Gratinated penne with cauliflower, seitan and mushroom cream

• 300 grams penne
• 1 small cauliflower
• 250 grams of Parisian mushrooms
• 2 vegetarian steaks
• 2 slices of sourdough bread
• 3 cloves of garlic
• 3 tablespoons walnut oil
• 3 tablespoons olive oil
• 1/2 bunch of chives
• 1 onion
• 1/2 lemon
• 2 dl. oat cream
• Pepper from the mill, sea salt and freshly grated nutmeg
• 1 teaspoon of mushroom powder

Preparation of gratinated penne with cauliflower, seitan and mushroom cream

1. Finely chop the onion and garlic.
2. Brush the mushrooms clean and cut off the stems, keep them aside. Cut the mushrooms into wedges.
3. Saute the onion and garlic in a little walnut oil until translucent and add the mushroom stems and mushroom powder.
4. Let it simmer for a while and then add the oat cream.
5. Simmer gently for 10 minutes, season with pepper, salt, nutmeg and some lemon juice and blend the sauce in a blender or with an immersion blender until smooth.
6. Cut the seitan steak into small cubes.
7. Cut the cauliflower into florets.
8. Fry the cauliflower florets in a dash of olive oil until golden brown and set them aside.
9. Fry the seitan cubes and the mushrooms in a dash of olive oil until golden brown.
10. Cook the penne according to the directions on the package.
11. Mix the penne with the cauliflower, seitan and mushrooms and put everything in an oven dish.
12. Pour over the sauce.
13. Preheat the oven to 180°C.
14. Cut the sourdough bread into small cubes and divide them over the dish.
15. Place the oven dish in the oven for about 20 minutes and serve with a fresh salad