Pour into your baking dish, top with the breadcrumbs and spray quickly with an oil spray. Once broccoli is just tender, mix in with the pasta in the bowl, pour over all the sauce and mix thoroughly.Steam the broccoli for 6 minutes over the same water to save using another pot. Whilst the sauce simmers, check the pasta and peas are cooked, drain and set aside in a large bowl.Taste and adjust lemon / salt / sweet balance. Allow it to thicken, stirring constantly until flour is cooked out. Remove the bay leaf, blend with a stick blender, add the cornflour and blend again.Add the soaked cashews, the onions, and simmer for 10 minutes over a gentle heat. Add the soy milk to the pan, then and add all the flavourings - the bay leaf, mustard, lemon juice, marmite, stock powder, salt, agave, yeast, spices, tahini, and capsicum and stir well.Fry the onions in a dry frying pan, in a splash of stock /water and stir occasionally until browning and softened.Put on a kitchen timer so you can add the frozen peas to the pasta 2 minutes before it’s ready.Put Pasta on to cook and find the baking dish you want to use – a lasagne style one works well.Put the cashews into some boiling water and set aside.Once hot and thoroughly mixed (not too long as you need to preserve some crunch in the beansprouts), serve! Top with toasted nuts, freshly chopped coriander, and offer extra sauce / soy sauce / sweet chilli and a lime wedge on the side.Stir in the tofu, beansprouts and chopped spring onions.Once starting to wilt, drain the noodles and add to the wok and mix in well, immediately adding your sauce - you may not need all of it, keep some on reserve if you like to pour over once served up. Heat your wok or very large frying pan and add the shallots, cabbage and capsicum.
Cut the pieces into 1cm cubes if too large. Put the tofu cubes into a sieve / colander and pour boiling water over to remove the excess oil from the marinade.
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