Vegan Pastitsio

Vegan Pastitsio

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We're your online guide to making conscious choices that help people, animals & the planet. NOT vegan at all as it normally contains meat, milk, eggs and cheese. It’s a very festive dish and makes a great centerpiece for holidays! This is my favorite vegan version of it and I always serve it during holidays for my guests. This recipe serves 8-10 people. For the bechamel you can either make a simple cream with soy milk and roux – just add salt, pepper and nutmeg or you can try my bechamel made of nuts and seeds. Saute the onion and garlic until soft, about 4-5 minutes. Add all the other ingredients, except the parsley and cook for about 20 minutes. Add the parsley, lower the heat and cook for few more minutes, adding a bit of water if necessary. Oil a baking dish and sprinkle with the bread crumbs. Add the pasta and top with the lentil sauce.  Preheat the oven to 180 C.  In a pot make the roux. Heat the oil, add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour cashews cream  into the roux, whisking constantly. Continue cooking, stirring occasionally, over medium heat for about 5 minutes, until smooth and thick. Pour the cashews bechamel over the lentil sauce. Sprinkle with vegan cheese or breadcrumbs. Bake for 40 minutes until golden brown. Dimitra is a vegan food enthusiast with a passion for health and wellness. She blogs on Veglite, a blog about vegan healthy cooking. She lives in Greece with her husband and her 2 cats, Peanut and Almond. Dimitra also offers free lessons of vegan cooking in weekly basis and often organizes vegan bake sales for Animal Rescue Organizations. Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site.

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