Everyday cooking

Pastitsio

Pastitsio is one of the most famous dishes in Greece and we've veganized it! A combination of pasta, vegan mince and béchamel sauce with Violife. Yum!

Cooking time40 minutes
Prep time40 minutes
Servings8 portions

Lunch

Dinner

Main

Greek

INGREDIENTS
DIRECTIONS

100 g Violife original flavour grated
300 g pastitsio pasta
1/2 bunch parsley finely chopped
thyme finely chopped

FOR THE VEGAN MINCE:

4 tbsp olive oil
2 onions finely chopped
1 clove of garlic finely chopped
2 tbsp tomato paste
1.5 kg mushrooms blended
100 ml red wine
400 g tinned tomatoes
1 tsp cinnamon
2 bay leaves
1 tbsp dried oregano
1/2 bunch parsley chopped

FOR THE VEGAN BÉCHAMEL SAUCE:

100 g Violife original flavour grated
100 g Violife vioblock
100 g all-purpose flour
1 L oat milk
salt and pepper
1/2 tsp nutmeg

In a medium pan heat olive oil and sauté the onions for 7 minutes until translucent. Add garlic and sauté for a further 2 minutes.
Stir in tomato paste and mushrooms and sauté for another 5 minutes, breaking up the mushrooms with a wooden spoon. Continue until all moisture has evaporated.
Add wine and let the alcohol evaporate. Add tomatoes, cinnamon, bay leaves, oregano and parsley. Simmer on low heat for 10-20 minutes until nice and thick.
In a small pot heat VIOBLOCK. When melted add flour and whisk until golden. Slowly pour in milk and continue to whisk.
Season well, add nutmeg and when there are no clumps in the mixture add 100g Violife Original grated and whisk until melted. Remove from heat and set aside.
Boil the pasta according to packet instructions. Drain and mix with 2 tbsp of the vegan bechamel sauce. Spread into a greased baking pan.
Top with mushroom sauce, patting down with a wooden spoon. Then top with vegan bechamel sauce.
Sprinkle with the remaining Violife Original grated.
Bake for 40 minutes in a preheated oven at 180°C.
Allow to set a little before serving!