Irish Daily Mail - YOU - - FOODBOSH BOYS -

This is our take on the pop­u­lar tasty treat, a crowd-pleas­ing clas­sic. A béchamel sauce makes it creamy and de­li­cious, and then we add a rich, salty flavour with roasted mush­rooms. This dish is mor­eish, in­dul­gent and healthy(ish), and makes a great main course or side for a BBQ. SERVES 6 1 head of broc­coli 1 red onion 2 tbsp olive oil 8 por­to­bello mush­rooms (about 325g) 350g mac­a­roni 700ml plant-based milk 70g dairy-free but­ter 55g plain flour 2 tsp onion pow­der 1½ tsp gar­lic pow­der 2 tsp English mus­tard 4 tbsp nu­tri­tional yeast 40g dairy-free cheese, grated 1¼ tsp salt, plus a lit­tle ex­tra ¾ tsp black pep­per, plus a lit­tle ex­tra 50g panko bread­crumbs salad leaves, to serve, op­tional FOR THE MARI­NADE 5 tbsp soy sauce 20ml maple syrup 20ml ap­ple cider vine­gar 20ml olive oil Pre­heat oven to 180C fan (200C/gas 6) | Line 2 bak­ing trays | Large saucepan of salted wa­ter on a high heat | Medium saucepan on a medium heat | 20cm x 30cm lasagne dish

Cut the broc­coli into roughly 2.5cm flo­rets and cubes (trim the stalks and use the soft parts). Peel and roughly chop the onion into 1cm chunks. Lay both the onion and broc­coli on one of the lined bak­ing trays, driz­zle with the 2 ta­ble­spoons of olive oil and lightly sea­son with salt and pep­per. Put the tray on the top shelf of the pre­heated oven.

Cut the mush­rooms into 1cm chunks. Put the in­gre­di­ents for the mari­nade into a bowl and com­bine with a fork. Add the mush­room pieces to the mari­nade and stir to coat. Spread the mush­rooms over the sec­ond lined bak­ing tray and put this in the oven on the shelf be­low the broc­coli and onions. Set the timer for 15 min­utes, by which time all the veg­gies should be golden brown. Re­move both trays and in­crease the oven tem­per­a­ture to 220C fan (240C/gas 9).

While the veg­eta­bles are roast­ing, add the mac­a­roni to the pan of boil­ing salted wa­ter and cook un­til al dente, fol­low­ing the in­struc­tions on the packet. Drain and tip into the lasagne dish.

Mean­while, warm the plant-based milk in the mi­crowave. Put the dairy-free but­ter in the medium saucepan and stir with a wooden spoon un­til it melts. Turn the heat right down and grad­u­ally add the flour to the pan, stir­ring vig­or­ously un­til you have a doughy paste. Grad­u­ally pour in the warm plant-based milk, stir­ring all the time un­til you have a thick, creamy sauce. Add the onion pow­der, gar­lic pow­der, mus­tard, nu­tri­tional yeast, dairy-free cheese, 1¼ tea­spoons salt and ¾ tea­spoon pep­per and stir into the sauce. Keep stir­ring un­til the sauce thick­ens to the con­sis­tency of cus­tard.

Add the roasted veg­eta­bles and sauce to the pasta and mix so that every­thing is well cov­ered. Sprin­kle the bread­crumbs over the top, sea­son with salt and pep­per and put the dish in the oven for 5 min­utes to warm through and crisp up the bread­crumbs. Re­move from the oven and serve with a small side salad, if you like. ➤

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