Vegan Traditional Greek Pastitsio
Indulge in a plant-based twist on a beloved classic with this Vegan Traditional Greek Pastitsio recipe! Featuring layers of perfectly cooked ziti or penne pasta, a hearty lentil-based tomato sauce infused with warm spices like cinnamon and allspice, and a rich vegan béchamel topping, this dairy-free version captures the comforting essence of Greek cuisine. The dish is finished with golden breadcrumbs for a delightful crunch, creating a symphony of textures and flavors that will please vegans and non-vegans alike. Quick to prepare and with gluten-free options, this recipe is ideal for dinner parties, meal prep, or a cozy family meal. Serve warm and savor the Mediterranean magic!
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Recipe Information
Ingredients
- 400 g Ziti or penne pasta (gluten-free if needed)
- 4 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 300 g Cooked brown or green lentils
- 2 tbsp Tomato paste
- 400 g Crushed tomatoes
- 0.5 tsp Cinnamon
- 0.25 tsp Ground allspice
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 800 ml Unsweetened plant milk (e.g., almond, soy, oat)
- 4 tbsp All-purpose flour (gluten-free if needed)
- 3 tbsp Nutritional yeast
- 0.25 tsp Ground nutmeg
- 3 tbsp Vegan butter
- 3 tbsp Breadcrumbs (gluten-free if needed)
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
In a large skillet, heat 2 tbsp of the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the cooked lentils, crushed tomatoes, cinnamon, allspice, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat and set aside.
To prepare the vegan béchamel, heat the vegan butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Gradually whisk in the plant milk, ensuring there are no lumps. Cook over medium heat, stirring constantly, until the sauce thickens, about 5-7 minutes.
Stir in the nutritional yeast, ground nutmeg, and a pinch of salt. Remove from heat.
Lightly grease a 9x13-inch baking dish (or similar size). Layer half of the cooked pasta at the bottom of the dish. Spread the lentil sauce evenly over the pasta. Add the remaining pasta as the next layer.
Pour the béchamel sauce over the top layer of pasta, spreading it evenly. Sprinkle the breadcrumbs on top for a golden crust.
Bake in the preheated oven for 30-35 minutes, until the top is bubbly and slightly golden brown.
Let the pastitsio cool for 10-15 minutes before slicing and serving. Enjoy your vegan Greek delight!
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 293.5 g | 107% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 32.4 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 1292 mg | 99% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3467 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
