| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 564 | 25.8g | 9.4g | 68.6g |
| sugars | fibre | protein | salt |
| 11.2g | 8.1g | 21.8g | 1.32g |
Why I Love Norwegian Vegan Pastitsio with Soy Meat and Bechamel Sauce
When you think of Norway, vegan pastitsio with soy meat and bechamel sauce may not be the first dish that comes to mind. However, this delightful twist on a Mediterranean staple is steeped in Nordic influence and is a delicious concoction that holds a special place in my heart.
The Charm of Fusion Food
With a heritage that intertwines the soulful flavors of Southern food with the fiery richness of West African cuisine, I’ve always held a deep appreciation for the beautiful symphony that is fusion food. From Finnish meat pies reinvented with some Nigerian fire to mac and cheese made with a tangy South African twist, I’ve tasted and created a vibrant palette of flavors.
The vegan pastitsio with soy meat and bechamel sauce is a perfect example of this. Here, the dichotomy of Southern comfort meets Norwegian simplicity in a dish that’s incredibly satisfying and undeniably unique.
Inspired by…Nordic Simplicity
This particular recipe isn’t solely inspired by just one acclaimed chef, but rather the collective culinary genius of the Scandinavian region. Taking cues from the straightforward yet flavorful approach to cooking as seen in chefs like Niklas Ekstedt, this vegan pastitsio emanates Nordic simplicity without compromising on the robustness of flavor.
The spices and nuances remind me of a cozy, spicy jambalaya- another dish close to my heart- making a fascinating blend of Southern and Nordic culinary elements.
Best Served With…
This vegan pastitsio with soy meat and bechamel sauce is a full meal in itself. However, it pairs excellently with a simple, tangy salad like a Classic Greek one or something more Nordic like a cucumber and dill salad. You can also serve it alongside a hearty vegetable soup on a cold day for a soul-warming experience.
What You’ll Need
- 1/2 cup olive oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1.5 cups dry soy meat
- 1 can (14 ounces) chopped tomatoes
- 1/4 cup tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup red wine
- Salt and pepper to taste
- 1 pound pasta (penne or elbow macaroni)
- For the vegan bechamel sauce:
- 1/2 cup vegan butter
- 1/2 cup all-purpose flour
- 4 cups of unsweetened almond milk
- 2 tablespoons nutritional yeast
- A pinch of nutmeg
- Salt and pepper to taste
Method
Step One
Start by heating the olive oil in a large pan, on a medium heat. Add the finely chopped onions and minced garlic, until they become translucent and start to brown.
Step Two
Add the dry soy meat to the pan, ensuring that it’s well incorporated with the onions and garlic. Keep stirring for a minute to avoid it sticking to the pan.
Step Three
Add the can of chopped tomatoes to the pan, along with the tomato paste. Stir well to combine all the ingredients.
Step Four
Season the mixture with ground cinnamon, ground nutmeg and add the red wine. Stir well and season with salt and pepper according to your taste. After that, reduce the heat and let the mixture simmer for about 20 minutes.
Step Five
While the soy meat mixture is simmering, cook your preferred pasta according to the instructions on the packaging, and then drain.
Step Six
For the vegan bechamel sauce: Melt the vegan butter in a separate pan over medium heat. Stir in the all-purpose flour, and stir continuously until a paste forms. Gradually whisk in the almond milk, until it becomes creamy with no lumps. Finally, stir in the nutritional yeast, a pinch of nutmeg, and add salt and pepper to taste. Continue cooking the sauce on a low heat until it becomes thick and creamy.
Step Seven
After the sauce and the soy meat mixture are ready, combine them with the pasta in a large baking dish. Pour the bechamel sauce on top of the pasta, and then spread the soy meat mixture over it.
Step Eight
Bake in the oven at 180°C/350°F for about 30 minutes or until the top is golden and crispy. Your Vegan Pastitsio is now ready to serve!
