Greek Pastitsio
[Vegan]

For the Meat Sauce:

1. Into a food processor place 1/2 of the mushrooms and process until finely ground.  Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms.
2. Into the food processor add your walnuts and process till finely ground.  Transfer walnuts to the bowl with the mushrooms.
3. Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture.  Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
4. Into the same food processor add your onion, celery, carrots and garlic.  Process till finely ground.
5. Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
6. Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant.  If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts.  This is a flavor-building step, so it's highly suggested, if needed.
7. To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf.  Stir till well combined.  Cook for around 1-2 more minutes.
8. Now, push the cooked onions mixture to the sides and makes room for the tomato paste.  Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot.  See notes.
9. Stir till well combined, increase heat and add your passata and vegetable stock paste.  Cook for around 5 minutes before adding your water and bringing mixture to a boil.
10. Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add, as needed.

For the Vegan Bechamel:

1. For the bechamel, melt your butter on low heat in a medium-sized pot.  Once melted, add your flour, stir till a ball or more lumpy consistency appears.  Add your nutritional yeast and stir more.  Now, slowly add your milk and whisk aggressively while cooking on medium-high heat (the whole proces should take around 20 minutes).  Stir till you've added all your milk and a more silky smooth sauce comes together.  Add the nutmeg and stir even more!  At the last minute season to taste, remove from heat and set aside.

For the Pastitsio:

1. Preheat your oven to 350F and place a 13″L x 7.75″W x 2.25″H baking dish onto a baking sheet, set aside.
2. Prepare the meat sauce as instructed and let simmer on low till needed.
3. Cook noodles as instructed on the package.  You want the noodles slightly al dente. Strain and set aside.
4. Prepare bechamel until you've reach the silky smooth consistency.  The only adjustment to be made to this recipe is to add 1 extra cup of almond milk and 1 cup of vegan parmesan.
5. To assemble, add 1 cup meat sauce to the base on your casserole dish and evenly distribute.  Now add all your pasta and ensure everything is even, avoiding any large holes or gaps.  Pat down evenly using a spoon before pouring over all your bechamel sauce.
6. Bake in the oven for 40 minutes or until the bechamel sauce has gone completely golden and begins to bubble.