Name: Greek Pastitsio
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1 null onion (large); 500 g chestnut mushrooms; 3 cloves garlic; 2 tbsp tomato puree; 1 tbsp harissa paste; 1 tsp dried oregano; 1 tsp cumin; 0.5 tsp ground cinnamon; 0.25 tsp nutmeg; 1 tsp white sugar; 120 ml red wine; 400 g puy lentils (can); 300 g pasta (Greek Macaroni is traditionally used); 400 g tinned tomatoes (tin); 1 pinch salt; 1 pinch black pepper; 100 g plant butter; 1 tsp dried mint; 100 g plain flour; 750 g oat milk; 3 tbsp nooch; 75 g vegan parmesan; 75 g plant cheese; 100 g breadcrumbs

Instructions

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1

Dice the onion (1 large). Mince the garlic (3 cloves). Roughly chop the chestnut mushrooms (500 g) or place in a food processor and pulse until finely chopped. Grate the vegan parmesan (75 g) and plant cheese (75 g).
2

Heat a large frying pan over a medium heat with the olive oil (2 tbsp). Add the onion (1 large) and a [pinch salt] and cook for a few minutes to soften. Add the chestnut mushrooms (500 g) and cook for 10 minutes, until the liquid has evaporated and they are slightly caramelised. Add the garlic (3 cloves), tomato puree (2 tbsp), harissa paste (1 tbsp), dried oregano (1 tsp), cumin (1 tsp), ground cinnamon (0.5 tsp), nutmeg (0.25 tsp), white sugar (1 tsp), stirring to coat. Pour in the red wine (120 ml) and bring to a simmer for 2 minutes. Add the 400g tin of tomatoes (1 x) and 400g can of puy lentils (1 x), stir well and bring to a simmer for 10 minutes until slightly thickened. Taste and season with [pinch salt] and [pinch black pepper].
3

Heat a saucepan with the plant butter (100 g). When the plant butter (100 g) has melted, add the plain flour (100 g) and beat together to a smooth paste, then gradually pour in the oat milk (750 g), whisking until smooth. Keep whisking until thickened, for about 5 minutes. Stir through the dried mint (1 tsp), nooch (3 tbsp), half the plant cheese (75 g) and season with a [pinch salt] and [pinch black pepper].
4

Bring a large saucepan of salted water to the boil and cook the pasta (300 g) following packet instructions, or for 10 minutes until al dente. Drain the pasta (300 g) and return to the pan. Add a spoonful of béchamel to the pasta (300 g) and stir to coat.
5

Grease the baking dish with a drizzle of [olive oil] and arrange the pasta (300 g) over the base. Spoon over the mushroom lentil sauce then finish with the béchamel sauce. Scatter over the remaining [plant cheese] and breadcrumbs (100 g) and bake for 40 minutes until golden and bubbling. Leave to stand for 15 minutes before serving.