Name: Vegan Pastitsio
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Greek
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

Ingredients

Scale

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

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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:

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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.

Author: dani
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