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Angel Hair w/ Roasted Broccoli & Lemon Dijon Sauce 🌿🍃
by @janetsmunchmeals
Serves: 2 to 3
4 firmly packed cups broccoli florets, small bite-sized pieces
1 tbsp avocado oil
1 ¼ tsp kosher salt, divided
2 tsp vegan butter
2 tbsp all-purpose flour (or sub 1-for-1 gluten-free blend)
2 cups unsweetened oat milk
¼ tsp garlic powder
¼ tsp paprika
1 tsp dijon mustard
Juice of ½ lemon
4 plant-based sausages
1 package Palmini Angel Hair
Red chili flakes, for serving
Preheat oven to 400 degrees F. Place broccoli florets on baking tray lined with parchment paper and drizzle with avocado oil. Toss, sprinkle with ¼ tsp kosher salt. Bake for 10 to 12 min until fork tender.
Meanwhile, place medium saucepan over medium heat, add butter. When melted, whisk in flour until smooth. Slowly drizzle in oat milk, whisking constantly, until smooth. Let sauce reach gentle simmer and cook 4 to 5 min, lowering heat if needed. Add remaining 1 tsp kosher salt, garlic powder, paprika, mustard, lemon juice.
While sauce is cooking, preheat large skillet on medium heat. Add sausages and cook for 5 to 7 min until lightly browned on all sides and cooked through. Remove sausages from skillet and cut into slices.
Drain and rinse angel hair, squeezing out excess water. Add angel hair and sausages to sauce, stir gently to incorporate, serve with broccoli and red chili flakes.
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#vegandrink
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