VEGAN PASTITSIO

Method

1. Preheat oven to 180°C.
2. PASTA: Boil a large pot of salted water. Cook the macaroni for only 5 minutes and drain well.
3. Drain the pasta and rinse immediately under cold water.
4. VEGAN ‘MEAT’ SAUCE: Sauté the onion, garlic, oregano, thyme and cinnamon (and oil if desired) to a large saucepan over high heat. Sauté for 5 minutes or until everything is fragrant.
5. Add the mushrooms and sauté for 5-10 minutes or until most of the liquid from the mushrooms has evaporated.
6. Add the rest of the ingredients (lentils, tomato, nuts and seasonings) to the saucepan and cook for 10 minutes or until the mixture is thick.
7. Season the mixture with salt and pepper to taste. Set aside.
8. VEGAN BECHAMEL: Add the corn flour or corn starch and 1 cup of milk to a large saucepan over medium heat. Whisk until smooth and allow the mixture to thicken. This will happen quickly so keep your eye on it!
9. Add the rest of the ingredients and use an immersion blender to puree the beans and mixture. Cook the mixture over medium heat for 10 minutes or until thickened. It should thickly coat the back of a spoon.
10. ASSEMBLE: Scoop the pasta into a large casserole dish. Pour about ½ cup of the béchamel sauce on top and thoroughly mix it through. Flatten the top of the pasta layer.
11. Scoop out all the vegan 'meat' sauce onto the pasta and flatten with the back of a spoon. Pour the remaining béchamel sauce on top and smooth the top.
12. Bake the pastitsio for 50 minutes or until the top is golden brown.
13. Serve hot and enjoy with family and friends!