Moroccan Vegan Pastel

This is an entirely different recipe than the more common Moroccan pastilla (or b’stilla), even though the etymology of both words comes from the Spanish pastel – or cake.

Moroccan pastilla is a phyllo-dough layered cake that can be sweet, savory or a combination of the two. Moroccan pastel is similar to Greek moussaka or an English shepherd’s pie, only with a layer of potato purée on the bottom and the top. It was mainly a Jewish-Moroccan recipe served during holidays or celebrations.

Pastel filling is traditionally made from ground beef or lamb and flavored with allspice, nutmeg, and pepper. The potato purée never has cheese or dairy, which would severely violate Jewish dietary laws.

My version veganizes an old family recipe. It is simple to make once the filling is made. I use a combination of textured soy protein, chopped mushrooms and roasted walnuts to create a texture similar to ground meat. I suggest making the soy, mushroom and walnut elements first before moving on to the rest of the filling. Allow about one hour to make the filling elements, and you can make the filling up to 3 days in advance or make and freeze it for several months.

Difficulty: simple- to moderate
Yield: about 4-6 servings (I suggest using a square 20 x 5 cm/8×2 inch dish for this recipe.)