Vegan Pastitsio, 77p

Name: Vegan Pastitsio, 77p
Ingredients: For the bechemal; 50g flour, 2p (45p/1.5kg); 60ml cooking oil, 7p (olive is traditional, but I use sunflower), (£1.09/1l); 1 tbsp or 11g nutritional yeast, 28p (£3.15/125g) – not essential; Scant 1/2 tsp mustard, any kind, <1p (37p/180g); 400ml cashew milk or unsweetened soya milk, 22p (55p/1l unsweetened UHT soya milk); 100g vegan mozarella, 70p (£1.40/200g); For the mince; 1 onion, 8p (60p/1kg); 2 large stalks of celery, 10p (50p/bunch); 1 medium carrot, 5p (44p/1kg); 4 fat cloves of garlic or 6 dinky ones, 12p (69p/3 bulbs); 2 tsp oil, 1p (£1.09/1l); 1/2 tsp cinnamon, <1p (75p/100g); 1 tsp mixed dried herbs, 1p (30p/18g); A pinch of powdered clove or 2 whole cloves, 3p (88p/31g) – not essential; 500g Linda McCartney Vegemince, £2.25 (£2.25/500g); 175ml red wine or strong black tea, 1p (39p/40 teabags); 125ml strong mushroom or vegetable stock or weak vegan gravy, 3p (39p/12 stock cubes); 500g passata, 33p (33p/500g); 1 tsp vinegar, 1p (29p/568ml); 1 tbsp sugar, 1p (65p/1kg); Plus 300g tubular pasta – traditionally it’s bucatini but I used penne, and macaroni is also fine, 27p (45p/500g)