This dish is based on this recipe: pasta with salsifies in a fluffy creamy sauce
1 pound broccoli
1 ounce almond flakes
5/4 cup vegetable stock
1 tbsp vegan butter
1 dl soy creamer
1 teaspoon mustard
1 Tbsp soy sauce
3 Tbsp nutritional yeast flakes
Cut the broccoli into small florets. Fry them briefly in some olive oil. Moisten with1/2 cup vegetable stock and cook until al dente. In the end add some butter (1 tbsp).
Toast the almond flakes.
For the sauce: Bring the remaining vegetable stock to the boil, add the soya creamer, mustard, soy sauce, nutritional yeast flakes, one tablespoon butter and some pepper. Let boil and mix the sauce with a hand blender just before serving.
This dish was served with a tofu filets pizza.