Becky made this fabulous recipe for a dinner party a couple of months ago. Absolutely delicious. Enjoy!
For the red sauce: 4 tbsp olive oil, 454g of prepared soya mince, 1 large onion (chopped finely), 4 cloves garlic (chopped finely or crushed), 600g passata, 2 tbsp fresh parsley (chopped), 1 tsp cinnamon, 1/2 tsp ground allspice, salt and pepper to taste (be generous with the pepper), about 250ml of white wine (optional)
For the béchamel sauce: 50g vegan sunflower spread, 20g wheat flour, 600 ml soy milk, 1 tsp dried vegetable stock (bouillon is best), 1/2 tsp mace, 1 tsp nutmeg, 1 bay leaf, 12 black peppercorns, salt and pepper to taste
Also: 400g wholewheat penne or rigatoni, nutritional yeast flakes to serve (optional)
For the greek style salad: 100ml extra virgin olive oil, 1 jar of greek style black olives, 1 cucumber, 4 tomatoes, half a red onion, 1 sprig of oregano, salt to taste
Start by preparing the soya mince if you need to and then make the red sauce. Heat the olive oil on a gentle heat in a deep frying pan and add the onions. Let them soften for a couple of minutes before adding the garlic. Don’t let the onions change colour (turn it down if they start to!).
While the onions and garlic are softening in the pan bring a saucepan of water to the boil with a pinch of salt and start cooking the pasta.
Turn the heat on the frying pan up, add the mince and fry for around 5 minutes. Next pour in the passata, parsley, cinnamon, the wine if you’re using it and the salt and pepper. Stir it well on a high heat for a minute then reduce to simmer.
Once the pasta is cooked but still firm, drain it with a colander and set aside.
Preheat your oven to 200ºc / gas mark 5 and start making the white sauce. Melt the sunflower spread in a saucepan, add the flour and stir into a smooth paste. Slowly add the milk a bit at a time stirring lots to make sure it doesn’t get lumpy. Add the dried stock, bay leaf, peppercorns and mace, simmer on a moderate heat and stir every 5 minutes until its a bit thicker than gravy.
Meanwhile, make the salad by dicing the cucumber and tomatoes into chunky pieces and slice the onion into small half rounds. Mix them in a serving bowl with the olives, olive oil, oregano and salt. Leave the salad in the fridge for a bit for the flavours to develop.
Line the bottom of a deep lasagne pan or baking dish with half the pasta in a single layer. We’re a bit picky and try to make most of them line up but it doesn’t matter too much. Press the pasta down and spoon in all of the red sauce on top of it. Then add the rest of the pasta on top of the sauce. Pour in the white sauce on top of the pasta and sprinkle with yeast flakes or vegan cheese if you are using them. Put the whole thing in the oven for about three quarters of an hour. Make sure to let it settle for 10 – 15 minutes after you take it out (otherwise it might end up a pasta-y mess when you try to serve it). Enjoy!