Why This Recipe Works
Vegan Pastitsio is a plant-based take on a classic Greek dish, and it truly hits the mark. This recipe cleverly recreates the comforting texture and rich flavors of traditional pastitsio, using alternative ingredients that everyone can enjoy. The layers of pasta, savory ‘meat’ sauce, and creamy bechamel sauce work together harmoniously, ensuring each bite bursts with flavor. By using lentils and mushrooms, we achieve a meaty texture that is satisfying, while the spices bring warmth and depth to each mouthful. Plus, the bechamel sauce, made from soy milk and cornstarch, provides that luscious creaminess without the dairy. It’s a delicious and healthy option that retains the essence of the original dish.
Why You’ll Love This Vegan Pastitsio (Greek Pasta Bake)
You’ll love this Vegan Pastitsio not just for its great taste but also for its flexibility. Whether you’re serving it at a dinner party or simply enjoying a weeknight meal, it can be a hit with both vegans and non-vegans alike. The rich, layered flavors evoke memories of Greek feasts, while also providing nourishment you can feel good about. With ingredients you can find easily and a straightforward preparation process, this dish becomes a practical yet indulgent choice. Furthermore, you can customize it according to your preferences, making it a perfect fit for gatherings or just a comforting dinner at home.
Ingredients for Vegan Pastitsio (Greek Pasta Bake)
- 200g dried pastitsio noodles or macaroni (gluten-free if needed)
- 1 medium brown onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon ground cinnamon
- Extra virgin olive oil, as needed
- 2 cups large mushrooms, finely chopped
- 400g canned brown lentils, drained
- 400g canned crushed tomatoes
- ¼ cup tomato paste
- ¼ cup walnuts (or pecans, sunflower seeds; alternatively, use more lentils or mushrooms), finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar (or sugar/coconut sugar, to taste, optional)
- Salt and pepper, to taste
- ½ cup (55g) cornstarch / corn flour
- 2 ½ cups (625g) soy milk (or other dairy-free milk)
- 400g canned butter beans (lima beans)
- ¼ cup nutritional yeast
- 2 teaspoons white miso paste
- 1 teaspoon onion powder
- Pinch of ground nutmeg
- 2 tablespoons extra virgin olive oil or vegan butter (optional)
- Salt and pepper, to taste
Cooking the Pasta
Preparing the Pasta
- Preheat your oven to 350°F (180°C).
- Bring a large pot of water to a boil. Add the pasta and cook for 5 minutes, which is a couple of minutes less than what the package says. After cooking, drain and rinse it under cold water.
Making the Vegan ‘Meat’ Sauce
Sautéing the Aromatics
- In a large saucepan over high heat, add the chopped onion, garlic, oregano, thyme, cinnamon, and a splash of olive oil if you like. Sauté everything for about 5 minutes, until you can smell those lovely aromas.
Adding the Mushrooms
- Now, toss in the chopped mushrooms and let them cook for another 5-10 minutes. You want to cook them until their liquid evaporates, intensifying their flavor.
Completing the Sauce
- Next, stir in the lentils, crushed tomatoes, tomato paste, and nuts. Add the soy sauce, balsamic vinegar, salt, and pepper too. Cook this fabulous mixture for about 10 minutes until it thickens up nicely. After this, set it aside.
Preparing the Vegan Bechamel
Creating the Base
- In another large saucepan over medium heat, whisk together the cornstarch and 1 cup of soy milk until it’s smooth. Keep stirring constantly until it thickens up.
Blending the Fillings
- Add the remaining soy milk, butter beans, nutritional yeast, miso paste, onion powder, and nutmeg. Blend it with an immersion blender until everything is smooth. Heat once more until it thickens.
Assembling the Vegan Pastitsio
Layering the Ingredients
- Grab a large casserole dish and spread the cooked pasta in the bottom. Mix in ½ cup of the bechamel sauce.
- Now, layer on the vegan ‘meat’ sauce, flattening it out nicely.
