Veggie Noodle Casserole

1 pack of noodles (375-450g)
2 c chopped broccoli or cauliflower
1 c chopped mushrooms
1 c chopped pepper
1 chopped onion
1 clove of garlic, minced
1 T margarine
1/4 c flour
1 c soy milk
3 c veggie stock
1 c or more soy mozza
Salt & pepper
2-3 T basil
2-3 T soy parmesan
Cayenne pepper to taste (optional)
1/3 c bread crumbs or corn flake crumbs

Boil water, cook pasta until al dente, adding chopped broccoli/cauliflower, mushrooms & pepper halfway through. Drain.

Meanwhile, melt margarine in a saucepan over medium-high heat. Fry onions and garlic for a few minutes. Stir in flour, soy milk, veggie stock and cook for a few more minutes. Remove from heat and stir in the soy mozza, salt & pepper.

In a casserole dish, combine pasta with the veggies & milk mix. Sprinkle with basil, parmesan (and cayenne if you like spicy), and bread crumbs. Bake covered at 350 for 30 minutes.

Note: Sprinkle 3 tsp ground flaxseed in with the parmesan for a healthy dose of Omega-3 and a nice nutty flavour to boot. Add 1/2 c vegan sour cream to the milk and veggie stock for added creaminess.