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!
Rate This
Cooking time40 minutes
Prep time40 minutes
DifficultyEasy
Servings8 portions
- 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!
Rate this recipe
