100 g dairy-free spread
¾ cup plain flour
1 litre plain organic soy milk
1 tbsp mustard seeds
4 cloves garlic, crushed
100 g vegan cheese, grated
3 green spring onions, sliced
250 g frozen mixed vegetables or wholemeal penne, cooked and drained
¼ cup dried wholemeal breadcrumbs
- Preheat oven 180°C (160°C fan forced). Lightly grease a 2L baking dish.
- Place a large pan over a low heat and add the spread. When melted, whisk in the flour and cook for 1 min. Remove from the heat and gradually whisk in the soy milk, mustard and garlic.
- Bring to medium heat and whisk or stir until thickened. Remove from the heat and stir in cheese, spring/green onions and pasta. Season to taste with cracked pepper.
- Spoon into a greased dish and top with breadcrumbs and paprika. Bake for 30 min. Serve with steamed zucchini ribbons, seasoned with salt, pepper and a drizzle of olive oil.