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Vegan casserole

Vegan Vegetable Casserole

This Vegan Vegetable Casserole makes an excellent Christmas table main dish. We have made this creamy dish the centerpiece of our Holiday dinner and is now considered a staple of our feast.
5 from 6 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course, Sides
Cuisine Gluten-Free, Greek, Plant-based, Vegan, Vegetarian
Servings 9 Servings
Calories 341 kcal



  • 2 sweet potatoes medium, very thinly sliced
  • 2 eggplants medium, very thinly sliced
  • 2 tablespoons sea salt coarse
  • 3 tablespoons olive oil extra-virgin

Lentil stew

  • 8 ounces lentils
  • 5 ounces spring onions chopped
  • 3 ounces celery chopped
  • 3 ounces fennel chopped
  • 2.5 ounces leek chopped
  • 3 garlic cloves chopped
  • 4 tablespoons tomato paste
  • 3 teaspoons oregano dried
  • 1 sprig rosemary chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon cinnamon ground
  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon sea salt adjust to taste
  • ½ teaspoon black pepper adjust to taste

Vegan Bechamel Sauce

Optional to serve:


  • Soak the lentils for 15 minutes in warm water.
  • Preheat the oven to 400º F (200ºC).
  • Lay the eggplant and sweet potato slices on an oiled pan.
  • Sprinkle lightly with sea salt and roast in the oven for 10 minutes.
  • Make the lentil stew by heating the oil in a saucepan.
  • Add the chopped onion, leek, celery, fennel, garlic. Sautee for 5 minutes and add the lentils and 30 fl oz of water.
  • Add the tomato puree, nutritional yeast, and spices.
  • Stir until the lentils are soft, but don’t let them lose their shape. It should take about 15 minutes. The stew should be on the drier side but still creamy.
  • Line up your eggplant and sweet potatoes and along with your lentils.
  • Oil a pan where you are going to assemble the casserole.
  • Start making the bechamel by melting the margarine on a saucepan and adding the flour.
  • When it starts to brown, cook it for 1 minute more and add the vegetable milk.
  • Stir with a whisk until it starts to get creamy. Add the nutmeg, salt, and pepper. This sauce gets sticky very quickly, so; you should make it just when everything is ready to assemble. It all should take no more than 20 minutes.
  • Reduce the oven temperature to 350ºF (175ºC).
  • Start assembling the dish by arranging the eggplant and sweet potato slices in the bottom of a medium baking pan.
  • Continue by laying a layer of lentil stew, followed by a layer of bechamel sauce.
  • Add another layer of sweet potatoes, then eggplants, lentils, and finish with bechamel sauce.
  • Optionally top with grated vegan parmesan or regular one for a vegetarian version.
  • Bake for 35-40 minutes. Test to see if the sweet potatoes are tender by inserting a sharp knife down through the center. Remove from the oven and leave to cool for 30 minutes before serving.



If unsure about the cinnamon, you can either skip it or add a tiny pinch to the already prepared lentil stew and try it before you put in the whole stew. I totally recommend it; it takes it to another level, but understand lots of people don’t fancy cinnamon.
Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro
  • United States (California) - Red with barrel - Merlot (Napa Valley)
  • Spain - Red wine aged in barrel - Rioja (Tempranillo, Garnacha, and others)
  • France - Red aged in barrel - Burgundy (Pommard Village or Pommard Premier Cru)


Calories: 341kcalCarbohydrates: 43gProtein: 13gFat: 14gSaturated Fat: 2gTrans Fat: 1gSodium: 2167mgPotassium: 977mgFiber: 16gSugar: 9gVitamin A: 7864IUVitamin C: 12mgCalcium: 219mgIron: 4mg
Keyword casserole, moussaka
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