4 Brussels sprouts, trimmed and finely sliced
4 garlic cloves, chopped, or 1½ tsp garlic powder
1 garlic clove, finely chopped
¼ tsp Dijon mustard
250g/9oz vegan dried macaroni
¼ tsp cracked black pepper
2 tbsp cornflour
1 tbsp nutritional yeast (optional)
5 tbsp olive oil
½ tsp olive oil
pinch salt
½ tsp salt
1 tsp smoked paprika
120g/4oz vegan cheese, grated
400ml/14fl oz oat milk