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Greek Vegan Pastitsio with Vegetables and Soy Mince
INGREDIENTS
- 1 chopped red pepper
- 1 chopped eggplant
- 1 chopped onion
- 2 chopped garlic
- 1 package tagliatelle
- 1 package soy mince
- 1 packaged chopped tomato
- 1 table spoon oregano
- 1 table spoon thyme
- 1 tea spoon cumin
- 40 gr grated vegan cheese
- 0.5 cup Extra Virgin Olive Oil ABEA
- Salt, pepper
For the bechamel:
- 1 L Vero Cereal Oat drink
- 6 tablespoon MILLS OF CRETE All purpose flour
- 80 gr grated vegan cheese
- 0.5 cup Extra Virgin Olive Oil ABEA
- 0.5 teaspoon cardamom powder
IMPLEMENTATION
Boil the tagliatelle in plenty of salted water for 4 to 5 minutes and strain. Sauté in a little olive oil until the vegetables become soft. In the half quantity of the olive oil, we saute the soy mince (in a non-stick frying pan) with the onion, garlic, and spices except the cardamom, and we are stirring until it turns dark brown. Add the vegetables and fry for 5 minutes. Then, put the chopped tomato. We lower the heat, we add salt and pepper and we cook until the sauce becomes homogenized. In a saucepan, we put the oat drink, the cardamom, the olive oil, the flour, and salt and pepper on medium heat. We stir them with the wire until it begins to boil, and we take it from the heat. We pour the cheese and we mix well. In a bowl, we put the tagliatelle, the soy mince with the vegetables and some of the bechamel and we stir well. We put the mixture in a pan and we spread the bechamel. We put the cheese and we bake in a preheated oven in 180 degrees for 30 minutes.
