Supreme vegan roast vegetable pasta bake

A cheezy sauce topping gives the finished bake a wonderful contrast between crispy and creamy.

Tonight we wanted to make something lazy, but fancied something more than just a good tomato sauce on our pasta, so we added loads of roast vegetables, topped with a cheezy sauce, and baked in the oven.

I loved this recipe, it was so yummy! The cheezy sauce gave both brown crispiness and a moist creaminess. I would therefore recommend the sauce topping method (instead of grated cheese) to any non-vegan readers too!

This recipe has a lot in common with our ultimate vegan lasagne, but is quite a lot less effort as you just stir everything together then top with cheezy sauce.

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Ultimate Vegan Lasagne

Excellent tomato and cheese sauces layered with fresh pasta are the key to perfect lasagne.

This is our favourite indulgance meal! John tells me that before we met he would take a whole day to make one and then a whole evening to eat it!

It’s much quicker now with two of us. I do the pasta and the cheezy sauce, while John does the roast veg and the tomato sauce, then we put it all together! For a slightly quicker version use dried lasagne sheets, but it’s going to take a long time to make either way and once we tried it with fresh pasta we never went back to dried!

We have tried various combinations of vegetables and lentils, but recently made our favourite one ever so I think it’s time to share the recipe! I can’t get enough of the creamy cheezy sauce, so we put loads in, but you could adjust to suit your preference.

This makes 4 huge portions or 6 moderate portions. Continue reading

Roast Broccoli and Red Onion Vegan Quiche

The chunks of crumbly tofu in amongst a thinck sauce give the quiche its distinctive texture.

I invented this recipe one day when I was inspired to use my homemade tofufor something new! We make this all the time now, it’s a real favourite in our house! The recipe is really versatile and you can use whatever combination of vegetables and herbs you like. Roast broccoli is our favourite, and goes well with red onions. Courgettes are a regular too. In summer we use whatever’s abundant in the garden.

Use simple pastry for a classic quiche. Alternatively, I have used pizza base dough for the case, and layered with sliced tomatoes, fresh garlic, oregano and olive oil before adding the main filling, to create a variant fusion ‘quizza’ dish! In fact we now make the quizza more often than we make quiche!

Makes 4 huge servings or 6 smaller servings that could go with side dishes.

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