Vegan sausage gratin

Ingredients

• 4 dl dried pasta
• 1 x broccoli
• 4 tbsp vegan butter
• 4 tbsp wheat flour
• 1 l plant milk
• 2 dl nutritional yeast
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tbsp salt
• ½ tsp black pepper
• 5 x vegan sausages
• 200 g frozen peas

Method

1. If you use frozen broccoli (450 grams) like I did, take it out to defrost.
2. Boil water for the pasta.
3. Put butter in a saucepan and melt it.
4. Add salt to the water and cook the pasta as directed on the package.
5. Put the wheat flour together with the melted butter and mix together. If you are going to make a gluten-free sauce, add the same amount of cornstarch later.
6. Pour plant milk into the flour mixture and add nutritional yeast, onion powder, garlic powder, salt and pepper. If you are making a gluten-free sauce, add cornstarch now. Whisk everything together and bring to a boil while stirring. When it has thickened, leave it on a low heat and simmer.
7. Drain the water when the pasta is cooked.
8. Set the oven to 200 degrees.
9. If using fresh broccoli, rinse and cut into small florets. Cook it in another saucepan for 5 minutes. If you use frozen, you don't need to boil it.
10. Cut the sausages into small pieces. Put it in a large ovenproof dish together with frozen peas. If using frozen broccoli, cut it into smaller pieces and add in. If using fresh, add cooked broccoli. Put in the cooked pasta. Pour over the white sauce and mix everything together.
11. Place in the middle of the oven for 30 minutes.