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Greek Pasta Casserole Vegan Pastitsio de post

Greek Pasta Casserole - Vegan Pastitsio

This vegan pastitsio reimagines the classic Greek pasta casserole with a spiced red lentil filling and a creamy tofu bechamel, all baked until golden. It is the ultimate comforting plant-based bake to share with family and friends.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Choose Serving Size 6

Ingredients 

For the filling:

  • 1 onion chopped
  • 1 carrot chopped
  • 4 cherry tomatoes peeled and chopped
  • 1 cup tomato juice
  • 1 tsp tomato paste
  • 1 cup red lentils
  • ½ tsp cinnamon
  • 1 tsp ground black pepper
  • ½ tsp cumin powder
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • 1 dash nutmeg
  • ½ cup red wine
  • 1 ½ cups water boiling
  • 1 Tbsp olive oil
  • sea salt to taste

For the vegan Bechamel sauce:

  • 2 Tbsp vegan butter
  • 1 Tbsp flour
  • 2 cups non-dairy milk unsweetened
  • ½ tsp nutmeg
  • ½ tsp white pepper
  • ½ tsp salt
  • 1 cup silken tofu

For the pastitsio:

  • 8 cups rigatoni pasta

Instructions

  • Cook the pasta according to the instructions on the package, until al dente.
  • Add the olive oil to a large skillet over medium heat.
  • When hot, add the chopped onion. Saute for a few minutes.
  • Add the chopped carrot and continue to cook for about 5 minutes.
  • Add the tomatoes and cook for 2 more minutes.
  • Add the tomato juice, tomato paste, wine, and lentils. Let them cook until the lentils absorb the liquids, stirring occasionally.
  • Add the cinnamon, cumin, black pepper, garlic powder, smoked paprika, and nutmeg. Mix well to incorporate. Add the water and let it cook for about 7 more minutes, then set aside.
  • Make the vegan bechamel sauce.
  • In a sauce pot over low heat, melt the vegan butter.
  • Add the flour and whisk well until the mixture becomes thick.
  • Add the milk, stirring continuously until the mixture thickens.
  • Add the white pepper, salt, and nutmeg.
  • Divide the sauce into two parts.
  • Using a food processor, blend one part of the sauce with the silken tofu until smooth.
  • In a baking dish, layer the cooked pasta on the bottom, cover it with the plain bechamel sauce, then add the lentil mixture and top it with the tofu sauce.
  • Bake at 200C for about 35 minutes, or until golden on top.

Notes

Let the casserole rest for 10-15 minutes after baking so the layers set and slice cleanly. Store leftovers covered in the fridge for up to 4 days; it reheats beautifully in the oven or microwave.