the Greek Tomato Sauce with Ground Meat and freeze it in portions. Then, when you’re ready to make the moussaka, all you have to do is thaw and reheat the sauce while prepping the rest of the dish. It makes weeknight dinners a breeze and gives you all the comfort without the hassle!
Freezing the Dairy-Free Moussaka in Portions: Another great time-saving option is to assemble the moussaka and then cut it into individual portions before freezing. This way, you can grab a single serving whenever you want, and it’ll reheat quickly. Just wrap each portion tightly in plastic wrap and foil before freezing. When you’re ready to enjoy it, let the portions thaw in the fridge overnight and bake as usual.
Layering Techniques
Layering is key to our dairy-free moussaka! Here are a few tips to make sure each bite is perfectly balanced:
- Start with Sauce: Spread a thin layer of the meat sauce (or vegan alternative) on the bottom of the dish. This helps the eggplant stick and absorb some of the flavors.
- Alternate Layers: Place the pan-fried eggplant slices in an even layer on top of the sauce. Follow up with another layer of meat sauce, then a layer of Miyoko’s Pourable Mozzarella. Repeat until you’ve used all the ingredients.
- Finish Strong: End with a layer of the Pourable Mozzarella on top, which will bubble and brown beautifully during baking.
- Tip for Even Slices: When slicing the eggplant, try to keep the thickness consistent so the layers bake evenly and the texture is spot-on.
Preparing Dairy-Free Moussaka in Two Parts
This recipe is broken down into two main parts: the Greek Tomato Sauce with Ground Meat and the assembly of the Dairy-Free Moussaka. To make things easier, we recommend starting with the meat sauce first. The sauce simmers for about 30-40 minutes, so while it’s cooking, we get the eggplant sliced and pan-fried to maximize our time in the kitchen. The time it takes for the sauce to simmer and turn delicious should be enough to get the eggplant ready for layering. If you need more time, don’t worry, the sauce will be fine if it cooks longer. This step can also be done ahead of time!
Pro Tip: You can also make the meat sauce ahead of time and store it in the fridge for up to 3 days or freeze it for longer. This makes it even easier to whip up our dairy-free moussaka on a busy day!
Dairy-Free Moussaka Recipe: Part 1 (Greek Tomato Sauce with Ground Meat)
Ingredients
- 1 lb (450g) ground turkey (ground beef or lamb are most common, but ground pork or any other meat would work as well)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery rib, diced
- 1/2 red bell pepper, diced
- 1 large can (28 oz/800g) crushed tomatoes
- 5 tbsp tomato paste (Tomato Puree in UK)
- 1/2 cup red wine (optional)
- 2 cinnamon sticks (can be substituted with 1/2 tsp cinnamon powder)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 3 dried bay leaves (optional)
- 2 bouillon cubes (optional, we use Better Than Bouillon. 1 tsp is equivalent to 1 cube)
- 1/2 tsp salt (add more to taste)
- 1/2 tsp pepper (add more to taste)
- 1/2 tsp sugar (optional, to balance acidity)
- Fresh parsley, chopped (optional)
Instructions
Step 1: Dice Vegetables
- Slice all the vegetables—onions, carrots, red bell pepper, and celery—lengthwise into 1/4-inch thick sticks, then cut them crosswise into cubes for a perfectly small dice.
Step 2: Sauté the aromatics
- In a large pan, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, red pepper, and minced garlic. Cook until softened, about 7-8 minutes.
Step 3: Fry the tomato paste
- Add the tomato paste to the vegetables and cook for about 4-5 minutes until the paste darkens in color. This step deepens the tomato flavor and makes a noticeable difference.
Step 4: Brown the meat
- Add the ground turkey to the pan, breaking it up with a spoon. We prefer leaving some bigger bits of meat for added texture, but you can break it down more finely if you prefer a coarser or more silky texture—this is entirely personal preference. Cook until browned all over, about 7-8 minutes. If you’re using a higher-fat meat, drain off excess fat at this point.
