Seitan, broccoli and pasta casserole

Ingredients

• Base
• 2.1 kg État Végétal seitan
• 7.5 kg cooked pasta (about 3.75 kg dry pasta)
• 3 kg small broccoli florets
• 1.5 kg chopped onions
• Creamy sauce
• 2 L 2% milk (or unsweetened soy or oat beverage)
• 1.3 L reduced-sodium vegetable broth
• 500 g butter (or plant-based margarine)
• 500 g flour
• 1.5 kg shredded cheddar (or shredded plant-based cheese)
• 60 g nutritional yeast (optional, for depth)
• Salt, pepper and garlic to taste

Method

1. Cook the pasta. Cook al dente. Drain and set aside.
2. Prepare the base. Sauté the onions in part of the butter for 3 or 4 minutes. Add the seitan and heat for 3 to 5 minutes.
3. Make the sauce. Melt the rest of the butter and add the flour to make a roux. Gradually whisk in the milk and broth and cook until thickened. Add the cheese and stir until melted.
4. Assemble. Mix the pasta, broccoli and seitan. Stir in the sauce and transfer to baking pans.
5. Bake. Bake at 180 °C (350 °F) for 20 to 25 minutes.