Vegan Macaroni and Broccoli Casserole

Ingredients for 2 servings:

• 125 g pasta (macaroni or penne), egg-free
• 200 g broccoli
• 400 g tofu (silken tofu)
• 4 tbsp olive oil
• 2 tbsp cornstarch
• Salt
• 2 tsp, leveled herbs de Provence (optional, but not required)
• 2 tsp, leveled turmeric
• 1 pinch of nutmeg
• 1 pinch of pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

egg-free, dairy-free, cheese-free, vegan

Cook the macaroni al dente according to the package instructions. Drain and rinse. Cook the broccoli florets in a small amount of lightly salted water in a large pot until al dente. Drain and transfer to a bowl. Add the pasta. Blend the remaining ingredients with an immersion blender or a stand mixer until smooth. Pour this mixture over the pasta and broccoli mixture and gently fold everything in. Brush a casserole dish or loaf pan with oil or line with parchment paper. Pour in the mixture and bake in a preheated oven at 200°C for 40-50 minutes.