Vegan Greek Pastitsio
Ingredients
The pasta
-
1
pound
tube shaped pasta
-
½
cup
reserved pasta water
-
1
tablespoon
tapioca starch
-
½
cup
dairy free milk
-
¼
teaspoon
sea salt
-
1 ½
cups
vegan Parmesan cheese
-
3
cups
vegan Bechamel
The meat sauce
-
1 ½
cups
cooked chickpeas
-
¼
cup
chopped walnuts
-
1 ½
cups
chopped onion
-
½
cup
dry lentils
-
2
cups
chopped fresh tomatoes
-
½
cup
chopped parsley
-
1 ½
cups
veggie broth
-
3
tablespoons
tomato sauce
-
½
cup
white cooking wine
-
½ - 1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package directions, but reduce cooking time by 2-3 minutes.
- Reserve ½ cup of pasta water and drain the rest.
- Make a slurry with 2 tablespoons of warm pasta water and the tapioca starch.
- Heat the remaining pasta water and milk in the pot used for cooking pasta, adding salt and the slurry while whisking until thickened.
- Mix the pasta with the thickened mixture and ¼ cup of vegan Parmesan.
- Prepare the meat sauce by processing chickpeas and walnuts, then sautéing onions until soft.
- Add lentils, tomatoes, parsley, and sauté until the tomatoes release their juice.
- Stir in broth, tomato sauce, wine, salt, and pepper, cooking until lentils are tender.
- In a baking dish, layer half of the pasta, followed by the meat sauce, then sprinkle with Parmesan.
- Add the remaining pasta, cover with Bechamel, and top with more Parmesan.
- Bake for 35-40 minutes until golden and firm.
- Let cool for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
514
Total fat
17g
Total carbohydrates
64g
Total protein
19g
Sodium
670mg
Cholesterol
1mg
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