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