Vegetables au gratin with béchamel sauce with mush

For 8 people

1.5 kg between Sicilian broccoli, fennel and cauliflower, pumpkin

For the sauce
100 g flour 00
100 g margarine
1 liter of vegetable milk
2 teaspoons of salt
1 dusting of nutmeg
1 pepper
600 g of mushrooms, sauteed already

To cook au gratin
2 tablespoons margarine
2 tablespoons of breadcrumbs
1 tablespoon nutritional yeast powder

Clean the vegetables, cut the cauliflower and broccoli into florets Sicilian, pumpkin and dice fennel into wedges. Blanch all in lightly salted water, drain the vegetables al dente and put them aside to drain.
Prepare the béchamel: melt margarine in a saucepan, add the flour to form a smooth cream, then add the milk little by little, as the sauce thickens (stir continuously with a whisk for no lumps). Add salt, pepper, nutmeg and finally mushrooms, having smoothies with little sauce.
Pour the sauce over the vegetables, place them in a baking dish, sprinkle with bread crumbs, baking powder and flakes of margarine. Bake at 200° C for 30 minutes, then turn on the grill for 10 minutes until it will form a crisp crust and serve.