Vegetarian Pastitsio Recipe
Vegetarian Pastitsio is a traditional Greek dish and it features layers of pasta, a flavorful tomato and vegetarian protein sauce, a vegetable layer, and a creamy béchamel sauce. This plant-based version offers all the deliciousness of the original recipe while accommodating vegetarian and plant-based diets.
Ingredients
- 1 pound (450 grams) of penne pasta or any tubular pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces or 400 grams) of diced tomatoes
- 1 can (6 ounces or 170 grams) tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup cooked lentils or chickpeas, or 1 cup rehydrated textured vegetable protein (TVP)
- 2 tablespoons olive oil
- 1 medium eggplant, sliced into 1/4-inch thick rounds
- 4 tablespoons unsalted butter or vegan butter substitute
- 1/4 cup all-purpose flour or gluten-free flour blend
- 2 1/2 cups milk (dairy or plant-based)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese or vegan Parmesan substitute (optional)
- 1/4 cup grated Parmesan cheese or vegan Parmesan substitute (for topping)
- 1/4 cup breadcrumbs (regular or gluten-free)
- 1 tablespoon melted butter or olive oil (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.
- Add the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper to the saucepan. Stir well and simmer for 15-20 minutes.
- Add the cooked lentils/chickpeas or rehydrated TVP to the tomato sauce. Allow the mixture to simmer for an additional 5 minutes. Set aside.
- Preheat the oven to 400°F (200°C). In a skillet, heat 2 tablespoons of olive oil over medium heat. Cook the eggplant slices until golden brown on both sides. Set aside.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually pour in the milk, whisking continuously. Add the ground nutmeg, salt, and pepper. Continue whisking until the sauce thickens. Remove from heat and stir in the grated Parmesan cheese (optional).
- In a 9x13-inch baking dish, layer half of the cooked pasta. Arrange the cooked eggplant slices on top. Pour the tomato and vegetarian protein mixture over the eggplant layer. Pour the prepared béchamel sauce over the top.
- In a small bowl, combine the grated Parmesan cheese (or vegan substitute) and breadcrumbs. Sprinkle this mixture evenly over the béchamel sauce. Drizzle the melted butter (or olive oil).