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Broccoli ‘Cheese’ Pasta Bake [Vegan]

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Here's my own pasta bake, homemade sauce and all, with some of my favorite ingredients: broccoli, tofu, and nooch/nutritional yeast.

Broccoli 'Cheese' Pasta Bake [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Cook Time

60

Ingredients

For the sauce

  • 3 1/2 cups cauliflower, roughly chopped
  • 1 cup + 1 tbsp unsweetened soy milk
  • 6 tbsp nutritional yeast
  • 2 small garlic cloves
  • 1/2 tsp Dijon mustard
  • 3 oz tofu
  • 1 tsp vegan margarine (optional for extra creaminess)
  • a pinch of turmeric
  • a pinch of thyme
  • 1/4 tsp nutmeg
  • juice of 1/2 lemon

For the crumbly topic

  • 1 slice gluten-free bread, toasted (or regular)
  • 1 heaped tbsp nutritional yeast

And the rest

  • 4 cups broccoli and green beans, you decide how much of each you want
  • 1 cup gluten-free spirelli (or regular pasta; farfalle looks really beautiful in this dish, too)

Preparation

  1. Pre-heat the oven to 200ºC.
  2. Grease a large ovenproof dish.
  3. Steam the cauliflower for 10 minutes.
  4. Transfer to a blender, add the soya milk and begin blending.
  5. Add the other sauce ingredients, one by one, until all are used up and the sauce is smooth and creamy.
  6. Steam the broccoli and green beans for 5-10 minutes. Cook the pasta according to package instructions.
  7. Combine the pasta, broccoli, green beans and pasta sauce in a large bowl. Pour into the ovenproof dish.
  8. In a small bowl, crumble the slice of toast with your hands (or blitz in a food processor), mix in the nutritional yeast, and sprinkle over the pasta.
  9. Bake in the oven for 20 minutes.

Notes

Remember that you can easily multi-task when making this dish. While the vegetables are steaming you can also cook the pasta (I steam my vegetables over the pot of pasta), blend the sauce while the pasta is cooking, etc. And of course, clean up the kitchen and lay the table while the pasta is baking. Just remember to keep on eye on things. • The tofu is where it's at in this sauce. If you've ever added tofu to smoothies, you'll know it's the magic ingredients to make them silky smooth. Same with this sauce. Try it, I promise you won't regret it.

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AUTHOR & RECIPE DETAILS


photo

Rachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'


 

 

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3 comments on “Broccoli ‘Cheese’ Pasta Bake [Vegan]”

Click to add comment
Kelly Myers
9 Months Ago

This sounds delicious!!!


Reply
lucinda
2 Years Ago

What type of Tofu? I\'m assuming silken? Can\'t wait to make this :D


Reply
Kathryn Bulver
3 Years Ago

Hope it tastes better than it looks.


Reply
Edith
06 Sep 2014

I think it looks ok.
But it does taste marvellous!!! :)
The sauce is just magic. And I do not even like cauliflower!

jon
19 May 2015

lol yea the topping looks a little unappetizing in the pics, but the recipe sounds delicious....going to try this tonight or tomorrow.

Jonathan Schechter
3 Years Ago

Joy Cannon mmmmmmm


Reply
marcia
3 Years Ago

Is the 200 degrees correct to bake this? It sounds great!


Reply
Lauren
19 May 2015

200 celsius would be 400 Fahrenheit .



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