Vegan pasta sauce

Ingredients for 2 servings:

• 2 tbsp oil or coconut fat
• 3 tbsp flour
• 1 tsp vegetable broth (powder)
• 1 tsp marjoram, shredded
• 1 tbsp yeast flakes (fine yeast flakes)
• 1 tbsp almond butter, white, optional
• 1 pinch(s) of sugar
• some garlic powder or onion powder or fresh
• 1 tsp mustard
• 300 ml plant milk (plant drink) or plant cream and water mixed e.g. almond cream
• 1 bar of Landjäger, vegan or half a piece of Wheatykassler
• 3 tbsp, heaped peas, from the jar
• 1 dash of soy sauce
• salt and pepper

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 7 minutes

Similar to a ham and cream sauce, it is quick

It’s quicker than you’d think when reading the recipe. If you have a small blender or mixer, briefly and vigorously blend the milk with vegetable stock powder, marjoram, almond butter, nutritional yeast, sugar, onions, garlic, and mustard. Using fresh onions or fresh garlic is the best choice. If not, simply stir everything into the sauce one at a time as it thickens. Dice the smoked pork or Landjäger sausage, drain the peas. Heat the oil in a pot or pan and fry the smoked pork or sausage. Dust with the flour and fry for about 1 minute. Then remove from the heat and slowly add the liquid, stirring constantly, preferably with a whisk. Return to the heat and simmer on low heat for about 2 to 4 minutes, stirring constantly, adding more water or plant-based milk if necessary. The sauce should be creamy. Season to taste with salt, pepper, and soy sauce. Stir in the peas and heat briefly. Notes: The quantities given are guidelines. The amount of liquid you need depends on the type of flour you use, the size of your spoon, etc. Simply stir in the liquid a little at a time and see how it thickens while cooking. If it’s still too runny, you can thicken it a bit with chickpea flour or cornstarch. Be careful with the salt, as vegetable broth is often quite salty. I like to use spelt-almond milk, but any milk will do. For those who prefer low-calorie recipes, dilute it with water; for those who prefer a more indulgent flavor, mix it with almond cream or spelt cuisine. Whatever you like. You could probably replace the seitan (also smoked pork made from seitan, Landjäger bars, and hemp bars) with smoked tofu, but I have no experience with that, as I don’t eat any soy products other than soy sauce. It tastes great with pasta, but if you omit the smoked pork and peas, it can also be used to top casseroles or as a béchamel substitute for lasagna. Then, of course, make it a bit thicker. If you want to use vegan grated cheese, it also works great simply stirred in.