Step 5: Add wine, spices, and bouillon
- Pour in the red wine (if using) and let it simmer until reduced by half, about 3 minutes.
- Stir in the cinnamon sticks (or 1/2 tsp cinnamon powder), oregano, thyme, bay leaves (if using), and bouillon cubes (if using).
Step 6: Tomato base
Add the crushed tomatoes. Bring the sauce to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.
Step 7: Remove cinnamon sticks and bay leaves
- Remove the bay leaves and the cinnamon sticks. Count them and make sure the same number come as went in. No one wants to chew on one of these by accident!
Step 8: Season and finish
- Taste and adjust the seasoning with salt and pepper as needed. A couple of minutes before the sauce is finished, add the fresh parsley (if using). If the sauce thickens too much, you can add a little water to reach your desired consistency.
Note:
- The sauce should be relatively thick and not too runny because we want the layers of the moussaka to stay together.
Dairy-Free Moussaka Recipe: Part 2 (Assembling the Moussaka)
Ingredients
- 4 lbs eggplant (aubergine), sliced lengthwise (rounds are also perfectly acceptable)
- Olive oil, for frying
- Salt, to taste
- Miyoko’s Pourable Mozzarella (as a béchamel substitute)
- Prepared Meat Sauce (link to separate recipe)
- 3/4 teaspoon sweet paprika, added to the sauce
- Fresh Flat Leaf / Italian Parsley or chives, for garnish (optional)
Instructions
Step 1: Prepare the Eggplant (Aubergine)
- Slice the eggplant lengthwise into ⅓-inch thick slices (rounds are also perfectly fine if preferred). Optional: Sprinkle each slice with a little salt and let sit for 15 minutes to release some of the moisture. We typically skip this step when making it ourselves.
- While the sauce is simmering, we get the eggplant sliced and pan-fried to maximize our time in the kitchen. The time it takes for the sauce to simmer and turn delicious should be enough to get the eggplant ready for layering. If you need more time, don’t worry, the sauce will be fine if it cooks longer. This step can be done ahead of time!
- Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
- Working in batches, pan-fry the eggplant slices for about 3 minutes on one side and 1 minute on the other, until they soften and start to get color. Remove and set the sliced eggplant to the side. Continue until all the eggplant is cooked.
Step 2: Assemble the Moussaka
- Preheat your oven to 350°F (175°C).
- In a large baking dish, start with a layer of the prepared meat sauce, spreading evenly over the bottom.
- Add a layer of the pan-fried eggplant slices on top of the sauce.
- Add another layer of the meat sauce over the eggplant, followed by a layer of Miyoko’s Pourable Mozzarella.
- Repeat the process, alternating between sauce, eggplant, sauce, and Pourable Mozzarella, until all the ingredients are used, finishing with a layer of the Pourable Mozzarella on top.
Step 3: Bake the Dairy-Free Moussaka
Place the assembled moussaka in the preheated oven and bake for 30-40 minutes, or until the top is bubbly and golden brown.
Let the dairy-free moussaka cool for 10-15 minutes before serving to help it set.
Step 4: Garnish and Serve
For a final touch, sprinkle freshly chopped Flat Leaf / Italian Parsley over the top just before serving. Chives also work wonderfully as a garnish. Adding a little green makes the dish look even more appetizing!
Vegan Moussaka Tips
Want to make a vegan version of this moussaka? No problem! Here are a few swaps you can make:
- Meat Substitute: Replace the ground turkey with lentils, crumbled tofu, or a plant-based ground meat substitute. Lentils are a great option because they hold up well and absorb the flavors of the sauce.
- Cheese Substitute: While we already use dairy-free Miyoko’s Pourable Mozzarella as a béchamel alternative, you can experiment with other vegan cheeses if you prefer. Just make sure it melts well for that classic creamy topping!
With these simple adjustments, you can enjoy all the deliciousness of moussaka while keeping it plant-based.
