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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!

  • prep timeCooking time40 minutes
  • preparation timePrep time40 minutes
  • servingsServings8 portions
vegan comfort food
family favourite meals
recipe image Pastitsio
  • 100 g Violife original flavour grated
  • 300 g pastitsio pasta
  • 1/2 bunch parsley finely chopped
  • thyme finely chopped
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. In a small pot heat VIOBLOCK. When melted add flour and whisk until golden. Slowly pour in milk and continue to whisk.
  5. 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.
  6. Boil the pasta according to packet instructions. Drain and mix with 2 tbsp of the vegan bechamel sauce. Spread into a greased baking pan.
  7. Top with mushroom sauce, patting down with a wooden spoon. Then top with vegan bechamel sauce.
  8. Sprinkle with the remaining Violife Original grated.
  9. Bake for 40 minutes in a preheated oven at 180°C.
  10. Allow to set a little before serving!