Dairy-Free Chicken Moussaka (Oat Milk Béchamel)
Love moussaka but lactose-intolerant? Here's a dairy-free chicken moussaka recipe you must try. It's just as delicious!
Equipment
Large baking tray (or two standard trays for the eggplant)
Large deep skillet or wide saucepan
Heavy-bottomed saucepan for béchamel
Whisk
9x13 inch (33x23cm) baking dish
Instant-read thermometer
parchment paper
Ingredients
Meat Ingredients
1 lb ground chicken (minced chicken) - minced chicken, about 500 g
2 medium yellow onion - diced
2 medium carrot - finely diced
2 small zucchini - finely diced
5 cloves garlic - crushed
2 tablespoons dried marjoram
1 tablespoon mint - dried
5 large tomatoes - peeled and chopped
100 ml chicken stock (chicken broth or chicken bouillon) - chicken broth or chicken bouillon, ⅓ cup + 1 tablespoon
1 teaspoon salt - for meat sauce
1 teaspoon ground black pepper
4 large eggplants
2 tablespoons olive oil- 1 teaspoon salt - (fine) for eggplant
White Sauce Ingredients
3½ tablespoons margarine - (dairy-free) 50 g
5 tablespoons flour - (plain wheat) 40g- 2 cups oat milk - unsweetened ; 2 cups
5 medium eggs
1 tablespoon sesame seeds
1 pinch white pepper - to taste
1 pinch ground nutmeg
Instructions
Eggplant Instructions
- Preheat oven to 200°C / 392°F (180°C / 356°F fan-forced). Wash and slice the eggplants into 2-centimetre thick slices. Put the eggplants on a baking tray lined with parchment paper. Drizzle with olive oil and a tiny bit of salt. Now bake in the oven for about 45 minutes, turning over the slices every 15 minutes.4 large eggplants, 2 tablespoons olive oil, 1 teaspoon salt
- Now while the eggplant slices are in the oven, prepare the meat and white sauces.
Meat Sauce Instructions
- Heat a large deep skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a wooden spoon, until browned — about 5–6 minutes. Add the diced onions and stir until softened and lightly golden, about 4–5 minutes.1 lb ground chicken (minced chicken), 2 medium yellow onion
- Then add the finely diced carrots and zucchinis, stirring for a minute or two.2 medium carrot, 2 small zucchini
- Finally, add spices and crushed garlic followed by chopped tomatoes and broth. Leave the meat sauce to simmer for at least half an hour. Add salt and pepper to taste.5 cloves garlic, 2 tablespoons dried marjoram, 1 tablespoon mint, 5 large tomatoes, 100 ml chicken stock (chicken broth or chicken bouillon), 1 teaspoon salt, 1 teaspoon ground black pepper
White Sauce and Assembly Instructions
- In a heavy-bottomed saucepan, melt the dairy-free margarine at low heat.3½ tablespoons margarine
- Add the flour and whisk together. As the margarine melts into the flour and forms a smooth paste, begin whisking in small quantities of oat milk, making sure no lumps remain.5 tablespoons flour, 2 cups oat milk
- When all the oat milk has been incorporated, heat slowly over medium-low, stirring constantly, until the mixture thickens and begins to bubble gently. Remove from the heat and let it cool for 5–10 minutes, or until the sauce temperature falls below 80°C / 176°F (check with an instant-read thermometer).
- Now whisk in the eggs, adding and whisking in vigorously one at a time. Add salt, white pepper and nutmeg for flavour.5 medium eggs, 1 pinch white pepper, 1 pinch ground nutmeg
- Use a 9x13 inch (33x23cm) baking dish, lightly greased with dairy-free margarine or olive oil. Place the baked eggplant slices carefully on the bottom in two layers. Add the meat sauce, distributing it equally over the eggplant.4 large eggplants
- Finally, pour the white sauce evenly over the meat layer and sprinkle the sesame seeds on top. Bake at 190°C / 374°F (170°C / 338°F fan-forced) for 45–60 minutes, until the top is golden brown and the filling is bubbling at the edges. Let it rest for 15–20 minutes before slicing.1 tablespoon sesame seeds
Notes
Storage: Keeps in the fridge for up to 4 days in a covered container. Freeze individual portions for up to 3 months — note the béchamel may turn slightly grainy after thawing.
Make-Ahead: Assemble the full dish, cover tightly, and refrigerate overnight. Add 10–15 minutes to the bake time since it starts cold.
Substitutions: Unsweetened soy milk works as a 1:1 swap for oat milk. Almond or rice milk will work but produce a thinner sauce — add an extra ½ tablespoon of flour to compensate. Ground turkey is a direct swap for chicken. Dried oregano can replace marjoram 1:1.
Pro Tips: Let the béchamel cool below 80°C / 176°F before adding eggs. Use an instant-read thermometer to check — this single step is the difference between a silky sauce and scrambled eggs. Whisk each egg in one at a time and beat vigorously after each addition.
Resting: Let the baked moussaka rest for 15–20 minutes before slicing. This allows the layers to firm up and gives you clean, defined portions.
Serving Suggestion: Serve with a crisp Greek salad, warm pitta bread, or roasted lemon potatoes for a full taverna-style spread.
Nutrition
Serving: 1servingCalories: 361kcalCarbohydrates: 35gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 151mgSodium: 784mgPotassium: 1372mgFiber: 11gSugar: 19gVitamin A: 4167IUVitamin C: 30mgCalcium: 182mgIron: 3mg
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