Savory Vegan Pastitsio: A Comforting Twist on Tradition

This Vegan Pastitsio is a hearty, comforting dish that combines lentils and mushrooms into a savory ragu, topped with a creamy béchamel, making it a crowd-pleaser.

Print Pin

Course: Main Dishes

Cuisine: Vegan

Keyword: comfort food, healthy, Italian, plant-based, Savory, Vegan Pastitsio

Prep Time: 25

Cook Time: 30

Resting Time: 10

Total Time: 55

Servings: slices

Calories: 350kcal

Equipment

Large pot
large skillet
medium saucepan
Baking dish

Ingredients

For the Pasta

250 g pasta Use penne or ziti for the best texture.
Salt Essential for seasoning the boiling water.

For the Vegan Ragu

1 tablespoon olive oil Adds a delicious depth of flavor.
1 onion Finely chopped for a savory base.
3 garlic cloves Minced for a fragrant aroma.
2 teaspoon ground cinnamon Gives a warm, comforting spice note.
1 teaspoon ground allspice Introduces a unique sweetness to the ragu.
1 teaspoon smoked paprika Adds a subtle smokiness that enhances the dish.
1 tablespoon tomato paste For a richer and deeper tomato flavor.
2 teaspoon soy sauce or tamari Adds umami and depth to the sauce.
1 tablespoon balsamic vinegar Brings a hint of acidity to balance flavors.
1 tin chopped tomatoes A must for creating a hearty sauce.
200 g finely chopped mushrooms Boosts the umami flavor and adds texture.
100 g cooked lentils Provides protein and a satisfying bite.
Salt & pepper For taste adjustments.

For the Vegan Béchamel

3 tablespoon olive oil A base for making a creamy roux.
4 tablespoon all-purpose flour To thicken the béchamel sauce.
500 ml plant milk Use soy or oat for a rich consistency.
2 tablespoon nutritional yeast Gives a cheesy flavor without dairy.
Pinch of ground nutmeg Adds warmth and depth to the sauce.
Salt & white pepper To season the béchamel.

Optional Topping

Vegan parmesan or breadcrumbs Adds a crispy, delicious finish.

Instructions

Step-by-Step Instructions for Vegan Pastitsio

Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add 250g of your chosen pasta, such as penne or ziti, and cook until al dente, usually about 8-10 minutes. Drain the pasta thoroughly in a colander and set it aside to cool slightly while you prepare the ragu.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until it becomes translucent. Next, stir in the minced garlic, ground cinnamon, allspice, and smoked paprika, cooking for an additional minute until fragrant. Then, mix in the tomato paste, soy sauce, balsamic vinegar, chopped tomatoes, mushrooms, and lentils, allowing the ragu to simmer uncovered for 20-25 minutes until it thickens beautifully. Season to taste with salt and pepper.
While the vegan ragu simmers, begin the béchamel sauce. In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. Whisk in 4 tablespoons of all-purpose flour to create a roux, allowing it to cook for about 2 minutes. Gradually add 500ml of plant milk, whisking continuously to avoid lumps, until the mixture is smooth and creamy. Stir in 2 tablespoons of nutritional yeast, a pinch of ground nutmeg, and season with salt and white pepper. Cook until it thickens, usually around 5 minutes, and remove from heat.
Preheat your oven to 180°C (355°F). In a baking dish, layer half of the cooked pasta evenly at the bottom. Spoon the thick, savory vegan ragu over the pasta, then layer the remaining pasta on top. Pour the creamy béchamel sauce over the entire dish, smoothing it out evenly. If desired, sprinkle with vegan parmesan or breadcrumbs for a crispy topping. Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Allow it to rest for about 10 minutes before slicing and serving your delicious Vegan Pastitsio.

Notes

This Vegan Pastitsio is sure to become a favorite, turning traditional flavors into a wholesome plant-based delight! Allow resting time after baking for better slicing.

Nutrition