Ingredients
16.0z ( 450 gr) rigatoni pasta ( I used quinoa pasta)
1/4 cup coconut oil 
2 garlic cloves, minced or pressed
1/4 cup oat flour
2 1/2 cup oat milk (I use Provamel)
8.0z (225 gram) vegan herb cream cheese
1 tsp mustard 
Pinch of black pepper
Pinch of garlic powder
Pinch of Himalaya salt
Fresh Parsley, washes, drained & chopped
Dry red chili flakes
1 tsp nutritional yeast

How to
1. Cook the pasta according to package. 
2. Meanwhile add coconut oil to a medium sauce pan, add the minced garlic and sauté for a couple of seconds. 
3. Add the oat flour and whisk until smooth.
4. Stir in the oat milk, whisking constantly. Once the sauce becomes thick, add the herb cream cheese and whisk until smooth. 
5. Add the mustard and the dry ingredients to your taste. 
6. Add the pasta to sauce and stir until combined.
7. Garnish the mac n’ cheese with the chopped parsley en dry red chili flakes & enjoy!

Bon appétit!

Ingredients
3 medium eggplants, sliced into rounds
1 large onion, finely chopped
4 garlic, pressed or minced
3 large tomatoes, chopped
1 cup dry brown lentils, cooked and drained
2 tbsp coconut oil
100 ml water
1/2 tsp dry thyme
2 bay leafs
1 tsp dry oregano
5 potatoes, sliced into rounds and cooked
2 tbsp tomato paste
Himalaya salt
Black pepper
Dry onion flakes
Dry garlic powder

Béchamel sauce
4 large tbsp coconut oil
6 tbsp oat flour
2 1/3 cup oat milk
1 bay leaf
2 garlic, grated
Pinch of Himalaya salt
Pinch of black pepper
Pinch of onion flakes

How to
1. Heat the oven to 180 degrees.
2. Cook the brown lentils according package.
3. Cook the potatoes
4. Place the eggplants on a baking sheet and brush them with a little bit coconut oil and sprinkle with Himalaya salt and thyme. 5. Put them in the oven and bake them until the eggplants are tender.
6. Add the onions and garlic in a large pan over a medium heat with a 1/2 tbsp coconut oil and cook until the onions are tender and glazed.
7. Add the tomato paste, water, bay leaves, chopped tomatoes, oregano, lentils and cook on medium heat for 10-15 minutes. Remove the bay leaves after 15 minutes. 
8. Meanwhile, prepare the béchamel sauce. Melt the coconut oil in a saucepan, add the oat flour, bayleaf, Himalaya salt, garlic, black pepper, onion flakes and whisk well. Pour the oat milk and whisk well until the sauce thickens about 3 minutes and remove the bay leaf.
6. Cover a layer of eggplant and potatoes into a large ovenproof dish. Spoon one third of the sauce into a large over the eggplant and potatoes. Repeat the layers until all your ingredients are used, I finish with the tomato sauce.
7. Pour over the béchamel sauce, making sure it covers in a thick, even layer. 
8. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.
9. Allow it cool down for 15 minutes before serving & enjoy!

Bon appétit!