Description
Vegan Pastitsio is a delicious dairy-free Greek-inspired casserole featuring layers of al dente tubular pasta, a savory spiced lentil or plant-based meat sauce, and a creamy vegan béchamel topping. This comforting dish is perfect for meal prep, bursting with rich Mediterranean flavors, and suitable for a vegan diet.
Ingredients
Scale
For the pasta layer:
- 12 oz penne or other tubular pasta
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the vegan meat sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 1 can (15 oz) crushed tomatoes
- 1 cup cooked lentils or 10 oz plant-based ground meat
- 1/4 cup water
For the béchamel sauce:
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 1/2 cups unsweetened plant milk (almond or soy)
- 1/4 cup nutritional yeast
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne or tubular pasta until just al dente, then drain. Toss the pasta with olive oil and salt to keep it from sticking and set aside.
- Make the vegan meat sauce: Heat olive oil in a skillet over medium heat. Sauté diced onion until soft and translucent, about 5 minutes. Add minced garlic and spices including cinnamon, oregano, nutmeg, black pepper, and salt. Stir in tomato paste and cook for one minute to deepen flavors. Add crushed tomatoes, cooked lentils or plant-based ground meat, and 1/4 cup water. Simmer the sauce for 10 to 15 minutes until it thickens and flavors meld.
- Prepare the béchamel sauce: In a saucepan, melt vegan butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Slowly add plant-based milk while whisking continuously until smooth. Stir in nutritional yeast for a cheesy flavor along with nutmeg, salt, and black pepper. Cook the sauce for 5 to 7 minutes until it thickens, stirring constantly to avoid lumps.
- Assemble the pastitsio: Spread half of the cooked pasta evenly in the bottom of the baking dish. Layer all of the vegan meat sauce on top. Add the remaining pasta over the sauce. Pour the béchamel sauce evenly over the top and spread it with a spatula for an even finish.
- Bake: Place the assembled dish into the preheated oven and bake for 30 to 35 minutes until the top is golden brown and bubbly.
- Rest and serve: Remove from oven and let the pastitsio rest for 10 minutes before slicing. This lets the layers set and makes serving easier.
Notes
- Great for meal prep as flavors develop even more after a day in the fridge.
- Use gluten-free pasta and gluten-free flour to make the dish fully gluten-free.
- Adjust seasoning to taste if using plant-based ground meat alternative.
- The béchamel can be made with various plant milks; almond or soy work best for creaminess.
