Go Back Email Link
+ servings
Vegan pastichio (Νηστίσιμο παστίτσιο)
Print Recipe Pin Recipe Share on Facebook
5 from 1 vote

Vegan Pastichio

A plant-based version of the classic Greek recipe, Vegan Pastichio (or pastitsio).
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: Greek
Keyword: #greeklentenrecipes, Easy pasta
Servings: 10 servings
Author: Mia Kouppa

Equipment

  • Lasagna baking pan

Ingredients

For the vegetable mixture:

  • 2 spring onions chopped
  • 1 cup grated carrot
  • 1/4 cup chopped parsley
  • 2 medium onions, diced into small pieces
  • 1/3 cup red pepper, finely chopped
  • 1 cup Greek olive oil
  • 2 tbsp + 1 ½ teaspoons red wine
  • 1 teaspoon dried Greek oregano
  • 2 cups dry (dehydrated) ground soy
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 ½ cups tomato sauce or tomato juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 vegetable bouillon cube
  • 2 teaspoons tomato paste
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3 cups boiling water

For the pasta:

  • 500 grams Misko #2 pastichio pasta see notes
  • 1 tbsp salt
  • 2 tbsp Greek olive oil

For the bottom of the pan:

  • 1 tbsp vegan margarine
  • 2 tbsp tomato sauce or tomato juice

For the bechamel:

  • 1/2 cup vegan margarine
  • 1/3 cup vegetable oil
  • 1 ½ cup flour
  • 1/4 teaspoon salt
  • 2 cups + 100 mL soy milk (natural, unflavoured, unsweetened)
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 tbsp Greek olive oil, for drizzling

Instructions

  • In a large pot combine the spring onions, grated carrot, chopped parsley, onions, red pepper and 1 cup of Greek olive oil.  Saute over medium high heat for approximately 10 minutes, until vegetables are softened and onion is translucent and slightly caramelized. Stir regularly.
  • Add red wine, oregano and saute for 2 – 3 minutes.
  • Add the dry (dehydrated) ground soy, bay leaves, cinnamon sticks and saute for an additional 5 minutes.  Stir regularly.
  • Add the tomato sauce, ground black pepper, garlic powder, salt, vegetarian bouillon cube, tomato paste, nutmeg, ground cinnamon and boiling water and cook for another 15 minutes. Stir regularly.
  • Meanwhile, bring a pot of water to a boil.  Add 1 tablespoon salt to the water and when it comes to a boil add 500 grams of #2 Misko pastichio pasta.  Cook according to package directions, until you can easily bite through them.  They should be al dente; not super soft.
  • Drain pasta and return to pot.  Add 2 tablespoons olive oil to the noodles. Add 6 heaping tablespoons of the vegetable mixture to the noodles and mix thoroughly.
  • Take baking pan.  Grease it with 1 tablespoon vegan margarine and coat it with 2 tablespoons tomato sauce.
  • Add pasta to the baking pan. Top with the remaining veggie mixture.
  • To make béchamel, heat 1/2 cup margarine and 1/3 cup vegetable oil in a saucepan.   Add 1 ½ cups all-purpose flour and 1/4 teaspoon salt.  Mix until margarine has melted and then add 2 cups + 100 mL of soy milk.  Stir constantly with a wooden spoon or whisk.  Cook over medium heat for approximately 8 – 10 minutes.  The béchamel sauce will be somewhat lumpy…don’t worry about that too much.  It will also be quite thick.  Add grated nutmeg.  Stir to combine.
  • Top the pasta and vegetable layers with the béchamel.  Drizzle about 1/2 tablespoon olive oil on top of béchamel.  Bake, uncovered, for approximately one hour at 400 degrees Fahrenheit in lower third of oven.
  • Enjoy!

Notes

If you cannot find the Pastitsio pasta, you may use penne pasta.