Preheat the oven to 180 degrees Celsius. Wash the radishes, remove the ends and halve or quarter depending on their size. Mix the miso paste with the olive oil. Toss the radishes in the miso oil and season with salt and pepper. Place on a baking tray lined with baking paper and bake in the oven for approx. 15 minutes.

Finely chop the garlic. Sauté in a pan with the butter over a medium heat. Deglaze with vegetable milk and vegetable stock (or water). Bring everything to the boil once and stir in the polenta. Cook according to the packet instructions (usually bring to the boil and then leave to swell over a low heat for approx. 10 minutes, stirring regularly). Finally, stir in the yeast flakes and a little more water if necessary and season with salt and pepper to taste.

Cut the vegan sausage into bite-sized pieces and fry in a pan with a dash of olive oil. Arrange the sausage and radishes on top of the polenta. Drizzle everything with pesto and serve.