1.
FOR THE WHITE SAUCE
2.
Mix a half cup of the plant-based milk with the flour, stir until the flour dissolve completely
3.
In a saucepan, add all the ingredients except the flour milk slurry, mix until heats up
4.
Once it heats up, turn down the heat to medium-low and add the milk-flour slurryy, slowly and mix vigorously, cook for 4 minutes. set aside
5.
6.
FOR THE ROASTED VEGGIES:
7.
Place all the vegetables in a baking tray, add the rest of the ingredients, mix everything though
8.
Put in a preheated 365F oven for 20 minutes
9.
10.
FOR THE PENNE MIXTURE:
11.
Add the penne, the roasted veggies, and the tomato sauce, mix carefully not to break the penne
12.
Add half of the mixture to an oiled baking tray, then add half of the white sauce. Repeat.
13.
Once you've covered the top of the penne and veggies with the remainder of the white sauce, add the vegan cheese, the vegan parmesan cheese and place it in a preheated oven (365F) for 35 minutes.
14.
Remove from the oven, garnish with parsley and wait at least 5 minutes before serving.
15.
Cannot be frozen.
