- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 zucchini, diced
- 1/2 cup red wine
- 1 can tomatoes
- 1 tbs tomato paste
- 3/4 cup vegetable stock
- 1 bunch english spinach, chopped
- 1 tbs nuttlex mixed with 1 tbs flour
- 500g sweet potato
- 500g cauliflower
- 5 cloves garlic
- 1/2 cup sage
- 1/2 cup non-dairy milk (enough to make mash smooth)
- 1 cup cashews (soaked for at least half an hour ideally)
- 1 can cannellini beans
- 300g silken tofu
- 4 tbs savoury yeast flakes*
- juice and rind of half a lemon
- 2 tbs tofutti
- salt & pepper
- pinch paprika
- slug olive oil
- 1 packet pasta of your choice
Fry onion in extra virgin olive oil for 5 mins on low heat, add garlic and seasoning. Throw in zucchini, increase heat to medium and stir for 5 mins. Add wine and simmer until slightly reduced. Add tomatoes, paste and stock, bring to a boil and simmer for 20 mins. Stir in spinach and Nuttlex/flour mixture and simmer for a further 5 minutes.
Meanwhile in 180 degree oven bake roughly chopped sweet potato and cauliflower with garlic (leave in skin), seasoning and extra virgin olive oil for 45 mins, or until potato is soft. Remove garlic skins and process with sage and milk until smooth.
For white sauce, process cashews until smooth, add remaining ingredients and process until smooth.
Cook pasta until very al dente, mix with tomato sauce. Pour pasta into a large baking dish, spread mash over the top followed by the white sauce. Bake in 200 degree oven for 30-40 mins.
*available at health food stores – can be omitted, but adds a cheesy flavour