Greek Vegan Pastitsio with Vegetables and Soy Mince

ingredients:

• 1 chopped red pepper
• 1 chopped eggplant
• 1 chopped onion
• 2 chopped garlic
• 1 package of tagliatelle
• 1 package soy mince
• 1 package chopped tomatoes
• 1 tablespoon oregano
• 1 tablespoon thyme
• Cumin 1 tbsp
• 40 g ground vegan cheese
• 0,5 cups of extra virgin olive oil ABEA
• Pepper salt
• For bechamel:
• 1 L Vero Cereal Oat drink
• 6 tablespoons MILLS OF CRETE All purpose flour
• 80 g ground vegan cheese
• 0,5 cups of extra virgin olive oil A
• 0,5 teaspoons cardamom powder

PREPARATION:

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.