Vegan Pastitsio

If you’re a fan of Mediterranean flavors, then Vegan Pastitsio is about to become your new favorite comfort food! This plant-based take on the classic Greek pastitsio is rich, hearty, and full of bold flavors. With layers of tender pasta, savory vegan “meat,” and a creamy béchamel sauce, it’s everything you love about the original—just without the dairy and meat! Whether you’re serving it for a family dinner or a special occasion, this vegan version is sure to impress everyone at the table.

Why You’ll Love Vegan Pastitsio

• Layers of Flavor: Just like the traditional recipe, this dish features layers of perfectly cooked pasta, savory lentils or plant-based meat, and a smooth, velvety béchamel sauce.
• Comfort Food Classic: It’s the ultimate comfort food! Hearty, flavorful, and filling—this is a meal that everyone will love, whether they’re vegan or not.
• Meal Prep Friendly: You can make this ahead of time, and it reheats wonderfully. It’s perfect for leftovers and also freezes well.
• Perfect for Special Occasions: Serve this as a show-stopping dish for dinner parties, holidays, or any gathering. It’s just as impressive as it is delicious.

Ingredients

For the Vegan Pastitsio, you’ll need:

For the Pasta Layer:

• Pasta: Traditional pastitsio calls for tubular pasta (like ziti or penne), so use your favorite plant-based pasta.
• Olive Oil: To lightly coat the pasta and keep it from sticking.
• Nutritional Yeast: For a cheesy, umami flavor to enhance the pasta layer.

For the “Meat” Sauce Layer:

• Lentils: Use cooked green or brown lentils as a hearty, plant-based substitute for ground beef or lamb.
• Olive Oil: For sautéing the vegetables and cooking the “meat.”
• Onion: Chopped, for flavor.
• Garlic: Minced, for added depth.
• Carrot: Chopped, for a touch of sweetness and texture.
• Celery: Chopped, for an aromatic touch.
• Tomato Paste: Adds richness and depth to the sauce.
• Crushed Tomatoes: For that bright tomato flavor that balances out the richness of the dish.
• Oregano: The classic Mediterranean herb, adding that signature earthy flavor.
• Cinnamon: A dash of cinnamon enhances the depth of the “meat” sauce, as it’s traditional in pastitsio.
• Bay Leaves: For added complexity in the sauce.
• Salt and Pepper: To taste.

For the Béchamel Sauce:

• Vegan Butter: A rich base for the creamy sauce.
• All-Purpose Flour: To thicken the sauce.
• Plant-Based Milk: Use your favorite, such as almond, oat, or soy milk, for a smooth, creamy texture.
• Nutritional Yeast: For that cheesy flavor in the sauce.
• Ground Nutmeg: Just a pinch to add warmth and flavor to the béchamel sauce.
• Salt and Pepper: To taste.

Instructions

1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil or cooking spray.

2. Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta, then toss it with a little olive oil and a pinch of nutritional yeast. Set aside.

3. Prepare the “Meat” Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for about 5 minutes until softened. Stir in the tomato paste and cook for another minute.

Add the cooked lentils, crushed tomatoes, oregano, cinnamon, bay leaves, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together. Remove the bay leaves before assembling the dish.

4. Make the Béchamel Sauce
In a saucepan, melt the vegan butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, creating a roux. Slowly add the plant-based milk, whisking constantly to avoid lumps, and bring to a simmer. Continue whisking until the sauce thickens and becomes creamy, about 5-7 minutes.

Once thickened, stir in the nutritional yeast, ground nutmeg, salt, and pepper. Taste and adjust the seasoning as needed.

5. Assemble the Pastitsio
In your prepared baking dish, spread half of the pasta evenly at the bottom. Top with the “meat” sauce, spreading it out evenly over the pasta. Then, layer the remaining pasta over the sauce.

Pour the béchamel sauce over the top, spreading it evenly with a spatula. Use the back of a spoon to smooth the surface, and sprinkle with a bit of extra nutritional yeast for a cheesy finish.

