Vegan pastitsio

The classic taste of pastitsio, now in a vegan version! Discover our recipe for pastitsio with vegan minced meat that retains all the authentic flavours and aromas of Greek cuisine.

Ingredients:

For the pasta:

• 300 g pasta for pastitsio (no. 2)
•  Salt
•  1 tablespoon of vegan butter
•  2 tbsp olive oil

For the béchamel:

•  5 tbsp vegan butter
•  100 g all-purpose flour
•  630 g oat or soy milk
•  ¼ teaspoon grated nutmeg
•  2 tsp lemon juice
• Salt and pepper

For the filling:

• 500 g Beyond Mince (vegan minced meat)
• 3 tbsp olive oil
• 1 cup lentils (cooked)
• 3 chopped onions
•  2 cloves of garlic
•  2 tablespoons tomato paste
• ½ cup of red wine
•  2 teaspoons of bouillon powder
•  400 g chopped tomatoes
•  1 tsp ground cinnamon
• ½ tsp ground cloves
•  1 teaspoon dried thyme
•  30 g fresh parsley
•  1 teaspoon of sugar
• 2 bay leaves
• salt and pepper

Execution:

Vegan filling

1. Heat the oil in a large saucepan and cook the vegan mince until browned, then add the onion and garlic.
2. Cook until the onions are clear and then add the spices (cinnamon, cloves), sugar, tomato paste and broth powder.
3. Cook for a few seconds until the spices start to become fragrant and then stir in the red wine.
4. Add the tomatoes, cooked lentils and herbs (thyme, bay leaf, parsley). Season with salt and pepper. Simmer uncovered over low heat for about 20 minutes or until most of the liquid has evaporated.
5. Taste and adjust seasonings as needed, then remove from heat.

Spaghetti:

1.  Cook for two minutes less than the package instructions.
2. Drain the pasta and transfer to a bowl. Add the vegan butter and mix well.

Vegan Besamel:

1. In a saucepan over low heat, add the vegan butter until it melts.
2. Slowly add the flour. Stir constantly. Cook for about a minute until browned.
3. Add the milk (soy or oat milk) a little at a time and stir quickly to keep it from cutting. Stir constantly while the sauce starts to thicken.
4. Then add the nutmeg, lemon juice, salt and pepper.

Assemble and bake:

1. Add the pasta to a baking pan. Place them in the same direction for a more uniform result.
2. Add the vegan filling and spread evenly.
3. Pour in the béchamel and spread evenly.
4. Place in oven and bake for 45 minutes to 1 hour until lightly browned.
5. Let the pastitsio cool for about 15 minutes and serve.

Source: From The Comfort Of My Bowl