Eggplant & artichoke pastitsio from Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques (page 264) by Joe Yonan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegan butter for Soft spreadable butter.

  • KNivia on March 29, 2026

    This is time consuming due to the different parts of the recipe but it is so good! My husband loves cheese so we did add some pecorino and parmigiana to the top but other than this stuck to the recipe! Delicious and plenty to actually freeze and have again on a week when you have no time to cook!

  • cc7740 on November 22, 2024

    The flavours in the recipe worked well together, but I would deliberately under-cook the pasta next time. It's possible that my eggplants had a little too much moisture left in them after baking.

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