The Mediterranean Vegan

The Greek version of the Italian lasanga , pastitsio consists of a creamy béchamel sauce, pasta, and traditionally, lamb meat. You can be creative here with the substitutions. I used tvp, but I can see a variety of things working with this dish (lentils, soy, seitan, mushroom). Serves 4-6 What you need: for the filling 3 tbsp margarine or olive oil 1 yellow onion, diced 2 cups texturized vegetable protein (tvp), dry 4 tbsp tomato paste 1/4 tsp cinnamon 1/2 tsp pepper 1 tsp salt 2 cups vegetable broth 1/2 cup red wine 1/4 cup bread crumbs for the béchamel 3 tbsp margarine 4 tbsp flour 4 cups plain soy milk pinch of salt pinch of nutmeg for the pasta 3 cups dry tubular pasta 1 tbsp olive oil 1/2 cup bread crumbs Preheat the oven to 350 F (175 C). Bring pot of water to a boil, add 1 tbsp of olive oil, and cook pasta until al dente . Strain and set aside. In a large pan, melt the 3 tbsp butter on medium-high heat and add the chopped onion. Sauté for 10 minutes or until the onion is tran...

This is a recipe for authentic Italian lasagne alla bolognese that uses tvp instead of meat for the tomato sauce. Most Italians will tell you the key ingredient to lasagne is béchamel, and the soy version of the creamy sauce is just as good! Serves 4 What you need: for the bolognese sauce: 4 tbsp olive oil 1 large yellow onion, diced 3 carrots, peeled and finely diced 4 stalks celery, finely diced 2 cups texturized vegetable protein (tvp), optional 1 cup white wine 3 cups vegetable stock 800g canned crushed tomatoes salt and pepper for the béchamel sauce: 3 1/4 cups plain soy milk 6 tbsp margarine 1/4 cup flour 1.5 tsp salt pinch of nutmeg for the noodles: around 15 dry lasagne noodles (for a med. casserole dish) In a large pan, fry the onions, celery, and carrots in the 4 tbsp olive oil for 20 minutes. Mix in the two cups dry tvp and stir for another few minutes. Add the wine, stirring the vegetables until it has evaporated. Do the same with the vegetable broth, adding cup by cup unti...