Deep South Pasta Casserole - Vegan Recipe Club

Ingredients

• 340g/12 oz tricolour rotini pasta
• 1 litre/4 cups water
• 500ml/2 cups unsweetened non-dairy milk (rice milk recommended)
• 1 x 400g/14½ oz tin/can diced fire-roasted tomatoes, with juice (or use a tin of chopped tomatoes with a pinch of smoked paprika)
• 1 x 6 oz can tomato paste or 2 tbsp tomato puree
• 330g/1½ cups frozen vegan mince/vegan beef crumbles
• 1⁄2 small onion, finely diced
• 1⁄2 red pepper, diced
• 1⁄2 orange pepper, diced
• 1⁄2 yellow pepper, diced
• 3 tsp hot sauce
• 1¼ tsp salt
• 1 clove garlic, crushed or 1 tsp garlic paste
• 1⁄2 tsp freshly cracked black pepper
• 1⁄2 tsp white pepper
• 1⁄2 tsp garlic powder
• 1⁄4 tsp liquid smoke
• 240g/2 cups grated vegan cheddar cheese (divided into 2)
• 70g/2⁄3 cup breadcrumbs