Meal Pairing Suggestions
Our Dairy-Free Moussaka is a hearty dish on its own, but pairing it with lighter sides can really round out the meal. Here are a few ideas:
- Greek Salad: A fresh salad with cucumbers, tomatoes, olives, and a dairy-free feta alternative makes for a refreshing contrast to the rich moussaka.
- Roasted Potatoes: Simple roasted potatoes with olive oil, lemon, and oregano are a perfect side that complements the Greek flavors.
- Tzatziki: If you’re looking for a creamy, cool pairing, whip up a dairy-free tzatziki using coconut yogurt, cucumber, garlic, and dill.
- Warm Pita Bread: For those who can have wheat, warm pita bread is great for scooping up the sauce. You can also offer a gluten-free pita option for those with dietary restrictions.
- Hummus: Pair this Dairy-Free Moussaka with our Spectacular 10 Minute Hummus with sliced veggies or chips as an appetizer.
We Hope You Enjoy This Recipe!
We hope you enjoy our Dairy-Free Moussaka as much as we have! It’s been a go-to comfort dish in our home, and we’d love to hear how it turns out for you. Drop us a comment on our Instagram to let us know how you made it your own or any creative twists you added. We can’t wait to see your results and hear your feedback!
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Dairy-Free Moussaka: A Comforting and Hearty Mediterranean Delight
Ingredients
- 1 lb 450g ground turkey (ground beef or lamb are most common, but ground pork or any other meat would work as well)
- Miyoko’s Pourable Mozzarella as a béchamel substitute
- 4 lbs eggplant aubergine, sliced lengthwise (rounds are also perfectly acceptable)
- 1 large onion diced
- 3 cloves garlic minced
- 1 carrot diced
- 1 celery rib diced
- 1/2 red bell pepper diced
- 1 large can 28 oz/800g crushed tomatoes
- 5 tbsp tomato paste Tomato Puree in UK
- 1/2 cup red wine optional
- 2 cinnamon sticks can be substituted with 1/2 tsp cinnamon powder
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 3 dried bay leaves optional
- 2 tbsp olive oil plus for frying
- 2 bouillon cubes optional, we use Better Than Bouillon. 1 tsp is equivalent to 1 cube
- 1/2 tsp salt add more to taste
- 3/4 teaspoon sweet paprika added to the sauce
- 1/2 tsp pepper add more to taste
- 1/2 tsp sugar optional, to balance acidity
- Fresh parsley chopped (optional)
Instructions
- Dairy-Free Moussaka Recipe: Part 1(Greek Tomato Sauce with Ground Meat)
- Dice Vegetables: Slice all the vegetables—onions, carrots, red bell pepper, and celery—lengthwise into 1/4-inch thick sticks, then cut them crosswise into cubes for a perfectly small dice.
- Sauté the aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, red pepper, and minced garlic. Cook until softened, about 7-8 minutes.
- Fry the tomato paste: Add the tomato paste to the vegetables and cook for about 4-5 minutes until the paste darkens in color. This step deepens the tomato flavor and makes a noticeable difference.
- Brown the meat: Add the ground turkey to the pan, breaking it up with a spoon. We prefer leaving some bigger bits of meat for added texture, but you can break it down more finely if you prefer a coarser or more silky texture—this is entirely personal preference. Cook until browned all over, about 7-8 minutes. If you’re using a higher-fat meat, drain off excess fat at this point.
- Add wine, spices, and bouillon: Pour in the red wine (if using) and let it simmer until reduced by half, about 3 minutes.
- Stir in the cinnamon sticks (or 1/2 tsp cinnamon powder), oregano, thyme, bay leaves (if using), and bouillon cubes (if using).
- Tomato base: Add the crushed tomatoes. Bring the sauce to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.
- Remove cinnamon sticks and bay leaves: Remove the bay leaves and the cinnamon sticks. Count them and make sure the same number come as went in. No one wants to chew on one of these by accident!
