Macaroni ‘Cheese’ & Cauliflower Bake (high-protein)

1. Preheat the oven to 200°C/390°F/Gas Mark 6.
2. Add the macaroni to a large saucepan with salted boiling water and bring to the boil.
3. After 4 minutes, add the cauliflower and peas and simmer on medium for a further 6 minutes.
4. Check the macaroni and cauliflower is thoroughly cooked to your desired consistency before draining and setting aside (make sure the cauliflower isn’t mushy).
5. Using a high-speed blender, blitz the tofu, plant milk, cashews, miso, cayenne pepper, mustard, nutritional yeast, garlic, salt and pepper until smooth.
6. Pour the macaroni/cauliflower/peas into a large wide gratin dish, evenly spaced.
7. Pour over the sauce ensuring all the veggies are covered.
8. Sprinkle over the vegan cheese (if using), the breadcrumbs and the thyme leaves followed by a drizzle of olive oil (optional).
9. Place in the oven for 15-20 minutes or until the cheese has melted and the breadcrumbs are golden.

Serving suggestions: coleslaw, crusty bread, fresh salad, garlic bread, roasted cherry tomatoes, steamed or roasted vegetables, tomato salad