Picture this: layers of rich, creamy béchamel sauce, tender pasta, and a hearty, spiced lentil filling, all baked to golden perfection. That’s Vegan Pastitsio—a Greek-inspired comfort dish that’s as indulgent as it is nourishing. If you’re a fan of lasagna but want something with a Mediterranean twist, trust me, this one’s a game-changer. The best part? It’s completely plant-based, yet still packed with bold flavors and satisfying textures.
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Whether you’re cooking for a cozy family dinner, meal-prepping for the week, or impressing guests at a gathering, this dish delivers. So, grab your apron and let’s dive into this delicious masterpiece!
Why You’ll Love Vegan Pastitsio
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for meal prep, weeknight dinners, or special occasions. Serve it fresh out of the oven for maximum comfort, or enjoy leftovers the next day—some say it tastes even better!
Budget-Friendly: Made with pantry staples like lentils, pasta, and plant-based milk, this dish proves that you don’t need expensive ingredients to create something incredible.
Simple to Make: No complicated techniques here! Even if you’re new to plant-based cooking, you’ll find this recipe easy to follow.
Customizable: Feel free to tweak the spices, swap out lentils for mushrooms, or use gluten-free pasta if needed. It’s an adaptable recipe that fits different dietary needs.
A Crowd-Pleaser: Rich, creamy, and bursting with Mediterranean flavors, this dish is loved by vegans and non-vegans alike.
Ingredients in Vegan Pastitsio
Here’s the magic of this dish—it’s made with simple ingredients, yet the end result is bursting with flavor. Let’s break it down:
For the Pasta Layer: Pasta: Traditional pastitsio calls for bucatini or penne, but any sturdy pasta will work beautifully. Olive Oil: Adds richness and prevents the pasta from sticking together.
For the Lentil Filling: Lentils: Cooked brown or green lentils provide a hearty, meaty texture. Onion & Garlic: The base for a flavorful, aromatic filling. Tomato Paste: Intensifies the depth of flavor and adds a slight tang. Cinnamon & Nutmeg: These warm spices give pastitsio its signature Greek flavor. Oregano & Thyme: Classic Mediterranean herbs that bring everything together.
For the Vegan Béchamel: Plant-Based Milk: Unsweetened almond or oat milk creates a creamy texture. Flour: Helps thicken the sauce into a velvety consistency. Nutritional Yeast: Adds a cheesy, umami-rich flavor without dairy. Nutmeg: A pinch of nutmeg makes all the difference in béchamel! Vegan Butter: Creates a silky, buttery finish.
Instructions
Cook the Pasta: Boil the pasta until just al dente, then drain and toss with a bit of olive oil to prevent sticking.
Make the Lentil Filling: Sauté the onion and garlic until fragrant, then add the lentils, tomato paste, and spices. Stir well, letting the flavors meld together. Simmer until thickened.
Prepare the Vegan Béchamel: In a saucepan, whisk together plant-based milk, flour, and nutritional yeast over medium heat. Stir constantly until thick and creamy. Season with salt, nutmeg, and vegan butter for that classic béchamel richness.
Assemble the Pastitsio: Layer the cooked pasta at the bottom of a baking dish, followed by the lentil mixture. Pour the béchamel sauce over the top, spreading it evenly.
Bake to Perfection: Bake at 375°F (190°C) until the top is golden and slightly crispy.
Let it Rest & Serve: Allow the pastitsio to cool slightly before slicing. Serve warm and enjoy the creamy, savory layers!
How to Serve Vegan Pastitsio
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: A crisp Greek salad with cucumbers, tomatoes, and olives adds a refreshing contrast. Crusty Bread: Serve with warm bread to soak up any extra sauce. Roasted Vegetables: Zucchini, bell peppers, or asparagus make great side dishes. A Squeeze of Lemon: A final touch of lemon juice brightens up the flavors.
For an extra fancy touch, garnish with fresh herbs like parsley or basil!
Additional Tips
Prep Ahead: The lentil filling and béchamel can be made in advance and stored in the fridge for up to 2 days.
Make it Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the béchamel.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven for best results.
Freezer-Friendly: Assemble the dish but don’t bake it yet. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding an extra 10-15 minutes.
