Blog

Vegan Greek Pastitsio (Baked pasta)

Ingridients:

Ingredients:
For vegan Greek Pastitsio:
- 500 g pasticcio pasta
- 250 g grated vegan parmesan
- Breadcrumbs

For the vegan mince substitute:
- 500 g green small lentils BioAgros
- 250 g white mushrooms
- 2 onions
- 3 cloves garlic
- 2 carrots
- 500 ml tomato juice
- 200 ml water from the pasta
- 5 tbsp. olive oil
- 1 tbsp. salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. smoked paprika
- 1 tsp. tomato paste
- 1 tsp. sugar
- 30ml red wine
- Pepper

For the béchamel:
- 500 ml oat plant-based drink
- 500 ml soy plant-based drink
- 85 ml olive oil
- 90 gr flour for all purposes
- 3 tbsp. nutritional yeast
- 1/4 tsp. nutmeg
- 1 tbsp. salt
- Pepper

Method

Boil the pasta and lentils according to the instructions on the package.
Peel the mushrooms, onions, garlic cloves and carrots and chop them up.
In a saucepan pour the olive oil and sauté the mushrooms, onions and carrots for 4-5 '. Add the garlic and continue for 1 '.
Deglaze it with wine.
Add the lentils (boiled), spices, sugar and tomato paste and mix well.
Then add the tomato juice and the water we have kept from the pasta and mix.
Reduce the temperature to medium, close the lid and let the sauce “rest” for about 15 '.
Pour the olive oil in a saucepan over medium heat, add the flour and mix.
Gradually add the plant-based drinks and the rest of the ingredients and stir constantly without stopping at all, until the mix become creamy.
In a pan, put the pasta, the vegan mince substitute and finally the béchamel in layers.
Add the breadcrumbs and extra grated vegan parmesan on top.
Bake at 180°C for about 45 '.
Wait for it to cool down a bit, serve and enjoy!

Recipe from: https://whenhelencooks.com