Vegan Pastitsio
A rich, baked pasta dish inspired by Greek cuisine, adapted to be vegan-friendly.
Ingredients
- ●1 pound gluten-free pasta(such as brown rice pasta)
- ●2 cups rich tomato sauce(homemade or store-bought)
- ●1 cup ground meat substitute(such as lentils or tempeh)
- ●2 medium baked eggplant(see note)
- ●1 cup vegan bechamel sauce(see note)
- ●2 tablespoons olive oil
- ●to taste salt and pepper
- ●chopped fresh parsley
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the eggplant into rounds and bake in the oven for 20 minutes.
- 3
Cook the pasta according to package instructions.
- 4
In a pan, sauté the ground meat substitute with olive oil until browned.
- 5
Add the tomato sauce and stir to combine.
- 6
In a separate saucepan, heat the vegan bechamel sauce over low heat.
- 7
In a 9x13 inch baking dish, create a layer of pasta, followed by a layer of the meat sauce, and then a layer of bechamel sauce. Repeat this process until all ingredients are used, finishing with a layer of bechamel sauce on top.
- 8
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown.
- 9
Remove from the oven and sprinkle with chopped parsley.
- 10
Serve hot and enjoy!