- Pour the remaining bechamel sauce over the top and smooth it out evenly.
Baking the Pastitsio
- Place the casserole in the preheated oven and bake for 50 minutes. You want the top to be golden brown. Serve it hot, or let it cool down to room temperature for a different experience.
Serving Suggestions
For a well-rounded meal, pair your Vegan Pastitsio with a fresh Greek salad or some roasted vegetables. The crunch of the salad complements the creamy textures of the pastitsio beautifully.
Tips for Success
- When cooking the pasta, keep it slightly undercooked. This way, it won’t turn mushy while baking.
- Using high-quality ingredients dramatically enhances the flavor.
Variations
Feel free to mix it up with different beans or lentils. You could also throw in some spinach or other veggies for an extra nutrition boost.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. If you have more than you can eat, freeze individual portions for up to a month.
Pairing Ideas
To enhance your meal experience, serve this dish with a side of garlic bread or pour yourself a glass of red wine.
FAQs
- Can I use a different type of pasta?
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Absolutely! Feel free to choose any pasta shape you love, including gluten-free options.
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Is this dish suitable for meal prep?
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Yes, it’s perfect for that! You can prepare it in advance and store it in the fridge or freezer without issue.
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What can I use instead of nutritional yeast?
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You can use vegan cheese instead or simply omit it for a unique flavor twist.
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Can I add vegetables to the meat sauce?
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Definitely! Chopped bell peppers or zucchini would fit in beautifully.
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How long can I store leftovers?
- Store leftovers in the fridge for up to 3 days or freeze for a month.
This Vegan Pastitsio is not just a meal; it’s an experience. It wraps you in warmth and a sense of community, all the while inviting everyone at your table to share in its goodness. It’s more than a dish; it’s a way to bring friends and family together over something deliciously wholesome. Enjoy the comforting embrace of Vegan Pastitsio and let it become a staple in your recipe rotation!
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Vegan Pastitsio
This Vegan Pastitsio brings the classic Greek flavors to your table with layers of pasta, a savory lentil and mushroom sauce, and a creamy bechamel. It’s perfect for any occasion, whether you’re hosting a dinner party or enjoying a casual weeknight meal!
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
- 200g dried pastitsio noodles or macaroni (gluten-free if needed)
- 1 medium brown onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon ground cinnamon
- Extra virgin olive oil, as needed
- 2 cups large mushrooms, finely chopped
- 400g canned brown lentils, drained
- 400g canned crushed tomatoes
- ¼ cup tomato paste
- ¼ cup walnuts (or pecans, sunflower seeds; alternatively, use more lentils or mushrooms), finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar (or sugar/coconut sugar, to taste, optional)
- Salt and pepper, to taste
- ½ cup (55g) cornstarch / corn flour
- 2 ½ cups (625g) soy milk (or other dairy-free milk)
- 400g canned butter beans (lima beans)
- ¼ cup nutritional yeast
- 2 teaspoons white miso paste
- 1 teaspoon onion powder
- Pinch of ground nutmeg
- 2 tablespoons extra virgin olive oil or vegan butter (optional)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (180°C).
- Boil pasta for 5 minutes, drain and rinse with cold water.
- Sauté onion, garlic, oregano, thyme, cinnamon in olive oil for 5 minutes.
- Add mushrooms and cook until liquid evaporates.
- Stir in lentils, crushed tomatoes, tomato paste, nuts, soy sauce, balsamic vinegar, salt, and pepper. Cook for 10 minutes.
- Whisk cornstarch and 1 cup soy milk in another saucepan, stirring until thickened.
- Blend in remaining soy milk, butter beans, nutritional yeast, miso paste, onion powder, and nutmeg. Heat until thick.
- Layer cooked pasta, vegan 'meat' sauce, and bechamel sauce in a casserole dish.
- Bake for 50 minutes until golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cook the pasta slightly undercooked to prevent mushiness while baking.
Use high-quality ingredients for enhanced flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 12
- Protein: 15
- Cholesterol: 0
