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Hi friends! How are you? Hope you are doing great! Since I am a pasta lover I thought we would see today how we can make the best ever vegan pastitsio! Pastitsio is the Greek version of lasagna. One layer of thick pasta, one layer of delicious bolognese sause and one layer of bechamel sause! Scrumptious, filling and hearty! This is what I call a traditional Greek comfort food! What do you say?
THE BEST EVER VEGAN PASTITSIO – GREEK RECIPES
Course: MAIN COURSE, MOCK MEATS, PASTACuisine: GreekDifficulty: 3/58
servings20
1
hour20
minutesScrumptious, filling and hearty! Greek comfort food at its best!
Ingredients
- For the Bolognese
120 gr vegetable protein TVP (soy mince) dry (about 330 gr soaked)
1 onion chopped
1 carrot cubbed
1 garlic clove finely chopped
1/3 cup red wine (dry)
1 cinnamon stick
2 bay leaves
1/4 tsp ground clove
1 generus pinch all spice
1/4 tsp paprika
1/4 tsp smoked paprika
1 tsp oregano
1 pinch cumin
250 ml tomato sauce
375 ml water
2 tsp vegetable stock powder
Black pepper to taste
1 tsp molasses
- For the bechamel sauce
60 gr vegan butter
2 tbsp olive oil
3.5 tbsp all purpose flour
500 ml plantbased milk
3/4 tsp salt
1 pinch nutmeg
White pepper to taste
2 tbsp nutritional yeast
70 gr vegan cheese
- Rest of the ingredients
250 gr pasta for pastitsio or the pasta of your choice
1/2 tbsp salt
Olive oil
50 gr vegan cheese
30 gr vegan feta cheese
Directions
- For the Bolognese
- Soak the TVP in hot water for about 10 minutes. Rinse and drain the TVP as dry as possible.
- In a non stick pan over medium – high heat add some sesame oil. Once hot add the TVP and sa te until golden. Add in the pan some olive oil and then the onion and the carrot and saute for about 10 – 15 minutes. Add the garlic and saute for an additional 2 minutes.
- Pour in the wine and once the alcohol has evaporated add the cinnamon stick, the bay leaves and all the rest of the spices and stir.
- Add the tomato sauce, plus 250 cup of water, the vegetable stock powder, the eblack pepper and the molasses and stir. Cover, lower heat and let simmer for about 5 – 10 minutes.
- Add the rest of the water (we want it to be juicy), adjust the salt to taste, stir and remove from heat.
- Prepare the pasta acoording instructions.
- For the bechamel sauce
- In a pot over medium heat add the butter and the olive oil. Once the butter is melted and hot add the the flour and stir. Saute for about 4 minutes. Add gradually the plantbased milk and constantly stir. Add the salt, the pepper, and the nutmeg. Once thick add turn the heat off add the nutritional yeast and the cheeses. Stir to combine.
- Assemble the pastitsio
- Preheat the oven at 180°C. In an oven tray (27 x 19 cm) add the pasta and sprinkle over it the cheeses. Spread in one layer the bolognese, and last add the bechamel sauce. Spread evenly using a spatula. Bake for about 25 – 30 minutes.
- Before serving let cool for 45 minutes.
Notes
- We want the bolognese to be juicy so it can blend with the pasta.
If you have any questions or just want to just want to say hi drop your comment below.
Happy cooking!
