Vegan Bolognese Pasta Bake

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup soy mince or canned lentils
• 1 cup chopped mixed vegetables, I used a mixture of Mediterranean vegetables
• 1 x 400g tin of chopped tomatoes
• 300 ml / 1 1/4 cups vegetable stock
• 1 tbsp mixed Italian herbs
• 350 g penne pasta, can use gluten-free, if needed
• 3 tbsp vegan butter
• 4 tbsp plain flour, Gluten free if needed
• 500 ml / 2 cups dairy-free milk, I used almond milk
• 4 tbsp nutritional yeast
• 1/4 tsp ground nutmeg
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 190C / 375F.

2. 2

   Heat the olive oil in a pan and...: Heat the olive oil in a pan and cook the onions on a medium heat for about 5 minutes, until softened. Add the garlic, vegetables and mince or lentils and cook for a further minute. Add the chopped tomatoes, stock and herbs. Bring to a boil then reduce to a simmer and cook for 15-20 minutes.

3. 3

   Meanwhile, cook the pasta according to packet's instructions.

4. 4

   To make the cheezy Bechamel sauce, melt the...: To make the cheezy Bechamel sauce, melt the butter in a medium saucepan. Once melted, stir in the flour until the mixture thickens and looks like dough. Increase to a medium-high heat and slowly add in the milk a bit at a time, whisking to ensure there are no lumps. Once thick and smooth, remove from the heat and stir in the nutritional yeast, nutmeg, onion powder and salt and pepper.

5. 5

   To assemble the pasta bake, mix the cooked...: To assemble the pasta bake, mix the cooked pasta in with the sauce and transfer to a 20 x 30cm dish (or use 2 smaller dishes, like I did) and then top with the Bechamel sauce.

6. 6

   Cook in the oven for 15-20 minutes until...: Cook in the oven for 15-20 minutes until the top is nicely golden. Serve and enjoy!