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