Venezuelan PAsticho

This vegan pasticho is a plant-based take on the classic Venezuelan lasagna, layered with bold flavour and nostalgic warmth. A rich, smoky vegan meat sauce made with plant-based beef and sausages comes together with a creamy, dairy-free béchamel and melty vegan cheeses for the ultimate comfort food experience. Every bite is hearty, savoury, and satisfying — perfect for family dinners, meal prep, or cozy Sunday gatherings.

Whether you grew up with pasticho or are discovering it for the first time, this version captures everything you love about the traditional dish — without any animal products. It’s a beautiful fusion of Latin flavour and vegan comfort, making it an instant favourite for anyone craving a homemade, oven-baked classic. Serve it with a simple salad or some crusty bread, and you’ve got a show-stopping main dish that’s as indulgent as it is compassionate.

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Venezuela Pasticho

Yield: 6

Author: Ori Harrington

A comforting, plant-based twist on a Venezuelan classic.

Layered with rich vegan meat sauce, creamy béchamel, and melty cheese.

Hearty, nostalgic, and perfect for sharing.

Ingredients

Meat sauce

• 300g vegan ground meat (I used Impossible Foods)
• 2 vegan sausages (I used Beyond Meat)
• 4 cups tomato sauce
• 1/2 cup vegan red wine
• 3 tbsp. olive oil
• 2 tbsp. minced garlic
• 1 tbsp. Italian seasoning
• 1 tbsp. soy sauce
• 1/2 tbsp. cumin
• 1 tsp. cayenne
• 1 tsp. paprika (optional)
• 1 tsp. liquid smoke
• Salt & pepper to taste

Bechamel

• 2 cup non-dairy milk
• 1/3 cup nutritional yeast
• 3 tbsp. non-dairy butter (I used Becel)
• 2 tbsp. all purpose flour
• 1 tbsp. onion powder
• Salt & pepper to taste

Lasagna

• 15 lasagna sheets -cooked
• 1 cup vegan mozzarella cheese (I used Nafsika's Garden)
• 1 cup vegan parmesan cheese (I used my own)

Instructions

1. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 min).
2. Add the vegan ground meat and chopped sausage, add in the soy sauce, liquid smoke, and cumin, stir. Cook for 5–6 minutes, breaking up the meat as it browns.
3. Add in the wine, lower the heat and sook until the wine is reduced in half (around 5 minutes).
4. Stir in tomato sauce, Italian seasoning, cayenne, and paprika (if using). Season with salt and pepper.
5. Reduce heat and let simmer for 15–20 minutes, stirring occasionally until the sauce thickens slightly and flavors develop.
6. In a saucepan over medium heat, melt the non-dairy butter. Once melted add in the flour to make a roux. Whisk in 1 cup of milk.
7. Whisk in the onion powder and nutritional yeast, then slowly pour in the remaining non-dairy milk while whisking to avoid lumps.
8. Simmer gently for 5–7 minutes, whisking constantly until it thickens slightly. Season with salt and pepper to taste.
9. Remove from heat and set aside.
10. Preheat your oven to 375°F (190°C).
11. In a deep baking dish, start by spreading a thin layer of meat sauce at the bottom.
12. Add a layer of cooked lasagna sheets.
13. Spread more meat sauce over the pasta, followed by spoonful of béchamel, then a sprinkle of vegan mozzarella and parmesan.
14. Repeat the layers (pasta, sauce, béchamel, cheeses) until you’ve used all your ingredients, finishing with béchamel and cheese on top.
15. Cover with foil and bake for 25 minutes.
16. Remove the foil and bake uncovered for an additional 10–15 minutes until the top is golden and bubbly.
17. Let rest 10 minutes before slicing.

Nutrition Facts

Calories

762

Fat (grams)

37 g

Sat. Fat (grams)

13 g

Carbs (grams)

70 g

Fiber (grams)

7 g

Net carbs

63 g

Sugar (grams)

11 g

Protein (grams)

38 g

Sodium (milligrams)

1715 mg

Cholesterol (grams)

83 mg