Vegan Pasticcio
Instructions:
Boil the spaghetti in salted water, drain, lightly oil and spread along the oiled pyrex.
Sauté the onion in olive oil for 1-2 minutes and then add the garlic, grated carrot and chopped pepper. Sauté for a few minutes until they are translucent and pour the dried soybean mince mixing well.
Then add the tomatoe juice , stir and quench with the wine.
Once the wine has evaporated, pour the tomato juice and all other ingredients. Add 1 cup of water and cook until the ingredients are cooked and the minced meat is cooked but with a little zucchini. If necessary add a little water. We taste and add salt, pepper or whatever we like to our taste preferences.
Heat the almond or coconut drink and we dissolve the mix spice of vegketa and add some salt and pepper. Be careful not to boil the milk.
In a saucepan, melt the vegetable butter and then pour the flour, stirring continuously, until it becomes a homogeneous mixture and turns a pale blond color. Pour the hot vegetable milk and stir quickly and continuously until the bechamel has coated and thickened. When it has cooled, lower it from the heat and pour the nutmeg. We try to get more salt, pepper and nutmeg
Spread the soya minced meat over the spaghetti to cover the entire surface, then pour and spread the bechamel.
Bake in preheated oven at 190-200 degrees, depending on the oven for about 1 hour or until the bechamel turns brown. Remove from the oven and allow for 1 hour to knead and tighten the food so that it does not dissolve when cut.
The vegan pasticcio is a tasty and health plate for vegan and vegeterians or for people that they want to try altervatives ways of cooking . This pasta pie with the Greek flavour and aroma you can add it in your life very easily.
Preperation time: 30-40 Min
Cook time: 60 Min
Total time: 90 Min
Portion(s): 6-8
Ingredients:
- 1 packet 500gr of pasta
For the soya minced meat:
- 200gr soya minced meat
- 3/4 cup olive oil
- 4 tablespoons onions flakes
- 1/2 tsp of garlic powder
- 1 carrot
- 1 Red Florin Pepper
- 1 pack of 500g tomato juice
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp mustard powder
- 1/2 tsp cumin powder
- 2-3 pinches of ceylon cinnamon
- 2 tsp of vegketa mix
- 1/2 cup white wine
- 2 tsp turmeric
- Salt
- Pepper
For bechamel:
- 1lt almond or coconut milk
- 12 tbsp flour
- 4 tbsp coconut butter
- 1 tsp nutmeg
- 1 tsp of vegketa mix
- Salt
- Pepper
Nutritions / 100gr
Calories: 250
Carbohydrate: 29gr
Fat: 9gr
Fiber: 5,2