The vegan pastitsio I love to make! Whenever I make it I wait when it will be noon to eat my portion… and I eat a large portion because it is one of the few foods that I can not resist.
Tips and Substitutions
Instead of chickpeas, you can use lentils in vegan pastitsip that look more like minced meat.
Chop the chickpeas in the sauce with a fork so that you do not feel them in your mouth. Believe me, this tip makes the difference.
Personally, I prefer ready-cooked chickpeas. You can use raw which you will boil before adding them to the sauce.
If you are not vegans you can use whatever milk you want.
Also if you are not vegans you can use parmesan or some other yellow cheese of your choice instead of nutritional yeast.
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Light pastitsio | Ready in 15'
Feta pasta with cherry tomatoes in the oven
Vegan Pastitsio
Ingredients
for the "meaty" sauce
- 2 tbsp olive oil
- 1 onion
- 4-5 garlic cloves
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 400 gr. tomatoes
- 3 tsp soy sauce
- a little chili
- 1 cup raw chickpeas
for the pasta
- 300 gr. pasta of your choice
- 120 ml. (1/2 cup) almond or oat milk
- 1 tbsp corn flour
- salt and black pepper
for the béchamel
- 840 ml. (3 and 1/2 cup) almond or oat milk
- 80 ml. (1/3 cup) olive oil
- 85 gr. (2/3 cup) flour
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp black pepper
- nutmeg
Instructions
- Start by making the "minced meat" sauce. If you have ready-cooked chickpeas then things are much simpler. If you have to boil them first start with this. Boil them well until they soften in plenty of water.
- Heat the olive oil in a large pan. Add the chopped onion and garlic. Saute and then add the spices and soy sauce. Add the tomatoes and chickpeas and cook over low heat until the sauce thickens. Then melt your chickpeas with a fork (it does not matter if you miss a few).
- You may need to add some hot water if you feel the need.
- Add your pasta to a saucepan of boiling salted water. Boil for 6-7 minutes. Strain and rinse your pasta. Then mix your pasta with corn flour and almond milk. Set aside.
- Now is the time to make béchamel. Put the olive oil in a saucepan. Once warm, add the flour. Lower the temperature and start stirring. Add the almond milk little by little and continue stirring. Add salt and black pepper and a little nutmeg. Finally, add the nutritional yeast. Set aside. Your béchamel will thicken very quickly.
- Spread your spaghetti in an oiled pan. Spread the minced meat sauce on top and the béchamel sauce on top. Bake in a preheated oven at 180 degrees for 50 minutes. In the middle of the year, rotate your baking tray to cook all the sides evenly. If it seems that you are going to grab the pasticcio, cover it with a piece of foil and continue baking.
Do not forget, if you make any of my recipes, to upload it on Instagram and tag me (@emilyvagia) or DM me your photos in Facebook or Instagram.
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