6. Bake
Bake the pastitsio in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is bubbling. Let it cool for about 10 minutes before serving to allow the layers to set.

7. Serve and Enjoy
Slice into the pastitsio and serve warm. It’s perfect on its own or with a side of Greek salad and some crusty bread!

Nutrition Facts

Servings: 6
Calories per serving: 400
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 620mg
Total Carbohydrates: 60g
Dietary Fiber: 10g
Sugars: 10g
Protein: 14g

How to Serve Vegan Pastitsio

This dish is hearty and comforting all on its own, but here are a few ideas to make the meal even more satisfying:

• With a Fresh Salad: Serve with a tangy Greek salad with olives, cucumbers, tomatoes, and red onion for a refreshing contrast.
• Garlic Bread: Crunchy, garlic bread is always a good side to mop up any extra sauce!
• Vegan Tzatziki: A dollop of vegan tzatziki sauce on the side adds a cooling touch to the rich pastitsio.

Additional Tips

• Make Ahead: You can prepare the pastitsio the day before and refrigerate it until you’re ready to bake. Just pop it in the oven when it’s time to serve!
• Freezing: This dish freezes well. Assemble it in advance, then cover tightly with foil and freeze for up to 3 months. To reheat, bake it at 375°F for about 45 minutes or until heated through.
• Lentils Substitute: If you don’t have lentils, you can use any plant-based ground meat alternative (like crumbled tofu or tempeh) for the “meat” sauce layer.

FAQ Section

Q1: Can I use gluten-free pasta for this recipe?
A1: Yes, you can use gluten-free pasta to make this dish gluten-free! Just make sure to cook the pasta according to the package instructions, as gluten-free pasta can cook differently than traditional pasta.

Q2: Can I make the béchamel sauce without nutritional yeast?
A2: Nutritional yeast adds a cheesy flavor to the béchamel, but if you don’t have it, you can use a bit of vegan cheese shreds or simply add more salt and pepper to taste.

Q3: What can I substitute for lentils in the “meat” sauce?
A3: You can use crumbled tempeh, tofu, or even a plant-based ground meat alternative like Beyond Meat or Impossible Meat.

Q4: Can I freeze the leftovers?
A4: Yes! Vegan pastitsio freezes beautifully. Just make sure it’s fully cooled before wrapping tightly and storing in the freezer. It will keep for up to 3 months.

Q5: Can I make this dish ahead of time?
A5: Yes, you can prepare the layers ahead of time and store them in the fridge. Just bake it when you’re ready to serve.

Q6: How can I make this dish spicier?
A6: You can add red pepper flakes to the “meat” sauce or sprinkle a bit of cayenne pepper into the béchamel sauce for some extra heat.

Q7: Is pastitsio traditionally vegan?
A7: No, traditional pastitsio is made with ground meat and dairy. This vegan version swaps those out for plant-based ingredients while maintaining all the flavors of the original dish.

Q8: Can I use a different type of pasta?
A8: Yes, you can use any tubular pasta like penne, rigatoni, or ziti. Just make sure it’s cooked al dente so it holds up well during baking.

Q9: Can I add vegetables to the “meat” sauce?
A9: Absolutely! Feel free to add other vegetables like mushrooms, spinach, or bell peppers to the “meat” sauce for added flavor and texture.

Q10: What can I serve this with?
A10: Vegan pastitsio is perfect with a side of Greek salad, roasted vegetables, or even a simple cucumber and tomato salad for a refreshing contrast.

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Conclusion

Vegan Pastitsio is the ultimate comfort food, and it’s packed with flavors that everyone will love, vegan or not! Layers of pasta, savory “meat,” and creamy béchamel come together

in one incredible dish. It’s easy to make, perfect for meal prep, and guaranteed to be a hit at your next dinner gathering. Enjoy the vegan twist on this Greek classic and treat your taste buds to a delicious, plant-based version of pastitsio!

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