If you’re searching for the ultimate comfort food that checks all the boxes—creamy, savory, hearty, and totally plant-based—look no further than Vegan Pastitsio. This Greek-inspired pasta bake is layered with spiced plant protein, tender noodles, and a luscious dairy-free béchamel, all baked together until bubbly and golden. Whether you’re vegan, dairy-free, or just seeking a new favorite casserole, Vegan Pastitsio is sure to win you over with its unbeatable texture and flavor.
Ingredients You’ll Need
The magic of Vegan Pastitsio is in how simple ingredients come together to create something truly special. Each element here brings its own flair—think aromatic spices, creamy béchamel, and chewy pasta—all combining in absolute harmony. Don’t skip a thing; every ingredient plays a starring role!
- Tubular pasta (like penne or bucatini): This shape holds the sauces beautifully and gives every slice structure.
- Olive oil: Adds richness and helps sauté the veggies and build a silky béchamel.
- Onion (finely chopped): Sets up the savory base with gentle sweetness.
- Garlic (minced): Brings aromatic depth and classic Mediterranean flavor.
- Plant-based ground meat or lentils: This forms the hearty, protein-packed layer. Lentils add earthiness, while vegan protein crumbles provide a traditional texture.
- Ground cinnamon: A signature Greek touch—a small amount delivers warmth and complexity.
- Allspice: Partners with cinnamon for that authentic pastitsio seasoning.
- Dried oregano: Classic Mediterranean herb that livens up the filling.
- Tomato paste: Concentrates the tomato flavor and helps bind the sauce.
- Crushed tomatoes (15 oz can): Bring everything together with sweet acidity and a rich tomato base.
- Salt and pepper: Don’t forget to season each layer for depth and balance.
- Chopped parsley (optional): Adds a fresh, herbal finish that brightens every bite.
- Olive oil (for béchamel): Essential for a silky, dairy-free béchamel.
- All-purpose flour: Thickens the béchamel to creamy perfection.
- Unsweetened plant-based milk (oat or almond): Makes the béchamel ultra-creamy—avoid sweetened for best flavor.
- Nutritional yeast: Imparts a cheesy depth without dairy—total game-changer in vegan sauces.
- Ground nutmeg: Just a pinch warms and rounds out the béchamel beautifully.
- Salt and black pepper (for béchamel): Season to taste; don’t be shy!
How to Make Vegan Pastitsio
Step 1: Prep the Oven and Pasta
Crank up your oven to 375°F and give your 9×13-inch baking dish a light shimmer of olive oil or nonstick spray—this will prevent sticking and make serving a breeze. Next, cook the pasta just until al dente (still firm to the bite), then drain and set aside. Since it’ll bake more in the oven, don’t let the pasta get too soft at this point!
Step 2: Build the Savory Filling
Heat olive oil in a large skillet over medium flame. Toss in the chopped onion and let it soften for about 5-6 minutes, stirring occasionally. Once the kitchen smells amazing, stir in the garlic and let it cook for another minute. Add your plant-based meat or lentils, then sprinkle in the cinnamon, allspice, oregano, and tomato paste. Give it a good mix so everything gets well coated. Add the crushed tomatoes and let the mixture simmer for 10-15 minutes, stirring now and then, until the sauce thickens and flavors meld. Season with salt and pepper to your liking, and stir in parsley if you’re using it.
Step 3: Make the Dreamy Vegan Béchamel
In a saucepan, warm 1/4 cup olive oil over medium heat. Whisk in the flour and let it bubble for 1-2 minutes. Gradually pour in your unsweetened plant milk, whisking continuously to keep things smooth and lump-free. Let the sauce cook for 5-7 minutes, whisking occasionally, until it’s thick and creamy. Off the heat, stir in the nutritional yeast, ground nutmeg, and a good pinch of salt and pepper. Taste and adjust seasoning—the sauce should be rich, velvety, and deeply savory.
Step 4: Assemble the Vegan Pastitsio
Time for the fun part—layering! Start by adding half of your cooked pasta evenly in the prepared baking dish. Spoon the tomato-lentil filling over the pasta, making sure it’s spread corner to corner. Cover with the rest of your pasta. Now, slowly pour the vegan béchamel over the top, using a spatula to spread it all the way to the edges so the entire surface is coated in creamy goodness.
Step 5: Bake and Rest
Bake uncovered for 30-35 minutes, or until the top is lightly golden and the edges are bubbling. When it’s done, let the Vegan Pastitsio rest for about 10 minutes before slicing—this step is crucial so everything sets and slices cleanly. Then, get ready for the grand reveal and serve your masterpiece!
