Savory Vegan Pastitsio: A Cozy Twist on a Classic Dish
A hearty and comforting vegan version of the classic Greek dish, Pastitsio, with layers of pasta, flavorful lentils, and a rich béchamel sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegan
Ingredients
Scale
- 2 cups pasta
- 1 cup lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon oregano
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup nutritional yeast
- 1/4 cup flour
- 2 cups almond milk
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a pan, sauté onions and garlic until translucent.
- Add lentils, diced tomatoes, vegetable broth, and spices. Simmer for 30 minutes.
- In another pot, whisk together flour, nutritional yeast, and almond milk to make béchamel sauce. Cook until thickened.
- Layer pasta, lentil mixture, and béchamel sauce in a baking dish. Repeat layers.
- Bake at 350°F (175°C) for 30-40 minutes until golden.
Notes
- For extra flavor, add chopped spinach or herbs to the lentil mixture.
- This dish can be made ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Vegan, Pastitsio, Greek, Comfort Food