Spice It Up: Add a pinch of red pepper flakes for a bit of heat or extra smoked paprika for depth.
Final Thoughts
Vegan Pastitsio is the ultimate comfort food—creamy, hearty, and packed with flavor. Whether you’re a longtime plant-based eater or just looking for a new meatless meal to try, this dish is a must-make. Give it a go, and let me know how you like it!
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Vegan Pastitsio
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 9 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Vegan Pastitsio brings all the comforting flavors of the Greek classic in a plant-based, gluten-free version! Made with a hearty lentil, chickpea, and walnut “meat” sauce, creamy vegan bechamel, and gluten-free pasta, it’s a high-protein, satisfying meal the whole family will love. This healthy twist on a traditional dish is perfect for dinner, meal prep, or special occasions.
Ingredients
Pasta Layer:
- 1 lb tube-shaped pasta (gluten-free if needed)
- 1/2 cup reserved pasta water
- 1 tbsp tapioca starch (or cornstarch)
- 1/2 cup dairy-free milk (or 1/4 cup vegan butter)
- 1/4 tsp sea salt
- 1 1/2 cups vegan Parmesan cheese
- 3 cups vegan Bechamel (double the recipe; may have leftovers)
“Meat” Sauce:
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1/4 cup chopped walnuts
- 1 1/2 cups chopped sweet or yellow onion
- Drizzle of oil or veggie broth (for sautéing)
- 1/2 cup dry lentils (green or brown)
- 2 cups chopped fresh tomatoes (about 4 medium tomatoes)
- 1/2 cup chopped parsley
- 1 1/2 cups veggie broth
- 3 tbsp tomato sauce
- 1/2 cup white cooking wine (optional, enhances flavor)
- 1/2 – 1 tsp sea salt (adjust to taste)
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta according to package instructions, but 2-3 minutes less to prevent overcooking. Drain, reserving ½ cup pasta water.
- Prepare a starch slurry by mixing 2 tbsp warm pasta water with 1 tbsp tapioca starch; set aside.
- In the pasta pot, heat dairy-free milk and remaining pasta water over low heat. Add ¼ tsp salt. Slowly whisk in the starch slurry to prevent clumping. It should thicken slightly.
- Stir in pasta and ¼ cup vegan Parmesan until well coated. Taste and adjust salt if needed. Set aside.
Make the “Meat” Sauce:
6. In a food processor, chop chickpeas and walnuts into smaller pieces.
7. In a pan, sauté onion in oil or broth over medium heat until soft (about 5 minutes).
8. Add chopped chickpeas, walnuts, lentils, tomatoes, and parsley. Sauté until tomatoes release their juice and the mixture thickens (5-7 minutes).
9. Stir in broth, tomato sauce, wine (if using), salt, and pepper. Cover and cook for 8-10 minutes.
10. Uncover and continue stirring until lentils are tender and the sauce has thickened (add more broth as needed to prevent burning).
Assemble the Pastitsio:
11. In a square baking dish, layer half the pasta at the bottom.
12. Spread the “meat” sauce evenly over the pasta, pressing down slightly.
13. Sprinkle with ½ cup vegan Parmesan.
14. Add the remaining pasta on top, pressing down again.
15. Pour the vegan Bechamel over the pasta.
16. Sprinkle with the final ½ cup vegan Parmesan.
17. Bake for 35-40 minutes, until edges are browned and the center is firm.
18. Let cool for at least 30 minutes before slicing for best texture. Enjoy!
Notes
- Lentils: Green or brown lentils work best for texture.
- Vegan Parmesan: Can be store-bought or homemade (blend cashews, nutritional yeast, garlic powder, and salt).
- Bechamel: Use a store-bought dairy-free version or make your own using plant-based milk, flour, and a touch of nutmeg.
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 514 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 0mg
The photo is a stock photo using meat. Your method isn’t layered the same as the photo.
This is honestly the worst recipe have ever made. It’s so bad that it’s laughable. What were you thinking when writing this. I’m completely baffled. It actually smells and looks disgusting. I feel mean writing this, but it’s annoying that I just spent hours cooking a deceiving recipe.