How to Serve Vegan Pastitsio
Garnishes
A simple sprinkle of chopped fresh parsley instantly brightens the dish and adds a pop of color. For a little more flair, dust with extra nutritional yeast or a pinch of smoked paprika right before serving. These touches make Vegan Pastitsio feel extra special and restaurant-worthy.
Side Dishes
Vegan Pastitsio pairs beautifully with a crisp Greek salad dressed with olive oil and lemon, or simple roasted vegetables like zucchini and peppers. Even just a wedge of good crusty bread or a bowl of marinated olives will turn this casserole into a true Mediterranean feast.
Creative Ways to Present
For dinner parties, slice the Vegan Pastitsio into neat squares and stack them on individual plates with a fresh sprig of oregano. Or, for a cozy family meal, serve rustic pieces straight from the baking dish at the table—everyone will love scooping out their portion. Try baking individual ramekins for a wow-worthy twist on presentation!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cover the cooled Vegan Pastitsio tightly and store in the fridge for up to four days. The flavors deepen and meld as it sits, making those next-day slices even more delicious. Just be sure to let the casserole come to room temperature before refrigerating for best texture.
Freezing
Vegan Pastitsio freezes beautifully. Cool the dish completely, then wrap portions or the entire casserole tightly in foil or freezer-safe wrap. Freeze for up to three months. To prevent freezer burn, double wrap if possible, and always label with the date.
Reheating
To reheat, let the Vegan Pastitsio thaw overnight in the fridge if frozen, then bake covered at 350°F until heated through (about 20-25 minutes). For individual slices, a quick spin in the microwave works perfectly, but the oven method preserves that delightful baked texture.
FAQs
Can I make Vegan Pastitsio gluten-free?
Absolutely! Simply swap in your favorite gluten-free tubular pasta and use a gluten-free all-purpose flour blend for the béchamel. Just double-check that all other ingredients are gluten-free as well, especially the plant-based meat or lentils.
What’s the best plant-based ground meat substitute for this recipe?
Both store-bought vegan ground beef and cooked brown lentils work beautifully. Choose vegan crumbles for a more traditional texture, or use lentils for a wholesome, fiber-rich filling. Either way, the spices and sauce will make it irresistible.
Can I prepare Vegan Pastitsio in advance?
Yes! You can assemble the whole dish a day ahead before baking. Cover and refrigerate, then bake when you’re ready to serve. This not only saves time but actually enhances the flavors as they meld together overnight.
What type Main Course
Unsweetened, unflavored oat or almond milk are both excellent options. They produce a creamy texture without overpowering the flavors. Avoid coconut milk, which can add an unwanted sweetness and aroma.
How do I keep the béchamel sauce smooth and lump-free?
Whisk continuously when adding the plant-based milk to the flour and oil mixture, pouring it in gradually. If you notice any lumps forming, just keep whisking—using a balloon whisk helps here! You can also strain the sauce if needed, but with constant whisking, that’s rarely necessary.
Final Thoughts
If you’re after a cozy, crowd-pleasing meal that just happens to be vegan, you truly need to try Vegan Pastitsio. There’s nothing quite like the combination of creamy béchamel, hearty spiced filling, and tender pasta—all baked to perfection. Dive in, share with loved ones, and let this Greek classic become your next go-to comfort food!
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Vegan Pastitsio Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Vegan Pastitsio, a dairy-free Greek pasta dish that features layers of savory lentil-tomato mixture, perfectly cooked pasta, and a creamy plant-based béchamel sauce. This Mediterranean casserole is a comforting and satisfying main course for any occasion.
Ingredients
Main Dish:
- 12 ounces tubular pasta (like penne or bucatini)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 pound plant-based ground meat or lentils
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 can (15 ounces) crushed tomatoes
- Salt and pepper to taste
- ¼ cup chopped parsley (optional)
For the béchamel sauce:
- ¼ cup olive oil
- ¼ cup all-purpose flour
- 2 ½ cups unsweetened plant-based milk (like oat or almond)
- ¼ cup nutritional yeast
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook the pasta: Cook the pasta until just al dente, then drain and set aside.
- Prepare the filling: In a large skillet, heat olive oil and sauté onion and garlic. Add plant-based meat or lentils, spices, tomato paste, crushed tomatoes, and season. Simmer until thickened. Stir in parsley if using.
- Make the béchamel: In a saucepan, make a roux with olive oil and flour. Gradually whisk in plant milk and cook until thickened. Season with nutritional yeast, nutmeg, salt, and pepper.
- Assemble: Layer pasta, tomato-lentil mixture, remaining pasta, and béchamel sauce in the baking dish. Bake until golden and bubbly.
- Serve: Let the pastitsio rest for 10 minutes before serving.
Notes
- For extra richness, add a splash of white wine to the sauce.
- You can make this dish a day ahead as the flavors deepen overnight.
- Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
