Vegan Greek Pastitsio

Vegan Greek Pastitsio

Have you ever tried Greek Pastitsio or like some would say, Baked Greek Lasagna? This is one of those dishes that my Yia-Yia would make me when I was a child. I would walk in her house while visiting her and you could smell it cooking. The one issue I would have was the meat. I never liked the meat in it. I would sit there for what seemed like forever scraping it out of my dish. I used to get so grossed out from the meat that I could never finish it. I was never much of a meat eater. I think I already loved food I just couldn’t deal with the pain animals would have to go through to end up as a meal on my plate.

When making a traditional Pastitsio recipe, it usually entails of a few different layers. Starting with animal beef cooked in a tomato based sauce, with pasta and smothered in a creamy white béchamel sauce then baking it to perfection! Only this time, this dish is so much better. Not only is it packed with major flavor it’s much healthier being cruelty-free. You will be happy knowing no animals suffered while you indulge in this deliciousness with no guilt. Here is a step-by-step vegan recipe of Greek Pastitsio.

Try one of my other Greek-Inspired Recipes:

Vegan Greek Moussaka

Greek Salad with Tofu “Feta” and Homemade Dressing

Greek Inspired Salad Dressing

Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese

Vegan Creamy Tzatziki Sauce

Vegan Seitan Mock “Meat”

Vegan Greek Inspired Seitan Gyros

Vegan Greek Roasted “Lamb” with Herbed Vegetables


For The Bechamel Sauce:

If you need the Vegan Bechamel Sauce Recipe you can find it here.

First, remove the prepared Béchamel Sauce from the refrigerator. Let it sit until it becomes room temperature. Transfer the sauce to a high-speed blender. Add in ¼ tsp Nutmeg and Pink Himalayan Salt to taste.

For The Pasta:

Cook the pasta according to package directions {minus 1-2minutes} for al dente and set aside.

For the “Meat” Layer:

Wash and chop your tomatoes and parsley. Then set aside until use.

Place a large sauté pan over medium-high heat. Once the pan is hot, add the olive oil with the chopped onions, minced garlic and a large pinch of salt. Cook for 3 minutes, until the the onions soften.

Add in the green lentils, dried oregano, dried thyme and cinnamon. Sauté until onions are completely soft. Add some vegetable broth if it gets too dry.

Add in 1 cup vegetable stock, the chopped tomatoes and the parsley to the pan. Sauté a few minutes, then add in the white grape juice, himalayan salt and black pepper. Cover and simmer 25 minutes.

Once the lentils have absorbed most of the liquid add in the cooked rice and continue to cook about 5 minutes. You do not want to over cook it.

Now, transfer the “meat” to a food processor and pulse until the mixture is chunky but not so much that it turns into a paste.

Assembling The Pistitsio:

Preheat the oven to 350F. Parchment line a 9×13 baking pan and set aside.

In a large mixing bowl, add half of the pasta with 1 cup of the “meat” sauce and ½ cup of the bechamel sauce.

Place this mixture on the bottom of the prepared baking pan. Then top that with what’s left of the “meat” sauce. Spread it out evenly to cover the pasta below {save some “meat” sauce for another recipe}

Mix the remaining pasta with 1 cup of bechamel sauce. Top the meat layer with the creamy pasta and spread it over top evenly. Pour the remaining Bechamel Sauce over the top.

Place foil on top of the pan, then bake for 35 minutes. Remove the foil and bake an additional 15 minutes.

Remove pan from oven. Let it cool and set before cutting or serving.


Print Recipe
Vegan Greek Pastitsio
A healthier, dairy-free and meatless option to your favorite childhood dish that our Yia-Yias would make!
Course Main Dish
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings
Course Main Dish
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings
Instructions
For The Béchamel Sauce:
  1. First, remove prepared Béchamel Sauce from the refrigerator. Let it sit until it becomes room temperature. Transfer to a high-speed blender. Add in 1/4 tsp Nutmeg and Pink Himalayan Salt to taste.
For the Pasta:
  1. Cook the pasta according to package directions {about 9 minutes total-included in cook time} for al dente and set aside.
For The “Meat” Sauce:
  1. Wash and chop your tomatoes and parsley. Then set aside until use.
  2. Place a large sauté pan over medium-high heat. Once the pan is hot, add the olive oil with the chopped onions, minced garlic and a large pinch of salt. Cook for 3 minutes, until the the onions soften.
  3. Add in the green lentils, dried oregano, dried thyme, cinnamon. Sauté until onions are completely soft, about 10 minutes. Add vegetable broth if it gets too dry.
  4. Add the 1 cup vegetable stock, chopped tomatoes and parsley to the skillet. Sauté for a few minutes, then add white grape juice, salt and pepper.
  5. Add rice and continue to cook until lentils begin to get soft and rice softens a little. You do not want it to get overly cooked.
  6. Once done, transfer to a food processor and pulse the mixture until chunky but not a paste.
Assembling The Pistitsio:
  1. Preheat the oven to 350F. Parchment line a 9x13 baking pan and set aside.
  2. In a large mixing bowl, add half of the pasta with 1 cup of the “meat” sauce and ½ cup of the bechamel sauce.
  3. Place this mixture on the bottom of the prepared baking pan. Then top that with what’s left of the “meat” sauce. Spread it out evenly to cover the pasta below.
  4. Mix the remaining pasta with 1 cup of bechamel sauce. Top the meat layer with the creamy pasta and spread it over top evenly.
  5. Place foil on top of the pan, then bake for 35 minutes. Remove the foil and bake an additional 15 minutes. Let it cool and set before cutting or serving.
Recipe Notes

You can find the original recipe here at veggiesdontbite.com. She is amazing and so smart to have taken the time out to create a vegan version of these Greek dishes my yia-yia made years ago when I was a child. I did adapt this to what I liked.

 

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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