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–+ servings
Vegan Pastitsio

Mouthwatering Vegan Pastitsio That'll Make You Forget Meat

Indulge in Vegan Pastitsio, a comforting Greek casserole combining mushroom-lentil ragu and creamy béchamel.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 250 g Pasta Substitute with gluten-free pasta if desired.
  • 1 tbsp Salt Essential for boiling water.
For the Ragu
  • 4 tbsp Olive Oil Use any neutral oil if preferred.
  • 1 Onion, finely chopped Shallots can be a substitute.
  • 3 cloves Garlic, minced Fresh is best, but garlic powder works too.
  • 2 tsp Ground Cinnamon Substitute with nutmeg for a different flavor.
  • 1 tsp Ground Allspice Can be omitted or replaced with mixed spice.
  • 1 tsp Smoked Paprika Regular paprika can be substituted.
  • 1 tbsp Tomato Paste No direct substitute; more fresh tomatoes can be used.
  • 2 tsp Soy Sauce or Tamari Coconut aminos are a soy-free option.
  • 1 tbsp Balsamic Vinegar Red wine vinegar can be a substitute.
  • 400 g Chopped Tomatoes Fresh tomatoes are great when in season.
  • 200 g Mushrooms, finely chopped Use different mushrooms or lentils as substitutes.
  • 100 g Cooked Lentils Can replace with beans or chickpeas.
  • Salt & Pepper Essential for seasoning; adjust to taste.
For the Béchamel
  • 4 tbsp All-Purpose Flour Gluten-free flour is an alternative.
  • 500 ml Plant Milk Soy or oat; almond or coconut milk can be used.
  • 2 tbsp Nutritional Yeast Omit if not available.
  • pinch Ground Nutmeg Replace with a touch of cinnamon for variation.
  • Vegan Parmesan or Breadcrumbs (optional) Use regular breadcrumbs if not concerned about vegan dietary needs.

Equipment

  • large pot
  • colander
  • large skillet
  • Medium saucepan
  • whisk
  • baking dish

Method
 

Step-by-Step Instructions
  1. Cook the pasta by bringing a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water, then set aside.
  2. Prepare the Vegan Ragu by heating olive oil in a skillet and sautéing onion until translucent. Add garlic, spices, tomato paste, soy sauce, balsamic vinegar, chopped tomatoes, mushrooms, and lentils. Simmer for 20-25 minutes.
  3. Make the Vegan Béchamel by heating olive oil in a saucepan, whisking in flour to form a roux. Gradually add plant milk, whisking until thickened. Stir in nutritional yeast, nutmeg, and season to taste.
  4. Assemble the dish by layering half of the cooked pasta in a baking dish, adding the ragu, topping with remaining pasta, and finally, the béchamel.
  5. Bake in the oven at 180°C (355°F) for 30-35 minutes until golden and bubbling. Let it rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 3mgIron: 15mg

Notes

Make this dish ahead of time for even deeper flavors. Store leftovers in airtight containers for up to 3 days.

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