Grandpa J's Greek Pastitsio

2 hours, hard, Serves 8
With layered pasta, Lion's Mane Mushroom Crumble sauce, and Soy-Free Tofu bechamel - this healthy greek Pastitsio is the ultimate comfort dish to share with family and friends.
Featured Products
Soy-Free Tofu makes this nut and dairy free bechamel sauce extra nutritious and adds a creamy texture. Any of our Big Mountain Crumbles work as a sub for meat in this greek dish.


  • 1 white onion
  • 1 cup carrot
  • 1 cup celery
  • 2-4 tbsp tomato paste
  • Grandpa J’s original
  • 2 packs Big Mountain Lion’s Mane Mushroom Crumble
  • cooked pastitsio noodles (15oz dry)
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup almond milk
  • 2 packs Big Mountain Soy-free tofu
  • 1 tbsp salt
  • 1/2 tbsp nutmeg

Recipe Preparation


  1. Add 1 tbsp oil to a pan over medium-high heat
  2. Saute onions about 3 mins
  3. Add in carrot, and celery. Cook another 5 mins
  4. Add in tomato paste and season liberally with Grandpa J's Original.
  5. Add Lion's Mane Mushroom crumble and cook, continuing to stir until heated through and vegetable have softened. Add water as needed.


  1. Melt the butter in a saucepan over medium heat
  2. Whisk in the flour
  3. Add in milk, continue to cook until mixture thickens. Let cool slightly.
  4. Blend milk mixture with tofu, salt, and nutmeg


  1. Preheat oven to 450°F
  2. Layer cooked noodles into a large baking dish, followed by your crumble sauce, and finally your vegan tofu bechamel.
  3. Bake for 45 mins
  4. Broil on high about 15 mins to get a nice dark golden brown layer on top
  5. Let sit and cool for a few hours before slicing and enjoying!

Watch the video here