Vegan Pastitsio

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My Vegan Pastitsio recipe is all about bringing comfort food into a plant-based lifestyle. Based on my mom’s Greek traditional recipe, I make it with a healthy approach and high-protein ingredients, and trust me, the flavor is unreal. It is just as satisfying as the classic.

Traditional pastitsio is known for its thick layers of pasta, a hearty meat sauce, and a creamy béchamel topping, all baked to golden perfection. But I wanted a version that fits my lifestyle and the needs of my family and friends looking for a dairy-free, protein-rich, and plant-based alternative – just like when I created my healthy vegetable lasagna recipe.

I basically swapped out the usual ingredients for a nourishing blend of lentils, chickpeas, walnuts, and a creamy vegan béchamel. Yes, it takes a little time to bring all the layers together, but trust me, it’s worth it. And the best part? I can prep ahead, just like I do with my vegetarian lasagna roll ups, so when it’s time to bake, all that’s left to do is assemble and pop it in the oven.

🥘 Ingredients

While the ingredient list is a little long because of the layers in my vegan pastitsio, I promise every step is worth it. Here is what I use:

Meat Sauce Base: I use a mix of chickpeas, walnuts, and lentils to create a hearty, protein-rich filling. When blended, they give the perfect meaty texture without any meat.

Meat Sauce Seasonings: Onions, broth, tomatoes, parsley, tomato sauce, wine, salt, and pepper bring layers of flavor. Fresh tomatoes work best, but canned or bottled crushed tomatoes make a great substitute with a slightly tangier taste.

Pasta, Water, Tapioca Starch: I like using whole wheat or chickpea pasta for extra protein, but any tube-shaped pasta works. I save some pasta water and mix it with tapioca starch to help bind the layers together.

Plant-Based Milk: I use unsweetened almond milk but any dairy-free milk will work as long as it’s the unsweetened kind.

Vegan Parmesan: This adds a savory, cheesy flavor and is perfect for layering and topping.

Vegan Bechamel: I like using my homemade vegan bechamel recipe, but you can use a store-bought version as well.

🔪 How To Make

Making my vegetarian pastitsio is a labor of love, but every bite is worth it. In just over an hour and a few simple steps, you will have a hearty, comforting dish on your table.

Cook the Pasta: I preheat my oven to 350 degrees Fahrenheit, 175 Celsius. Then, I cook the pasta according to the package directions, but I take it off the heat 2 to 3 minutes early so it does not get mushy in the oven. I drain the pasta and set aside ½ cup of the pasta water for later.

Make Slurry: I mix 2 tablespoons of warm pasta water with 1 tablespoon of tapioca starch until smooth, then I set it aside.

Make Sauce Mixture: I pour the milk and the remaining pasta water into the same pot where I cooked the pasta and heat it over low heat. I add ¼ teaspoon of salt, then slowly whisk in the starch mixture to prevent clumping. It thickens gradually, taking on a texture similar to eggs. Once it reaches the right consistency, I turn off the heat.

Coat Pasta: I add the pasta and ¼ cup of Parmesan to the pot, stirring until the pasta is fully coated in the mixture. I taste and add more salt if needed, depending on the Parmesan I use. Then, I set it aside.

Start Making the Meat Sauce: I pulse the chickpeas and walnuts in a food processor until they are chopped into small pieces, then I set them aside.

Process Tomatoes: I chop the tomatoes in the food processor until they reach a smooth, sauce-like consistency.

Sauté Onions: I cook the onion with a drizzle of oil, or broth if oil-free, over medium heat until it softens. This takes about 5 minutes.

Add Lentils and Other Ingredients: I add the chopped chickpeas, walnuts, lentils, chopped tomatoes, and parsley to the pan. I sauté everything until the juice from the tomatoes has cooked off, which takes about 5 to 7 minutes.

Add Broth and Other Ingredients: I pour in 1 ½ cups of broth, tomato sauce, wine, salt, and pepper, then cover the pan and let it cook for about 8 to 10 minutes. I check occasionally to make sure it does not burn.

Continue Cooking: I uncover the pan and stir while checking the lentils for doneness. I let the sauce thicken, making sure it is not too dry. If needed, I add more broth to prevent it from burning.

Build the Pastitsio: I spread half of the pasta evenly across the bottom of the baking dish.

Add Meat Sauce: I spread the “meat sauce” evenly over the pasta, making sure it covers the top. I press it down firmly so it blends slightly with the pasta and helps secure the layers.

Add Cheese: I sprinkle ½ cup of vegan Parmesan evenly over the meat sauce.

Add Pasta: I spread the remaining pasta over the meat sauce, then press it down gently so it blends into the layer below and holds everything together.

Add Béchamel: I pour the béchamel over the top, spreading it evenly to cover the entire surface.

Finish: I sprinkle the remaining ½ cup of Parmesan evenly over the béchamel.

Bake, Cool, Serve: I bake the pastitsio for 35 to 40 minutes, until the edges turn golden and the center firms up. I let it cool for at least 30 minutes so the layers set before slicing and serving. Enjoy!

📖 Variations

This vegan pastitsio is my ultimate comfort food, and I love how easy it is to make my own. These are my easiest variations:

Gluten & Nut-Free: I use gluten-free pasta and swap the flour in the béchamel for a gluten-free alternative. I replace walnuts with sunflower seeds or leave them out entirely.

No Wine: I swap the ½ cup of wine for ½ cup of extra broth or 1 to 2 tablespoons of balsamic vinegar. This keeps the sauce rich while adding a little acidity.

Different Mix-Ins: I love adding ¼ cup of chopped sundried tomatoes, ¼ cup of chopped olives, or 1 cup of baby spinach for a Mediterranean twist. They blend perfectly into the “meat” sauce for extra flavor.

Make It Spicy: I add ¼ to ½ teaspoon of crushed red pepper flakes for a little heat. I adjust to taste for the perfect spice level.

🍽 Serving Suggestions

To be honest, nothing makes me happier than serving this vegetarian pastitsio with a few delicious plant-based dishes to complete the meal. Here are some of my favorites:

Appetizers: I love starting with something crispy and flavorful. Greek fries and my vegetarian Greek nachos are always a favorite and make the perfect way to kick off the meal.

Salads: A fresh salad adds the perfect balance to this hearty dish. I like serving my Greek vegan farro salad or my traditional Greek salad for a light and refreshing side.

Bread: Warm, fluffy bread is always a great addition. Vegan flatbread or soft vegan dinner rolls are perfect for soaking up every last bit of sauce.

🧊 Storage Directions

Refrigeration: I typically store pastitsio in an airtight container in the refrigerator for 3-5 days.

Freezing: If I need to store it for longer, I’ll place it in an airtight container and will wrap the container in plastic wrap before putting the lid on, and then I’ll freeze for up to 3 months.

Reheating: To reheat, I’ll bake in a 350°F oven for 25 minutes or until it’s heated in the center. Or you can quickly microwave smaller portions until warm.

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