Step 1: To make the Alfredo sauce, mix the soy milk, margarine, soy sauce, tahini, lemon juice, nutritional yeast, cashews, cornstarch, mustard, and garlic in a blender until it is as smooth as possible then set aside.

Step 2: Begin boiling water for the pasta and add when ready.

Step 3: Preheat oven to 400 F

Step 4: Separate the florets from the stem of the broccoli. Chop stem into smallish pieces and place in the work bowl of a food processor. Pulse a few times to break it down some more. Ad the florets and pulse until the entire mixture is fairly fine, though some chunks of broccoli are fine (and even desired). Remove from the food processor; you should have 2 1/2 cups.

Step 5: Process the mushrooms until uniform, remove from the food processor, and add to the broccoli. You should have 1/2 cup of mushrooms.

Step 6: Heat a bit of olive oil in a large skillet. Add the onions and saute until softened and beginning to color. Then add the broccoli/mushroom mixture and salt and saute until the mixture cooks down slightly and everything has softened about 5-7 minutes. Turn off the heat.

Step 7: Drain the pasta when done. Add it to the broccoli/mushroom mixture and then pour the Alfredo sauce over it and mix well. Taste and add more salt at this point if desired. Scrape out the mixture into a lightly oiled (IMPORTANT) medium-size casserole dish. Top with bread crumbs and sprinkle with a drizzle of olive oil, salt, paprika, and pepper. Cover tightly in foil and bake for 25 minutes.

Step 8: Remove the foil and bake for an extra 5 minutes to brown the top. Let rest for 10 minutes before serving.