• 1 head broccoli, chopped into bite sited chunks
• 1 red onion, sliced
• 200g portobello/chastnut mushrooms, roughly cut into chunks
• 175g macaroni/pasta
• 350ml plant based milk
• 35g dairy free butter
• 28g plain flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp mustard
• 2 tbs nutritional yeast
• 20g Cheddar/ Parmesan / dairy free cheese
• ½ tsp salt
• ½ tsp ground black pepper
• 25g oats
• 25g flaked almonds
• 1 tsp oil for oat and almond topping, plus a little for frying

For the marinade

• 2 ½ tbs soy sauce
• 10ml honey/maple syrup
• 10ml apple cider vinegar
• 10ml olive oil

Method

Combine all ingredients to make the marinade and stir in the roughly chopped mushrooms until fully coated.  Set aside.

Add the flaked almonds, oats and oil to a small bowl and combine.  Set aside

Fry off the onion for 10 minutes until softened and starting to brown, then add the broccoli and mushrooms for a further 5 minutes.

Cook the macaroni in boiling water as per instructions until al dente and then drain.

Meanwhile make the cheese sauce by warming the milk first in a saucepan,  adding the salt, pepper, onion powder and garlic powder so the flavours infuse.  Pour the milk mixture into a jug.

Add the butter into the saucepan and once the butter is melted, add the flour and stir into a paste.  Then, slowly add the warm milk mixture and stirring to ensure all milk is incorporated into the paste before adding the next portion of milk.  Continue until all milk is incorporated. 

Add the mustard, cheese and nutritional yeast and stir until the sauce thickens to a custard-like consistency.

Combine with the pasta and vegetables and place in the Remoska, top with the oats and almond mixture and cook for 25 minutes until golden.