This is one of my families favourite entrees. It does take some effort, but you will not be disappointed. This recipe will make a 11x13 inch pan. It is a hefty amount of food. This recipes freezes well so you may want to divide it up between two smaller casseroles and eat one now and freeze one for later. If you are making two smaller pans, it may be necessary to double the topping.
For the Mushroom Filling
2 lbs mushroom, large dice
1 cup onions, diced
3 cloves garlic, minced
1/2 cup red wine
38 oz canned tomatoes, diced ( or 1 1/2 - 19 oz cans)
1/2 tsp oregano
1/4 tsp cinnamon
1 tsp vegetable stock powder, ( more or less to taste)
1/8 tsp black pepper
1 lb soft tofu
1 cup cooked and cubed potato
1 garlic clove, minced
2 tsp cornstarch
1 tsp vegetable stock powder
2 Tblsp lemon juice
1/4 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
Sauce to mix with Pasta
1/2 cup water
6 Tblsp whole wheat flour
2 cups soy milk, unsweetened
1 cup nutritional yeast
1 Tblsp lemon juice
3/4 tsp vegetable stock powder, or to taste
2 Tblsp cornstarch
6 cups cooked pasta, I like tube shaped
For the Mushroom Filling
Add mushrooms, onions and garlic to a pan. Cook until most of the liquid has been evaporated.
Add wine, tomatoes, oregano, cinnamon, stock powder and black pepper. Cook until the liquid has evaporated. If you are pressed for time, you could drain the tomatoes. This mixture should not be runny.
While the mushrooms are cooking, make the topping and sauce to mix with the pasta.
Place all of the ingredients into a blender and mix until well combined. Set aside.
Sauce to mix with the Pasta
In a separate pot, add the the water and bring to a boil. Add in the flour stirring well so that there are no lumps. If lumps develop, carefully use an emersion blender to blend until smooth.
Combine the soy milk and cornstarch together. Pour into the boiling liquid and cook for a minute.
Add in remaining ingredients. Stirring well. cook for about a minute, stirring constantly to avoid burning.
Remove from heat and set aside until ready to use.
Preheat oven to 350 F.
Use a 11x13 inch pan.
In the pan, layer in the following order:
-2/3 of the pasta on the bottom
-All of the mushroom mixture
-Remaining pasta, it will not completely cover the mushroom mixture
-All of the topping
Bake in a preheated 350 F oven for 40-45 minutes until golden.
Sometimes I double the topping mixture to make a creamier top to the pastitsio.
Adapted from the cookbook Vegan Eats World by Terry Hope