Vegetable Pastition Recipes

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GREEK-STYLE LASAGNA



Greek-Style Lasagna image

You can use lamb or beef in this hearty main dish casserole recipe.

Provided by BHG Test Kitchen

Time 1h20m

Number Of Ingredients 18

9 dried lasagna noodles (about 8 ounces)
1 pound ground lamb or beef
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 8 ounce can tomato sauce
0.25 cup dry red wine or beef broth
1 teaspoon dried oregano, crushed
0.25 teaspoon ground cinnamon
1 egg, beaten
3 tablespoon butter
3 tablespoon all-purpose flour
0.25 teaspoon ground black pepper
1.75 cup milk
0.5 cup grated Parmesan cheese
2 eggs, beaten
1 2.25 ounce can sliced pitted ripe olives, drained
8 ounce crumbled feta cheese
8 ounce white cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degree F. Cook noodles according to package directions; drain and rinse. In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside.
  • In medium saucepan melt butter; stir in flour and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in 1/4 cup Parmesan; set aside. Combine 2 eggs and remaining Parmesan. To assemble, spread 2 tablespoons cheese sauce in a 13x9x2-inch baking dish or 3-quart rectangular casserole. Top with 3 noodles, one-third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with one-third of egg-Parmesan mixture; sprinkle with one-third each of cheeses. Repeat layers twice. Bake, uncovered, 35 to 40 minutes or until hot. Let stand 10 minutes. Makes 12 servings.

Nutrition Facts : Calories 372 kcal, Carbohydrate 21 g, Cholesterol 128 mg, Protein 21 g, SaturatedFat 12 g, Sodium 588 mg, Sugar 4 g, Fat 22 g, UnsaturatedFat 9 g

VEGETARIAN PASTITSIO



Vegetarian Pastitsio image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! Greek-Style casserole.

Provided by Engrossed

Categories     Lentil

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 cups cooked lentils (I'd use brown)
3 tablespoons olive oil
3 tablespoons butter
2 onions, finely chopped
1 large eggplant, chopped into small pieces (unpeeled)
1 -2 garlic clove, minced
1/2-1 teaspoon cinnamon
1/2-1 teaspoon oregano
salt and pepper, to taste
8 medium tomatoes, peeled and chopped or 1 (32 ounce) can chopped tomatoes, drained
8 ounces tomato paste
1/2-1 cup parmesan cheese, grated
16 ounces cooked macaroni
3 tablespoons butter
3 cups milk, heated
3 eggs, beaten
3 tablespoons flour

Steps:

  • Preheat oven to 400°F.
  • Heat olive oil and butter over medium heat in a large skillet.
  • Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes.
  • Add tomatoes and lentils with a little liquid. Cook until very thick.
  • Stir in tomato paste and heat through. Adjust seasonings to taste.
  • Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan.
  • Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time.
  • Custard Sauce:.
  • Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes.
  • Pour in heated milk, stirring with a whisk.
  • Slowly whisk sauce into beaten eggs.
  • Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places.
  • Sprinkle with remaining parmesan and cover.
  • Bake for 1 hour.
  • Serve very hot.

VEGETABLE PASTIES



Vegetable Pasties image

I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.

Provided by Alexandra Flowers

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h15m

Yield 8

Number Of Ingredients 17

3 ½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 ¼ cups ice water
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
½ pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
salt and pepper to taste
1 eggs, beaten

Steps:

  • In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
  • Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
  • Bake in preheated oven for 45 minutes, or until golden brown.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 67.2 g, Cholesterol 23.3 mg, Fat 30.7 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 330.1 mg, Sugar 3.1 g

VEGETABLE CORNISH PASTIES



Vegetable Cornish Pasties image

A meatless version of a traditional favorite.

Provided by Viv Bearpark

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h30m

Yield 4

Number Of Ingredients 14

1 recipe whole wheat pastry for a double crust
¼ cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
¼ pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
¼ cup milk
1 egg
¼ pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
  • Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
  • In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
  • Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
  • Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Nutrition Facts : Calories 687.1 calories, Carbohydrate 55.4 g, Cholesterol 154.5 mg, Fat 44.7 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 17.4 g, Sodium 859.2 mg, Sugar 5.1 g

TASTY VEGGIE PATTIES



Tasty Veggie Patties image

Here's a delightful entree with a healthy dose of vegetables. "I like making these savory patties for a quick dinner," notes Rosie Hostetler of Sumter, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup shredded yellow summer squash
1/2 cup grated peeled potato
1/4 cup shredded carrot
3 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons beaten egg
1 tablespoon finely chopped onion
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil

Steps:

  • In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

VEGETARIAN PASTITSIO



Vegetarian pastitsio image

In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we've used a little balsamic vinegar instead of wine

Provided by Sara Buenfeld

Categories     Dinner

Time 1h40m

Number Of Ingredients 18

2 large onions (330g), halved and sliced
1 tbsp olive oil
2 tsp vegetable bouillon powder
2 bay leaves
2 tbsp balsamic vinegar
2 garlic cloves, finely grated
1 tsp dried oregano
1 tsp ground cinnamon
250g penne pasta
400g can chopped tomatoes
4 tbsp tomato purée
2 x 400g cans green lentils
salad of tomatoes, onion and dill tossed with lemon and olives, to serve
500ml milk or plant-based milk
50g wholemeal flour
1 egg, separated
40g vegetarian feta, crumbled
½ tsp oregano

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
  • Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
  • Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
  • To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
  • Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
  • Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.

Nutrition Facts : Calories 576 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 19 grams sugar, Fiber 18 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium

VEGETABLE PASTITION



Vegetable Pastition image

This is a kind of vegetable pasta bake with a little bit of a difference. It goes great with steamed vegetables. You can easily double this recipe.

Provided by Kitzy

Categories     Pasta Shells

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 12

100 g pasta shells
salt & freshly ground black pepper
1 garlic clove, finely chopped
200 g canned tomatoes
2 tablespoons tomato puree
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 onion, chopped
140 g aubergines, roughly chopped
140 g courgettes, roughly chopped
1 egg
75 ml natural yoghurt

Steps:

  • Preheat the oven to 180C (350F).
  • Bring a pan of water to the boil and cook the pasta until al dente.
  • Meanwhile fry the garlic and onion in a frying pan. Add the tomatoes and tomato puree along with the herbs and salt and pepper to taste. Simmer gently for 10 minutes.
  • Spread half of this mixture into the bottom of an ovenproof dish, top with the aubergine and courgette, then cover with the remaining tomato. Layer the pasta over the top.
  • Beat the egg and mix in the yoghurt. Pour this over the top of the pasta.
  • Bake for 45 minutes.

Nutrition Facts : Calories 200.6, Fat 2.9, SaturatedFat 0.9, Cholesterol 71.8, Sodium 124.4, Carbohydrate 36.1, Fiber 4.7, Sugar 6.1, Protein 8.9

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