Translation

Ingredients
1 Box Gluten Free Noodles (I use Ancient Harvest Quinoa Organic Gluten Free Pasta)
1 bunch broccoli, chopped
1 pound frozen artichokes, thawed and chopped
1/2 of medium eggplant, cubed
2 teaspoons Herbs de Provence
1/4 teaspoon crushed red pepper flakes
Black pepper and Salt
1 cup of Veganaise
2 tablespoons butter
1/3 cup Gluten Free bread crumbs (I use Glutino brand bread crumbs)
2/3 cup grated Parmesan, divided

Directions
1. Preheat oven to 35 degrees.
2. Prepare pasta according to package directions. Once cooked, drain and put into large bowl.
3. To bowl add broccoli, artichokes, eggplant, Herbs de Provence, red pepper flakes, salt and pepper.
4. Mix in Veganaise (Note: if you don’t plan on eating the entire casserole in one sitting, you may want to add a bit more Veganaise to prevent the noodles from drying out.)
5. Transfer mixture to 9 x 13 inch baking dish
6. Melt the butter in the small skillet. In a small bowl mix the melted butter with the bread crumbs. Stir in the 1/3 cup of Parmesan Cheese.
7. Spread bread crumb mixture evenly over casserole dish. Sprinkle remaining cheese.
8. Bake until cheese is melted, about 20 minutes.
9. Put under broiler until cheese is golden brown, about 2-4 minutes.

Need meat? Like chicken? Try the Chicken and Broccoli version of this recipe.