Prep Time
Cook Time
4 - 6 People
Serves 6
Difficulty  0


  • Pasta of choice 
  • 1 medium red onion 
  • 2 cups soaked soy mince 
  • 1 1/2 cups cooked brown lentils 
  • 1 can diced tomatoes
  • olive oil to fry 
  • dried oregano 
  • garlic flakes 
  • dried thyme 
  • dried cumin 
  • 1 tsp olive tapenade 
  • 1 tbsp tomato paste 
  • salt and pepper to taste 
  • White sauce 
  • 1 heaped tbsp vegan butter 
  • 1 1/2 tbsp flour 
  • 1 cup vegan cream cheese or coconut cream 
  • nutritional yeast 
  • salt and pepper to taste 
  • grated vegan cheese 
  • vegan feta 
  • pine nuts 
  • fresh herbs 




1. 1x Packet pasta of choice cooked according to packet instructions.
2. For the lentil and soya mince meat: fry 1 medium red onion in some olive oil, add some garlic, add 1 tsp dried oregano, 1 tsp dried thyme and 1 tsp ground cumin.
2. Then add in 1 1/2 cup cooked brown lentils and 1 cup pre-soaked soya mince. Add 1 can diced tomatoes, 1 tbsp olive tapenade or chopped kalamata olives, and 1 tbsp tomato paste. Fry everything until fragrant. Additionally add some diced sundried tomato, dollops of chutney, salt and pepper to taste.
3. For the white sauce: add 1 tbsp vegan butter or margarine to a pot, add 1 1/2 tbsp flour and mix well before whisking in 3-4 cups soya milk, 1 cup vegan cream cheese, and 1/4 cup nutritional yeast. Whisk whilst it thickens, sprinkle over more flour if needed to thicken. Add some salt and pepper right at the end and some grated cheese if you like.
4. Preheat your oven to 180 degrees Celsius. Layer the pie as the cooked pasta as the base, then the « meat » mixture on top( mix these layers if you like) then the cheese sauce. To top add some grated cheese, vegan feta, pine nuts, and dried oregano before baking for 18-20 minutes until golden.
5. Remove, add some fresh herbs on top and serve with some crusty bread and salad


Photo Gallery

Hope you love this one pot meal, it’s so delicious and so easy!