Serves 5/6 people
Ingredients:
For the Pasta Sauce
- 500g spiral or fusilli pasta
- 1 bag of vegan cheese
- 5 taablespoon vegan butter
- 1 frozen garlic cube or 5 cloves of garlic
- 1 large onion
- 1 litre unsweetened soya milk
- 1/2 tsp smoked paprika
- 5 tablespoon nutritional yeats
- 1 large broccoli
- 4 tablespoon golden breadcrumbs
For the Crispy Meat topping
- 300g of vegan mince or crumbled sausage
- 1 vegan stock cube
- 1 small onion
- 1 tsp of garlic powder or 2 garlic cloves
Method
- Start by cutting the broccoli into small pieces, and finely mincing one large onion. Add both to a wok and leave in a saucepan, in 2 tablespoon of olive oil and cover to soften for around 10 minutes. Add 1 tsp of salt and pepper. Once softened and slightly crispy on the outside remove from wok and set aside for later.
- Then prepare the crumbled meat topping. Finely chop one onion and add this to the same wok that you cooked the broccoli in. Add the mince or crumbled sausage (it is up to you what you prefer) with around 2 tablespoon of olive oil. Sauté for 10 mins. At this point crumble a vegan stock cube with a little water.
- To prepare the bechamel sauce: add the crushed minced garlic in a pot and sauté in a little oil. Then add the flour and toast for a couple of minutes. Add the smoked paprika, and salt and pepper. Gradually add the unsweetened soy milk and whisk so that there are no lumps. When the bechamel starts to thicken ( around 10 minutes), switch it off and add the nutritional yeast and mix until well combined.
- Cook the pasta until al dente and add all the pasta with all the components above into a oven-proof casserole dish and top with vegan cheese and breadcrumbs. Leave to bake for 30 mins or until the top is golden brown. Enjoy!