This recipe is super quick and easy, and keeps great so makes for perfect lunch the next day!
100g tenderstem broccoli (cut into one inch chunks)
100g asparagus (cut into one inch chunks)
100g cauliflower (broken into small florets)
100g green beans (trimmed and cut into one inch pieces(
For the bechamel
70g dairy free butter
55g plain flour
700ml plant-based milk
3 tsp onion powder
2 tsp English mustard
4 tbsp nutritional yeast
40g dairy free cheese, grated
250g whole grain macaroni or brown pasta
25g panko breadcrumbs
1 Start by grilling the panko breadcrumbs until crispy. Then put a large saucepan on the stove pour a kettle of boiling water into the a saucepan, add 1 tbsp of olive oil and 1 tsp of salt into the pan, get it to a rolling boil, pour the whole wheat pasta into the pan and cook it as per the instructions on the packet
2 Put a colander on top of the saucepan and pour the chopped vegetables into it
3 Put a lid, or a dinner plate on top of the colander (this will help steam the veggies)
4 In another pan, add the dairy free butter and heat it until it’s melted down to a liquid
5 Gradually sieve half the flour into the pan, stirring all the time so you form a thick roux
6 Add a few tbsp of plant based milk to the pan and stir it into the roux so you have a thick cream
7 Repeat that process once more so you have no more flour or dairy free milk left
8 Turn the heat down, add the mustard, nutritional yeast and onion powder to the bechamel and stir it in so it’s well mixed
9 Pour the dairy free cheese into bechamel and stir it in so it mixes into the sauce.
10 Once the bechamel is ready, stir in the macaroni and steamed vegetables.
11 Serve and top with the toasted panko and mixed seeds. Leftovers will keep great in a Tupperware and can be re-heated the next day.
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