Greek Vegan Pastitsio

Brighten up your weeknight dinner with this vegan version of Greek pastitsio with juice tomatoes, mushrooms and whole meal pasta, topped with creamy white sauce.


Prep Time: 25 mins
Cook Time: 30 mins
Yields: 6


  • 1 pack whole meal penne pasta
  • 120 g dairy-free feta cheese or firm tofu, crumbled
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups sliced mushrooms
  • 400 g diced tomatoes and their juices
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 2 bay leaves
  • salt and pepper, to taste
  • 120 g dairy-free butter
  • 120 g all-purpose flour, sifted
  • 3 1/2 cups soy milk
  • pinch of nutmeg
  • grated dairy-free cheese (optional)
  • fresh parsley, for serving


  1. Cook pasta 3 minutes less than the package directions. Drain pasta and set aside.
  2. In a large frying pan heat oil over medium heat. Add onions and garlic, cook until onions are golden brown. Add mushrooms, tomatoes, tomato paste, bay leaves and season to taste. Stir and cook for 15 minutes until mushrooms are tender. Remove the bay leave and set the mixture aside.
  3. In a large pan melt the butter. Add flour and continue stirring cook for 1 minute. Stir in milk and bring the mixture to a boil. Keep stirring until the sauce has thickened. Remove from the heat and stir in nutmeg.
  4. Preheat oven to 180°C and grease a square baking dish. Arrange half of the pasta at the bottom of the prepared dish. Sprinkle with crumbled feta/tofu. Pour the tomato-mushroom mixture over the pasta. Continue with the remaining pasta and top with white sauce, spreading it evenly with a spoon. Sprinkle with grated cheese if desired. Bake for 30 minutes or until golden brown. Leave to cool down for 15 minutes before serving. Enjoy!

Nutrition Facts

Per serving: 445 KCALS | 24.1G FAT | 5.3G SAT FAT | 46.3G CARBS | 9.4G SUGAR | 6.8G FIBRE | 12.5G PROTEIN

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