Vegan Traditional Greek Pastitsio

Discover the comfort of Mediterranean cuisine with this Vegan Traditional Greek Pastitsio, a plant-based twist on a beloved classic. This hearty, layered casserole brings together al dente ziti or penne pasta, a rich lentil-based tomato sauce infused with warming spices like cinnamon and allspice, and a creamy, velvety vegan béchamel sauce made with plant milk and nutritional yeast. Topped with golden breadcrumbs, this dish bakes to perfection for a satisfying, flavor-packed meal that's entirely dairy- and meat-free. Perfect for family dinners or special occasions, this vegan pastitsio is both gluten-free adaptable and steeped in authentic Greek-inspired flavors, making it a showstopping centerpiece for your table.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 400 g Ziti or penne pasta (gluten-free if needed)
• 4 tbsp Olive oil
• 1 medium Yellow onion, finely diced
• 3 Garlic cloves, minced
• 300 g Cooked brown or green lentils
• 2 tbsp Tomato paste
• 400 g Crushed tomatoes
• 0.5 tsp Cinnamon
• 0.25 tsp Ground allspice
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 800 ml Unsweetened plant milk (e.g., almond, soy, oat)
• 4 tbsp All-purpose flour (gluten-free if needed)
• 3 tbsp Nutritional yeast
• 0.25 tsp Ground nutmeg
• 3 tbsp Vegan butter
• 3 tbsp Breadcrumbs (gluten-free if needed)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.

Step 3

In a large skillet, heat 2 tbsp of the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Add the garlic and cook for 1 more minute.

Step 4

Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the cooked lentils, crushed tomatoes, cinnamon, allspice, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat and set aside.

Step 5

To prepare the vegan béchamel, heat the vegan butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.

Step 6

Gradually whisk in the plant milk, ensuring there are no lumps. Cook over medium heat, stirring constantly, until the sauce thickens, about 5-7 minutes.

Step 7

Stir in the nutritional yeast, ground nutmeg, and a pinch of salt. Remove from heat.

Step 8

Lightly grease a 9x13-inch baking dish (or similar size). Layer half of the cooked pasta at the bottom of the dish. Spread the lentil sauce evenly over the pasta. Add the remaining pasta as the next layer.

Step 9

Pour the béchamel sauce over the top layer of pasta, spreading it evenly. Sprinkle the breadcrumbs on top for a golden crust.

Step 10

Bake in the preheated oven for 30-35 minutes, until the top is bubbly and slightly golden brown.

Step 11

Let the pastitsio cool for 10-15 minutes before slicing and serving. Enjoy your vegan Greek delight!

Nutrition Facts

Serving size	(2279.4g)

Amount per serving	% Daily Value*
Calories	2347.9

Total Fat 107.6g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 3391.5mg	0%
Total Carbohydrate 293.5g	0%
Dietary Fiber 48.7g	0%
Total Sugars 32.4g
Protein 66.7g	0%

Vitamin D 338.1IU	0%
Calcium 1292.3mg	0%
Iron 23.4mg	0%
Potassium 3467.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 11.1%

Carbs: 48.7%