- Season and finish: Taste and adjust the seasoning with salt and pepper as needed. A couple of minutes before the sauce is finished, add the fresh parsley (if using). If the sauce thickens too much, you can add a little water to reach your desired consistency. Note: The sauce should be relatively thick and not too runny because we want the layers of the moussaka to stay together.
- Dairy-Free Moussaka Recipe: Part 2 (Assembling the Moussaka)
- Preheat your oven to 350°F (175°C).
- Prepare the Eggplant (Aubergine): Slice the eggplant lengthwise into ⅓-inch thick slices (rounds are also perfectly fine if preferred). Optional: Sprinkle each slice with a little salt and let sit for 15 minutes to release some of the moisture. We typically skip this step when making it ourselves.
- While the sauce is simmering, we get the eggplant sliced and pan-fried to maximize our time in the kitchen. The time it takes for the sauce to simmer and turn delicious should be enough to get the eggplant ready for layering. If you need more time, don’t worry, the sauce will be fine if it cooks longer. This step can be done ahead of time!
- Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
- Working in batches, pan-fry the eggplant slices for about 3 minutes on one side and 1 minute on the other, until they soften and start to get color. Remove and set the sliced eggplant to the side. Continue until all the eggplant is cooked.
- In a large baking dish, start with a layer of the prepared meat sauce, spreading evenly over the bottom.
- Add a layer of the pan-fried eggplant slices on top of the sauce.
- Add another layer of the meat sauce over the eggplant, followed by a layer of Miyoko’s Pourable Mozzarella.
- Repeat the process, alternating between sauce, eggplant, sauce, and Pourable Mozzarella, until all the ingredients are used, finishing with a layer of the Pourable Mozzarella on top.
- Bake the Moussaka: Place the assembled moussaka in the preheated oven and bake for 30-40 minutes, or until the top is bubbly and golden brown.
- Let the moussaka cool for 10-15 minutes before serving to help it set.
- Garnish and Serve: For a final touch, sprinkle freshly chopped Flat Leaf / Italian Parsley over the top just before serving. Chives also work wonderfully as a garnish. Adding a little green makes the dish look even more appetizing!
Common Questions (FAQ)
Does moussaka contain dairy?
Traditional moussaka typically contains dairy, mainly in the béchamel sauce used as the top layer. The béchamel sauce is made from butter, milk, and flour, often with added cheese, which contributes to the creamy texture.
However, it can be made dairy-free by substituting the béchamel with alternatives like plant-based milk or dairy-free cheeses. For example, in our version of moussaka, we’re using Miyoko’s Pourable Mozzarella as a dairy alternative instead of the traditional béchamel.
What’s the difference between Greek lasagna and moussaka?
Moussaka and Greek lasagna (pastitsio) are both baked casseroles, but moussaka is layered with eggplant (or other vegetables), ground meat, and topped with béchamel, giving it an earthy Mediterranean flavor with spices like cinnamon and allspice.
In contrast, pastitsio uses pasta (such as bucatini or penne) as its base, with a ground meat sauce flavored with cinnamon or nutmeg, making it similar to lasagna but with a Greek twist. Moussaka highlights vegetables, while pastitsio emphasizes pasta, creating different textures and flavors.
Does moussaka contain cheese?
Yes, traditional moussaka typically contains cheese, as it is often incorporated into the béchamel sauce that tops the dish. The béchamel is made with butter, milk, and flour, and cheese like Parmesan or kefalotyri is sometimes added for extra flavor. However, dairy-free versions can be made using plant-based cheese or milk alternatives to suit dietary needs, just like our Dairy-Free Moussaka recipe.
What is vegetarian moussaka made of?
Vegetarian moussaka is typically made from layers of roasted or sautéed vegetables, such as eggplant, zucchini, and potatoes, replacing the traditional meat layer. The vegetable layers are often combined with a tomato-based sauce, seasoned with spices like cinnamon and oregano for a rich flavor. It is then topped with a béchamel sauce, which can be made with butter, milk, and flour, or a dairy-free alternative. Some versions also include lentils or plant-based protein as a substitute for meat, providing extra texture and protein.
